Arthritis and Dairy
last year
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Arthritis and skin rash teas/compresses
Comments (6)chaparral (or any herb for that matter) should not be used continuously for any length of time anyway. use it as a small proportion of the formula....now and then go off it for a couple-few weeks (applies to any herb you take daily). for arthritis issues its hard to beat turmeric, a near panacea for arthritis and joint pain and inflammation in general. sounds like you have an herb store nearby...mix turmeric with either oregon grape or barberry root in equal parts by weight, powder together till very fine in a coffee grinder or something similar and make into a thick paste with honey. stir some of the paste into hot milk (avoid dairy milk if you have arthritis, almond or rice milk works fine) and drink a hot cup or two morning and night. this is an ancient ayurvedic remedy called golden milk, it has been used by yogis for millenia to increase flexibility of joints, ligaments and tendons to enable them to go deeper into yogic postures. start with 1 teaspoon 2x day and adjust dosage upward as needed to get relief....you should notice a difference within a week. a tablespoon or more 2x a day is not too much, can't overdose on this. again, remember to take a break from it now and then. be well!...See MoreRheumatoid Arthritis
Comments (10)Yes, ginnier, this a lifelong battle. I too cannot give you first hand info. But I have watched my 45 year old daughter struggle with this nasty disease for 25 years. First you need to know that treatment has advanced greatly since her grandmother's struggle with RA in the 70's. DD was hospitalized more times than we can remember in the early years. Then came methotrexate, which helped the RA greatly, but she was in the hospital twice with infections caused by her weakened immune system from it. She took it for a time by mouth and it eroded her esophagus, so she was put on injections for 8 or 9 years. She did quite well during that time, but by the age of 40, she had both knees replaced and a wrist fusion. When enbrel came out she was put on it in addition to the methotrexate. Since then she has been doing well, but I am aware of a slow but steady decline in her stamina. She has worked for 20 years as a physical therapist assistant. She knows what to do to keep herself at her physical best. She rides a bike when she can, and does water therapy regularly, but has just applied for SS Disability because she cannot be a reliable support for the patients she works with in her job. What she wants is retraining for perhaps Occupational Therapy through the BVR, but she must be declared unfit for her present occupation first. Stress does play a role in RA. When you are stressed you are more likely to have flareups. And the disease does ebb and flow. DD had months of symptom free time and with the addition of the newer drugs her flareups were further and further apart. The support of family and friends will be a big help to keep you less stressed. A positive outlook (I know it will be almost impossible at times) will be your greatest ally, along with a close relationship with your doctor....See MoreDietary changes...ideas needed
Comments (31)If nightshade veggies don't bother you, try this yummy dish I made a couple of weeks ago. It's perfect for the last of the garden stuff. Eggplant chickpea stew with tomatoes from the Williams and Sonoma Vegetable Cookbook 2 small to medium eggplants about 1 1/2 - 2 lbs. total weight. (Note: I just used one big one because that's all I could find, but the littler ones are less bitter, supposedly) 4-5 TBLSP olive oil 1 red onion, cut into wedges 3-4 cloves garlic, coarsely chopped 1 lb. fresh tomatoes pureed with a grater or shredder (Yeah right . . . NOT! I just chop them up, or use another can of chopped tomatoes in the off season) 1 1/2 cups canned chickpeas (I usually cook my own, put them in pint jars and freeze, then thaw or microwave to use) 1 lb. diced tomatoes with juice (Like I said, I usually just use one big 24 oz. can of the diced tomatoes, or buy a snazzy can of San Marazano tomatoes and dice them myself before adding) Salt and freshly ground pepper to taste 1/4 tsp. of sugar 1/8 tsp. crushed dried thyme Pinch of ground cinnamon (Don't leave this out, it won't predominate and will give this dish the needed oomph) 1/2 cup dry red wine (Or use a dash of balsamic vinegar if you don't do wine) 2 TBLSP chopped fresh flat leaf italian parsley. (I often don't have fresh parsley, I sub 1 TBLSP dried parsley) Juice of 1/2 lemon (Again, I often sub reconstituted lemon juice, like maybe 1 TBLSP) Sautee the eggplant in half the oil until it is soft, then set it aside. Then sautee the onion in the remaining oil til soft, and add all the other stew ingredients except for the lemon juice. Cook gently to thicken, about 10 min, stirring occasionally and taking care not to smoosh the chickpeas too much. Adjust seasoning to your taste. I DOUBLED the seasoning and might even have added in some oregano. When the sauce is thick and tasty, add the eggplant back in and reduce the heat to med. low and cook 10-15 min. more. Add the lemon juice to brighten the flavors just before serving. (This is not absolutely necessary) I served it with some goat cheese sprinkled on top. Would be great with brushetta with tofu pesto, or pita with spinach dip, but I usually serve it with rice. Goes good with whole wheat pasta too. BF loves this stuff. Oh, and I peel eggplants because I am not a fan of the peel. I also salt them for 15 min. and rinse them afterwards, before sauteeing. I can't usually find good fresh eggplants. Here's another salad I am making later this week to use up my stash of cukes. I probably won't use 4 cukes in it though, and will adjust the ingredients to suit my taste. I usually find that these Eating Well salads don't have enough dressing, so I end up doubling that. Skimping on the dressing is how they cut the calories! Plus I use lowfat feta, or goat cheese crumbles I can get, which supposedly aren't as inflamatory as cow's milk cheeses. Cucumber & Black-Eyed Pea Salad from "Eating Well." Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Freshly ground pepper to taste 4 cups peeled and diced cucumbers 1 14-ounce can black-eyed peas, rinsed (I will use canelinni beans becuase I have a ton of them. Plus, that's the kind of bean I usually use for this salad. Could use garbanzos too.) 2/3 cup diced red bell pepper (I almost always use green peppers, red are too expensive) 1/2 cup crumbled feta cheese (or less or leave out) 1/4 cup slivered red onion 2 tablespoons chopped black olives 1 can of tuna (LR's addition) Can also add celery and garnish with cherry tomatoes just before serving. Fine to just use bottled italian dressing for this, and you can serve it over lettuce garnished with croutons too....See MoreDo you use coconut oil?
Comments (27)I like coconut oil to moisturize lips, skin, hair, stir fry veggies, make curries, and husband uses it to pop popcorn. From what I've read, the problematic fats are the ones which are partially hydrogenated (trans fats) and, according to medical research, cause all kinds of health issues. They were widely used in prepared foods, but the FDA banned them a few years ago and many companies have replaced them with other oils....See More
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