The Marvelous Uses of Ginger: Removing Dampness and Nurturing Yang Energy for a Lighter Body

As the saying goes, “A year’s plan starts with spring.” With the arrival of spring, everything comes back to life, and our body’s Yang energy rises accordingly. At this time, it is crucial to nurture and protect our Yang energy for our overall health and vitality throughout the year.

 

However, spring is often accompanied by rain and dampness, which can easily impair Yang energy and give rise to cold and dampness evils. Therefore, we need to find a remedy that can both eliminate dampness and protect Yang energy. Ginger is the ideal assistant for spring health.

 

In spring, make sure to include ginger in your diet!

 

Ginger is a common ingredient in the kitchen and a frequently used medicinal herb. Its warm and spicy nature makes it effective in inducing sweating, warming the middle burner, and detoxifying the body.

 

“Compendium of Materia Medica” states, “Ginger is pungent but not greasy, capable of dispelling evils. It can be eaten raw or cooked, and is suitable for combining with vinegar, soy sauce, marinade, salt, and honey. It is versatile as a vegetable, a condiment, a fruit, and a medicine.”

Eating ginger in spring can nourish Yang energy.

Although spring brings warmer weather, the lingering cold from winter remains. It is beneficial to consume foods with warm and spicy properties to dispel cold and boost Yang energy. Ginger, being warm and spicy, is naturally suitable for nourishing Yang energy and promoting spring health.

 

Eating ginger in spring can alleviate fatigue and promote sleep.

Ginger’s spicy and warm properties promote blood circulation and can help regulate body temperature, making it beneficial for feeling refreshed and reducing fatigue during hot spring days. It can also aid in promoting sleep at night.

 

Eating ginger in spring can stimulate appetite and prevent bloating.

In traditional Chinese medicine, ginger is attributed to the lung, spleen, and stomach meridians. Its pungent components effectively stimulate gastric secretion, enhance intestinal motility, aid digestion, and improve appetite.

 

Eating ginger in spring can dispel cold, nourish blood, and eliminate dampness.

Spring weather can be unpredictable, with temperature fluctuations between hot and cold. Many people feel cold in the mornings, indicating a tendency towards bodily coldness and dampness. Consuming ginger can dispel cold, nourish blood, and effectively relieve bodily cold symptoms.

 

Eating ginger in spring can promote beauty and anti-aging.

Ginger is rich in vitamin E, which effectively combats free radicals and has cosmetic and anti-aging benefits.

 

 

Ginger paired with other ingredients for spring health improvement

Ginger with tangerine peel: Ginger has the functions of dispelling cold, inducing sweating, warming the stomach, and stopping vomiting, making it commonly used in the treatment of external wind-cold and stomach cold-related symptoms. Tangerine peel has warm properties and is attributed to the spleen and lung meridians. It has effects on regulating qi, resolving phlegm, invigorating the stomach, and eliminating dampness.

Preparation: Take 9 grams of ginger, 9 grams of tangerine peel, and 500 milliliters of water. Boil them together to make ginger-tangerine peel soup, and consume it twice a day.

 

Ginger with perilla leaf: After a winter season, the body accumulates a considerable amount of cold. In spring, it is important to expel cold to prevent illness. Drinking ginger-perilla leaf water can help dispel cold and prevent colds.

Perilla leaf is believed to “govern descending qi and eliminate cold.” When combined with ginger, it can induce sweating, dispel cold, invigorate the stomach, and relieve symptoms of nausea, vomiting, stomach pain, and abdominal distension, especially for gastrointestinal-type colds.

 

Preparation: Take 3 grams each of ginger and perilla leaves, wash them, cut them into fine shreds, add 15 grams of rock sugar, and steep them in boiling water for 10 minutes.

 

 

Precautions for using ginger

 

People with internal heat, Yin deficiency, or strong internal fire should avoid consuming ginger. Such individuals often experience symptoms such as restlessness, insomnia, dry mouth and throat, dry cough with little phlegm, constipation, and hemorrhoids. Eating ginger tends to aggravate their condition.

 

Rotten ginger should not be consumed, and ginger that has turned brown after being cut should also be avoided. Rotten ginger produces a highly toxic substance called zerumbone, which can cause liver cell degeneration.

 

It is best to consume ginger in the morning as it can help promote the rise of Yang energy. Due to ginger’s dispersing nature, consuming it in the evening can make it difficult for the mind and spirit to calm down, which is not beneficial for health.

 

Ginger peel has a slightly cooling nature and diuretic effects. Generally, ginger does not need to be peeled before consumption.

 

Ginger is a valuable assistant for spring health. As long as we incorporate it into our diet wisely, we can easily eliminate dampness and protect our Yang energy, leading to a healthier and more relaxed body and mind. Let’s use ginger to enhance our health this spring!

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