On the positive qualities of this root indried or freshly heard by many, especially given its properties to burn fat deposits. But is marinated ginger useful? And if so, what and to whom?
Everyone who at least once trapezhnichal in Japaneserestaurant, tasted pickled ginger. Pink elastic petals, somewhat resembling our cabbage, are served as an addition to sushi. Many people think that this is done to emphasize its taste. By no means. Rather, on the contrary, to interrupt the taste of one sushi, after which you try the other.
Indeed, ginger is pickled, good and badwhich has been studied by doctors for centuries, has such a property. However, the wise Japanese not only made him a regular guest on his desk. Essential oils rich in pickled ginger, in their opinion, proven by years, can enhance the sense of smell of man and his endurance. It not only restores the strength of the body, but also increases its overall tone. By the number of vitamins and trace elements, this product can be compared with the polyvitamins that our pharmacies are littered with. Ginger pickled, the benefits and harms of which are not comparable, brings health and longevity to a person.
However, like any medicine, this product alsohas contraindications. Pregnant on the last terms and nursing mothers is not recommended to eat marinated ginger. Harm, it also brings people suffering from diseases of the gastrointestinal tract, because it increases pain with ulcers and gastritis.
If these are not your diagnoses, eat safelypickled ginger. Calories it contains little, and useful qualities - the sea! It strengthens brain activity, dilutes blood, restores sexual energy, heals a sick liver and relieves signs of so-called seasickness.
Ginger pickled, the benefit and harm of whichtestify to the need for most of us to regularly eat it, you can easily do it at home. There are a lot of recipes for its preparation, but it is worth starting, of course, with the simplest. This option is interesting in that everything is done very quickly. You need to take 150 grams of the root and cut it into thin slices. In a separate saucepan, mix two teaspoons of salt and three tablespoons - sugar, then pour them with rice vinegar (about ¼ cup). This mixture must be brought to a boil and pour the ginger. Then, when the brine has cooled down, it is almost ready to send the dish to the refrigerator. It is advisable to use ceramic cookware. You can glass, but by no means metal. After six to seven hours, the delicious ginger is pickled.
Benefits and harms can be from the use of anyproduct. However, the ginger root has undoubtedly much more positive properties for the human body than negative ones. In marinated form this product, incidentally, is stored for several months, and it does not lose its unique qualities. With him you can serve not only sushi, but also a lot of other interesting dishes.
Bon Appetit! And be healthy!
