What are the advantages and disadvantages of eating more ginger?

1, sweating to cool down.

Gingerol in ginger has a certain stimulating effect on the heart and blood vessels, which can accelerate blood circulation, open pores and increase perspiration. With sweat, it can take away the residual heat in the body and has a certain heatstroke prevention effect.

2. Prevention and treatment of gastroenteritis.

Bacteria grow actively in summer, which easily pollutes food and causes acute gastroenteritis. Eating some ginger properly or taking it with dried ginger and boiling water can prevent gastroenteritis.

3. Drive away the cold.

Air conditioning is often blown in summer, which is easy to catch cold and cause a cold. Drinking some ginger juice will help to drive away the cold. Colds caused by summer heat and wind heat are not suitable for drinking.

Disadvantages:

1, the more ginger you eat, the better.

When the weather is hot, people are prone to dry mouth, sore throat, polydipsia and sweating. Ginger is spicy and warm, and belongs to hot food. According to the principle of "hot people are cool", it is not advisable to eat more, just a moderate amount. Just put a few slices of ginger when cooking or making soup.

2. Don't eat rotten ginger.

Rotten ginger can produce a highly toxic substance, which can denature and necrosis liver cells and induce liver cancer, esophageal cancer and so on. That "rotten ginger doesn't taste bad" is unscientific.

3. People with yin deficiency constitution should not eat more ginger.

Yin deficiency is a hot and dry constitution, which is characterized by fever of hands and feet, sweaty palms, thirst, dry eyes, dry nose, dry skin, upset and irritable, and poor sleep. Ginger is pungent and warm, and eating ginger for people with Yin deficiency will aggravate the symptoms of Yin deficiency.

Nutritional value of ginger;

Ginger is an economic crop with great development and utilization value. Besides gingerol, gingerol and other physiologically active substances, it also contains protein, polysaccharides, vitamins and various trace elements. It integrates nutrition, seasoning and health care. Since ancient times, it has been regarded by medical scientists as a health care product with the same origin of medicine and food, which has many health care functions such as dispelling cold and dampness, warming stomach and promoting blood circulation.

In order to make full and reasonable use of the precious fresh ginger resources, we can not only make full use of its various parts, but also obtain high value-added products and high value-added effects through development and utilization. At the same time, the following four products were extracted from ginger: concentrated ginger milk, transparent ginger juice health drink and ginger starch. Finally, the residue is comprehensively utilized to make ginger paste.

Refer to the above? People's Daily Online-Four advantages and four taboos of eating ginger should be kept in mind.

Baidu encyclopedia-ginger