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GINGER

Mihir Gupta, June 6, 2025

Cut small pieces of ginger and apply salt on them and eat them first 15 minutes before eating. If you want to enhance the taste, you can also put lemon juice on them. Eating them will openly feel hungry. You can also take one teaspoon of ginger juice and the same amount of honey.
Diarrhea-
(l) Heat 2 spoons of ginger juice and apply it around the navel, soak cotton in the juice and keep it on the navel, diarrhea will stop. Along with this, mix I teaspoon ginger juice in half a cup of boiling water and drink it hot every hour. Thin diarrhea like water will stop. Do not add sugar or sweetener to it. By doing these two experiments together, there will be quick benefits in diarrhea. (2)Taking 1 spoonful of dry ginger with water thrice a day stops diarrhea.
Gas-
Mixing salt according to taste in two spoons of ground dry ginger, taking half spoonful of hot water three times a day stops gas formation.
Vomiting-
I teaspoon ginger juice mixed with salt, and black pepper to taste and lick it. Vomiting and
nausea get better.
Acidity-
Boil four teaspoons of ground dry ginger and dry coriander in a glass of water. After half the water remains, filter it, and drink it three times a day in the same way. Acidity will be fine.
Indigestion of Milk-
If milk is not digested, if diarrhea occurs after drinking milk, then dry ginger should be kept in a warm place. One-fourth teaspoon ground in 250 grams of milk. Grind dry ginger and two peepals, add them after boiling and add sweet according to taste and drink it. Ginger mixed with ghee for cough.
Cold, Cough, and Sore throat-
Mix 30 grams of ginger juice, 30 grams of honey and drink it thrice daily till this day, it is useful for asthmatic cough. If there is a sore throat or a cold, then this yoga is beneficial. Avoid souring, do not use the same. It can also be taken by frying in asthma. Mix 12 grams of ginger with one loaf of water, milk and boil it like tea, it cures cough and cold. This is a dose. Cough and cold are cured by taking them regularly in the morning on an empty stomach. Ginger reduces phlegm (mucus).
Cold-
In case of cold, put 1 teaspoon of ginger pieces in 2 cups of water and keep a cup of boiling water, filter it, and mix it with milk and sugar according to taste, in the morning and evening, drink half hot. Mixing one spoon of ginger juice, juice of half a lemon in a cup of hot water and drinking it stops watery from the nose.
In heart diseases, drinking one teaspoon of ginger juice mixed in a glass of water is beneficial.Sour, Bitter, Belching-
Mix one teaspoon ginger juice, quarter teaspoon black salt, half a cup of hot water and drink it in the morning and evening, it stops sour, bitter, belching.
Mucus, diseases of the stomach-
When undigested food stays in the stomach for a long time, many diseases arise. The digestive system gets disturbed. Many diseases of the stomach arise due to back pain, rheumatism, dyspepsia, sleeplessness, headache, etc. All these diseases are cured by drinking two spoons of ginger juice regularly in the morning on a hungry stomach.
Hives-
Mix one spoon of ginger juice and one spoon of honey and drink it three times a day and drink water on two stomachs. Hives will stop coming out.
Belly (stomach enlargement)- Put 10 grams of small pieces of ginger on the pan and fry after adding little water. After the water gets burnt while frying, put a spoon of ghee on it and bake it. Eat them at the beginning of the meal when they are well cooked. The enlarged belly will return to its normal size.
Hernia- Eating ten grams of ginger marmalade regularly in the morning for two months is beneficial for hernia.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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