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Cancer Fighting Ginger

You might know ginger for its anti-nausea qualities and ability to warm up the body on a cold day. But this ancient spice can do so much more…

The benefits of ginger have been known for centuries. Australian Aboriginals would recommend ginger to strengthen the stomach and tone the body, according to Liana Werner-Grey, author of the Earth Diet[1].

What was once considered folklore is now being validated as scientific fact. Studies show ginger has an anti-spasmodic effect on the stomach and can prevent ulcers. It’s also been shown to prevent toxicity, lower inflammation and reduce pain.

In a double blind study of young women suffering from menstrual pain ginger was found to be as effective as the anti-inflammatory ibuprofen[2].

Ginger even has an affect on serious diseases like cancer. Studies show the spice can help prevent colon and lung cancer,[3] stop breast cancer from spreading[4] and – in lab experiments – has been shown to kill ovarian cancer cells[5] and halt the growth of pancreatic cancer cells[6] - two of the most deadly cancers around.

But back in the kitchen, we love ginger because it adds a delicious kick to simple dishes. Curries, stir-fries and salad dressings can all be upgraded – from a nutrition and flavour perspective – by adding some chopped fresh ginger.

For a zingy juice, add a 3cm piece of peeled ginger to a juice with 3 stalks of celery, 1 small apple, 2 carrots and some fresh parsley (for its anti-bloating and immune boosting properties).

And for warming winter recipes try these:

  

 

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