Ginger

🌿 What is Dried Ginger?
Dried ginger is a spice made from dehydrated ginger root. It has a stronger, warmer, and slightly spicier flavor than fresh ginger due to the concentration of its natural compounds. It’s commonly used in baking, spice blends, teas, and savory dishes.

🤔 Why Might a Sensitivity to Dried Ginger Occur?

A sensitivity to dried ginger may occur due to:

• Gingerol Conversion: Drying transforms gingerol into shogaol, a compound that is more potent and can be more irritating for some individuals.

• Concentrated Essential Oils: Dehydration increases the strength of ginger’s natural oils.

• Proteins: Ginger contains unique proteins that may affect sensitive systems.

🛠️ What can I do about it?

• Avoid dried ginger and products containing it for 8 weeks.

• Look for dried ginger in teas, spice blends, baked goods, and seasoning mixes.

• Reintroduce gradually after the elimination period to assess tolerance.

• Track symptoms before and after reintroduction for comparison.

💊 Supportive General Supplements

Consider:

• Digestive Enzymes: Support the breakdown of spicy or concentrated compounds.

• Probiotics: Promote gut balance and overall digestive resilience.

• Turmeric Extract: Provides natural inflammation support and pairs well with ginger-free diets.

🌟 Why Might I Have a Sensitivity to Dried Ginger but Not Fresh Ginger or Other Herbs?

Key differences include:

• Higher Shogaol Levels: Shogaol is much more concentrated in dried ginger than fresh ginger.

• Processing Effects: Drying intensifies ginger’s natural oils and compounds.

• Different Compound Profile: Fresh herbs do not contain ginger-specific compounds like gingerol or shogaol.

🍽️ Popular Uses for Dried Ginger

• Gingerbread and other baked goods

• Curry powders and spice blends

• Ginger-flavored teas or herbal mixes

🍽️ Alternatives (if tolerated)

• Fresh ginger

• Cinnamon

• Nutmeg

• Cardamom