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A Natural Remedy For Motion Sickness

Ginger: A Natural Remedy For Motion Sickness
Good For Alleviating Motion Sickness, Upset Tummies And Inflammation, Ginger Makes A Good Addition To Any Travel Kit.

Ginger is a great remedy for motion sickness and troubled tummies. Cultivated for millennia in the Far East, this useful root was approved by the German Commission E to prevent motion sickness and dyspepsia. (Commission E was established by the German Federal Institute for Drugs and Medical Devices in the 70s to review herbal remedies.)

Ginger’s anti-inflammatory properties also have been shown to improve joint pain associated with arthritis. And its blood-thinning properties also may help reduce cholesterol levels by stimulating the secretion of bile and hindering fat absorption, says James A. Duke, Ph.D., in his book, The Green Pharmacy Herbal Handbook.

In The Herbal Drugstore, Linda White, M.D., recommends ingesting ginger in one of the following forms:

Fresh root
Liquid extracts
Candied slices (See our previous Candied Ginger recipe.)

Take ginger about half an hour before traveling to prevent motion sickness. Duke recommends taking one 480-milligram standardized supplement twice a day, or 2 to 4 grams of dried ginger up to three times a day. To ease joint stiffness, you can soak a towel in ginger tea and apply it directly to your skin.

Those with gallbladder disease should avoid using ginger, and it also may interact with anticoagulant drugs. Pregnant women who wish to use it to prevent morning sickness should first check with their health care practitioner.

Have you used ginger medicinally? Share your experiences and favorite recipes with ginger by posting a comment below.

Ginger Beer Recipe Remix

Who knew that making a soda so delicious was so darn easy?!

This ginger beer is so refreshing, surprisingly effervescent and just plain awesome! So you’d like to know how to make it yourself, right? Well, I will gladly share the steps and recipe with you.

It all started with a little ginger bug.

The following recipe and instructions were loosely based around the article, but I made a few changes to make it my own. You can do the same!

Start a Ginger Bug

  • 1½ cups filtered water
  • 3 teaspoons finely chopped ginger root
  • 3 teaspoons organic raw sugar
  • 1 wide-mouth quart jar
  • Cheesecloth or coffee filter
  • Rubberband

Starting your ginger bug is ridiculously easy. Combine filtered water, finely chopped ginger root and organic sugar together in the quart jar. Stir until sugar has dissolved. Place cheesecloth or coffee filter over top of jar and secure with rubber band around mouth of jar. This allows the ginger bug to breathe, but keeps out any unwanted debris or creatures!

Daily, for about 7 to 8 days, add 2 teaspoons sugar and 2 teaspoons finely chopped ginger root and stir. You’ll want to agitate the ginger bug twice a day by stirring to be sure it stays activated. I made the mistake of letting it sit for a day or two without any stirring and it went dormant. It can easily be brought back to life with the sugar, ginger and a little agitation.

You’ll know your ginger bug is ready to use when it starts to fizz upon adding ingredients and stirring. It should take 7 to 8 days, but depending on temperature and other variables, it may take a bit longer. Because I let it go dormant, it took our ginger bug about two weeks to be ready for the ginger beer process.

How to Make Ginger Beer

  • Ginger bug
  • 3 lemons
  • ¾ cup organic raw sugar
  • ½ gallon filtered water
  • ½ gallon container

After your ginger bug is all fizzed and ready to go, you’ll need a larger container to store your ginger beer in. In my case, there is a brewery located conveniently down the road from the office so I bought a growler to make my ginger beer in. It is a glass container and I wouldn’t use any other material for fear of leaching, but you must be very, very careful with glass. When the pressure of the beer builds up it creates perfect conditions for the glass container to blow up! You must release the pressure daily once the beer has been concocted.

To start, strain the ginger bug through the cheesecloth (I found this worked much better as a strainer than a coffee filter) into the container. Be sure to keep the solid parts of your ginger bug! I’ll let you know what to do with it in the following section. Next, juice the three lemons through the cheesecloth to prevent the seeds from going into the mix. Finally add the sugar and fill the rest of the container with filtered water. Be sure to stop about an inch from the top to allow fermenting to occur. Give it a shake, seal the top down tight and put it on the shelf. This should take about 4 to 7 days to be ready!

As I said before, if you use a glass container be sure to release the pressure daily by opening the lid. You don’t want your bottle to bust everywhere. That would be one sticky mess! After 4 days here, we opened the bottle and it fizzed violently like a shaken soda bottle. It was obviously ready for consumption! Once you get this type of reaction from your ginger beer you’ll place it in the refrigerator to stop any fermentation. Once it’s cooled, it is ready to drink!

Back to the Bug

  • 1½ cups filtered water
  • 2 teaspoons organic raw sugar
  • 2 teaspoons finely chopped ginger root

To keep your ginger bug alive be sure to keep the solid portion of your ginger bug after straining. Add filtered water, sugar and ginger root back into your quart jar and repeat the steps for keeping the ginger bug. The cycle will keep going as long as you keep your ginger bug active!


Stay tuned to the blog! We’ll be posting about our homemade pear apple cider vinegar, cooking ideas  and we’ll keep you updated on our aquaponic system!

Benefits Of Ginger For Cooking And Healing

There Are Many Benefits Of Ginger Including It's Cure For Indigestion And Nausea In The Form Of Ginger Tea And The Delicious Flavor It Adds To Cookies, Breads And Beer.

Lately, more and more people have begun to understand just how limited — in both variety and nutritional value — our "modern" diets have become. This realisation has sparked a new and widespread interest in the culinary and therapeutic uses of herbs . . . those plants which — although not well known today — were, just one short generation ago, honored "guests' on the dinner tables and in the medicine chests of our grandparents' homes. In this regular feature, MOTHER EARTH NEWS will examine the availability, cultivation, and benefits of our "forgotten" vegetable foods and remedies . . . and — we hope — help prevent the loss of still another bit of ancestral lore.

The Ginger Plant

Ginger can be any of various perennial plants of the Zingiberaceae family (which includes cardamom and turmeric, among others), but Zingiber officinale is the "proper" or commercial product most familiar to us. U

Reed-like and somewhat exotic-looking, with its leaf-sheathed stem and spikes of yellow flowers, ginger grows three to five feet tall and has 6- to 12-inch pointed leaves. The thick root — or rhizome — is whitish or buff colored, aromatic, and knotty.

According to some authorities, ginger was brought from Asia to the Mediterranean by Roman soldiers around the first century A.D., and all agree that the spice had become quite popular in England by the eleventh century. The Spaniards introduced it to the West Indies shortly after the discoveries of Columbus, and the spice was carried to continental North America by the Pilgrims.

Cooking and Healing with Ginger

From the sixteenth to the eighteenth centuries, ginger was a common — and sometimes overwhelming! — ingredient in everyday meals. The spice was used in such quantities that people must have sometimes found it difficult to identify the underlying substance of a dish. One entree, for instance, specified that two kinds of ginger be chopped up with the meat, which was then cooked in a batter of . . . more ginger.

Thanks in part to the introduction of sugar as a common food additive and to the marketing philosophy of the industrial revolution (more sales and a smaller selection), the enormous variety of seasonings typical of medieval and Renaissance cuisine dwindled to a bare handful . . . but ginger survived, and is still popular today.

As a flavoring, the spice can be used fresh, dried (ground or cracked), candied, or preserved in syrup. It's a key ingredient in many Chinese dishes, as well as in the famous curries and condiments of southeast Asia.

Traditional health care uses abound, as well: Ginger tea stimulates the appetite before dinner, and is said to relieve gas afterward . . . a ginger plaster is reputed to cure a dull headache . . . and chewing a piece of fresh ginger root is supposed to relieve a toothache.

There are many fine recipes based upon this delightful spice. The following, called "Crown of Gingerbread" (adapted with permission from The Bread Tray by Louis de Gouy) proved especially popular with the MOTHER EARTH NEWS staff:

"Crown of Gingerbread" Recipe

  • 3/4 cup brown sugar
  • 3/4 cup dark molasses
  • 2 eggs, beaten
  • 3/4 cup melted lard or vegetable shortening
  • 2-1/2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. ground ginger
  • 1-1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup boiling water

Stir together the brown sugar and dark molasses. Add the eggs and mix the ingredients briskly for one minute. Stir in the melted lard or vegetable shortening and blend well.

Next, sift together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Sift the dry mix again, this time over the combined liquid ingredients...alternately adding the boiling water.

Beat it to form a smooth batter, then pour it into a greased ring mold or tube pan and bake the dessert for 35 to 40 minutes at 350 degrees Fahrenheit, until it's firm.

If desired, fill the center hole with cut-up fruit, whipped cream, or pudding . . and watch your crew wolf it down!

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