Ginger is a necessary ingredient in our family life. Its nicknames include ginger root, spicy cloud, hook finger, yindixin, Yanliang boy, fresh ginger and honey roasted ginger. The rhizome (dried ginger), cork (ginger peel) and leaf (ginger leaf) of ginger can be used as medicine. Ginger has the effects of divergence, anti nausea and cough in traditional Chinese medicine. But ginger sprouting should be a very common situation in daily life. Although eating ginger is good, can it be eaten after ginger sprouting? There are different opinions about this problem. Most people eat ginger in their life. This article will introduce how to eat ginger.
Function of eating ginger
In the usage, it mainly talks about a ginger juice, that is, after the ginger is pressed, taking its juice can first aid fainting. This should be paid proper attention. Of course, it can also be used to stop vomiting. If you simmer it, the simmered ginger or simmered ginger will have a better effect of warming and stopping vomiting.
In addition, its use is routine and common, because it is a warm medicine, and it is not suitable for heat syndrome. Of course, it is also divergent wind and cold. You can't use it if you sweat too much, and you can't use it if you hurt body fluid.
In addition, it also talked about ginger skin, which is the epidermis outside the rhizome on the surface of ginger. The epidermis is used as a special medicine for diuresis and detumescence. However, the traditional view is that its properties are not only warm, but also cold. This has always been the case. Is it really cold? Do you use it to clear away heat? But we keep the of our predecessors. For example, there is ginger peel in Wupi powder. It does not sweat and relieve the surface, nor does it have the effects of warming the middle and stopping vomiting, warming the lung and relieving cough. It is a diuretic and detumescence effect. It is very simple.
What are the misunderstandings of eating ginger?
Misunderstanding of eating ginger
In addition to common nutrients such as sugars, proteins, amino acids, vitamins and minerals, ginger also contains many special nutrients, such as plant antibiotics with bactericidal effect, volatile oil that inhibits cholesterol absorption, gingerol with antioxidant effect, etc. However, it is worth noting that in addition to the above several nutritional elements conducive to human health, ginger also contains an ingredient called safrole.
Safrole is a kind of food additive. It is a colorless or light yellow liquid with camphor wood smell. It naturally exists in spices such as ginger, fennel, star anise, cinnamon and pepper. It has low toxicity and can cause cancer at a certain level. Therefore, overeating ginger may increase the incidence of cancer, especially liver cancer.
A study shows that safrole can cause liver cancer. Adding 0.04% ~ 1% safrole to the feed of mice can induce liver cancer in mice for 150 days to 2 years. If safrole encounters oxidants in the body, it will produce epoxy safrole with stronger carcinogenic activity, and greatly increase the possibility of human suffering from liver cancer. Therefore, in the usual cooking process, we must use ginger moderately and avoid unlimited use.
Can ginger sprout and eat?
Sprouted ginger is edible. When we cut the germinated ginger, we can find that the meat is dry and empty and the fiber becomes thicker, indicating that the nutritional composition of ginger has begun to decrease and the nutritional value has decreased, but its main components have not changed. Therefore, there will be no poisoning or other adverse reactions when eating at this time. In fact, most ginger on the market have buds, but they are not obvious. Of course, from a nutritional point of view, it's best not to wait for ginger to sprout.
For our healthy diet, we should eat ginger correctly.