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Reduce Pain And Inflammation With Home Made Ginger Ale


Not in vain ginger is an everyday ingredient in many Eastern cuisines. It has such a variety of properties and uses that hardly we´ll reach to an end talking about ginger. And this is further ginger´s tasty touch but it is much about health. Check out this article to grasp some of the benefits this wonderful root may give you.

Ginger is known for its anti-inflammatory and analgesic properties, so it’s often used to treat inflammation and help with pain. It is particularly effective with muscle and back pain, and also eases period pain. In this post I am going to explain in great detail how to make an anti inflammatory ginger ale but you can also use ginger to make an anti inflammatory tea when mixed with turmeric.

The Health Benefits of Ginger

Ginger has a wide range of health benefits such as:

  • It helps with digestive health.
  • It relieves nausea.
  • It lowers bad cholesterol and blood sugar.
  • It can be used for respiratory conditions and cough.
  • It reduces fever.
  • It stimulates blood circulation.

How To Make Ginger Ale At Home

If you make ginger ale at home, you can opt for a super healthy fermented alternative or stick to a simpler (and faster) version. I suggest going for the first. Fermentation goes hand in hand with health. The benefits of consuming fermented foods are manifold and include digestive rebalancing and supporting the immune system. You can also get my list of the top 10 fermented foods and learn why you should eat more of them.

Ginger ale recipe – fermented


  • 1-2 inch piece of fresh ginger root, minced (you can use more or less depending on your taste)
  • 1/2 cup sugar, preferably organic
  • 1/2 cup lemon or lime juice
  • 1/4 tsp. sea salt (optional)
  • 8 cups filtered water
  • 1/2 cup ginger bug (this is what causes the drink to ferment – it’s a culture of beneficial bacteria, similar in its workings to a kombucha scoby or a sourdough starter for bread. See the recipe at the end).


  1. Put 3 cups of water, minced ginger, sugar and salt in a saucepan and bring to a boil.
  2. Simmer for about 5 minutes. The sugar needs to melt.
  3. Add the rest of the water and wait until the mixture cools to room temperature.
  4. Add lemon juice and 1/2 cup ginger bug.
  5. Transfer to a glass jar, stir well and cover with an air-tight lid.
  6. Leave out for 2 to 3 days, so it gets carbonated and fizzy (if you leave it out for longer, the drink will start becoming alcoholic).
  7. Strain and transfer into bottles that you keep in the fridge.

Note: It’s hard to exactly predict how long the fermentation process will take. It depends on the temperature, the sugar used, and the strength of the culture. The final drink should smell of ginger and also have the specific fermentation/yeast aroma. Be careful not to leave the brew out for too long as it can over-ferment – if the pressure builds up, this can even lead to a mini explosion.

The brewing process is very much about trial and error. If you are not completely satisfied with the end result the first time, just learn from it and apply the changes the second time round.

The ginger ale does not have any alcoholic content, and as long as you put it in the fridge (when it carbonated) the alcoholic content should not increase.


The post How to Make Ginger Ale to Reduce Pain and Inflammation appeared first on Healthy and Natural World.

File:Vernors ginger ale.jpg - Wikimedia CommonsFile:Vernors ginger ale.jpg – Wikimedia Commons




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