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Ginger

Ever since its discovery, ginger has proven to be very useful to Asian and Arabic cultures. It is an ingredient in countless recipes, but has also been used for centuries for its medicinal and antifungal properties. In various cultures, ginger has been used to treat common ailments such as headaches, nausea, vomiting, indigestion, flu, diarrhea, arthritis, colic, and even painful menstruation.

These medicinal properties have often been exploited through the use of ginger-based drinks. For example, tea made with ginger root is a common, traditional remedy for a cold, while ginger beer and ginger ale are still drunk to help ease indigestion. People in India make a paste out of ginger and apply it to their temples to treat a headache. They also eat it to treat a common cold, and mix it with salt and lemon to use against nausea.

In Ayurveda, it is referred to as Mahaousbadba (great cure) and Visbwa Bhesbaja (universal medicine) alluding to its importance in healing.  Ayurveda medicine recognises three qualities or doshas, vatapitta and kapha, which are responsible for maintaining health; treatment and prevention of illness is based on restoring the balance between the doshas. The therapeutic use of ginger is described in ancient Ayurvedic texts as a remedy for a plethora of ailments including arthritis, digestive maladies, cardiovascular complaints and respiratory illness. It also acts as an aphrodisiac.

Ginger is a tonic and stimulant. It is known to help reduce fever and cleanse the body of toxins. It also has blood thinning properties, inhibits cell-clotting enzymes in your blood stream, lowers cholesterol, and reduces migraine headaches. It does a better job at preventing and treating these dis-eases than aspirin (which is said to cause stomach problems and bleeding). Ginger is also a great detoxifier and alkalizer (as opposed to acidic, diseases such as cancer cannot survive in an alkaline body). And finally, ginger helps with nausea, morning sickness, cramping, and sea sickness.

Note: We advise that natural products be consumed in their pristine form, without any preservatives or processing chemicals, unless a preparation is advised by an Ayurvedic doctor.

It gives maximum health benefits and keeps costs low (compared to the huge medical costs due to modern diseases.)

For more about Ginger plant:

http://www.shareayurveda.com/ayurveda-blogs/benefits-ginger/

http://www.mapi.com/ayurvedic-knowledge/food-tips/the-healing-power-of-ginger.html