There was a research study at the University of Michigan in which ginger killed ovarian cancer cells, in the laboratory. I get so frustrated by these "studies"  because, trust me, it's really easy to destroy things in a petri dish compared to inside the body. However, this is a sort of what have you got to lose type situation.

http://www.med.umich.edu/opm/newspage/2006/ginger.htm

In multiple ovarian cancer cell lines, we found that ginger induced cell death at a similar or better rate than the platinum-based chemotherapy drugs typically used to treat ovarian cancer, says Jennifer Rhode, M.D., a gynecologic oncology fellow at the U-M Medical School.  Powdered ginger was used in the study, but we produce a fantastic ginger in tincture form.

Next week, we will be launching a new product called Gentian Zing.

Ginger is in the botanical genus Zingiber which also includes two of my very favorite herbs, turmeric and galangal. I have had an article on galangal on kitchendoctor.com for several years. It was a favorite herb of St. Hildegard of Bingen. In Germany, it's called galgant, and the abbey in Bingen owns galangal plantations in Thailand. Hildegard wrote that galangal was a special gift from God, the spice of life given to protect against all illnesses.

For a long time, I have wanted to make a triple zinger with these three members of the ginger family, but somehow I just didn't get around to it until recently when another little piece of the puzzle started to fit in place. I have long suspected that what is assumed to be angiogenesis is actually something quite different. This is so important that I prefer to put my speculations into a somewhat more formal article on a web page, clearly stating the issue as pure speculation, but throwing a gauntlet or two now and then to those who are in positions where they can investigate further is not necessarily a bad idea.

So, the second three is the three gingers in the new formula Gentian Zing which I will discuss in more detail next week. I will just tease you with the desire to taste it now.

In the meantime, I would be exploring ginger as a useful culinary addition!

Many blessings,

Ingrid

http://www.sacredmedicinesanctuary.com


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