Yes you can! There are many wonderful foods out there that can help alleviate mild to moderate symptoms that cause pain (swelling, inflammation, etc). These foods hold different compounds that can change the way your body handles disease and dysfunction. Here is a list of top foods and which symptom they help:
1. Pineapple – the Bromelain compound can prevent inflammation and help rid the body of inflammatory compounds while boosting the immune system.
2. Turmeric (Curcumin) – This powerful spice/antioxidant can help cells heal as well as inhibit the production of pain causing prostaglandins in the body. Reducing the whole body inflammation and pain.
3. Wild Salmon – this fish is high in Omega-3’s which is a big inflammation fighter and is a healthy fat that reduces cholesterol.
4. Berries – all of these little powerhouses pack a big punch of antioxidant/anti-inflammatory power. Blueberries especially as we age help increase the amount of heat-shock proteins which help the body stave off pain and inflammation.
5. Celery seeds – there are more than 20 anti-inflammatory compounds in celery seeds and the stalks. The seeds can also be used as a salt substitute.
6. Cherries – Tart cherries are shown to be 10x more powerful than aspirin at relieving inflammation.
Here is a pain relieving recipe to get you started:
The pseudo-grain is “gluten free and very easy to digest,” says Daniluk. “The manganese [in the amaranth] helps repair ligaments and joints.”
Makes 2 servings.
2/3 cup whole-grain amaranth
2 cups filtered water
1/4 cup hemp or pumpkin seeds
1 tbsp raw honey
1 tsp cinnamon
1/2 cup blueberries or dried cranberries (apple juice sweetened)
1 medium pear, chopped
1. Combine the amaranth and water in a skillet with a tight-fitting lid. Amaranth’s sticky consistency calls for a cast-iron or titanium surface to minimize heavy cleanup. If you don’t have a natural nonstick skillet, you can use a heavy 2-quart saucepan, but make sure to stir the porridge frequently to avoid sticking.
2. Bring to a boil, cover, and turn down to low heat. Simmer for 25 to 30 minutes, stirring once every 10 minutes to ensure the grains don’t stick to the pot, until the liquid is completely absorbed.
3. Remove from heat and add the seeds, raw honey, and cinnamon, stirring well. Divide the hot cereal between two bowls (or put one portion in a sealable container for the next day), and top with blueberries and pear.
Recipe by Julie Daniluk.