Ginger Root

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Fresh ginger root is traditionally associated with Asian food and is well known for its anti-inflammatory effects. It can be used with vegetables, as a spice in sauces, in curries and even consumed as a beverage. It has a valuable role in a balanced anti-cancer food plan.

So for this week, your mission is to learn about ginger and add some dishes with ginger root to your repertoire.

Why eat ginger?

Ginger has been linked to apoptosis (cell suicide) in a variety of studies, including studies on ovarian, colorectal and prostate cancer. A search for “PubMed, ginger and cancer” yields some fascinating reading on medical studies involving ginger. If you have the time, it’s well worth perusing.

Ginger is native to southeastern Asia. It appears in ancient Chinese, Indian and Middle Eastern cuisine and has long been prized for its aromatic, culinary and medicinal properties. The Romans introduced ginger to the Mediterranean region almost two thousand years ago.

When purchasing ginger, buy firm, smooth sections of ginger and be sure they are free of mold. Young ginger root has a tender skin, while more mature ginger root has a tougher skin that must be peeled. Ginger can be stored unpeeled in the refrigerator for three weeks and in the freezer for up to 6 months.

What to do with ginger root?

Ginger root is a knarly looking root. The flesh can be white, yellow or red. Don’t let it’s strange looks put you off! Here’s a quick tutorial on how to prepare and store ginger.


Ginger is a spice for all seasons. Here are just a few ideas on ways to include ginger in your diet.

Refreshing Summer Ginger Drink that Doesn’t Require a Recipe
Maple-Ginger-Roasted Vegetables with Pecans
Tofu with Peanut-Ginger Sauce
Carrot Ginger Soup
Pan-Seared Salmon with Cherry Tomato-Ginger Sauce
Broccoli Stir Fry with Ginger and Sesame
Poached Chicken with Bok Choy in Ginger Broth
Be sure to use organic chicken in this recipe.

More Reading

Ginger from Sloan Kettering Cancer Center
Ginger from
Medical News Today


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