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BTD Forums  /  Supp Right For Your Type  /  Ginger
Posted by: Easy E, Sunday, September 18, 2011, 2:56pm
I got ginger capsules recently and take two or sometimes three a day.  

I find they really help me with digestion...i had taken antacids and nexium for awhile and i think these affected my digestive system.  The ginger helps me produce saliva and aids in producing digestive enzymes.  I feel like it is normalzing my digestion after the antacid use.  I like ginger!!  

It is probably very good for A's.  
Posted by: Lola, Sunday, September 18, 2011, 3:43pm; Reply: 1
:)
Posted by: Dianne, Sunday, September 18, 2011, 3:50pm; Reply: 2
Ginger has an affinity for the spleen as well. It's also good to consume it fresh in a tea when at home and I use the capsules as well. Ginger freezes well and can be grated or pureed, put into a container and 'chip' away as needed.
Posted by: shoulderblade, Sunday, September 18, 2011, 9:09pm; Reply: 3
I have a Chinese friend who takes a finger of Ginger, roughs it up a little with the handle of a knife so that the skin is broken and the flesh crushed a bit, the puts it in a simmering soup. This allows the juice and flavour to be extracted into the broth. The finger is removed when the soup is finished.
Posted by: O in Virginia, Sunday, September 18, 2011, 9:16pm; Reply: 4
Oooh...good tips here.  I love ginger.  Good to know about freezing it, and also about using a finger in soup or broth.  It is a diamond for me and a staple in my diet.  I use it freshly grated, and I use it dried in tea bags.
Posted by: shoulderblade, Monday, September 19, 2011, 2:36am; Reply: 5
If you are into meatloaf you could try your usual recipe adding 2Tbsp. powered Ginger and 4-5 Jalapeno peppers, chopped. Both are diamonds iin my swami and the taste contrast is very novel and attractive.
Posted by: Serenity, Monday, September 19, 2011, 2:45am; Reply: 6
I love it in fresh juice like apple, carrot and lemon...add ginger juice mmmmm :P
Posted by: balletomane, Monday, September 19, 2011, 2:56am; Reply: 7
Ginger is great! I chop it up very finely and add it to my faux soy sauce to marinate all my meat :) I also use it in my homemade mayonnaise. Just put it in the blender with the other ingredients and it gives such a nice hot taste together with the wasabi!  :o
Posted by: Dianne, Monday, September 19, 2011, 3:00am; Reply: 8
Balletomane : I have never had success to make mayonnaise. Your recipe with the wasabi sounds yummy. We miss mayonnaise since the GTD. Would you mind giving me your recipe? Thanks.
Posted by: O in Virginia, Monday, September 19, 2011, 3:40pm; Reply: 9
Ginger-carrot soup.  Yum.  :)
Posted by: Suzanne, Monday, September 19, 2011, 4:11pm; Reply: 10
Heidi Merritt (On the Diet column) recommended ginger juice.  I buy fresh ginger and juice it.  I keep a jar in my refrigerator all the time.  It is great added to any orange vegetable.  It is wonderful in many casseroles.  It is refreshing and sooooooo good for the stomach to drink a glass of water with 1/2 tsp of ginger juice.
Posted by: shoulderblade, Monday, September 19, 2011, 4:33pm; Reply: 11
We were all introduced to Ginger as children.   :)

Posted by: ABJoe, Monday, September 19, 2011, 5:39pm; Reply: 12
Quoted from shoulderblade
We were all introduced to Ginger as children.   :)


Not me...  My Mom got tired of opening the oven door and getting run over as he left... ;)   ;D ;D ;D   ::)
Posted by: deblynn3, Monday, September 19, 2011, 5:52pm; Reply: 13
love the stuff,  I like to just drop a chuck in hot water, and drink.  and of course Ginger/elderberry kombucha.  love them cookies made in an O way, just leave off the legs.
Posted by: PCUK-Positive, Monday, September 19, 2011, 5:56pm; Reply: 14
I found out it does not keep well in the fridge, I will try the freezer.

It's now cool to be ginger ;)
Posted by: Dianne, Monday, September 19, 2011, 7:38pm; Reply: 15
Suzanne,

How long does the ginger last juiced and refrigerated like that? I do puree and freeze it but this sounds interesting. My spleen and tummy love ginger. Fred loved Ginger too; but they needed their legs to dance! ;D
Posted by: cajun, Monday, September 19, 2011, 8:45pm; Reply: 16
Love ginger!!!!!
The spice, ginger, and ginger root tea are diamonds for me! Yay!
I also drink a mix of water, lemon juice, honey and ginger. Delicious cold...even mixed with berry juices or my sun tea (iced) acai/green tea.
I use the spice in most baking.
Posted by: deblynn3, Monday, September 19, 2011, 9:14pm; Reply: 17
BD got me a ginger crock. seems to keep it well on the counter top. I'm hoping it will grow. I'd like to see if I can gown my own.
Posted by: Spazcat, Tuesday, September 20, 2011, 3:48am; Reply: 18
Ginger is a diamond for me too~just had a lovely cup of fresh ginger tea.  It's sooo good.  
Posted by: Spazcat, Tuesday, September 20, 2011, 3:49am; Reply: 19
Quoted from balletomane
Ginger is great! I chop it up very finely and add it to my faux soy sauce to marinate all my meat :) I also use it in my homemade mayonnaise. Just put it in the blender with the other ingredients and it gives such a nice hot taste together with the wasabi!  :o


Faux soy sauce?  Please do share.....
Posted by: dawgmama, Tuesday, September 20, 2011, 12:27pm; Reply: 20
I make my own ginger ale. I make a large pitcher of ginger tea and sweeten it with honey. I store this in the fridge, and mix it to taste with sparking mineral water. It make me feel good, and ginger tea has anti-viral properties as well.  :)
Posted by: Lin, Tuesday, September 20, 2011, 1:06pm; Reply: 21
Good tips on ginger, I usually add slices to tea.  Will try the grating method. I used to love Ginger bread as a kid.
Now I drink ginger root tea (good for the liver), and the taste is nice and warming.
Posted by: Drea, Tuesday, September 20, 2011, 1:11pm; Reply: 22
I've been on a water kefir kick lately, and add sliced ginger root to the kefir in the first ferment, transfer the ginger to the second ferment, then eat the ginger after drinking the kefir.

I also cook with fresh ginger root, a lot. Usually, I'll julienne it, and add it to stir frys, though it's great in beans, and in soups.
Posted by: 10384 (Guest), Tuesday, September 20, 2011, 2:36pm; Reply: 23
This is interesting.  Today is the first day that I've brought a small piece of ginger root to work in order to make ginger root tea.  It is a diamond for me.  And I need all the help I can get as far as digestion is concerned.  Go ginger!
Posted by: Suzanne, Tuesday, September 20, 2011, 3:37pm; Reply: 24
I don't think I've ever had it go bad in the refrigerator.  I usually use it up in about a month and make more.  
Posted by: ruthiegirl, Tuesday, September 20, 2011, 3:48pm; Reply: 25
I've had it grow green/white fuzzy mold in the fridge. Now I keep the ginger in a basket near my onions. It dries out sometimes, but never gets moldy. I still use it to flavor long-cooking bone broths after it gets dried out.
Posted by: Drea, Tuesday, September 20, 2011, 7:18pm; Reply: 26
When I store ginger in the fridge, it gets moldy, fast. When I store it on the counter-top, it gets dried out. I'm now storing it in the freezer. ;D
Posted by: Sulis, Sunday, September 25, 2011, 8:14am; Reply: 27
I like to grate fresh ginger into hot water and add some freshly squeezed lemon juice, I drink this every morning on the way to work. Some times I add manuka honey, yum!
Posted by: O in Virginia, Sunday, September 25, 2011, 3:06pm; Reply: 28
Quoted from ruthiegirl
I've had it grow green/white fuzzy mold in the fridge. Now I keep the ginger in a basket near my onions. It dries out sometimes, but never gets moldy. I still use it to flavor long-cooking bone broths after it gets dried out.


I wish I'd seen your post before I just finished my batch of turkey broth.  I usually add the grated ginger to onion and carrot when I'm making veggie soup, but adding it to the bone broth as it simmers seems like a great idea.

Quoted from Sulis
I like to grate fresh ginger into hot water and add some freshly squeezed lemon juice, I drink this every morning on the way to work. Some times I add manuka honey, yum!


I'm going to remember the freezer from now on.  It probably makes it grate well, too.
Posted by: deblynn3, Monday, September 26, 2011, 10:39pm; Reply: 29
You can get a ginger crock, kind of like, a garlic one. If your refrigerate it don't leave in plastic. I wrap mine in a white paper towel. Don't leave in plastic wherever your store it to much humidly it will mold.  Freezing is good. :) well you'd have to put in plastic then
Posted by: Drea, Monday, September 26, 2011, 11:13pm; Reply: 30
Quoted from deblynn3
Freezing is good. :) well you'd have to put in plastic then
I don't put my ginger in plastic...just put the whole root in the freezer.:D

Posted by: Chloe, Monday, September 26, 2011, 11:46pm; Reply: 31
Quoted from Drea
I don't put my ginger in plastic...just put the whole root in the freezer.:D



Me too...I grate what I need frozen, put back into freezer...  Lasts till I've used it up.

Posted by: Amazone I., Wednesday, September 28, 2011, 4:28pm; Reply: 32
freshly shnippled ginger slices in green or white tea... sooo yummy ..... and nearly no digestive problems anymore.... :o :D(ok)(smarty)(hehe)
Posted by: Easy E, Wednesday, June 6, 2012, 1:59pm; Reply: 33
Does anyone have experience with using ginger root capsules (with the powdered root inside?)

I find them to be outstanding.  Only issue i ran into is i seem to not fall asleep if i take them too late.  I find them very energizing and helpful for my digestion though, and enhance mood ;D
Posted by: Spring, Wednesday, June 6, 2012, 3:05pm; Reply: 34
I've used ginger in capsules. But I'm enjoying eating it so much now that I dump the capsules into whatever I happen to be cooking. I love ginger too!!
Posted by: Conor, Thursday, June 7, 2012, 12:44am; Reply: 35
Found a new 'dessert' at HFS: organic ginger root candied with dark agave syrup. The benefits of ginger with just a little touch of sweetness ... contrasts nicely with ginger's spicy notes. (drool)
Posted by: Dianne, Thursday, June 7, 2012, 12:46am; Reply: 36
I love, love, love ginger. It is great to nourish the spleen. I sometimes juice it and freeze to use in my kombucha, but always have the dried, organic on hand as well.
Posted by: Easy E, Thursday, June 7, 2012, 12:57pm; Reply: 37
Quoted from Spring
I've used ginger in capsules. But I'm enjoying eating it so much now that I dump the capsules into whatever I happen to be cooking. I love ginger too!!


That is very creative!  I'm gonna try that.

Posted by: deblynn3, Thursday, June 7, 2012, 3:53pm; Reply: 38
You can get the powder from any asian store. (by the lb.) Would be cheaper than capsules. I use to get capsules and the add the powder.  Now I love fresh ginger!  
Posted by: Spring, Thursday, June 7, 2012, 4:11pm; Reply: 39
Quoted from deblynn3
You can get the powder from any asian store. (by the lb.) Would be cheaper than capsules. I use to get capsules and the add the powder.  Now I love fresh ginger!  

I am simply using up capsules I already had. I love fresh ginger too. I knew I should have commented about that after I posted! I eat it every day by itself!
Posted by: Victoria, Thursday, June 7, 2012, 6:45pm; Reply: 40
I buy the powder in bulk at the natural food stores and keep in a dark glass jar.  It gets used daily in something or another.

Another use I have for ginger is mincing a handful of the fresh ginger and adding to a pint or so of water.  I simmer this covered until the water is reduced by half.  Then I strain the liquid, cool and refrigerate until needed.

This gives me a very concentrated ginger "tea", which I can add to soups and stews, pour a dash into my tea or add to any liquid which I consume.
Posted by: san j, Friday, June 8, 2012, 12:00am; Reply: 41
Quoted from Victoria
I buy the powder in bulk at the natural food stores and keep in a dark glass jar.  It gets used daily in something or another.

Another use I have for ginger is mincing a handful of the fresh ginger and adding to a pint or so of water.  I simmer this covered until the water is reduced by half.  Then I strain the liquid, cool and refrigerate until needed.

This gives me a very concentrated ginger "tea", which I can add to soups and stews, pour a dash into my tea or add to any liquid which I consume.


In macrobiotics we would take concentrated fresh ginger water such as this you describe, very hot, and dip towels/cloths in it and wring 'em out and use them for spinal rubs (chi stimulation).

Posted by: Victoria, Friday, June 8, 2012, 4:55am; Reply: 42
Quoted from san j


In macrobiotics we would take concentrated fresh ginger water such as this you describe, very hot, and dip towels/cloths in it and wring 'em out and use them for spinal rubs (chi stimulation).



That sounds fantastic!  :)

I put a couple of Tb powdered ginger in a large dishpan, fill with hot water and soak my feet in it if I am fighting a cold.  Works Great!
Posted by: ruthiegirl, Friday, June 8, 2012, 8:47pm; Reply: 43
I buy powdered ginger in Costco in the spice section and use it liberally in cooking.
Posted by: snazzyshazz, Saturday, June 9, 2012, 6:30am; Reply: 44
I love ginger tea, which I take to college in a thermos. A few slices in boiling water with some honey - a great student's drink!

I have just started experimenting again with juices. We used to have one every evening, until Swami made carrots an avoid for DH. I have been trying to concoct something with mostly bennies for us both. The current mix, which we both enjoy, is celery, pears, beetroot, a knob of ginger and cranberries. Sounds like a wild combo, but it is refreshing, not too tart, with the kick of ginger. Quite delicious!
Posted by: Victoria, Saturday, June 9, 2012, 5:42pm; Reply: 45
Quoted from snazzyshazz

The current mix, which we both enjoy, is celery, pears, beetroot, a knob of ginger and cranberries. Sounds like a wild combo, but it is refreshing, not too tart, with the kick of ginger. Quite delicious!


Sounds great to me!
Posted by: Conor, Saturday, June 9, 2012, 6:02pm; Reply: 46
Quoted from Drea
When I store ginger in the fridge, it gets moldy, fast. When I store it on the counter-top, it gets dried out. I'm now storing it in the freezer. ;D

Hi Drea, I had the same experience with refrigerated ginger until I started storing it in a Rubbermaid Produce Saver container. I was pretty skeptical when I first bought one of these containers, of whether it would really improve the storage life of refrigerated vegetables, but it actually did. Even though I don't buy huge amounts of produce at a time, these containers help what I do buy stay in better condition. Now the crisper bin has been relegated to storing nuts, seeds and pseudocereals. :)

I'll still keep some ginger in the freezer, though, because I find it easier to peel frozen when I'm just going to throw an inch or so in the blender for a smoothie.
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