It was concluded from the study that use of raw ginger 5 grams daily for three months reduced LDL-cholesterol highly significantly, while this dose of herb has moderate hypolipidemic effects on total cholesterol and body weight in hyperlipidemic patients.
Ginger is a superfood that can help reduce “bad” cholesterol and boost “good” cholesterol. Research indicates that it works by activating an enzyme that increases the body's use of cholesterol and lowers it.
Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
Ginger tea is great anytime during the day, but the best time to drink ginger tea is in the morning. When taken in the first 30 minutes after you awake, it helps your body end its overnight fast, charge up your metabolism, and prevent nausea.
The best dose? Research points to 250mg four times a day (1g total daily), or about 1/2 teaspoon of fresh ginger per day.
It was concluded from the study that use of raw ginger 5 grams daily for three months reduced LDL-cholesterol highly significantly, while this dose of herb has moderate hypolipidemic effects on total cholesterol and body weight in hyperlipidemic patients.
Some studies suggest that adding ginger to your diet can help reduce not only LDL cholesterol but also total cholesterol and triglycerides. This could help you lower your risk of heart problems and other cholesterol-related health issues. Drinking ginger tea can be a healthy addition to your day.
The compounds in ginger responsible for its antihypertensive effect are 6-shogaol and 9-gingerol. These compounds reduce cholesterol and LDL levels, inhibit atheroma plaque formation, and increase vessel elasticity.
Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.
Oatmeal, oat bran and high-fiber foods
Soluble fiber is also found in such foods as kidney beans, Brussels sprouts, apples and pears. Soluble fiber can reduce the absorption of cholesterol into your bloodstream. Five to 10 grams or more of soluble fiber a day decreases your LDL cholesterol.
Ginger has powerful components that lower blood sugar levels and prevent heart disease. Eating ginger every day can regulate the production of insulin in patients with diabetes. Due to the cholesterol-lowering abilities in ginger, it prevents heart-related diseases and strokes.
The lemon and ginger infusion is detoxing, delicious and easy to make. Not only it is yummy but it has many properties: anti-inflammatory, so it can be used for sore throat, it lowers cholesterol, it supports circulation and helps your body to get rid of toxins.
Soluble fiber can reduce the absorption of cholesterol into your bloodstream. Soluble fiber is found in such foods as oatmeal, kidney beans, Brussels sprouts, apples and pears. Add whey protein. Whey protein, which is found in dairy products, may account for many of the health benefits attributed to dairy.
Fill Up on Fiber
Foods like oatmeal, apples, prunes, and beans are high in soluble fiber, which keeps your body from absorbing cholesterol. Research shows that people who ate 5 to 10 more grams of it each day saw a drop in their LDL.
Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. Wear and tear on cells. Ginger contains antioxidants. These molecules help manage free radicals, which are compounds that can damage cells when their numbers grow too high.
Thanks to their naturally high vitamin C levels, lemons are also beneficial in helping to lower blood cholesterol levels. Mixing the juice of two to three lemons in water each day can be enough to lower your low-density lipoprotein (also known as 'bad' cholesterol) and lower the risk of heart disease.
The information we have on substitutions varies, from 1 tablespoon of grated fresh ginger for each 1/8 teaspoon of ground ginger to 1 teaspoon of minced fresh ginger for each 1/2 teaspoon of ground ginger.
Both fresh ginger and dry ginger can be consumed, although ground ginger has a more stable and longer shelf life, and can withstand high heat better. Powdered ginger lends warm and spicy notes to food – both savory and sweet. Fresh ginger can also be added to food – ginger tea is a favorite with many people.
Chop or grate it into sauces, salad dressings, or right on top of your salad, poultry or seafood. Snack on candied ginger or make it part of your dessert. Use pickled ginger as a condiment. Drink freshly brewed tea steeped along with a thumbnail piece of chopped ginger daily.