It's been used for eons – thousands of years, in fact – to treat a whole host of health issues. And modern science agrees – the herb ginseng helps our bodies stay fighting fit. If you're pondering adding a little ginseng to your diet, here are a few great reasons to try it.
What is Ginseng?
Ginseng is a plant, the root of which is used in traditional medicine. Known as an "adatogen", ginseng reportedly helps our bodies adjust to stressful situation.
It's grown in the northern hemisphere – namely China, Siberia and Korea – so the ginseng you see in your supermarket is likely imported.
Is Ginseng Safe?
While most people can safely incorporate ginseng into their daily diet, it does come with a warning. Since ginseng can cause sleep issues, headaches and migraines, digestive complaints and allergies, it's wise to consult your health care professional before using it. And if you're breastfeeding or are pregnant, you shouldn't take it at all.
Benefits of Ginseng
There's a reason why the perennial plant has been used for more than 5000 years. Actually, there are several reasons! Here are a few to ponder:
- Relieves stress: While it's a stimulant, ginseng also stabalises the metabolism while aiding relaxation. You may also find it gives you a nice subtle shot of energy.
- Aids weight management: Some studies have found that ginseng berry could help people manage their weight, as it suppresses the appetite.
- Slows ageing: We all want to stay young. And apparently ginseng slows down ageing, due to its high antioxidant content.
- Manage menstruation: When that time of the month hits, ginseng might be the ticket to relieving painful cramps and helping you get on with your day.
- Boost libido: In men, ginseng is said to reduce erectile dysfunction and other conditions.
How to Take Ginseng
Ginseng is widely available in its natural form, or as a tea, tablet or extract. Ask your local health food supplier about their range and – as previously mentioned – get the tick of approval from your practitioner before you try ginseng.
Originally published on Aug 30, 2013
