Ginger is an herb and can be used fresh, dried and powdered, candied, pickled, or as a juice or oil. Ginger has been around for years and was traditionally used for colds, fever, nausea, and arthritis. Research supports ginger’s use for motion sickness, and relief of nausea and vomiting. Recent studies indicate specific plant chemicals found in ginger called gingerols are thought to have antioxidant, anti-inflammatory and gastro protective effects. Ginger’s anti-inflammatory effects are currently being studied in cancer prevention. Some studies are showing ginger may reduce the spread of cancer cells and increase the death of cancer cells in people with a high risk for colorectal cancer. Fresh ginger is going to be the best choice as it contains higher amounts of the antioxidants gingerols. Add fresh ginger to meat, poultry or fish marinades or add to soups, salads, stir-fries, and baked goods. Fresh ginger is also great with sushi to help cleanse the palate. Remember if you are not used to eating ginger, it has a strong, pungent flavor so a little bit goes a long way.