Swisher Healthcare November 2017

How Your D i e t I n f l uences Nerve Pa i n WHAT’S ON THE MENU?

They say you are what you eat, but if that was the case, we’d have turkeys and pumpkin pies walking around after Thanksgiving. It would be more accurate to say that we are what our food is made of. Vitamins and minerals are essential for our bodies to function, and if you’re not eating right, you’ll see the damage. This is especially true for people who suffer from nerve pain. Certain vitamins and amino acids play a huge role in maintaining your nerves and are necessary to help repair nerve damage. If you want to keep your nerve pain from getting worse, here are three things you need to have in your diet. Vitamin B12 The myelin sheath, a protective coating of fat around nerves, is built and sustained by vitamin B12. Without the myelin sheath, nerves have no defenses and can be damaged or destroyed. Research published by the Foundation for Peripheral Neuropathy established a link between vitamin B12 deficiency and neuropathy. Increase your B12 intake with fresh fish, yogurt, or fortified cereals. Vitamin C We tend to reach for vitamin C when fighting off a cold, but this vitamin can also help combat nerve damage. Vitamin C is

essential for key biochemical reactions throughout the body and for repairing tissue and collagen. Get a vitamin C boost by eating colorful fruits and vegetables like kale, strawberries, Brussels sprouts, and, of course, oranges. Water While water isn’t packed with incredible vitamins or minerals, proper hydration helps your muscles and organs function with ease. When you don’t drink enough water, blood thickens, muscles spasm, and the resulting inflammation can worsen your nerve pain. Increase your H 2 O intake by keeping a water bottle at your work space during the day or replacing a sugary soda with a glass of water at meal times. There are supplements you can take to get an extra dose of many vitamins, but the best way to ensure you’re getting the necessary nutrients is to get them through your food. Keep an eye on the food you put on your plate and get the nutrients you need to fight nerve damage.

BRUSS E L S SP ROUTS W I T H S AU S AG E

SUDOKU

Recipe courtesy of InTheKitchenWithKath.com.

Looking for an easy, delicious Thanksgiving side dish? This gem requires only a few ingredients.

INGREDIENTS

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2 tablespoons olive oil 3 1/3 ounces fresh, hot Italian sausage

1 1/2 pounds Brussels sprouts

1/2 cup water Salt and pepper

DIRECTIONS

1. Trim sprouts and cut in half. 2. Heat oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, 3–5 minutes. 3. Add sprouts to skillet. Add ½ cup water. Add salt and pepper. Cover and cook 10 minutes or until just tender. Check them periodically and add a bit more water, if necessary. 4. When sprouts are just about done, remove cover and raise heat to medium-high. Cook, stirring just once or twice, for a couple more minutes. The liquid should evaporate, and the sprouts should start to brown. 5. Add more salt and pepper to taste. Serve hot or warm. Serves 4.

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