Wholefood Trivia – Garlic and Ginger

GARLIC
This flavoursome little beauty has been used for 5,000 years or so years and was cultivated by the Egyptians, who gave it to their slaves to improve their strength.
The combination of sulphur compounds, vitamin C, vitamin B6, selenium and manganese makes garlic great for the heart.
It is said garlic also helps increase the body,s production of antioxidant enzymes, as well as acting as an antiviral.
Assisting to control weight is another stated benefit and protection against cardiovascular disease.
Chopping or crushing garlic stimulates allicin production, being the most beneficial part of this herb.

GINGER
Being one of the most common spices, ginger is of course used in a wide variety of both sweet and savoury dishes.
In the East it is used a lot to flavour peoples staple diets.
Ginger is much used in Chinese healing, in fact in around 50% of herbal remedies.
The benefits of ginger are manifold; with the active ingredients having cancer-protective properties, while boosting also the immune system.
Ginger is recorded as being able to settle nausea and stomach upsets and reduce pain of rheumatic disorders.
Remember a little ginger goes a long way, due to its highly concentrated active ingredients so we don’t need to add very much to our diet.

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