Ginger And Turmeric Relieve Chronic Pain

Millions of Germans suffer from chronic pain. Doctors usually prescribe medication to treat it. But there are gentler alternatives. Find out here why naturopathy can be so valuable for patients suffering from pain.

If pain lasts longer than three months, it is considered chronic. Experts estimate that in Germany alone more than eight million people suffer from chronic pain – many of them for many years. For those affected, this means not only physical but also severe mental stress. Once the diagnosis has been established, therapists draw up an individual treatment plan. It is often a holistic therapy – a combination of different forms of treatment: physiotherapy, pain medication, and psychotherapeutic treatment. Researchers now wanted to find out which alternatives are available for treatment and have scientifically examined the influence of ginger and turmeric on chronic pain.

Study on the effect of turmeric and ginger on chronic pain

The result: Preparations made from ginger, turmeric (turmeric), and galangal can be used in chronic pain conditions such as e.g. B. arthrosis-related joint problems represent an alternative to NSAID therapy – i.e. anti-inflammatory painkillers. The data from eight examinations were used for the analysis. The comparison criterion was pain intensity: There was a clear reduction in pain compared to the comparison groups.

Ginger plants have a pain-relieving and anti-inflammatory effect

Studies published so far show that ginger is just as good as anti-inflammatory drugs because they contain substances that work similarly to those found in painkillers. The key difference is that ginger, turmeric, and co. are well tolerated and cannot cause gastrointestinal bleeding or ulcers.

How do I use ginger correctly?

ginger tea

Ginger tea can be prepared in different ways:

  • with fresh ginger, in a tea bag, or with ginger powder
  • with herbs (mint or lemongrass)
  • than pure ginger water.

Ginger tea made from fresh ginger

To make fresh ginger tea, peel a thumb-sized piece of the root, grate it, and place it in a saucepan. Add a teaspoon of black tea, brew it with 300 milliliters of boiling water and let the tea steep for five to ten minutes. Depending on your needs, you can add lemon juice, sugar, or honey.

Powdered ginger tea

If you only have ginger powder at home, simply add a spoonful of powder to the hot water and stir well. Ginger powder can also be used to flavor a hot lemon. Squeeze out the lemon juice and add some ginger powder. Pour in hot water and sweeten with honey or sugar if you like.

Ginger Mint Tea

For a ginger-mint tea, boil 600 milliliters of water together with the ginger slices, add a handful of loose mint tea to the ginger tea and let it steep, covered, for about five minutes (do not boil any more). Now strain the ginger mint tea and refine it with a little lemon juice and honey.

Ginger tea with lemongrass

Boil 50 grams of peeled and chopped ginger, 2 ½ sticks of lemongrass, and 250 milliliters of water for ten minutes and then strain. Flavor the tea with honey and lemon juice.

ginger water

For a tea made from fresh ginger, peel a thumb-sized piece of the bulbous plant, cut it into slices, boil it in a liter of water and leave the tea, covered, for ten minutes. Then fill it in a thermos and drink it throughout the day.

For a poultice, stir 3 tablespoons of powdered ginger root into 1/2 liter of hot water. Then soak a linen cloth in it and wring it out. The still-warm cloth is put on and wrapped around. The wrap should be left on for at least an hour.

Ginger Lemon Soup

For 1 serving: cut 100 grams of broccoli into florets, and cook in salted water for about three minutes until al dente. Quench cold. Slice 25 grams of mushrooms. Wash and slice 50 grams of chicken fillet. Chop some ginger. Cut ½ chili pepper and ½ spring onion into rings. Bring 120 milliliters of broth, 100 milliliters of coconut milk, ginger, and chili to a boil and simmer for about 20 minutes. Season to taste with salt, soy sauce, and lime juice. Add the chicken, mushrooms, broccoli, and scallions and simmer for about three minutes. Finely chop some coriander and serve on top of the soup.

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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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