It’s frustrating to hurt…all the time.
I speak with clients who are constantly fighting the nagging discomfort in their knees, ankles, wrists, and shoulders.
Joint pain is largely an inflammation issue, as you may know.
But, what you might not be as aware of is that an incredible solution lies just under our noses…on the vine and on the branch! Grapes and apples literally are inflammation grenades waiting to be unleashed on the terrors that have access to your joints. How is this?
Grapes contain pectin (as do apples), which naturally get rid of pain-causing inflammation in joints. Not only this, but they also contain anthocyanins, which cut down inflammation and pain, too. Licorice (DGL type), ginger, and bromelain are several other joint-pain busters, too. Some people have a build-up of uric acid crystals in the joints that cause pain, and grapes help eliminate this, too! One of God’s amazing superfoods!
Here is a quick tip in general to say goodbye to inflammation-based pain. Avoid carbs/sugars/heavy proteins and focus on simple proteins like soft-cooked eggs, fish, nuts and seeds (soaked and sprouted if you really want to expedite your health upgrade!), and occasionally poached chicken. Have lots of veggies, too!
By the way, how does one poach chicken? You need to add the chicken filet (can be frozen if not more than an inch thick) to a pot with water that covers the chicken. Then, when boiling, let it do so for about 3 minutes. Afterwards, turn off the water and put the lid on the pan. Let the chicken sit in this water and cook for 12-15 minutes. You can add garlic, a little cumin, paprika, or onion powder to the water. The chicken will be nice and tender. This works well for cooking fish, too!
Just a note – anything cooked (baked) over 250 degrees has the opportunity to accumulate a compound created from over-cooking, called acrylamide. It’s in coffee, coffee substitutes (yes, not so healthy as I/we thought), baked goods, and anything roasted. Below 250 degrees it is a better situation. Yes, it takes longer to cook items, but it decreases the risk for cancer that acrylamide poses. Just a tip there – don’t be overly worried, though.
We’ll be talking more about acrylamide and how to kick it out of your kitchen and out of your body!