Ginger
One ingredient very popular in fermented foods for its many positive attributes is ginger. Known for reducing inflammation, and fighting cancer, ginger has many properties that make its addition to anything a great idea. (SOURCE) First, ginger contains gingerol, the main bioactive compound responsible for it’s anti-inflammatory and antioxidant effects. Second, ginger is ideal for treating any form of nausea. Third, ginger is known to combat high blood sugar and improve heart disease risk factors. Ginger is even known to lower levels of LDL (low-density lipoprotein, bad cholesterol). (SOURCE) And much more.
Let’s start exploring what the worlds of fermented foods and ginger have in common.









