The amazing GINGER and its health benefits

Health benefits of ginger

Ginger is such a warming spice, and for me autumn and winter are the perfect time to start introducing this wonderful spice into your meals.


Grated ginger root with lemon and honey is something that is our absolute go to for winter ills at home. Anything from a sniffle to a cough, or even a fever. Ginger works wonders for all these symptoms because:

• Ginger is an expectorant - meaning it helps to break down mucous, so good for snotty nose but mucous producing coughs
• Ginger has anti-inflammatory and antioxidant benefits so helps to support the immune system by stimulating specific immune pathways
• Ginger has anti-bacterial properties

Aside from amazing winter uses, ginger is also really great for anything to do with inflammation.There is a whole heap of research around its anti-inflammatory benefits and specifically how it works within specific pathways to do with inflammation. So Ginger may beneficial for a range of inflammatory conditions such as:

• Period pain
• Arthritic pain
• Muscle pain
• Brain and/or mood disorders
• Cardiovascular disease

Another great benefit which I use in clinic quite a bit is for digestive complaints. Not only does it help with nausea (I survived on Ginger in both pregnancies) but ginger helps to stimulate digestive function whilst also acting as an anti-inflammatory for bloating and pain. 

But not only that as an anti-parasitic and anti-fungal spice, it may help deal with pesky pathogens which might be causing digestive dysfunction in the first place. 

Ginger is a super versatile food to use in the kitchen. For a simple tea you can steep a knob of fresh ginger into a cup of hot water (add lemon and honey if you wish). Or you can grate it into curry sauces or add a knob to your home made soup (just remember to hunt out the knob before you serve it).

Or you can make some super delicious low sugar ginger biscuits or muffins using ground ginger. YUM! 

Here is a simple stir fry recipe which I use in clinic for people moving from a processed diet to a whole food diet. 


Wok Fried Ginger Chicken and Almonds
Serves 2

• Extra virgin olive oil for cooking
• 1/2 handful of sliced almonds
• 2 tsp fresh grated ginger
• 1 handful of mushrooms sliced
• 1 handful of sliced capsicums
• 1/2 onion sliced
• 1 carrot sliced thinly
• 2 palm sized chicken (breast or thigh) cut into cubes

Add extra virgin olive oil to a wok or large fry pan and cook almonds until golden. Remove and drain.

Add the 1 tsp of the grated ginger, sauté for 1 minute then add all the vegetables. Cook for 1-2 minutes and place to one side.

Place chicken and the other 1 tsp of grated ginger in the pan, add a little more olive oil if necessary. Cook until just done. Return the vegetables and almonds to the pan for a quick warm through.

Add a pinch of salt and pepper if you need to extra flavour.

Serve with fresh coriander on top and if you like some cauliflower rice.