The benefits of pickled ginger for weight loss
Medieval healers considered ginger the best cure for the plague, and recommended it as a preventive measure to improve digestion and the body's defenses. Modern medicine has not departed from ancient traditions and scientifically proven the healing properties of horned roots. For many, they are the first anti-cold medicine, as well as an effective fat burner. How to properly pickle root vegetables at home, the secrets of losing weight with their help and effective recipes - find out from the article.
How does ginger when losing weight
The most valuable raw materials of ginger are its ripened tubers. Of them, for medicinal and preventive purposes, decoctions, tea and tinctures are prepared. Researchers believe that the chemical composition of a plant enriched with vitamins and minerals contributes to the proper functionality of all systems in the human body.
Did you know? The scientific name of the ginger pharmacy Zīngiber officināle comes from the word "singabera", which is translated from Sanskrit as "horned root". And in Chinese, "ginger" means "masculinity."
- With regular intake of moderate doses of ginger in the human body, the following changes occur:
- the blood formula improves, it is enriched with vitamins (groups B, C, E, K, PP) and minerals (potassium, calcium, magnesium, sodium, iron, manganese, copper, selenium, zinc), which is essential for weight loss;
- immunity is strengthened (it has antibacterial and anti-inflammatory effects, tones vitality);
- the functioning of the organs of the gastrointestinal tract is normalized (food is easily absorbed, the production of gastric juice is stimulated, secretory functions are controlled, and indigestion, flatulence, liver and kidney diseases are prevented);
- arteries become stronger, toxins, toxins, cholesterol and excess water are removed;
- the nervous system calms down;
- blood circulation is activated.
If you delve into the process of burning excess pounds of ginger, then several stages seem obvious.
Stimulation of thermogenesis
This effect is obtained as a result of ginger root stimulation of active blood circulation. In this way, heat is generated, which, in turn, contributes to all biochemical processes in the human body. Without thermogenesis, the processes of the circulatory and digestive systems are impossible.
Did you know? Ginger roots were first discovered about 5 thousand years ago in the northern regions of India. Thanks to Arab traders, the whole world has learned about the useful perennial. In today's market, the leading suppliers of this product are Brazil, China, Nigeria, Australia, Barbados and Jamaica.
Thanks to the gingerole and shogaole contained in the ginger roots, heat production processes are activated. This makes it possible to burn off excess deposits even without special diets.
The ancient Romans praised the horned roots because of their ability to prevent overeating, which is why the product was very popular at the time of large-scale feasts and banquets. Modern science has proven that ginger fibers promote the intensive absorption of nutrients into the walls of the stomach and intestines. This facilitates the absorption of food.
Important! For children under the age of two, ginger is strictly prohibited. This is due to the properties of the horny root to unbalance the functioning of the fragile cardiovascular and digestive systems in babies.
Doctors often recommend fresh and pickled ginger for nausea, flatulence, and also in cases of irritable bowel syndrome.
Regulation of cortisol and insulin levels
The main mission of cortisol is to participate in the processes of energy expenditure. By breaking down proteins, fats and glycogens, the substance promotes blood formation and absorption of nutrients.When a person is starving or experiencing stress, his body eagerly absorbs all that is eaten, postponing fat reserves due to a sharp increase in cortisol. Science explains this by the suspension of the process of splitting fats. In people who regularly use ginger, low cortisol production is recorded, and their blood glucose levels are evened out. This, in turn, suppresses hunger.
To verify the fat-burning properties of the spice, researchers at the University of Maastricht in the Netherlands conducted many experiments. As a result, they came to the conclusion that for a week with a reasonable diet and moderate physical activity, the use of ginger helps to lose up to 4.0-4.5 kg of excess weight.
Source of energy
Due to its rich chemical composition, horny roots saturate the blood with nutrients, preventing anemia (this property is of particular importance for losing weight during severe gastronomic restrictions and excessive physical exertion).
Did you know? English lovers of light intoxicating drinks discovered the taste of ginger beer back in the 13th century. It happened in one of the Yorkshire breweries. This drink reached its peak of popularity in the 20th century, reliably gaining a foothold in the production lines of Britain, the USA and Canada.
To obtain the necessary energy, it is enough to eat about 3-4 g of root crops per day. However, do not turn the fight against excess weight into thoughtless eating of the product, since in excessive quantities it will cause irreparable harm to the body.
Eating Pickled Ginger
Ginger root has long been considered a panacea. For example, the ancient Hellenes used it as a cure for overeating, Chinese sages recommended making teas from tubers to improve memory, East Asians chewed this product every morning to prolong their youth, and sailors fought with it with seasickness. Today, pickled ginger plates are served with fish and meat dishes, also added in the form of dried spices.
The widespread use of horned roots in cooking does not at all diminish its benefits to human health. On the contrary, doctors, in addition to eating various dishes based on medicinal spices, are advised to drink at least one cup of ginger drink daily. This drink is especially relevant for a weakened immune system, anemia and obesity.
Do not take ginger (pickled and fresh) as a panacea for all ailments. Excessive passion for them can cause significant harm. The digestive tract will be the first to respond, resulting in diarrhea, upset stomach, heartburn, nausea, and vomiting.
In addition, the horned root is not suitable for everyone. It should beware of people who use drugs for the treatment of gallstones and blood thinning (inhibits their effect).
- Ginger is strictly contraindicated in:
- cirrhosis of the liver;
- ulcers of the digestive tract;
- tendency to frequent nosebleeds;
- high blood pressure;
- coronary heart disease;
- gallstone disease;
- before the upcoming surgery;
- during pregnancy and lactation.
Important! Ginger decoctions and teas are preferably prepared in glass or enamel containers. In no case can you use aluminum pans, as their constituent metals in reaction with essential oils destroy the healing components and turn into a dangerous poison.
Therefore, before taking the root crop, it is important to make sure that there are no contraindications and strictly monitor that the daily dose of ginger consumed does not exceed 8 g.
- Ignoring these recommendations is fraught with:
- visual impairment;
- gastrointestinal tract disease (chronic course);
- exacerbation of skin pathologies (inflammatory processes);
- allergic reactions;
- internal and external bleeding;
- the presence of stones in the gallbladder and ducts.
It’s easy to pickle ginger at home. There are several recipes.
- peeled ginger root - 170 g;
- table vinegar (9%) - ¼ cup;
- table salt - 2 teaspoons;
- granulated sugar - 3 tbsp. spoons.
- Grind the ginger root on a coarse grater or cut into thin slices and fold to a ceramic bowl.
- In a separate (enameled) bowl, cook the marinade. To do this, combine vinegar, salt, sugar. Boil the mixture and keep on low heat for about 3-4 minutes (until sugar crystals are completely dissolved).
- Pour the prepared root crop with boiling brine and put the container in the refrigerator for 6–7 hours.
In Japanese cuisine, it is customary to serve red or pink pickled ginger. In our latitudes, such an option is prepared using beets.
Did you know? In the culinary masterpieces of Europe, ginger is most often combined with citrus fruits. And in southeast Asia, chow-chow jam, which is considered a national dish, is prepared from the roots. Meanwhile, the Chinese are accustomed to making candied fruit from this product, and there are no other additives in them.
- peeled ginger root - 250 g;
- rice wine (Mirin) - 150 g;
- sake - 150 g;
- granulated sugar - 3 tbsp. spoons;
- beetroot juice - 30 g.
- The whole ginger root is dipped for several minutes in boiling boiling water, after which the remaining moisture is removed with a kitchen towel.
- In a separate enameled pan, combine wine, sake and sugar and bring to a boil. It is important to constantly stir the mixture so as not to burn. After the seething keys appear, the fire is turned off and the liquid is allowed to cool.
- The whole root is placed in a clean glass jar and poured with the resulting liquid.
- To give the desired color, fresh beetroot juice is added to the container.
- For 4 days, the product should be infused in the refrigerator.
Important! In no case should you use ginger baths at high temperatures, as this is fraught with serious complications of the disease.
What to consider when buying ready-made pickled ginger
Asia is the birthplace of ginger, so in our latitudes you can only see a healing plant growing in a garden pot or in a store. When choosing a fresh product, it is recommended to pay attention to the integrity and color of the horned root. Fragrant specimens with dense thin skin, without dents, wrinkles, or spotting are preferred. Traces of damage in the form of protruding fibers and breaks are also undesirable. Their presence is a sign of a leak of healthy juice.
As a rule, quality products are not peculiar: friability, wrinkling, fibration. To check the freshness of the root, it is enough to scratch its peel. It is important that light juicy fibers appear at the wound site. This method is ineffective when buying a pickled product.
Important! When buying pickled ginger, be sure to pay attention to the shelf life of the products.
In this case, experienced consumers prefer:
- goods in transparent packaging (may be vacuum or glass);
- containers containing at least 30% of the marinade (some unscrupulous manufacturers grossly violate the ratio of ginger and marinade in favor of the latter);
- ginger with a transparent marinade (a cloudy suspension indicates poor quality);
- natural root, which is characterized by a light beige or cream shade (more saturated and unnatural colors indicate the presence of food colors).
Sample menu of a short diet with ginger
Today, there are many diets that guarantee rapid weight loss. However, not all of them are harmless to the body. In addition, it is rarely possible to permanently consolidate the result. According to nutritionists, you can not deny yourself carbohydrate foods and starve. It is recommended to eat often (up to 5 times a day) in small portions.
Here is an approximate daily diet:
- breakfast: porridge from any cereals, a spelled bread sandwich with a thin layer of butter;
- second breakfast: buckwheat soup;
- lunch: boiled chicken breast, low-fat fish, mushrooms, low-fat cottage cheese casserole, vegetable stew (excluding potatoes);
- afternoon snack: carrot salad, apple, grapefruit;
- dinner: unsweetened ginger-lemon tea.
If there are no contraindications, doctors recommend using ginger daily. The main thing is to comply with the permitted dosage. According to reviews of people who regularly use ginger, this product will help to lose up to 5 extra pounds in a week.