Raksha Kanji Mix

Ginger's active compounds gingerol and shogaol have anti-inflammatory, antibacterial and antiviral properties. Both fresh and dried ginger are effective. When ginger is dried, gingerol converts into shogaols, which may be even more potent in terms of medicinal properties.

Ginger and turmeric are both extensively used as spices and natural medicines for anti-inflammatory activity and strengthening the immune system, and research has shown their combination has synergistic anti-inflammatory effects. The active compound curcumin in turmeric helps to neutralise free radicals and protect cells from damage.

Turmeric's active compound curcumin is poorly absorbed by the body on its own. Piperine, the active compound in black pepper, increases curcumin bioavailability by up to 2,000% when co-administered. Even a very small amount of black pepper is enough to significantly improve the body's ability to absorb and use turmeric's benefits.

Fresh ginger contains higher levels of gingerol, linked to anti-inflammatory and antioxidant benefits, while dried ginger converts gingerol into shogaols - another group of compounds that may be even more potent in terms of medicinal properties. Using both in this mix ensures a broader spectrum of bioactive compounds in every serving.

For optimal immune-boosting effects, ginger-based drinks are best consumed regularly rather than occasionally. Consistency over several months yields far better results than a single serving. Drinking it in the morning on an empty stomach or before meals is a common practice in Ayurvedic tradition to maximise absorption of active spice compounds before food is consumed.