The ginger root is both deliciously spicy and extremely healthful. However, did you realize that preparing ginger wrong can reduce its health benefits?
Ginger supports the immune system, improves metabolism and digestion, relieves nausea, and helps reduce inflammation in the body. As a result, the tuber is a true health-giving weapon, especially during the winter months. Ginger is a traditional home cure, but it may also be used as a highly concentrated shot (be careful, it's hot!) or in smoothies. However, there are a few things to keep in mind during the preparation process to ensure that the beneficial effects on health are not compromised.
Mistakes to avoid when preparing ginger
1. Ginger is sliced too soon
When ginger is sliced, the beneficial properties of its components are immediately lost. If you're making tea, for example, you should cut the ginger immediately before adding it to the water. As a result, it's best to avoid chopping it while the water is heating.
2. peel the ginger root
The majority of the vitamins in ginger, like those in other foods like apples, are found right beneath the peel. As a result, don't peel the tuber before using it in tea, smoothies, or as a flavoring. It's advisable to get organic quality so you can eat the peel without fear. And, of course, properly wash the ginger before processing.
3. parts that are excessively huge
The pungent compounds in ginger, such as gingerols and schools, are released primarily on freshly cut surfaces, which is why the root should be sliced not just as soon as possible before use in tea, pot, or smoothie - but also into the tiniest bits possible. You lose some of the ginger's potential benefit if you use too large pieces.
4. brewing ginger tea for too long or too little time
Do you enjoy ginger tea as an immune system booster? Then you must pay close attention to the length of time you steep it. Five to ten minutes is the ideal brewing time. The pungent compounds in the water cannot grow optimally if the ginger pieces are removed from the water beforehand. Allowing the tea to steep longer will make it spicier; how intense you like it is, of course, a personal preference.