Anybody familiar with Indian cuisine can tell you about the abundant use of ginger and garlic. Minced, fried, caramelised, in paste form or raw, these two wonderful herbs have a multitude of uses in traditional cooking. Touted as medicinal foods by many, ginger and garlic have the unique natural ability to cure several ailments and illnesses. Superfood or not, introducing either or both into your daily meals is guaranteed to nourish your body, spirit and mind.
Used to enhance vitality in the ancient times, this root crop is also an anti-viral, anti-bacterial, anti-fungal and anti-parasitic. It contains four different sulphur compounds, giving it anti-inflammatory properties. It has the ability to extract toxic heavy metals that build up in the colon which can lead to various auto immune diseases and cancer. It is immunity boosting and therefore often prescribed in raw form on the onset of the common cold. Garlic helps in curing the following ailments:
- flus & common cold
- flatulence and intestinal disorders
- skin diseases and signs of ageing
- viral-related cancers
Although roasting and cooking enhances flavour, garlic is most effective and beneficial when consumed raw.
Ginger has been used for centuries in traditional eastern medicine, Arabic herbal traditions and Ayurveda. It contains potent anti-inflammatory properties, which some studies have suggested help in preventing colon cancer. Ginger is known as the ultimate antispasmodic, wherein a cup of ginger can help an individual relax for up to 12 hours. For this reason, it used to help relieve muscle pain, swelling and general muscular discomfort in athletes and patients suffering from rheumatoid arthritis and osteoarthritis. Ginger helps the body in flushing out toxins accumulated in organs and excess lactic acid released during stress. It has over 60 trace minerals, 30 amino acids and more than 500 enzymes and coenzymes that all work together to relieve the body.