The Chinese, Indian and Arabic communities have made use of natural ginger as a medicinal herb for 2,000 years. The rhizome, or underground stem, is native to the Asian community, where it has been used as a spice in foods for 4,400 years. Ginger can today be found in foods, soft drinks, such as natural ginger ale, and medicines, owing to its ability to treat chronic ailments, such as arthritis. It also gives foods and beverages distinct taste and aroma.
It turns out that soda hasnt always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.
For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented sodas from sweetened herbal teas or fruit juice mixes.
These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.
This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is and delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:
Ginger has been used in Chinese Medicine for thousands of years and is said to help:
- Soothe digestive disturbances
- Alleviate nausea (great in early pregnancy)
- Reduce fever
- Calm coughing and respiratory troubles
- Stimulates the circulatory system
- Helps relieve muscle aches and pain
- Can help get rid of dandruff
- Emerging evidence …
You should aim to choose fresh ginger over dried ginger whenever possible, as fresh ginger is more flavorful and contains higher levels of beneficial nutrients. Fresh ginger can be found in most food markets in the produce section. Look for roots that are firm and free of mold.
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