- The Wonders of Ginger

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The Wonders of Ginger

The Wonders of Ginger

The first article on Ginger in this Newsletter was 10 years ago when  Ginger made the headlines with research showing that an extract from ginger not only inhibited the growth of ovarian cancer cells but also caused apoptosis (the scientific term for cell suicide).

This cell suicide is what normally happens when a mistake occurs in cell reproduction and when it does not occur cancer is initiated. 

This amazing spice should have been making the headlines for years since its anti-inflammatory, anti-cancer, anti-bacterial and anti-emetic (sickness prevention) properties have been reported in numerous research studies.

As far as cancer is concerned ginger contains several chemicals that have been shown, in tissue culture and animal experiments, to inhibit the reproduction of cancer cells, promote apoptosis and in addition inhibit the

growth of new blood vessels, thus limiting tumour growth.

I put the key words Cancer and ginger into Medline this week and found 356 research papers published.  Scientist all over the world are confirming those early studies and extending them to a variety of cancers.

We regularly put in advice in this Newsletter about how to limit feeling sick while undergoing chemotherapy and one part of it reads: "For nausea try root ginger, grated or as a tea (also available in tea bags)".

Another property of ginger is simply that it tastes good. So how can we increase our intake of ginger. Well, it’s a wonderful flavourer for tea.  Try grating root ginger into a strainer with green tea. But it can also be used in English tea instead of or in addition to sugar.

Grated root ginger is also a brilliant flavourer for stews, pastas and sauces and as a fish marinade.

So get into ginger It’s not just therapeutic, it increases your quality of life. 

One of my favourite recipes is one of Marilyn’s creations called “Root Vegetable Casserole” and is on the Gentle Approach to Cancer Website, the web address of which is always in the heading of this Newsletter.

Another recipe that I use every week is this 

A Vegetable Stew in a Rainbow of Colours 

Ingredients (serves 4)

3 Tbs Olive oil

1 large red onion, chopped.

4 cloves of garlic, crushed.

2 large carrots, sliced

2 Peppers (different colours) chopped.

2 sticks celery, sliced.

4 button mushrooms, quartered.

Tin of tomatoes, chopped or jar of pasta sauce.

Ginger root – 1 inch of thick root peeled and grated.


Tin of chick peas washed and drained

2 potatoes quartered.

Boil the potatoes until cooked.  Drain them and cut to bite size chunks.

Gently fry the onions in the olive oil for 10 mins.

Then add the garlic and fry for a further 2 mins.

 Add carrots, peppers, celery and mushrooms.  Stir fry and sweat them for about 10 minutes. 

Add the tomatoes or pasta sauce, add the ginger and pepper, stir well and simmer until the carrots are tender, normally about 20 minutes.

 Add the chick peas and potatoes and simmer for another 5 minutes.  Note: a little water can be added after the tomatoes if necessary or more pasta sauce or more tomatoes,

This can be served with rice or pasta instead of potatoes.

Colin Sutherland June 2016

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