Ginger and Coffee, two power house super foods on their own, add them together though and we get a beverage that is capable of even greater things.
While doing my daily research for my freelance writing work I stumbled upon an article about the biological interactions of these two common health foods. What I found out was nothing extraordinary but definitely worth sharing! Especially considering it’s getting colder outside and both ginger and coffee will make great warming foods.
Ginger & Coffee & Antioxidant Power
If you didn’t know, both ginger and coffee are on top of the antioxidant charts. Coffee is actually the number one antioxidant-rich food both in quantity and consumption — with ginger not too far behind.
Coffee has been linked to an increasing number of potential health benefits, including protection against liver and colon cancer, type 2 diabetes, and Parkinson’s disease, according to some recently published studies I’ve read.
Ginger is another powerhouse of a food. It is one of the world’s healthiest foods and that’s FACTS. The medicinal uses of ginger trace back some 2,000 years and have been found in cultures all around the glove. It hails from Asia but is valued in India, Africa and in my Kitchen, where I grate it each morning for my adrenal-breakfast tonic.
In fact, while we are on the topic of facts, here are a few bits of evidence to back the many facts of ginger.
- It’s nutritionally-dense. Ginger actually has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions.1
- It’s anti-cancerous. Ginger’s anti-inflammatory properties no doubt make it beneficial for many chronic inflammatory diseases including cancer. Indeed, research published in the British Journal of Nutrition6 has demonstrated the in vitro and in vivo anticancer activity of ginger, suggesting it may be effective in the management of prostate cancer.
- It promotes healthy cholesterol. According to one comprehensive review, a clinical trial that was performed found that after consuming three grams of dry ginger powder for 30 days, diabetic participants had a significant reduction in blood glucose, triglyceride, total cholesterol, and LDL cholesterol.9
- It protects against diabetes. It’s thought that ginger has a positive effect on diabetes because it:
- Inhibits enzymes in carbohydrate metabolism
- Increases insulin release and sensitivity
- Improves lipid profiles
- It protects the liver & more. Ginger also has also been established to have a protective effect against liver disease offering protection to the diabetic’s liver, kidneys, central nervous system, and eyes.
Why Add Ginger To Your Coffee
The research I read showed that the aromatic additive of ginger to coffee is able to change the antioxidant properties of coffee. These antioxidant interactions may be identified using two methods.
“Antiradical phytochemicals from coffee and ginger acted synergistically – isoboles adopted a concave form, while after digestion in vitro an additive reaction was observed; in turn, chemical standards acted antagonistically. Water extractable LOX inhibitors acted antagonistically; however, after digestion in vitro synergism was observed. The same kind of interaction was determined for standard compounds. These results were confirmed by IF (interaction factor) analysis.”
In other words, by combining ginger and coffee it’s antioxidant and anti-inflammatory properties improved. If that’s not good reason to combine these two wonder foods than consider this, it tastes delicious!
I recommend powdered ginger over fresh ginger for two reasons. First, powdered ginger is going to taste better and mix better in a cup of coffee, especially if you’re having yours Bulletproof.
Secondly, powdered ginger actually has a different affect in the body. Fresh ginger is better for removing mucus and for it’s anti-nausea abilities; while powdered ginger is more warming and promoting digestive juices.
Considering that we’re coming into the cooler months here in the States, we want to begin prepping the digestive fire to handle the cool months and digest the heavier foods often consumed during the heavier months.
Here’s a little recipe idea, first you can try my Pumpkin Spice Bulletproof Latté. A classic pumpkin spice contains cinnamon, clove, nutmeg and ginger. This is a delicious way of sneaking some ginger into your coffee. Otherwise, try this:
- 1-2 cups brewed Bulletproof Coffee
- 2 tbsp grass-fed ghee
- 1 tbsp BrainOctane
- 1 tbsp tocotrienols
- 1 tsp Vanillamax
- 1 tsp ginger powder
- 1 tsp Dandyblend or roasted dandelion
- English Toffee Stevia to sweeten