Should one eat ginger in the fall? This has been a long-standing debate. The folk proverb "Don't eat ginger in the fall" exists. The reason is that the autumn weather is dry, and the dryness can damage the lungs. Eating pungent ginger on top of that can easily worsen the harm to the lungs, leading to dehydration and dry skin. However, others believe that autumn is a cool season, and the body is more prone to catching colds. Eating more ginger can accelerate blood circulation, promote body-wide warmth, and help expel internal cold and dampness. Therefore, one should eat more ginger in the fall. Faced with this debate, with autumn upon us, should we eat ginger or not?
Brown Sugar and Ginger Soup
Commentator: Qian Duoduo, Director of the Capital Health, Nutrition, and Gourmet Society, National Level 2 Public Nutritionist
Is the folk proverb "Don't eat ginger in the fall" scientifically sound?
Nutritionist Qian Duoduo states that we need to approach this issue rationally. The reason for such a proverb is that the climate in autumn is relatively dry, and this dryness can easily damage the lungs. Long-term consumption can easily lead to symptoms like coughing and a sore throat. Moreover, ginger contains volatile oils that can accelerate blood circulation; it also contains gingerol, which stimulates gastric acid secretion. Therefore, people often believe that in autumn, the body is already prone to "heatiness," and eating ginger would be like "adding fuel to the fire," worsening the damage autumn dryness does to our bodies. This is why there's a saying to eat less ginger in the fall. But in fact, ginger is most often used as a seasoning. As long as we control the amount we consume, it can be used in small quantities as a seasoning even in the fall. It's not that one absolutely cannot eat ginger in autumn; the key is not to eat "too much."
Ginger has therapeutic and medicinal value. Is it suitable for everyone? If not, who should avoid eating it?
Since ancient times, Traditional Chinese Medicine has also said "ginger cures a hundred ailments," proving ginger's high therapeutic and medicinal value, but it is not suitable for everyone. Qian Duoduo points out that from a nutritional perspective, because ginger contains gingerol, which stimulates gastric acid secretion, those with stomach ulcers or excessive gastric acid secretion should still be cautious about consuming it.
When cooking, how should ginger be added to maximize its nutritional benefits?
Nutritionist Qian Duoduo tells us that when adding ginger to stir-fries, try to follow these three points:
1. Don't peel it: Some people like to peel ginger, but this prevents ginger from exerting its full effects. Generally, fresh ginger can be washed and cut directly for cooking; of course, if the skin is too dry, it can be peeled appropriately.
2. Don't eat rotten ginger: Rotten ginger produces a highly toxic substance that can cause liver cells to become damaged and necrotic, thus inducing liver cancer, esophageal cancer, and more. The saying that "rotten ginger doesn't rot its flavor" is incorrect.
3. Pay attention to controlling the cooking temperature; don't wait for the oil to smoke before adding the ginger. It's recommended to heat the pan first and then add the oil. Excessively high temperatures will destroy the nutritional value of the ingredients themselves, and ginger is no exception.