Originally published February 8 2013
Best foods to halt chronic arthritis pain
by PF Louis
(NaturalNews) Using pharmaceutical drugs, whether prescribed or over-the-counter (OTC), for reducing chronic arthritic pain may seem like the only solution at first. But over time, health damaging side effects accrue even if unnoticed at first.
There are foods that reduce inflammatory pain in addition to a plethora of natural herbal remedies.
Turmeric: Turmeric has been clinically tested for its anti-inflammatory and anti-cancer properties extensively over the past couple of decades. It has even earned kudos from within the medical establishment. It matches or surpasses OTC and prescribed medications for handling arthritic inflammation.
This herb is used mostly as a spice with food. But the best way to consume turmeric easily on a daily basis and get the most bio-available form of its active ingredient, curcumin, is mixing it with fats and heating. It's also the most economical approach.
One prescribed method for maximizing the bio-availability of turmeric's active ingredient curcumin, is a teaspoon of turmeric and a teaspoon of coconut oil heated in a small amount of milk with black pepper. (http://www.naturalnews.com/028556_turmeric_anti-inflammatory.html)
Raw apple cider vinegar (ACV): Raw means unpasteurized. It should also be unfiltered, retaining its "mother" as sediment at the bottom of the bottle. Bragg's raw, unfiltered ACV is a popular brand common to all health food stores.
Raw ACV's acidity is, like lemons and limes, alkaline producing as it's processed in the body's pH balancing buffer system. Always shake the bottle to mix in the "mother" and pour out a tablespoon or two into four to eight ounces of purified water.
Simply drink it alone two to three times daily as an anti-inflammatory for ACV's malic acid to rinse away the uric acid crystals within your inflamed joints. (http://www.naturalnews.com).
Ironically, consuming it before each meal boosts the level of stomach acid to improve digestion. Then it produces blood alkalinity as the pH buffer synthesizes it.
Cherries: A half dozen a day helps keep the inflammation and pain away. Here's what Mike Adams, the Health Ranger, has to say about cherries. (http://www.naturalnews.com/026091_cherries_gout.html)
Pineapple: This delicious fruit contains a lot of anti-inflammatory bromelain, mostly in the pineapple's core. You may not consider the core edible, but it can be juiced easily. Avoid GMO pineapples. It seems Hawaii is inundated with GMO pineapples now.
Mexican pineapples are not GMO contaminated. You can manage with non-organic pineapples. They are not part of the "dirty dozen" of most heavily sprayed produce; pineapples are among the "clean 15." (http://www.ewg.org/foodnews/summary/)
Omega-3 foods: The outrageously imbalanced ratio of Omega-6 to Omega-3 fatty acids in the standard American diet (SAD) accounts for much of America's inflammatory disease problems.
Consider cutting back on processed hydrogenated Omega-6 oils that dominate junk and processed foods. Use only cold pressed non-hydrogenated oils for salad dressings and cooking. Then raise your Omega-3 oil consumption.
Animal based Omega-3 are considered the most directly bio-available. This includes fish or krill oils and eggs from free grazing pasture hens. It's also available with meats from humanely treated grass fed cattle.
Plant based Omega-3 has to go through a conversion process that dwindles a bit as we get older. But they can still be used in conjunction with animal Omega-3 sources to ensure we're not Omega-3 deficient.
They are avocado, flax seeds (ground and immediately consumed), chia seeds and hemp seeds, which don't need to be ground into powders. Flax seed and hemp seed oils are costly and can easily go rancid - be picky with those.
Ginger: This root tonic herb is also a terrific anti-inflammatory agent. Much more about it here: http://www.naturalnews.com/033562_ginger_health_remedy.html
Sources for this article include:
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