A warm ginger mixture is your immediate therapy for the discomfort caused by flu and cough. If you can’t get seasoned ginger tea, at least have a crunch on ginger bread, ginger biscuits or ginger cookies. The pungency and the aroma are the same, but are there any healthy benefits from this striated rhizome?

Ginger improves body immunity

"Ginger enhances the body’s immunity besides provsoiding minerals such as zinc, chromium and magnesium which are important in enhancing blood circulation, "says Dr Rachna Pande, a specialist in internal medicine at Ruhengeri Hospital.

Pande notes that where there is pain, inflammation or high fever, ginger is your immediate stabilizer.

Detoxification

Although our bodies have a self cleansing mechanism, sometimes toxins get piled up in the entire system.

However, recent research done by German scientists shows that if consumed regularly, ginger induces sweating which helps us lose toxins in the process. During the process, there is a release of a potent germ fighting agent that fences off infections.

The isolated compound and gene produced is called dermicidin which after secretion is transported to the skin surface where it has antimicrobial properties against bacteria such as E coli, staphyloccus aureus, and fungi such as Candida.

Preventing nausea during pregnancy

Ginger also relieves nausea especially during pregnancy, according to the journal of Obstetrics and gynecology. Basing on findings from 675 participants, it was confirmed that when pregnant women use ginger there is absence of significant side effects or adverse effects on pregnancy outcomes.

Dr Pande also adds that: "Ginger relieves morning sickness during pregnancy.”Improving digestion

Isaac Bikorimana, a nutritionist at Kibagabaga Hospital, points out that when it comes to gastrointestinal distress and motion sickness, look no further since ginger reduces both.

"Ginger is known to reduce all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating,” Bikorimana says.

Relieving arthritis pain

Joseph Mbabazi, a nutritionist, says that the active compound in ginger is known as gingerols and this is centre of most healing abilities.

"Gingerols have a number of anti-inflammatory properties and are used in people with osteoarthritis or rheumatoid arthritis to bring down their pain levels,” Mbabazi says.

In fact, two clinical studies involving patients who responded to conventional drugs revealed that 75 per cent of arthritis patients and 100 per cent of patients with muscular discomfort experienced relief of pain or swelling after consuming ginger on a regular basis.

Inhibiting cancer growth

Despite the distinctive flavor, gingerols also inhibit the growth of human colorectal cancer cells, according to results from a research on Cancer Prevention presented in 2003.

Whereas extracts from ginger have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cells, examinations made on the effect of a whole ginger extract containing 5 per cent gingerol on a number of different ovarian cancer cells showed that their exposure to the ginger extract caused cell death in all the ovarian cancer lines studied.

Flavouring food recipes with ginger

But Richard Maniraguha, a food scientist in Kigali, says besides the endless list of health benefits, one needs to consider a number of foods and juices usually flavoured with ginger powder.

"Certain biscuits, pies, juice cocktails and ginger nuts taste better when the ginger powder is applied,” Maniraguha explains.

Origin of ginger

Ginger is native to Southeastern Asia, a region whose cuisines still feature with this herb.

It is said that ancient Romans imported ginger from China almost 2000 years ago and introduced it around the Mediterranean region of Europe. It was during the middle ages when its use spread throughout other countries.

Much as it was expensive, the demand kept increasing and it was imported from Asia and Spanish explorers introduced ginger to the West Indies, Mexico and South America. However in the 16th century, these areas began exporting the precious herb back to Europe.