GOOD AND HEALTHY
STEA M ED CO D W ITH
G IN G ER Y M USHRO OM S
Ginger Power
Ginger has long been treasured fo r both its flavor and
health benefits. Here’s how to get it into your diet.
BY
MARGE PERRY
PHOTOS
ANDY LYONS
FOOD STYLING
JILL LUST
WHY GINGER IS
GOOD FOR YOU
■ Soothes troubled tummies
Research backs up our
grandmothers* claims that a
cup of ginger tea can reduce
nausea during pregnancy.
Ginger wards off motion
sickness too. Studies show
medication is more effective
for serious seasickness, but for
mild discomfort, ginger may do
the trick (see Ginger Tea recipe,
page
152
).
■ Fights inflammation
High levels of inflammation
have been linked to cancer,
heart disease, asthma, and
more, says nutritionist Monica
Reinagel. Ginger appears to be
an anti-inflammatory food.
Reinagel says
V
4
to
Yt
teaspoon
of powdered or chopped fresh
ginger worked into your diet
may help reduce inflammation
if consumed daily.
■ Provides antioxidants
Recipe on page
148
Ginger is ranked one of the top
w
h
a t
i s I T ?
OFTENCALLEDGINGERROOT,
GINGER IS ACTUALLY
a knobby horizontal stem —know n as a
rhizom e—that grows underground and has a w arm , spicy, slightly
citrus flavor. It has been used in C h in a, the M editerranean, the W est
Indies, and other regions for its cu lin ary and m edicinal properties.
A sian cuisines favor ginger in savory dishes because it adds
pungent liveliness to fish and poultry and balances out rich flavors of
meat and game. Traditio nally, W estern cuisines have used ginger
p rim a rily in desserts and ginger ale. Now, thanks to the grow ing
attention to its healthful properties, ginger has made its w ay onto
breakfast, lunch, and dinner tables across the country.
50
foods because of these
disease-fighting qualities.
While you can’t eat ginger in
the same quantity as other
antioxidant-rich foods, such as
berries, it can still be a valuable
addition to your diet.
I46
FEBRUARY 2009 BETTER HOMES AND GARDENS
