According to one comprehensive review, a clinical trial that was performed found that after consuming three grams of dry ginger powder for 30 days, diabetic participants had a significant reduction in blood glucose, triglyceride, total cholesterol, and LDL cholesterol.9 It’s thought that ginger has a positive effect on diabetes because it:
Inhibits enzymes in carbohydrate metabolism
Increases insulin release and sensitivity
Improves lipid profiles
Ginger also has also been established to have a protective effect against diabetes complications, including offering protection to the diabetic’s liver, kidneys, central nervous system, and eyes.
Ginger is a metabolism boosting substance that may temporarily increase thermogenesis in your body, where your body burns stored up fat to create heat, with beneficial impacts on overall metabolism and fat storage. Research suggests that consuming thermogenic ingredients like ginger may boost your metabolism by up to 5 percent, and increase fat burning by up to 16 percent.15
Here’s one of our family favorite recipes that you may enjoy. Recently, I’ve been cooking a lot more of this dish as my youngest daughter had just given birth to a precious healthy little boy. In this recipe I use ground ginger instead of ginger slice. It helps to ease the taste for people who are not keen on ginger. It’s a blessing to be able to enjoy this moment and provide our family a traditional tool for modern living.
1 whole chicken (cut into small pieces)
Ground 1 cup ginger and 6 cloves garlic into a paste
2 sprigs of green onion (cut into small sections)
4 tbsp sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 cups of water
Himalayan salt to taste
Heat oil in a deep pan. Stir fry ginger paste until fragrant. Add chicken and cook for about 10 minutes or until the chicken turned white on the outside. Add the last four ingredients, cover and continue to simmer for about 5-10 minutes and sauce thicken. Sprinkle green onion over the top. Serve with white rice.