Diet Tips For Pain Relief
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Relieving arthritis or joint pain may be easier than you think! The solution may be as simple as paying attention to what you are eating in order to avoid inflammatory foods that often lead to pain. WHAT INFLAMMATORY FOODS LEAD TO PAIN? Eating highly processed foods (such as pasta, bread and crackers—especially those containing gluten) creates inflammation in the body. This inflammation then leads to the actual physical pain that you may feel in your knees and joints since the joints are particularly vulnerable to inflammation. Foods with gluten, trans fats, found in snack foods like chips and pastries, and high sugar, that handful of M&M’s from your coworker’s desk, all cause inflammation. For many people, dairy products are also inflammatory. Eating these types of foods over a long period of time means more and more inflammation throughout the body and ultimately more pain. While changing your food sounds simple, many need more guidance and support, which is why a nutrition consultation is often helpful. However, you can take our tips above and start alleviating your pain today!
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Healthy Recipe The Best Easy Ratatouille
Ingredients • 1 large eggplant or 2 small, about 1 ½ pounds • 3 zucchini, about 1 ½ pounds • 1 large yellow onion or two small about ½ pound • 3 bell peppers, any color you like, about ½ pound
• ½ cup olive oil • Salt to taste
• 4 tablespoons tomato paste • 1 bay leaf • 4 sprigs of fresh thyme (or 1 teaspoon dried) • 2 teaspoons of herbs de Provence • ½ cup drained non-pareil capers (the small ones)
• Freshly ground pepper to taste • 2 tablespoons finely minced garlic • 4 cups drained canned Italian plum tomatoes, chopped or crushed
Instructions
Wash the eggplant and zucchini and cut off the ends. Leave the skin on. Cut them into 1-inch cubes. There should be about nine cups of eggplant cubes and six cups of zucchini. Peel the onions and cut into half-inch dice. There should be about one and one-half cups. Core, seed and devein the bell peppers, and cut them into one-inch pieces. Heat the olive oil over high heat in a large heavy casserole or Dutch oven with a lid. Add the eggplant and zucchini. Sprinkle with a bit of salt and pepper. Cook, stirring often, until the vegetables start to brown, about five minutes. Add the onions, bell peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme, herbs de Provence and capers. Add a bit of salt and black pepper to taste. Bring to a boil, reduce the heat to a simmer. Cover and simmer gently for 30 minutes.
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