Ginger root fights pregnancy-related nausea and vomiting
By Maria Cendejas
Double-blind studies have verified that ginger root successfully reduces nausea and vomiting caused by motion sickness, surgery, and morning sickness during pregnancy, according the NaturalNews.
A Danish study published in 1988 tested the effects of ginger root powder on 80 Navy cadets who were out on sea for the first time. The sea-sick cadets were either given a placebo or 1 gram of ginger root powder. Every hour they were monitored for symptoms of motion sickness for the past 4 hours. During that time, the control group put up with cold sweats, dizziness, and vomiting while the study group that took the ginger root powder had fewer symptoms.
Researchers in a London hospital tested ginger root as a drug that prevents nausea and vomiting. In a double-blind, placebo controlled study of 60 women who had just had major gynecological surgery, ginger root was compared to a placebo and the drug metoclopramide. Ginger root worked as effectively as the commonly prescribed anti-nausea drug in reducing nausea after surgery.
One study published on 2001 in the venerable medical journal of Obstetrics and Gynecology tested how ginger would prevent pregnancy-related nausea and vomiting. 70% of women who were less than 17 weeks pregnant were studied for 5 months to see if ginger had any effect on morning sickness. They were given either 1 gram of ginger daily or a placebo. In the ginger group, nausea and vomiting declined in the ginger group, and on the control group nothing has really changed.
The researchers said that during the pregnancy, ginger root is safe and effective for nausea and vomiting during pregnancy.
(Send your news to email@example.com, Foodconsumer.org is part of the Infoplus.com ™ news and information network)
- Commentary: Colorado is Underdog in GMO Labeling Election Battle
- Four-state cattle conference set Dec. 10 in Texarkana
- Book news: Learn to Cook in Your Dutch Oven
- More highly toxic compound superweed-killers on the way!
- Diets high in fruit, vegetables, whole grains and nuts among factors to lower first-time stroke risk