pain

What’s on the Menu – The one soft drink that doesn’t make me sick to my stomach

Yes. There is an actual difference between ginger ale and ginger beer, at least in theory. Traditional ginger beers, use fermentation to create the carbonation & usually yield a stronger ginger flavor. Ginger beer can contain alcohol, but most available nowadays do not. Ginger ale on the other hand is sweetened soda water with added ginger flavor (source). Even though I believe soft drinks can cause serious health problems, these two ginger sodas do offer moderate health benefits, but it’s certainly not because of their sugar content.

There is a reason why they offer you a ginger ale on the plane if you’re feeling nauseous. Studies performed in the last 10 years suggest that ginger can not only help with your run of the mill upset stomach, but it can also alleviate the nausea associated with sea sickness, chemotherapy and pregnancy. It’s important to know that they did not use ginger ale in these research studies. They actually determined that 1-1.5 g of ginger (raw or powdered) could alleviate symptoms associated with these various types of nausea (source). The medicinal effects of ginger don’t stop there.

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Ginger also contains a powerful anti-inflammatory compound known as gingerol (clever name).  This compound has been linked to the reduction of certain side effects of chronic health conditions like osteoarthritis, type 2 diabetes and cancer. In fact, several recent studies have determined that gingerols “may be effective chemopreventive and/or chemotherapeutic agents” in the treatment of colorectal and ovarian cancers (source). The relief of day-to-day muscle pain provided by gingerol is another beneficial aspect.

In 2010, a small study conducted at the University of Georgia suggested that regular ginger supplementation could reduce exercise-induced muscle pain (source). As someone who essentially lives at the gym, this quality alone makes throwing a couple hunks of ginger in my smoothie or afternoon tea worth the spicy kick.

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Much like garlic, I’ve eaten whole hunks of ginger root. However, the intense flavor can be a little much. Which is why I love cooking with it instead of swallowing it whole. I’m a big fan of sauteing up minced ginger in a pan before I toss in vegetables and shrimp for a delicious stir fry. I know it’s a big component of Asian cooking, but I’ve found that it can provide a whole new flavor to a variety of dishes.

I’d love to hear your preferred method of consuming ginger. As long as the recipe doesn’t contain the words “Canada Dry” feel free to send them to elementaltampa@gmail.com or just tweet us a picture the next time you cook with it. Our Twitter and Instagram handle is @ettampa. Let’s connect!

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