How ginger water affects blood quality.
For today's experiment, I took some morning blood for analysis. It was of acceptable quality, not particularly thick, and there weren't many clumped red blood cells.
Then I made ginger water:
1 heaping tablespoon of grated ginger per 350 ml of hot water. I let it steep for a bit. I drank it with great pleasure. I checked the blood an hour later.
The blood looked about the same as before. There were some clumped red blood cells, and the fluidity and flow of the blood remained almost unchanged.
I was a little puzzled by this experiment's outcome. After all, if even ginger doesn't thin the blood, then at least warm water could?
I love ginger water, and since I had a lot of ginger, I made another mug of ginger water, and then another mug of ginger water. I drank both of those mugs.
In total, I drank three mugs of ginger water over three hours (from morning until lunch).
I examined the blood again under the microscope, and it was already thinner and more fluid. The blood's fluidity had noticeably improved; I had to wait for it to settle between the slides. The red blood cells also seemed to separate. Most of them were now separated.
But what was the effect? The ginger infusion itself? Or the liter of warm liquid I drank? It's quite possible that drinking one liter of water would have had the same effect. However, I don't like plain water. It tastes bland and unpleasant. And even after drinking 200-500 ml of water, my blood count doesn't change. For some reason, room-temperature water without additives doesn't readily penetrate the bloodstream and thin it.