Food plays a key role during Christmas celebrations. Traditional holiday dishes also include gingerbread or mulled wine, which contain cinnamon, nutmeg and ginger. It is their smell and taste that are inextricably associated with the winter holidays. At the same time, they are very beneficial for human health – they lower the blood sugar level and help against bloating.
Ginger, used in both sweet and savory dishes around the world, has significant warming effects similar to cinnamon. Cinnamaldehyde, a compound that gives cinnamon its characteristic smell and taste, creates a feeling of warmth. Cinnamaldehyde can activate the nerve pathway responsible for the release of heat, similar to the capsaicin in chili peppers.
It also helps lower blood glucose levels, so a cup of cinnamon tea after a Christmas Eve feast can prevent a spike in blood sugar. Cinnamon has been traditionally used in Asia for thousands of years also for its antibacterial effects and for digestive problems.
Both ginger and nutmeg contain a number of substances that support digestion and help prevent viral and bacterial infections. Ginger is an excellent remedy for nausea. It contains gingerol, which increases bowel movement. Thanks to this, food does not linger in the digestive tract, so much gas is not produced, and the feeling of bloating and nausea is prevented.
Similar to cinnamon, nutmeg is also considered antidiabetic. He can to lower blood glucose levels and at the same time increase insulin levels, which regulates sugar storage by moving glucose from the blood into the cells. Nutmeg also contains several substances that can help fight against pathogenic bacteria.
Ginger began to be used in Europe as early as the Middle Ages for flavoring long-stored meat, which was eaten in abundance especially during the winter holidays. Unlike most spices, it can be added to food in many forms – fresh, dried, ground, candied or pickled. Each form offers a different intensity of its typical sharpness.
