Should one eat ginger in the fall? This has been a long-standing debate. The folk proverb says, "Do not eat ginger in the fall." The reason is that the autumn weather is dry, and the dryness can harm the lungs. Eating pungent ginger on top of that can easily worsen the damage to the lungs, leading to dehydration and dry skin. However, others believe that autumn is a cool season, and the body is prone to catching colds. Eating more ginger can accelerate blood circulation, promote body heat, and help expel wind, cold, and dampness from the body. Therefore, one should eat more ginger in the fall. Faced with this debate, as it is autumn now, should we eat ginger or not?
Is the folk saying "Do not eat ginger in the fall" scientifically sound?
Nutritionist Qian Duoduo says that we need to approach this question rationally. The reason for such a proverb is that the climate in autumn is relatively dry, and this dryness can easily harm the lungs. Long-term consumption can easily lead to symptoms like coughing and a sore throat. Moreover, ginger contains volatile oil, which can accelerate blood circulation; it also contains gingerol, which stimulates gastric juice secretion. Therefore, people believe that in the fall, the body is already prone to "heatiness," and eating ginger would undoubtedly "add fuel to the fire," worsening the damage autumn dryness does to the body. This is why the saying to eat less ginger in autumn came about. But in fact, ginger is most often used as a seasoning in our diet. As long as we control the amount consumed, it can still be used in small quantities as a seasoning 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, but is it suitable for everyone? If not, who should avoid eating it?
Since ancient times, Traditional Chinese Medicine has also had the saying "ginger cures a hundred ailments," proving ginger's very high therapeutic and medicinal value. However, it is not suitable for everyone. Qian Duoduo points out that from a nutritional perspective, because ginger contains gingerol, which stimulates gastric juice secretion, those with stomach ulcers or excessive stomach 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. Do not peel it: Some people like to peel ginger before eating, but this prevents ginger from exerting its full effects. Generally, fresh ginger can be washed and directly cut for cooking; of course, if the skin is too dry, it can be peeled appropriately.
2. Do not eat rotten ginger: Rotten ginger produces a highly toxic substance that can cause degeneration and necrosis of liver cells, thereby inducing liver cancer, esophageal cancer, and more. The saying "rotten ginger is not rotten in taste" is incorrect.
3. Pay attention to controlling the cooking temperature; do not wait for the oil to smoke before stir-frying. It is 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.