Ginger Tea: An Ancient Health Solution

Dr Mercola writes: Ginger (Zingiber officinale) is one the oldest cultivated plants currently in existence. Historians believe that ginger has been grown for more 5,000 years, ever since ancient Indians and Chinese discovered and used it as a tonic root to help treat a variety of ailments

Ginger is a caffeine- and sugar-free plant that contains a mixture of vitamins and minerals working together to benefit your health. Furthermore, when made into tea, ginger releases gingerol and protease, which are compounds that may help boost cardiovascular circulation

Ginger (Zingiber officinale) is one the oldest cultivated plants currently in existence. Historians believe that ginger has been grown for more 5,000 years, ever since ancient Indians and Chinese discovered and used it as a tonic root to help treat a variety of ailments. The plant was introduced to the Western world when it was exported from India to the Roman Empire.

Back then, ginger was considered to be an incredibly luxurious spice and was difficult to procure. During the 13th and 14th century A.D., however, Arab traders planted ginger roots throughout their voyage in Africa, causing the plant to spread and prices to go down. Today, ginger can be purchased easily almost anywhere compared to hundreds of years ago, where the price for a single pound of it was equivalent to a single live sheep!

Article Source: Dr Mercola at Mercola.com  

Why Eggs Are Not Just for Breakfast

Perhaps just as important as what eggs do for your health may be what eggs do for your food. Not just for breakfast, eggs are used to make everything from healthy pancakes to egg salad. Incredible Egg notes five of the egg's top cooking functions; eggs:

Bind ingredients in prepared foods like meatloaf and salmon patties

Leaven baked "high-rises" such as soufflés and sponge cakes

Emulsify mayonnaise, salad dressings and hollandaise sauce

Clarify soups and thicken custards

Add color, flavor, moisture and nutrients to baked goods

The good news is, some of the egg dishes you may have been avoiding, not to mention eggs by themselves, yolk and all, are back on the table. That said, it's important to understand that not any old egg is "good" for eating. Organic, pastured eggs are the best by far, as they're not produced in a CAFO, or concentrated animal feeding operation, which yields eggs far more likely to be contaminated with disease-causing bacteria such as Salmonella.

Everything you need to know about every aspect of egg production and what constitutes farm-fresh eggs can be found right here. You'll note that the best way to eat your organic, pastured eggs is raw or very lightly cooked, such as poached, soft-boiled or overeasy with very runny yolks. However, if you're looking for something a little different, here's a healthy, delicious recipe, inspired by the National Heart Foundation of Australia

Article Source: Dr Mercola at Mercola.com