who wants to try this?

Ginger's anatomy can be divided into four principal sections: 1) taste or pungency: 2) essential oil or fragrance: 3) macro/micro-nutrients and 4) synergists.

The most obvious note of Ginger's universally loved flavor is its pungency. Contained within this profoundly distinctive taste are also some of Ginger's most powerful medicinal properties. The first attempt to dissect this pungency or spiciness was with the work of Thresh in 1879. He isolated an oily-resinous substance, composing approximately five to ten per cent of the plant, and gave it the name ginerol. This oleoresin has since been broken down into close to thirty elements.

The two most recognized divisions of these pungency constituents are called gingerols and shogaols. Gingerols, present in fresh Ginger, convert into the more pungent shogaols with dehydration and heat. This chemical transformation from the fresh to the dry state is one of the most profound factors behind Ginger's therapeutic effects.

Almost as distinctive as Ginger's tastes is its fragrance. The wonderfully sweet, warm and citrusy aroma of Ginger is highly regarded and used in the perfumery and beverage industries. The unique scent of Ginger arises from one of nature's most complex essential oils composing between 1.0-2.5 per cent of the dried rhizome. After reviewing the work of more than 17 studies, researcher Brian Lawrence compiled 200 different components of this essential oil. It is no wonder that V.S. Govindarajan, the author of the difinitive work on the chemistry, technology and quality evaluation of Ginger concluded, "it is unlikely that the balanced aroma of natural Ginger will be duplicated for a long time."

The macro/micro-nutrients category encompasses proteins, lipids, carbohydrates and all the known vitamins, minerals and trace nutrients of Ginger. Unlike many other herbs or spices, fresh or green Ginger has a history of being consumend as a vegetable and does possess considerable levels of nutrients like postassium, phosphorous, Vitamin C and riboflavin. (See Figure 2)

Synergists are included here, with all due humility, as an escape clause to encompass the remainder of Ginger's elements. Although elements like gingerols or zingiberene might be the primary constituents responsible for taste and scent respectively, many of the other hundreds of ingredients which are referred to here as synergists ultimately interact and overlap to manifest the entire effect.

Of special note in the synergists category is an enzyme called zingibain and other highly researched plant constituents like capsaicin, curcumin limonene. Zingibain is a powerful protein-digesting enzyme which is comparable to papain from papaya bromelain from pineapple. What is most interesting is not so much the enzyme itself but its potency. Comprising as much as 2 per cent of the fresh rhizome, Ginger is one of nature's richest sources of proteolytic enzymes. As a point of reference, this is approximately 180 times the amount of proteolytic enzyme contained in the papaya plant. Capsaicin, curcumin and limonene are common to a number of other spices and possess a phenomenal array of physiological effects.

{From} Figure 2
Nutritional Values for Fresh Ginger

Nutrient by %

Moisture . . . . . . 80.9
Protein . . . . . . . . 2.3
Fat . . . . . . . . . . . 0.9
Carbohydrates . . 12.3
Fiber . . . . . . . . . . 2.4
Minerals . . . . . . . . 1.2
Enzyme . . . . . . . . 2.3

Vitamins / Minerals (mg / 100 gm)

Calcium . . . . . . . 20.00
Phosphorous . . . 60.00
Iron . . . . . . . . . . 2.60
B1 . . . . . . . . . . . 0.06
B2 . . . . . . . . . . . 0.03
B3 . . . . . . . . . . . 0.60
C . . . . . . . . . . . . 6.00

Fresh Ginger offers a full profile of nutrients. The above table is only a representitive sample because there are significant variations between varieties. Nutritional values of dried Ginger depend upon the reduction of moisture.

milobenji wrote:Thought i would share this with you, i am going to try it as i am triptan resistant, who's up for trying it with me? we'll do it as it says and with fresh root ginger and let everyone know if it works, hey even if it works 10% for somebody it'll be worht sharing. see below
xx

what exactly are you going to be taking. please let me know. thanks. gail




Newsgroups: alt.folklore.herbs
Subject: Re: Need Help for Migraines
From: karyn.siegel-maier.kotl.uu.ids.net
Date: Tue, 9 May 95 15:48:00 EST

Ginger (either eaten fresh daily or in powdered form) is excellent for migraines! The Journal of Ethnoparmacology (vol. 29) reported the results of a research study from the Odense University of Denmark. A woman who had suffered migraines for more than 16 years was given 500-600 mg of powdered ginger mixed with water at the onset of a migraine. Each time her pain would disappear within 30 minutes.

Ginseng has anti-histamine and anti-inflammatory qualities and is quite safe for children as well. If daily comsumption of ginger doesn't appeal to you, you can find capsules in a health food store. For migraine, start out with 2 capsules per day.