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Ginger tea (shoga-yu)
生姜湯 / 薑茶
A listing is not a recommendation.
Origin: Japan, China, India, and elsewhere · Tradition: East Asian food-based yojo, and a herbal tea used worldwide · Food & herbs
What it is
A drink made by simmering fresh ginger in hot water. It has traditionally been used, in Japan and worldwide, for feeling cold, the early stage of a cold, and nausea.
A short introduction (not a treatment instruction)
- Steep sliced or grated ginger in hot water for a few minutes. Honey is optional (do not use honey under the age of one).
- Strong ginger on an empty stomach can irritate; start with a weaker brew.
- Treat commercial concentrates and high-dose supplements as distinct from a food tea.
Symptoms or aims often mentioned with this practice
- Nausea
- Early signs of a cold
- Feeling cold easily
- Constipation or digestion
- Period pain
Research notes (this is not a promise of effect)
B: Randomised trials or systematic reviews exist, but reports are modest, the group studied is limited, or study quality is limited
Ginger has been widely studied for nausea in pregnancy and after surgery, and NCCIH and MSK have summaries. Support for anti-inflammatory use or preventing colds is weaker. Intake as food or tea is distinct from a high-dose supplement.
Sources
Safety notes
Take care with blood-thinning medicine, gallstones, and a sensitive stomach lining. Large amounts may be involved in upper-abdominal discomfort or a tendency to bleed.
If you are unsure, or if you have a health condition, are pregnant, or take medicine, consult a qualified professional.
Situations in which this is better avoided
- Ginger allergy
- For a large intake just before surgery, consult a physician
- If you have gallstones, consult a professional