“Oh my aching _________.”
If you’re like a lot of folks you didn’t have much trouble filling in that blank. And no matter if it’s knotted up neck muscles, a throbbing head, tender knees or a barking back that’s slowing you down, there’s one thing for sure. You’re sick and tired of feeling this way and you’d give anything to just feel like your old self again.
Munch your pain away starting today
Well you’re in luck. Because one of these powerful, research proven kitchen cures could turn out to be the key to finally erasing your pain.
1. Fight chronic pain with fish:
The evidence is in. If you’re fighting pain it’s time to put some fish on your menu.
Brimming with good for you omega-3 fats, eating a couple servings of fish a week could help you slash your risk for rheumatoid arthritis by up to 29 percent according to a Swedish study published in the journal Annals of the Rheumatic Diseases.1
But the benefits don’t end there. The omega-3s you find in fatty fish can help you tackle headache pain too. In a randomized trial published in the journal Pain, increasing omega-3s in the diet of headache sufferers slashed their headache pain and improved their quality of life.2 And in another study, omega-3s significantly reduced both the number and severity of headaches in a group of kids suffering from frequent migraines.3
Is it neck or back pain that has you feeling down? Omega-3s could be your solution too. Remarkably when researchers gave 1200 mg to 2400 mg of omega-3s to a group of neck and back pain sufferers both overall pain and arthritic joint pain plummeted in 60 percent of the volunteers.4
In fact, the fish oil did such a good job that 59 percent of the folks stopped taking their prescription NSAID pain medications altogether! And a full 80 percent of the group said they were satisfied with their improvements according to the study published in the journal Surgical Neurology.
It turns out that selenium, which is found in certain fish, isn’t just tops when it comes to cutting cancer risk. This often overlooked essential mineral could also slash your risk for chronic pain and stiffness by up to 40 percent, according to a University of North Carolina study.5 Other studies have linked low levels of selenium with a higher risk for pain, including arthritis and facial pain.6,7
One of the best sources of selenium happens to be delicious yellowfin tuna. Halibut, sardines, salmon and cod also provide healthy amounts of this critical mineral.
2. Reduce inflammation with berries:
Berries, cherries and red grapes naturally reduce inflammation and may help you relieve all kinds of pain from muscle aches to arthritis. Berries owe their pain-relieving power to the antioxidant compounds anthocyanins and ellagitannins, which experts say are as effective at suppressing COX 2 compounds and reducing inflammation as NSAIDs.8
Research shows that tart cherry juice can significantly reduce osteoarthritis pain. When a group of osteoarthritis sufferers drank tart cherry juice twice a day for three weeks researchers found that there were significant drops in important inflammation markers. In fact the scientists were so impressed with the results they announced that tart cherries have “the highest anti-inflammatory content of any food.”9
And in a Baylor Research Institute pilot study tart cherry significantly reduced arthritis pain and improved function in over half the volunteers within just eight weeks.10
Tart cherry is also effective at heading off muscle pain before it even starts. When long distance runners drank the juice for a week before their run they reported significantly less pain than the folks who didn’t drink the juice, according to research published in the Journal of the International Society of Sports Nutrition.11
And when researchers gave a group of folks who suffered with limited range of motion and pain a fruit juice blend of açai and other berries for 12 weeks the volunteers saw significant improvements. Pain plummeted and both range of motion and activities of daily living improved.12
Stop living in pain. Get started today and go from “OUCH!” to “Ahh,” with one of these drug-free kitchen cures.
1. “Long-term intake of dietary long-chain n-3 polyunsaturated fatty acids and risk of rheumatoid arthritis: a prospective cohort study of women,” Ann Rheum Dis. 2014 Nov;73(11):1949-53
2. “Targeted alteration of dietary n-3 and n-6 fatty acids for the treatment of chronic headaches: A randomized trial,” Pain. 2013 Nov; 154(11): 10.1016/j.pain.2013.07.028
3. “Supplementation with omega-3 polyunsaturated fatty acids in the management of recurrent migraines in adolescents,” J Adolesc Health. 2002 Aug;31(2):154-61
4. “Omega-3 fatty acids (fish oil) as an anti-inflammatory: an alternative to nonsteroidal anti-inflammatory drugs for discogenic pain,” Surg Neurol. 2006 Apr;65(4):326-31
5. “An Ongoing Assessment of Osteoarthritis in African Americans and Caucasians in North Carolina: The Johnston County Osteoarthritis Project,” Trans Am Clin Climatol Assoc. 2015; 126: 77–86
6. “An Ongoing Assessment of Osteoarthritis in African Americans and Caucasians in North Carolina: The Johnston County Osteoarthritis Project,” Trans Am Clin Climatol Assoc. 2015; 126: 77–86
7. “Selenium and Zinc Status in Chronic Myofascial Pain: Serum and Erythrocyte Concentrations and Food Intake,” PLoS One. 2016; 11(10): e0164302
8. “Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries,” Phytomedicine. 2001 Sep;8(5):362-9
9. “Efficacy of tart cherry juice to reduce inflammation among patients with osteoarthritis,” American College of Sports Medicine Annual Meeting. May 30, 2012
10. “Can Cherries Relieve The Pain Of Osteoarthritis?.” Baylor Research Institute, pilot study on tart cherry and osteoarthritis of the knees, 2007
11. “Efficacy of tart cherry juice in reducing muscle pain during running: a randomized controlled trial,” J Int Soc Sports Nutr. 2010 May 7;7:17
12. “Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend,” J Med Food. 2011 Jul; 14(7-8): 702–711
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