Yesterday’s post discussing ginseng hopefully provided anyone who read it with a firmer understanding of how exactly it is produced. I didn’t mention each and every step involved in the complete process of growing ginseng, from start to finish, but I did provide you with the gist of the method.
For today’s post, I thought we could shift our focus toward the many health benefits ginseng offers to those who consume it. It has been used in Chinese medicine for centuries and is commonly found in tea and energy drinks, to give you some generic examples.
The following information comes from healthline.com.
“Ginseng has been shown to help reduce inflammatory markers and help protect against oxidative stress.
“Ginseng has been shown to improve memory and suppress stress. While more research is needed, it may also be beneficial against cognitive decline, Alzheimer’s disease, depression, and anxiety.
“Ginseng may improve symptoms of erectile dysfunction by decreasing oxidative stress in tissues and enhancing blood flow in penile muscles. However, more research is needed.
“Ginseng can boost immune function and may increase levels of immune cells.
“Ginsenosides in ginseng seem to regulate inflammation, provide antioxidant protection, and maintain the health of cells, which could help decrease the risk of certain kinds of cancer.
“Ginseng may help fight fatigue and enhance physical performance by lowering oxidative damage and increasing energy production in cells.
“Ginseng, particularly fermented red ginseng, may help increase insulin production, enhance blood sugar uptake in cells, and provide antioxidant protection.
“Ginseng can be eaten raw, made into tea or added to various dishes. It can also be consumed as a powder, capsule, or oil,” the web page explains.
I can’t say ginseng is the best thing I’ve ever tasted, but considering the many possible advantages it can provide to its consumer, I’d say it’s worth a somewhat meh flavour.
ontheedgeofeverything 
