It was reported in The Age (16/5/09) that a study has found Ginger reduced, by 40 per cent, the sick feeling of cancer patients taking chemotherapy. Julie Ryan, the study’s leading author, found that patients who took ginger with an anti-nausea drug reported improvement on the first day after chemotherapy, compared with patients who got the drug and a placebo. About 70 percent of chemotherapy patients experience nausea, even when they take anti-vomiting drugs.
Ginger is one of those most amazing herbs that has traditionally been used for a multitude of digestive complaints: colic, flatulence, cramps and spasms, nausea, travel sickness and chemotherapy.
It is also used for any poor circulation or insufficiency (eg cold hands and feet or chilblains). Ginger is also anti-inflammatory and so very useful for conditions like arthritis and rheumatism.
Ginger is most commonly drunk as a tea (you can boil up fresh ginger root or add water to the dried ginger root. It can also be taken in tablet or capsule form for convenience. I used to make up ginger toffees for my kids when they were little. They were useful for long road trips or if they had a stomach ache or a cough. I found that not only did the ginger settle and calm their stomach but it also preoccupied them for ages.
To make ginger toffees, peel and chop up a knob of ginger and pop in a saucepan and cover with water. Gently simmer for about 30 mins then cool and strain. I then just added sugar or honey to this ginger juice and boiled it up like normal toffee. I found it didn’t tend to set really hard but remained quite “stick-jaw” (so don’t forget to have a wet flannel on hand to wipe sticky fingers and faces). I then poured them into patty pans and left to set. I stored them in a container in the fridge.
“Because it’s Not a Rehearsal”
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