The Different Types of Ginger and Their Individual Use

Ginger contains more than 12 different types of antioxidants, and for that reason, it’s used as an efficient remedy for treatment of numerous health problems. It has potent anti-inflammatory features and it’s used for medicinal purposes as well. Ginger has a high content of calcium, manganese, protein, silicon, essential oils, pantothenic acid, phosphorus, folic acid, iron, inositol, vitamin C, choline, and vitamin B3.

Ginger root was commonly used in Asia. In Japan, it was used as a fresh condiment with the meals. Gingerol, its main active ingredient, is even richer and more concentrated.

Comparison between the young and old ginger

The young ginger is fleshy, pungent, juicy, and has a mild spicy taste. On the other hand, the old ginger, is dry and fibrous, and has even spicier taste.

Experts proved that young ginger increases the body temperature (as in case of fever), whereas the old type lowers the body temperature (as in the situations of a cold). Therefore, the use of old ginger is highly recommended for an extended juice feasting.

When to use old ginger:

  • In case of juice fasting,
  • When you need body heat
  • During winter in order to heat up your body
  • In case of people with hypothyroidism

When to use young ginger:

  • When having a fever
  • During summer
  • In case of people with hyperthyroidism

Nevertheless, ginger is extremely healthy plant. Therefore, it should be included into most of your juices, not just for its taste, but for their numerous health benefits as well!