Crystallized ginger, often called candied ginger, is the Zingiber officinale root cooked in a sugar syrup, dried, and coated in sugar. The ginger component is highly effective for digestive issues, making it beneficial for the stomach. However, this benefit comes with a significant caveat: the high sugar content introduced during crystallization. This sweet treat retains the root’s potent natural compounds, which address common stomach discomforts like nausea, bloating, and indigestion.
How Ginger Compounds Soothe the Digestive System
The digestive benefits of ginger are attributed to its active phenolic compounds: gingerols (in fresh root) and shogaols (in heated or dried ginger). These compounds exert a powerful antiemetic effect by acting on the gastrointestinal tract and nervous system. Both inhibit 5-HT3 receptors, which are serotonin receptors in the gut and vagal nerve pathways. Blocking these receptors prevents the transmission of signals that trigger nausea and vomiting.
Ginger also regulates gastrointestinal motility, addressing indigestion and bloating. Studies indicate ginger accelerates gastric emptying, the rate at which food leaves the stomach. This acceleration reduces gas buildup and the sensation of fullness after a meal. The compounds influence receptors that control muscle contractions in the stomach.
The anti-inflammatory properties of these compounds contribute to a calmer digestive system. Gingerol suppresses inflammatory enzymes, such as COX-2, often implicated in gut irritation. Reducing inflammation supports the healing of the gastrointestinal lining and may offer relief from chronic digestive upset. The heating process converts gingerols into the more potent shogaols, which are strong 5-HT3 receptor blockers.
Understanding the Crystallization Process and Sugar Content
Crystallized ginger is made by slicing the fresh root, cooking it slowly in a concentrated sugar solution, and then drying it, leaving a sugar coating. The high heat exposure causes a chemical transformation of the active compounds. During this process, most gingerols convert into shogaols, concentrating the anti-nausea properties.
While the efficacy of the ginger compounds remains high, the nutritional profile is drastically altered, making the product a confectionary item. The final product contains significant sugar and calories, which is the main health consideration. For those managing sugar intake, this form is less advantageous than fresh ginger or ginger tea.
Excessive sugar intake can potentially counteract the ginger’s digestive benefits. A high load of refined sugar may lead to digestive discomfort, including bloating, gas, or diarrhea in sensitive individuals. Thus, while the core ingredient soothes the stomach, the delivery system may cause its own gastrointestinal issues.
Recommended Intake and Potential Considerations
Moderation is important when consuming crystallized ginger due to its sugar content and compound potency. Intake is often limited to one or two pieces post-meal to aid digestion. Experts recommend limiting total ginger consumption from all sources to a maximum of 3 to 4 grams per day, as larger amounts may cause adverse effects.
Exceeding 6 grams of ginger a day may lead to unwanted side effects. These can include mild heartburn, acid reflux, or general gastrointestinal discomfort. These effects are linked to overconsumption, which can irritate the esophageal lining.
Medical Considerations
Certain individuals should exercise caution and discuss consumption with a healthcare provider. Due to the high sugar content, those managing blood sugar conditions, such as diabetes, must monitor their portions closely. Ginger has mild anti-platelet effects, meaning it may increase the risk of bleeding or interact with anticoagulant medications, such as warfarin.