I Ginger! (My experiments don’t involve graphs or fancy equipment though - just a measuring tape and self-care lol).
And chewing raw Ginger is very unpleasant for most people. The raw protocol may be appealing to those who are in the mood for a wild ride or who feel desperate - but actually the dry protocol works amazingly well without such a huge habit change or palate challenge. I only like Ginger raw when used as a condiment with certain cooked dishes myself - chopped into super thin matchsticks. It’s strong and hot - which is why traditionally it’s been used in cooking or infused as medicinal teas and in broths, or preserved w/ sugarcane juice for palatability (Trader Joe’s sells tasty natural Ginger candy, traditionally used as a post-prandial digestive), or taken as dry pellets.
Many modern medical studies proving out how the use of dry Ginger for reduction of cortisol, insulin, and fibrin works exist - along with studies about its pro-enzyme assistance and appetite suppression (I’ve posted some on this forum in times past, can be found with search bar). It’s a potent NSAID that addresses/blocks the COX 1 and 2 enzymes that relay pain - and a 1.1 gram dose works as good as prescription Ibuprofin without liver harm. Most of these studies have been done by physicians and students either in the east or from the east - as Ginger is pretty central to eastern cuisine.
More compelling that that for me personally is the ancient usage in eastern medicine of Ginger as a superfood - with specific preparations of fresh or dry depending on conditions (for more on that by Vasant Lad PhD in his ayurvedic reference book called The Yoga Of Herbs).
I’ve had much more success with compliance by using the dry via capsules (up to 3.3 grams dry per day is considered safe for adults and chidlren) as fresh Ginger doesn’t work with my daily lifestyle - though I cook with it a couple times a week. The fat recomposition progress is so obvious via belly measurement changes + subcutaneous squishiness that I’ve no need for testing. Being a female over 50, it’s very dramatic actually! My n=1 experience the last 1.5 years has been amazingly effective - as typically midlife females have belly fat that is very challenging to access.
What’s amazing is how economical Ginger capsules are compared to pain relievers of course, as well as to many of the other adaptogens (ashwaganda, rhodiola) and enzymatics (serrapeptase, enzyme supplements). Plus, it’s a superfood which delivers many more benefits than just the one a person may be taking it for. Ginger helps in ways that we may not even be aware of, as some things can take a long time to become physically manifest in the body.
Someday I plan on making my own Ginger pellets with the dry powder bound by fresh Ginger juice, the traditional medicine.
Personally, I think that the western industrial world’s health would be transformed by Ginger supplementation and Ginger in food.
One secret I learned here on the forum has to do with Ginger and pork. In order to protect your house from what is called ‘boar taint’, the horribly decayed smell of male pig meat when cooking that lingers in the home for many days after. Being that one never knows with store bought bacon whether one is going to have male pig meat - an eastern solution is to always add a slice or two of Ginger to the pork-frying pan. It smells lovely, and complements any pork with a natural sweetness that completely makes any taint disappear. I don’t know how it works, but it works!!!