A mainstay of Asian cuisine, ginger has long been celebrated for its healing effects. It has been used to treat colds, flus, headaches and menstrual symptoms, and has the potential to prevent cancer, according to a review published in "International Journal of Preventive Medicine" in April 2013. Ginger has an alkalizing effect on the body. Eating a more alkaline diet may benefit bone health and improve cardiovascular health, memory and cognition, says a review published in "Journal of Environmental and Public Health" in 2012.
Ginger and pH
Your body tightly regulates pH level -- the balance between acidity and alkalinity -- to maintain homeostasis. In nutrition, certain foods have an acidic effect on the body after consumption, and certain foods have an alkaline effect. Plant foods, such as ginger, are the most alkaline-promoting foods. Ginger has a pH of 5.6 to 5.9, similar to that of figs, fennel, leeks, parsnips and romaine lettuce. The alkalinity of foods depends on many variables, including growing conditions and processing.