Benefits of Garlic/Ginger/Tumeric

GARLIC, GINGER, AND TURMERIC

ADD SPICE TO LIFE AND PROMOTE LONGEVITY

WORDS MARISA CUTILLAS

Of the many magical treasures that grow beneath the ground, the ‘big three’ tubers – garlic, ginger, and turmeric – are among the most beneficial to human health. Long used in Asian cuisine and traditional medicine, these foods are valued for the undeniable flavour they lend to dishes from many of the world’s most popular culinary traditions. If you’ve only ever come across them in spice form, it’s time to expand your horizons and start consuming them fresh as well. This way, you can opt for organic varieties and be aware of the quality and source of the root you are consuming. Just in case you aren’t sold on these terrific tubers, read on to discover the many ways in which they can help you live a healthier, longer life.

GARLIC DOES MORE THAN KEEP DRACULA AWAY

Garlic is one of the staples of Mediterranean cuisine and God knows that gambas pil-pil would lose all their charm without it. It has important anti-inflammatory properties and it can help protect the body against cancer – especially colorectal cancer, say scientists at the Mayo Clinic, who also recommend crushing garlic prior to use. Doing so releases the enzyme alliinase, which stimulates the formation of allicin. The latter then breaks down to form a variety of healthful organosulfur compounds.

A study conducted at Queen’s University revealed that allicin – which gives garlic its pungent aroma – keeps disease at bay because it battles ‘free radicals’ – the unstable atoms that damage cells and cause ageing and illness. The secret to its power lies in the reaction between free radicals and an acid produced when allicin decomposes. The researchers stated, “The reaction between sulfenic acid and radicals is as fast as it can get. No one has ever seen compounds, natural or synthetic, react this quickly as antioxidants.”

Garlic has many additional benefits – including the lowering of cholesterol, blood pressure, and clotting. It can also battle specific bacteria and viruses. A Washington State University study shows, for instance, that the garlic-derived compound, diallyl sulfide, is 100 times more effective than two commonly used antibiotics to combat campylobacter – a bacterium which causes intestinal disease.

READY FOR A SHOT OF GINGER?

If you have never tried a ginger shot at the start of the day, then you are missing out on an energising experience that can put a spring in your step for at least a few hours. You can also grate raw ginger (as is commonly done during Thai beef salad preparation) or sautée and add it to your favourite hot dishes. Ginger is a powerhouse against so many diseases, including colorectal cancer. It also lowers blood glucose levels, soothes arthritis-related pain and aching muscles (daily ginger consumption eases muscle pain by 25 per cent), battles the rhinovirus (which causes the common cold), helps reduce stomach bloating, and buffers the effect medications such as aspirin and ibuprofen can have on the stomach lining. ›

New studies reveal how important the consumption of ginger can be for human health. A 2021 lab study by researchers at the University of Michigan found that the main bioactive compound in the ginger root helps halt disease progression in autoimmune diseases such as lupus. Another recent study showed that the pungent compound 6-gingerol in ginger stimulates an enzyme in the saliva which counters bad breath. Ginger has additionally been found to be effective at treating asthma symptoms, at combatting diarrhoea in infants, and at quelling chemotherapy-related nausea.

TURMERIC THE TUBERHERO

Turmeric, like its earthy sisters ginger and garlic, has a wealth of impressive benefits. In 2021, researchers from Kumamoto University found that a component from turmeric essential oil called ar-turmerone has neuroprotective benefits for people with Parkinson’s disease.

A 2019 study by Washington State University researchers, meanwhile, found that a drug delivery system using curcumin (obtained from turmeric) inhibits bone cancer cells and boosts the growth of healthy bone cells. A third study (2014) showed that a bioactive compound from turmeric boosts the generation of brain stem cells.

Further research carried out over the past two decades has revealed many additional benefits – including antiviral properties, the ability to reduce the body’s negative responses to high-fat meals, and a reduction in the size of hemorrhagic stroke. Way back in the year 2009, scientists from the American Chemical Society found that the secret of ‘India’s holy powder’ is its power to enter cell membranes, making the latter more stable so that they are more resistant to infection.

One of the best things about the ‘big three’ tube roots is their fabulous flavour. Turmeric adds welcoming warmth, garlic a special ‘zing’ and ginger a refreshing touch that tastes as good in a smoothie as it does in a warm bowl of soup. The next time you prepare a family meal, aim to include these magnificent ingredients and use them fresh for a more pronounced flavour. e

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