On the last couple of days of my trip in Israel my stomach was giving me a bit of trouble.

Besides other supports like eating mostly simple cooked foods, taking some oregano oil,  and adding in probiotics, I started putting ginger in my morning smoothie once I returned home.

I always have ginger in my freezer, but I'll be honest, I seldom use it.  

I'm lazy to cut it and peel the skin--even though it literally takes 10 seconds. Yes even when frozen its still easy to cut. 

Well, the good news is that I have fallen back in love. Not only is the taste of this beautiful yellow root a wonderful addition to my blueberries and cranberries, its a powerhouse of nutritional potency. 

No wonder, it's the cousin of a smiler looking root colored orange. Turmeric stop stealing all the spotlight! 

Here is why ginger is a root you might want to use more often:

  • Helps relive motion sickness including dizziness, nausea, and vomiting.
  • Is a potent anti-inflammatory due to compounds called gingerols and can help reduce pain for those suffering from osteoarthritis or rheumatoid arthritis. 
  • Has potent antioxidants which have been shown to kill ovarian cancer cells by inducing apoptosis (programmed cell death) and autophagocytosis (self-digestion).
  • Zingerone another compound found in the root has shown to have protective benefits against radiation. 
  • It helps with blood sugar imbalances by increasing insulin release and sensitivity. 
  • Contains a metabolism boosting substance which helps the body burn stored up fat and improve overall metabolism.
  • Gives enhanced protection against respiratory viruses. 

So what are you waiting for? Throw some ginger in your smoothie, grate it into a coconut oil and tamari stir fry, use it next time you bake a healthy sweet treat, make warm tea, cook a ginger carrot soup--yum, or use it in a marinade for fish (garlic, grated ginger, chopped jalapeño, cilantro, white wine, tamari, and unrefined sesame oil blended together).