Ginger candy is a chewable confection made with real ginger, often sought after for its soothing properties, particularly for stomach discomfort. The central question is whether the candy format retains the established health benefits of the raw ginger root.
Therapeutic Compounds in Ginger
The beneficial qualities of the ginger root originate from distinct chemical compounds, known as phenolic ketones. In fresh ginger, the primary active compounds are gingerols, which are responsible for the pungent flavor and anti-inflammatory activity. They inhibit the production of pro-inflammatory substances in the body.
When ginger is dried or subjected to heat, such as during candy production, a chemical transformation occurs. The gingerols are converted into shogaols, which have an even stronger pungency. Both gingerols and shogaols contribute to ginger’s anti-nausea properties by supporting digestive motility and accelerating stomach emptying. This action is the primary mechanism behind its traditional use for conditions like motion sickness.
The Impact of Candy Processing and Sugar
The process of turning ginger root into a chewable candy involves cooking it with a significant amount of added sweetener, which immediately alters the health profile. While heating converts gingerols into the potent shogaols, preserving some therapeutic activity, the ginger itself becomes heavily diluted. The finished candy product is primarily composed of sugar, making it a conventional confection rather than a health supplement.
A typical piece of ginger candy contains a high amount of added sugar, often ranging from four to six grams per piece. Sugar is frequently the first or second ingredient listed on the nutritional label. Consuming even a small number of pieces quickly contributes a substantial amount to one’s daily recommended limit for added sugars, leading to unnecessary calorie intake.
High sugar content counterbalances the ginger’s natural benefits. Regular consumption of added sugar contributes to blood sugar spikes and increased caloric load, which can negate the anti-inflammatory and metabolic benefits of the ginger compounds. For individuals managing diabetes or controlling their weight, the sugar content represents a considerable drawback.
Practical Dosage and Recommended Use
The therapeutic dosage of ginger for relieving nausea is established in clinical studies at about one to 1.5 grams of ginger per day. Achieving this effective dose typically requires consuming several pieces of ginger candy, depending on the product’s concentration. For instance, two one-inch squares of crystallized ginger are cited as containing roughly one gram of ginger.
If a person needs to consume three to four pieces of candy to hit the therapeutic ginger target, they may also be consuming 12 to 24 grams of added sugar in the process. Therefore, ginger candy is best reserved for acute situations, such as managing mild motion sickness or temporary stomach upset, where the immediate, palatable format is beneficial. It should not be considered a source for chronic, daily ginger supplementation.
For routine or therapeutic use, alternatives with a higher concentration of active compounds and no added sugar are superior choices. Options like ginger root tea, ginger capsules, or raw grated ginger provide the necessary dosage of gingerols and shogaols without the metabolic burden of excessive sugar. Reading the nutritional label is necessary to understand the sugar-to-ginger trade-off in any specific candy product.