What are the benefits of Ginger?

According to the National Library of Medicine1, part of the NIH (National Institutes of Health), ginger is widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence, stomach upset, colic, morning sickness and motion sickness.

Some people find ginger helps them with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.

In some parts of the world, ginger juice is applied to the skin to treat burns.

Ginger is also used as a flavoring by the food and drinks industry, as a spice and flavoring in cooking, and for fragrance in soaps and cosmetics.

Ginger contains a chemical that is used as an ingredient in antacid, laxative and anti-gas medications.

According to Kew Gardens2, England's horticultural royal center of excellence, ginger has a long history of usage in South Asia, both in fresh and dried form.

The University of Maryland Medical Center3 writes that ginger has been used in China for over 2,000 years to help digestion and treat diarrhea, nausea and stomach upsets.

The Mahabharata (circa 4th century BC), one of the two major Sanskrit epics of ancient India, describes a stewed meat meal which includes ginger. Ginger has also been a key plant in Ayurvedic medicine, a system of traditional medicine native to the Indian subcontinent.

Approximately 2000 years ago, ginger was exported from India to the Roman empire, where it became valued for its therapeutic as well as culinary properties.

Ginger continued to be traded in Europe after the fall of the Roman empire, where its supply was controlled by Arab traders for hundreds of years. During medieval times it became a popular ingredient in sweets.

During the 13th and 14th centuries ginger and black pepper were commonly traded spices. By the sixteenth century one pound in weight of ginger in England would cost the equivalent of one sheep

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