Ginger, also known as turmeric, is a perennial herb whose rhizome has a spicy flavor and is widely used in cooking and traditional Chinese medicine. In China, ginger is regarded as an important ingredient and medicinal herb, with various effects such as repelling colds, relieving nausea, and detoxifying.
It is rich in vitamin C, gingerol, diphenylheptane and other ingredients, which have certain health effects on the human body. For example, gingerol can promote blood circulation, improve metabolism, and help with beauty and beauty. Diphenylheptane, on the other hand, has an antioxidant effect and can resist the damage of free radicals to the human body.
As an important ingredient and medicinal material, ginger not only plays an important role in cooking, but also has rich nutritional value and medicinal value. In the future, with the further research and development of ginger, it is believed that its application in the field of health will be more extensive.
In fact, whether ginger needs to be peeled or not depends entirely on what kind of effect you wish to achieve. Because the effects of ginger peel and ginger can be said to be diametrically opposed. Ginger peel is cool, while ginger is warm. The efficacy of Chinese Materia Medica on ginger peel is recorded as follows: "Ginger peel has a pungent taste and cool taste, and its function is to reduce swelling with water. The main edema is at the beginning, and the urination is not good. In addition, the "Compendium of Medical Forests" also pointed out: "Ginger skin is bitter and cold, and the skin is more anti-nature, so it is cold." If the ginger sweats, the ginger peel stops sweating, and it is slightly cold. Regarding the efficacy of ginger, the Chinese Pharmacopoeia has the following records: "Ginger has a pungent taste, slightly warm, and its functions are mainly used to relieve the surface and dispel cold, stop vomiting in warmth, dissolve phlegm and relieve cough." It is used for wind chill cold, stomach cold vomiting, cold phlegm cough. ”
From the perspective of traditional Chinese medicine, the medicinal properties of ginger peel and ginger are in opposition to each other. Ginger skin has a pungent and cold taste, while ginger is pungent and warm. Their efficacy is also reversed. Ginger peel can stop perspiration, reduce water and swelling, while ginger can sweat, drive away cold, and relieve cold. One is antiperspirant and the other is diaphoresis, and the two have very different effects.
If it is used incorrectly, it will naturally fail to achieve the desired effect, and may even have the opposite effect. Therefore, when choosing to use ginger, you need to decide whether to peel it or not according to your needs.
First, the skin of ginger may contain pesticides and other chemicals that may accumulate during the growth of ginger. Therefore, to ensure food safety, peeling is a necessary step.
Secondly, the skin of ginger may affect its taste and texture. In some cases, the skin of ginger may have a bitter or other undesirable taste, which may affect the overall taste of the dish. Therefore, during cooking, peeling can help ensure that the taste and texture of the ginger is more pure and consistent.
In addition, the skin of ginger may also affect its nutritional value. Studies have shown that ginger peel contains some antioxidants and nutrients, which are less abundant in ginger meat. Therefore, peeling the ginger may affect the retention of its nutritional value when it is necessary to preserve its nutritional value.
In summary, it is best to peel ginger before using it when using it, especially in the following situations: to ensure food safety, to ensure the purity of taste and texture, and to preserve its nutritional value.
Of course, that's not to say that ginger peel is completely useless. In some traditional medicine practices, ginger peel is believed to have certain medicinal properties. Therefore, ginger peel can also be utilized appropriately in specific situations. But overall, to ensure optimal consumption and safety, peeling is a good practice when using ginger.
We need to be clear that this sentence is emphasizing the dangers of eating ginger at night, but it does not mean that eating ginger at night is the same as taking arsenic.
As a traditional Chinese medicine, ginger has a variety of effects such as cold repellent, antinausea, and detoxification, and is often used for colds, stomach aches and other symptoms. However, the ingredients in ginger may have adverse effects on the body when ingested at night. This is because the evening is the time for various organs of the body to repair and detoxify, and some components in ginger may affect these physiological processes.
Specifically, ingesting the volatile oil in ginger at night may cause symptoms such as excitement and fever, which is not conducive to rest and sleep at night. In addition, the spicy components in ginger may also irritate the gastrointestinal tract and increase gastric acid secretion, which may be detrimental to digestion for some people.
However, this does not mean that eating ginger at night is the same as taking arsenic. Arsenic is a highly toxic substance, and although the ingredients in ginger may have adverse effects on the body, they are not as toxic as arsenic. Therefore, we should not equate eating ginger at night with taking arsenic.
In general, the statement "eating ginger arsenic cream at night", although it has its scientific basis to a certain extent, also has an element of exaggeration and misunderstanding. Consuming the ingredients in ginger at night may have adverse effects on the body, but it is not the same as taking a highly toxic substance like arsenic. Therefore, we should take this statement rationally, arrange our eating time reasonably, and avoid consuming too much ginger at night.
Recently, there has been a claim circulating on the Internet that ginger contains safrole, and excessive intake will increase the risk of cancer. This statement has made many people suspicious of ginger. But what is the truth?
Safrole, also known as safrole or safrole, is a colorless or yellowish liquid. According to the U.S. Food and Drug Administration, safrole has the effect of inducing liver cancer in mouse model experiments. Therefore, the United States does not allow the use of safrole as a food additive. However, moderate intake of ginger in our daily lives does not pose additional health risks.
The Sichuan Academy of Agricultural Sciences has tested 151 ginger samples for safrole, and the results showed that only 23 samples were found to be safrole, with a minimum detection level of 045 g kg, with a maximum detection of 13 g kg, which is well below the EU standard. This also confirms that moderate consumption of ginger does not pose a health risk.
However, it is the moldy ginger that needs to be wary. Harmful substances such as safrole produced by moldy ginger can increase rapidly and are likely to exceed safe limits. Therefore, there is no scientific basis for the statement that "rotten ginger does not taste rotten". Wu Kunming, a lecturer at the Basic Teaching Department of Beijing University of Agriculture, once conducted a comparative experiment and found that the color of the ethanol solution of normal ginger did not change significantly, while the ethanol solution of rotten ginger was yellow, which was caused by multiple doses of safrole.
To sum up, although ginger consumption in moderation does not pose a threat to health, once it is found that ginger is rotten, it should be discarded immediately, and it should not be lost because of small things, so as not to damage health.