Fresh ginger tea: My favorite alkalizing, immune-enhancing, anti-inflammatory beverage

I consider ginger tea my beverage of choice not only for its wonderful flavor, but also because of its long list of medicinal values. Plus it’s mineral-rich and highly alkalizing.

Hot ginger tea with lemon and honey

The healing benefits of ginger tea were first found thousands of years ago in the ancient medical sciences of China and India. Today modern science confirms the benefits of this powerful but tasty tea that has:

  • Anti-inflammatory and antioxidant actions
  • Detoxifying and mucus-clearing capacity
  • Ability to interfere with the biosynthesis of cholesterol and reduce LDL cholesterol oxidation
  • Capacity to inhibit platelet clumping and blood clots
  • Actions that make it an effective agent against ovarian cancer cells
  • Anti-nausea properties
  • Ability to prevent headaches and reduce arthritis pain
  • Ability to act as an immune booster

Ginger tea is excellent all year around but it’s especially welcome in the cold and flu season as it warms the body, boosts immunity, clears mucus and is invigorating. In this video, I’ll show you how I make ginger tea. The recipe is also below.

 

 

Susan’s Fresh Ginger Tea Recipe

Makes 3 cups

1. Choose a healthy looking, plump fresh ginger root in the produce section

2. Wash, dry and peel the root (as necessary).

3. Chop up or grate 3 tablespoons of ginger for 3 cups of tea (Ratio: 1 tablespoon per cup). Put the ginger in a sauce pan.

4. Bring water to a boil in separate pan or kettle and pour into sauce pan over the grated ginger root.

5. Cover and simmer for 10-15 minutes.

6. Strain the tea and add honey to taste.

If you have a cold or the flu, it’s good to also add lemon — a tablespoon or two of fresh-squeezed lemon juice per cup of hot tea.

 

References:

Chandra, Satyesh and Anita Pakrashi, Ginger: A Versatile Healing Herb, Vedams ebooks (P), Ltd. Jan 1, 2003; Grzanna, R. Et al.2005, Ginger—an herbal medicinal product with broad anti-inflammatory actions. J Med Foods. Summer; 8(2):125-32.


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