My anti-inflammatory daily drink that is….
Most of us know that inflammation is a link to chronic diseases as well as a pre-cursor for poor immunity. Ginger (Zingiber officinale) root is used as medicine every place it is grown. Not only is it a powerful anti-inflammatory, but it has strong antibacterial activity against a number of food-borne pathogens, especially: Shigella, E.coli and Salmonella. Ginger when added to honey can help decrease the duration of a cold and is effective in reducing coughs. It is well known to help prevent motion sickness and is helpful during bouts of nausea and vomiting.
Fresh ginger root is my favorite and easy way to decrease inflammation in my body. This is how I use it: fresh mineral/spring water, squeezed ginger root topped off with sparkling mineral water if desired. It’s a bit tingly to the lips and tongue, which is kinda nice, I think. If this is not to your liking, use less to being with and graduate to more.
How to squeeze fresh ginger root, I discovered this to be best: Using a cylinder (round) shaped garlic press, cut an inch of ginger to fit in the cylinder. Press over the drinking glass and then scrape the minced ginger into glass as well. The water will be pale yellow and can be consumed immediately. I like to add more water when I get near empty. The minced ginger will sink to the bottom and if you like the flavor, it can continue for a few more fill ups during the day. Sometimes I will add fresh lemon squeezed lemon juice and part of the rind (organic of course).
The ginger water is zingy and if you add sparkling water it tastes especially good and makes it a bit special. Julia Rae Parsell
I am not a medical doctor and this habit is supporting my health and is not an endorsement to cure or prevent any illnessess.