Superfood ginger: These preparation mistakes weaken its effect
These preparation mistakes can weaken the effect of ginger
It is deliciously hot and super healthy, the ginger root. But did you know that if you prepare ginger incorrectly, you can undermine its health benefits?
Ginger strengthens the immune system, boosts metabolism and digestion, works against nausea and can inhibit inflammation in the body. The tuber is a real miracle weapon for our health, especially in the dark season. Ginger is a popular home remedy as a tea, but it can also have an effect as a highly concentrated shot (caution: spicy!) or in smoothies. But beware: There are a few things you should pay attention to when preparing so that the positive effect on health is not weakened.
Common mistakes when preparing ginger
1. Cut ginger too early
As soon as ginger is cut, it quickly loses the positive benefits of the ingredients. For example, if you are boiling water for tea, you should cut the ginger immediately before adding it. So it’s better not to start snipping while the water is heating up.
2. Peel ginger
As with other foods, such as apples, most of the vitamins in ginger are located directly under the skin. That’s why it’s best not to peel the tuber before using it in a tea, smoothie or seasoning. It is best to make sure that you buy organic quality so that you can eat the bowl without hesitation. And of course wash the ginger thoroughly before processing.
3. Too big pieces
The pungent substances in ginger, such as gingerol and shogaol, unfold above all on freshly cut surfaces, which is why the root should not only be cut as shortly as possible before it is used in a tea, pot or smoothie, but also into the smallest possible pieces. If you use pieces that are too large, you are wasting some of the potential effect of ginger.
4. Leave ginger tea too short or too long
You love ginger tea as a boost for your immune system? Then you should definitely pay attention to how long you let it steep. The optimal steeping time is five to ten minutes. If you remove the ginger pieces from the water beforehand, the hot substances cannot develop optimally in the water. If you let the tea steep longer, it will be spicier – how intensely you like it is of course a matter of taste.
Sources used: rtl.de, geo.de