Ayurvedic Healing With Ginger and Turmeric

April 10, 2008

Spicy, tangy and invigorating, ginger and turmeric are powerful

flavor-enhancers -- and powerful health enhancers, too. According to Leo

Galland, MD, a New York City internist and author of

The Fat Resistance Diet, " Ginger and turmeric are two of

the easiest and most powerful nutritional weapons we have to help combat

the underlying cause of obesity, diabetes and other inflammation-related

conditions. " He describes them as " superstars of traditional

Ayurvedic medicine " in India and East Asia, where they have been

treasured for thousands of years.

These two spices come from related plant families, and their stems

contain valuable compounds that help fight inflammation in the human

body. They're also remarkably simple to use. Fresh gingerroot is

delightfully aromatic and has an intense flavor. Dried ginger, the

powdered version to be kept in the spice rack, is a great pantry item for

adding instant flavor to favorite dishes. Turmeric is also available as a

dried powder in the spice section of the supermarket.

HOW HEALTHY?

Research indicates that ginger can help soothe arthritis, digestive

problems, nausea and migraine headaches. Ginger contains

inflammation-fighting phenolic compounds called gingerols. Dr. Galland

uses ginger as part of his " fat resistance " dietary plan to

reverse leptin resistance and help support weight loss by enhancing the

function of leptin, the body's natural weight loss hormone.

A component of curry powder, turmeric gets its vibrant yellow color and

health benefits from a flavonoid called curcumin. Turmeric is used to aid

in the treatment of stomach ulcers and to help reduce inflammation in

people with arthritis. In India, research has shown that dietary turmeric

may help with some complications of diabetes.

HEALTHY EATING TIPS: HOW TO COOK WITH GINGER AND TURMERIC

These two spices are frequently used to add international flair to dishes

in fashionable restaurants, so why not bring some of that great flavor

home to your kitchen?

Ginger

Ginger is a common ingredient in Japanese cuisine, where it gives dishes

a touch of spiciness. Most US supermarkets carry both powdered and fresh

ginger. When buying fresh, look for gingerroots organically grown in the

US that feel firm to the touch, examining them to make sure they are not

wilted, dried out or moldy. Gingerroot is available year-round. Store

gingerroot in the refrigerator, sealed in a plastic bag or wrapped

tightly in a paper towel. It should last for a week or two. If you don't

use gingerroot often, you can store it wrapped in the freezer, where it

can be expected to last for one month.

To use fresh ginger, remove the dark peel and slice a section of the

light-colored root. Chop it to a fine texture and use it to add flavor to

cooked dishes, such as stir-fries, soups, stews, or as a topping on

broiled or steamed fish. Also, you can brew fresh ginger tea by adding a

pinch of finely chopped ginger to boiled water, letting it steep for two

to three minutes, then straining out the ginger pieces, leaving a robust

tea.

Turmeric

In contrast to its bright color, turmeric has a mellow flavor that

characterizes cuisine from countries such as India and Nepal. Powdered

turmeric is now available in most supermarkets. Simply add a few shakes

to your favorite soups, chili, beans, vegetable dishes or pasta sauce. It

blends well into tomato-based sauces. For more delicious ways to enjoy

ginger and turmeric, including a one-day free trial of recipes, visit

www.fatresistancediet.com/trial.

Source(s):

Leo Galland, MD, is director of the Foundation for Integrated Medicine in

New York City and author of acclaimed books including

Power Healing (Random House), on integrated medicine, and

Superimmunity for Kids (Dell), on preventive nutrition for

children.

April 11, 2008

I habe been adding cayenne pepper, ginger, dry mustard and turmeric to most of the dishes I cook. After reading this I will have to get some fresh ginger and try it that way too.

I start my day our with these seasonings added to my vegetables for breakfast----I wonder how they would taste added to my vegetable/fiber juice drink?---have to give it a try tomorrow

Jackie

Message -----

Lynn Ward

arubyrogers ; ; Sharing-Diet-Info

Thursday, April 10, 2008 4:45 PM

Ayurvedic Healing With Ginger and Turmeric

Ayurvedic Healing With Ginger and TurmericSpicy, tangy and invigorating, ginger and turmeric are powerful flavor-enhancers -- and powerful health enhancers, too. According to Leo Galland, MD, a New York City internist and author of The Fat Resistance Diet, "Ginger and turmeric are two of the easiest and most powerful nutritional weapons we have to help combat the underlying cause of obesity, diabetes and other inflammation-related conditions." He describes them as "superstars of traditional Ayurvedic medicine" in India and East Asia, where they have been treasured for thousands of years.These two spices come from related plant families, and their stems contain valuable compounds that help fight inflammation in the human body. They're also remarkably simple to use. Fresh gingerroot is delightfully aromatic and has an intense flavor. Dried ginger, the powdered version to be kept in the spice rack, is a great pantry item for adding instant flavor to favorite dishes. Turmeric is also available as a dried powder in the spice section of the supermarket.HOW HEALTHY?Research indicates that ginger can help soothe arthritis, digestive problems, nausea and migraine headaches. Ginger contains inflammation-fighting phenolic compounds called gingerols. Dr. Galland uses ginger as part of his "fat resistance" dietary plan to reverse leptin resistance and help support weight loss by enhancing the function of leptin, the body's natural weight loss hormone.A component of curry powder, turmeric gets its vibrant yellow color and health benefits from a flavonoid called curcumin. Turmeric is used to aid in the treatment of stomach ulcers and to help reduce inflammation in people with arthritis. In India, research has shown that dietary turmeric may help with some complications of diabetes. HEALTHY EATING TIPS: HOW TO COOK WITH GINGER AND TURMERICThese two spices are frequently used to add international flair to dishes in fashionable restaurants, so why not bring some of that great flavor home to your kitchen?GingerGinger is a common ingredient in Japanese cuisine, where it gives dishes a touch of spiciness. Most US supermarkets carry both powdered and fresh ginger. When buying fresh, look for gingerroots organically grown in the US that feel firm to the touch, examining them to make sure they are not wilted, dried out or moldy. Gingerroot is available year-round. Store gingerroot in the refrigerator, sealed in a plastic bag or wrapped tightly in a paper towel. It should last for a week or two. If you don't use gingerroot often, you can store it wrapped in the freezer, where it can be expected to last for one month.To use fresh ginger, remove the dark peel and slice a section of the light-colored root. Chop it to a fine texture and use it to add flavor to cooked dishes, such as stir-fries, soups, stews, or as a topping on broiled or steamed fish. Also, you can brew fresh ginger tea by adding a pinch of finely chopped ginger to boiled water, letting it steep for two to three minutes, then straining out the ginger pieces, leaving a robust tea. TurmericIn contrast to its bright color, turmeric has a mellow flavor that characterizes cuisine from countries such as India and Nepal. Powdered turmeric is now available in most supermarkets. Simply add a few shakes to your favorite soups, chili, beans, vegetable dishes or pasta sauce. It blends well into tomato-based sauces. For more delicious ways to enjoy ginger and turmeric, including a one-day free trial of recipes, visit www.fatresistancediet.com/trial.Source(s): Leo Galland, MD, is director of the Foundation for Integrated Medicine in New York City and author of acclaimed books including Power Healing (Random House), on integrated medicine, and Superimmunity for Kids (Dell), on preventive nutrition for children.

April 11, 2008

Fresh ginger juiced with carrot and lemon is lovely

Jane

-

Jackie Davis

Friday, April 11, 2008 11:53 AM

Re: Ayurvedic Healing With Ginger and Turmeric

I habe been adding cayenne pepper, ginger, dry mustard and turmeric to most of the dishes I cook. After reading this I will have to get some fresh ginger and try it that way too.

I start my day our with these seasonings added to my vegetables for breakfast----I wonder how they would taste added to my vegetable/fiber juice drink?---have to give it a try tomorrow

Jackie

Message -----

Lynn Ward

arubyrogers ; ; Sharing-Diet-Info

Thursday, April 10, 2008 4:45 PM

Ayurvedic Healing With Ginger and Turmeric

Ayurvedic Healing With Ginger and TurmericSpicy, tangy and invigorating, ginger and turmeric are powerful flavor-enhancers -- and powerful health enhancers, too. According to Leo Galland, MD, a New York City internist and author of The Fat Resistance Diet, "Ginger and turmeric are two of the easiest and most powerful nutritional weapons we have to help combat the underlying cause of obesity, diabetes and other inflammation-related conditions." He describes them as "superstars of traditional Ayurvedic medicine" in India and East Asia, where they have been treasured for thousands of years.These two spices come from related plant families, and their stems contain valuable compounds that help fight inflammation in the human body. They're also remarkably simple to use. Fresh gingerroot is delightfully aromatic and has an intense flavor. Dried ginger, the powdered version to be kept in the spice rack, is a great pantry item for adding instant flavor to favorite dishes. Turmeric is also available as a dried powder in the spice section of the supermarket.HOW HEALTHY?Research indicates that ginger can help soothe arthritis, digestive problems, nausea and migraine headaches. Ginger contains inflammation-fighting phenolic compounds called gingerols. Dr. Galland uses ginger as part of his "fat resistance" dietary plan to reverse leptin resistance and help support weight loss by enhancing the function of leptin, the body's natural weight loss hormone.A component of curry powder, turmeric gets its vibrant yellow color and health benefits from a flavonoid called curcumin. Turmeric is used to aid in the treatment of stomach ulcers and to help reduce inflammation in people with arthritis. In India, research has shown that dietary turmeric may help with some complications of diabetes. HEALTHY EATING TIPS: HOW TO COOK WITH GINGER AND TURMERICThese two spices are frequently used to add international flair to dishes in fashionable restaurants, so why not bring some of that great flavor home to your kitchen?GingerGinger is a common ingredient in Japanese cuisine, where it gives dishes a touch of spiciness. Most US supermarkets carry both powdered and fresh ginger. When buying fresh, look for gingerroots organically grown in the US that feel firm to the touch, examining them to make sure they are not wilted, dried out or moldy. Gingerroot is available year-round. Store gingerroot in the refrigerator, sealed in a plastic bag or wrapped tightly in a paper towel. It should last for a week or two. If you don't use gingerroot often, you can store it wrapped in the freezer, where it can be expected to last for one month.To use fresh ginger, remove the dark peel and slice a section of the light-colored root. Chop it to a fine texture and use it to add flavor to cooked dishes, such as stir-fries, soups, stews, or as a topping on broiled or steamed fish. Also, you can brew fresh ginger tea by adding a pinch of finely chopped ginger to boiled water, letting it steep for two to three minutes, then straining out the ginger pieces, leaving a robust tea. TurmericIn contrast to its bright color, turmeric has a mellow flavor that characterizes cuisine from countries such as India and Nepal. Powdered turmeric is now available in most supermarkets. Simply add a few shakes to your favorite soups, chili, beans, vegetable dishes or pasta sauce. It blends well into tomato-based sauces. For more delicious ways to enjoy ginger and turmeric, including a one-day free trial of recipes, visit www.fatresistancediet.com/trial.Source(s): Leo Galland, MD, is director of the Foundation for Integrated Medicine in New York City and author of acclaimed books including Power Healing (Random House), on integrated medicine, and Superimmunity for Kids (Dell), on preventive nutrition for children.