In light of this, we should reflect on the use of spices like ginger in China and consider reducing or limiting their use. It is advisable to change some traditional dietary habits. At a minimum, do not add spices like ginger to dishes every day; try to eat less braised food. This is because in the preparation of braised dishes, spices like star anise, cinnamon, fennel, and Sichuan peppercorns are the "main" ingredients.
Eating too much ginger may increase the risk of liver cancer.
There are many folk sayings similar to the traditional view that "a man cannot go a day without ginger, and a woman cannot go a hundred days without sugar," such as "If your home has ginger, you won't panic at minor illnesses," "Eating ginger in summer promotes longevity and health," "Eat radish in winter and ginger in summer, and you won't need a doctor's prescription," "Eating ginger in all four seasons sweeps away all illnesses," and "Three slices of ginger in the morning are better than ginseng soup." These proverbs all affirm the health benefits of ginger. It should be acknowledged that natural spices do have the effects of promoting blood circulation, dispelling cold, removing dampness, and inducing sweating. Ginger, in particular, has the functions of promoting bile secretion, aiding digestion, preventing vomiting, removing fishy odors, and reducing edema. However, ginger also contains unhealthy components—safrole.
Safrole in ginger can cause liver cancer.
Research by the US Food and Drug Administration (FDA) shows that safrole can cause liver cancer. By adding 0.04% to 1% safrole to the feed of mice for 150 days to 2 years, liver cancer can be induced in the mice. The metabolic process by which safrole is converted into active carcinogens is now relatively clear: Safrole is first metabolized in mice into phenethyl form, then activated into acetate or sulfate, becoming the final carcinogen. If safrole combines with oxidizing agents, it can form safrole oxide, which has stronger carcinogenic activity.
Safrole is no longer allowed as a food additive in the US.
In the United States, safrole is no longer permitted as a food additive. Recently, the European Union's expert committee decided to further reduce the permitted dose of safrole within the EU to reduce harm to the human body. The Codex Committee on Food Additives, which is formulating the "Code of Practice for the Use of Flavoring Substances," stipulates that the maximum limit for safrole in food and beverages is 1 mg/kg.
Rotten ginger has a higher safrole content.
In light of this, we should reflect on the use of spices like ginger in China and consider reducing or limiting their use. It is advisable to change some traditional dietary habits. At a minimum, do not add spices like ginger to dishes every day; try to eat less braised food. This is because in the preparation of braised dishes, spices like star anise, cinnamon, fennel, and Sichuan peppercorns are the "main" ingredients. Natural spices like ginger contain varying amounts of safrole. Just as "sprouted potatoes cannot be eaten," rotten ginger should also not be used. Rotten ginger has a higher safrole content.
Eating too much ginger can cause stomach problems and other issues.
In addition to containing safrole, which can cause liver cancer, excessive consumption of spices like ginger can easily lead to excessive stomach acid secretion and bloating, causing headaches, nausea, vomiting, difficulty breathing, and even affecting liver and kidney function, posing a significant risk to human health.
We have always advocated for a light diet to preserve the natural flavor of food. This not only means using less salt and oil during cooking but also using fewer spices like ginger. Eating more fruits and vegetables can effectively inhibit the combination of safrole with oxidizing agents and reduce its carcinogenic effects. Therefore, after consuming spices like ginger, it is best to eat more fruits and vegetables to mitigate the harm caused by safrole.