You all know ginger (Zingiber officinale). It's what makes gingerbread spicy and gives many Asian dishes their characteristic kick. Dried ginger is a common component in Chinese herbal preparations, and it is often used in this country to prevent nausea and motion sickness, as well as morning sickness in early pregnancy.
There are many other benefits of ginger. It also effectively relieves inflammation by mediating prostaglandin pathways. In one study, seven patients with rheumatoid arthritis who had failed to achieve much improvement with the usual drug therapy were given ginger, either raw, cooked or in dried supplement form. In every patient, the benefits of ginger were obvious: Significant relief in pain, mobility, and swelling all were noted.
You may include fresh ginger in your diet or take it as a nutritional supplement (use as directed). Also, here’s an easy recipe that will allow you to experience the benefits of ginger in a delicious way!
Ginger-Soy Chicken Breasts
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons rice wine or dry sherry
- 1 teaspoon grated gingerroot or ½ teaspoon ground ginger
- 1 clove garlic, peeled and minced
- 4 (4-ounce) skinless, boneless chicken breast halves
- Olive oil spray
Combine soy sauce, water, rice wine, ginger, and garlic in a small bowl. Heat in a microwave for 3 minutes, or boil in a small saucepan for 3 minutes. Cool. Place chicken in a tightly sealed container or plastic bag and pour sauce over it. Seal and turn to coat chicken pieces evenly. Marinate in the refrigerator at least 2 hours or overnight, turning occasionally.
Preheat a grill, broiler, or grill. Spray it with olive oil spray. Place chicken on the grill, brush with marinade, and cook 7 to 9 minutes on each side, turning once.
Per serving: calories 145, fat 1.4 g, protein 27 g, carbohydrates 2.5 g, fiber .2 g, sodium 500 mg.