Benefits of ginger for health

The benefits of ginger for health are mainly assist in weight loss, speeding up the metabolism, and relax the gastrointestinal system, preventing nausea and vomiting. However, ginger also acts as an antioxidant and anti-inflammatory, helping to prevent diseases such as colon and rectal cancer and ulcers in the stomach.

Ginger is a root that can be used in teas or shavings that can be added to water, juices, yogurts or salads. Listed below are 6 benefits of this food.

Act as antioxidant and anti-inflammatory

Ginger has antioxidant action in the body, acting in the prevention of diseases like flu, colds, cancer and premature aging. In addition, it also has anti-inflammatory action, improving the symptoms of arthritis, muscle pain and respiratory diseases such as cough, asthma and bronchitis.

Assist in weight loss

Ginger helps in weight loss because it acts by speeding up the metabolism and stimulating the burning of body fat. The compounds 6-gingerol and 8-gingerol, present in this root, act to increase the production of heat and sweat, which also helps in the slimming and the prevention of the weight gain.

Prevent colon-rectal cancer

Ginger also works on the prevention of colon-rectal cancer, because it has a substance called 6-gingerol, which prevents the development and proliferation of cancer cells in this region of the intestine.

Fight heartburn and intestinal gas

Ginger is widely used to combat heartburn and intestinal gas and should be consumed mainly in the form of tea to obtain this benefit. This tea is made at the rate of 1 tablespoon of ginger for every 1 cup of water, and ideally 4 cups of tea should be ingested throughout the day to improve intestinal symptoms.

Protect the stomach from ulcers

Ginger helps protect the stomach against ulcers because it helps in fighting the H. pylori bacteria, the main cause of gastritis and stomach ulcers. In addition, ginger also prevents the onset of stomach cancer, which in most cases is linked to changes in cells caused by the ulcer. See the symptoms of gastritis caused by H. pylori.

Redfish in the oven with orange

Ingredients:

For fillets:

  • 2 redfish
  • 2 tbsp. olive oil
  • 1 tsp.sal + 1 c. salt
  • ½ tsp. chili
  • 40 g almond
  • 2 oranges
  • 170 g leaves of spinach
  • 1 tbsp. balsamic vinegar

For the rice:

  • 200 g brown rice
  • ¼ red pepper
  • ¼ green pepper
  • ¼ yellow pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1 bay leaf
  • 2 tbsp. olive oil

 

Preparation Mode

1. Clean the fish of scales, remove the central spine, getting two fillets for each redfish.
2. Place the fillets in the bottom of a tray, with the skin facing down. Sprinkle with olive oil, sprinkle with 1 teaspoon salt, ground pepper and finely rolled almond.
3. Squeeze the orange juice, reserving the other to the garnish, over the fish and take it to the preheated oven at 180º C for about 15 minutes.
4. Meanwhile, add the onion in olive oil flavored with garlic and bay leaf. Add rice and peppers cleaned of seeds and cut into small cubes and wrap well.
5. Add boiling water (as much as twice as much as rice), season with 1 c. of salt and let it boil.
6. Reduce the heat to a minimum, stir and cook in a covered saucepan for 20 minutes.
7. Turn off the stove and let stand five more minutes, keeping the pan covered.
8. Serve the redfish with orange slices and accompany with the brown rice of peppers and the spinach seasoned with balsamic vinegar.

Strawberry and pistachio cheesecake

Ingredients
For the cream:
  • 1 can coconut milk
  • 200 g strawberries + 50 g (to decorate)
  • 1 lemon (rasp + juice)
  • 2 tbsp. honey
  • 3 tbsp. gelatin poder
For the base:
  • 50 g pate core 10 g (for decoration)
  • 30 g cashew kernels
  • 2 tbsp. sunflower seeds
  • 12 seedless dates
  • 50 g dehydrated strawberries
  • 1 cardomon
  • 2 tbsp. melted butter
Method of Preparation:
1. Put the coconut milk, the 200 g of strawberries, the juice and the lemon zest and the honey and beat well in the blender jar.
2. Put this prepared on the heat in a saucepan until heated, add the gelatin and mix until well dissolved.
3. Remove from the heat, let it cool slightly and distribute it through silicone cupcake shapes, leaving about ½ finger free height. Return to refrigerator until solid.
4. For the base, place all the ingredients, except the butter, in a kitchen robot and shred to a kind of coarse sand. Add the butter and mix again until incorporated.
5. Spread this sandwiched mixture over the strawberry cream and return to the refrigerator.
6. Serve the cheesecakes decorated with the remaining chopped strawberries and pistachios.