I gave a little introduction to food energetics back in this post. Today we’re going to look more specifically at the food energetics of ginger.
As we’ve already seen, different foods can be either heating or cooling. There are also degrees of heat and we say that some foods are warm and others hot. Ginger root, used fresh, is considered to be warming, possibly tending towards hot. You will usually find this sort of ginger in the fresh fruit and vegetable aisles in the supermarket. Dried ginger on the other hand, is a powder and is definitely considered to be hot. You will usually find dried ginger to go in your spice rack, on the condiments and spices aisle.
In TCM terms, ginger helps to release the exterior and disperse cold. It promotes qi circulation and it has strong effects on the Lung, Spleen and Stomach. All of which combines to indicate that ginger is helpful for treating:
- common cold symptoms
- cough
- nausea
- digestive problems
In cooking, ginger root is often associated with asian cuisine and indeed it’s great added to stir fry. There are plenty of other ways to add ginger to your food though, from soups to marinades to baked goods. There is even a simple recipe for ginger tea here.
Ginger is generally fairly safe to use. If you already know from your acupuncturist that you have full heat or yin deficiency then ginger may be too warming for you if you use it too regularly. Similarly if you have a peptic ulcer or are taking anticoagulant drugs, then you should take extra care and only use infrequently.
If you’d like to understand whether the food energetics of ginger could improve your health or if you may do better to avoid it, then please get in touch (email me or text me on 07865 593972) to book a telehealth appointment.
Stay safe, stay well, stay home.