by Janet Gamble on February 6, 2012 · 1 comment


Ginger has long been seen as a traditional folk medicine, but recent research suggests that there is a scientific basis for ginger’s effects. Nausea/Motion Sickness: sipping flat ginger ale or sucking candied ginger may help to calm spells of nausea due to morning sickness, motion sickness, food poisoning, gastroenteritis, or cancer chemotherapy.
Pain: ginger contains anti-inflammatory compounds that research shows helps to relieve pain in people who suffer from migraines and arthritis.
Cancer: recent studies show that ginger contains a compound called beta ionone which slows the growth of tumors in laboratory animals.

Not sure how to buy and/or store ginger?
Fresh ginger root is sold in the produce section of grocery 225-030 stores. When purchasing fresh ginger root, make sure it is firm, smooth and free of mold. Fresh ginger can be stored in the refrigerator for up to three weeks if it is left unpeeled. Stored unpeeled in the freezer, it will keep for up to six months.

Did You Know?

  • It’s cold season…
A comforting way to relieve the MB7-224 chills and congestion of a cold is to make ginger tea: simmer one or two slices of fresh ginger root in water for 10 minutes: add a pinch of cinnamon for extra flavour.
  • The reason that ginger is not listed in the ingredients on Canada Dry ginger ale is because the company groups their flavours under the umbrella of “Natural Flavors” to protect Canada Dry’s proprietary formula!
  • Adding a slice or two of peeled raw ginger to bean dishes is said to reduce the flatulence these foods can often cause!
  • Most often referred to as ‘ginger root,’ ginger is actually the underground stem of a plant where it is used around the world as a spice or medicine. Other members of this plant family include cardamom, turmeric, and galangal – a spice used most frequently in Asian dishes.
  • Ginger also happens to be the unlikely distant cousin of… the banana!
  • The use of ginger for flavouring foods dates back to the earliest civilizations. The Chinese were using ginger as early as the 6th century B.C., and the spice was introduced to the Mediterranean by Arab traders before the 1st century A.D. It was transported from the Middle East to Europe by the Crusaders, and Spanish settlers brought ginger to the New World in the 1500s.

Parsnip Cake

This recipe is adapted from “Short and Sweet: The Best of Home Baking” and comes to you courtesy of Dr. Carolanne Nelson – a dedicated NGB member.


  • 2 med eggs
- 1/2 cup (100g) packed brown sugar
- 75 mL (100g) unsulfured molasses (Check the ingredients)
  • 150 mL canola or other light vegetable oil
  • 1 1⁄2 cups (150g) coarsely grated parsnip
  • 4 nugget stems ginger, or ginger candy coarsely chopped
  • 11⁄4 (175g) cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger


Line an 8-inch round cake pan – spring form if you’ve got one – with parchment paper. Butter sides and bottom. Pre-heat oven to 350°F. Separate one of the eggs, then beat one whole egg and one yolk with the sugar for 5 minutes until thick and foamy (reserve the leftover egg white). Add the molasses and oil and beat again until smooth. Stir in grated parsnip and chopped ginger.
In a separate bowl, whisk together the flour, baking powder, baking soda, and ground ginger, then stir them thoroughly through the beaten mixture.

Whisk the reserved egg white until it holds stiff peaks, and fold it into the batter gently but evenly.
Tip batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean. Serve warm, dusted with freshly zested lemon.

Tip: Recipe can be made into muffins!

Nutrition Challenge

This week your challenge is to cook at least one meal with ginger or consume ginger in some other form: i.e. candied, or pickled with sushi.


Susan February 23, 2012 at 12:48 pm

I tried one of these Parsnip muffins and it was really good and flavorful. I couldn’t even tell there was parsnip in it. Great snack!

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