Natural alternatives to ibuprofen

6 Foods That Fight Pain 

There are a number of reasons to avoid taking aspirin or ibuprofen often. You may be seeking alternatives because you experience pain but like to stay away from conventional medicines. Alternatively, you could be someone who just learned about the potential dangers that come with taking Aspirin and ibuprofen regularly and are ready for something different. Ibuprofen and Aspirin have been linked to anemia, DNA damage, heart disease, hearing loss, hypertension, miscarriage and even influenza mortality (these are just 7 of the over 24 adverse health effects its been connected with.)
“Long-term high-dose use of painkillers such as ibuprofen or diclofenac is ‘equally hazardous’ in terms of heart attack risk as use of the drug Vioxx, which was withdrawn due to its potential dangers.” – Reuters[1]
Although there are a number of adverse health effects that go along with Ibuprofen, we continue to take it in vast amounts because we are often a society built off of quick fixes and short-term results. According to some previously recorded statistics, in 1998 alone over 500,000 pounds of acetyl-salicylic acid (the main component used in aspirin) was produced in the United States alone. That number is likely even greater now. Usage of such medicines can be linked back to cultural conditioning where we forget to value eating well, taking care of our mental and emotional states as well as our physical body. When this is out of balance so often, feeling pain in areas of the body can be a very common thing.


The Natural Approach

Many of us might be surprised to learn that most conventional medicines are inspired by natural sources. Pharmaceutical companies will run tests and studies on the efficacy of a natural substance for any given ailment. Once they learn whether the results are good, they will create a synthetic version of that same substance and patent it so that it can be sold.
At times, the synthetic version may work faster, and depending on if you have a very low quality version of the natural substance, the synthetic one may even work better. But the health costs that come with using the synthetic versions are often not worth any small trade-off that may or may not exist.
Since nature already provides us with what we need to deal with ailments we might have, why not try them? They may work better for you versus the synthetic options!

1. White willow bark: 

This herb was the original aspirin. It contains a substance called salicin which converts to salicylic acid when in the stomach. Salicylic acid is the main component of Aspirin and when used synthetically it has irritating effects on the stomach. White willow bark is effective in relieving pain, inflammation and fever. A suggested dose is 1 to 2 dropperfuls of white willow bark tincture daily. [7]

2. Capsaicin: 

This remedy is mainly used topically and is effective in relieving nerve, muscle and joint pain by interfering with a chemical in the body known as substance P which transmits pain signals to the brain. It is often found in gel or cream form and comes in a variety of potentcies. This remedy can be used three to four times daily. Since Capsaicincomes from chili peppers some first time users have reported a light stinging pain once initially applied. This does subside and often disappears with further use. [3] 

3. Boswellia: 

This is also known as “Indian frankincense” and is available as a supplement and a topical cream. It contains anti-inflammatory properties which come from the boswellic acids extracted from the tree. They help improve blood flow to joints and prevent inflammatory white blood cells from entering damaged tissue. The suggested dose for pain is 450 – 750 mg daily for 3 to 4 weeks. [2]

4. Cat’s claw: 

Also known as Uncaria tomentosa, or una de gato, cats claw grows in South America and is known for containing an anti-inflammatory agent that aids in blocking the production of the hormone prostaglandin which contributes to inflammation and pain within the body. The suggested doses for cats claw are 250 to 1,000 mg capsules one to three times daily. If one were to take too much in a single day, they may experience diarrhea .[4]

5. Omega-3 fatty acids: 

The omega-3 fatty acids are known to have anti-inflammatory properties proven to be beneficial for people who suffer with arthritis, other inflammatory joint conditions and inflammatory bowel diseases. Along with their pain and anti inflammatory properties, they are also known to reduce the risk of cardiovascular disease. Not only is this helpful for people with rheumatoid arthritis, which carries an increased risk for cardiovascular disease, but it also helps to stop the number one killer in the world which is heart disease. A suggested dose of omega-3 fatty acids such as fish oil is 1,000 mg daily. [6]
For vegans looking for dietary Omega 3, you can try hemp seeds, chia seeds, flax seeds, various berries, seaweed, leafy greens and more. 

6. Curcumin: 

Also referred to as turmeric at times given curcumin is a component of the herb turmeric, and is known as a potent painkiller. Like Capsaicin, it helps to block pain signals running to the brain. Studies have shown that curcumin is effective in receiving pain, even chronic pain and is effective when it comes to treating rheumatoid arthritis. One suggested dose is 400 to 600 mg of curcumin taken three times daily for pain and inflammation. [5]
Curcumin has also been found to be as effective as Prozac in treating depression, but comes with no nasty side effects.

Why Pain?

I feel it’s important to remember that sometimes when we are having the experience of physical pain there can be a number of reasons why it is there. In our society we feel pain and immediately want to get rid of it yet we don’t think to find out why we may have the pain. Pain can exist in the body for a number of reasons from simple physical ailments to emotional tensions. Next time you are feeling pain, remember to take a moment and relax. Get in touch with your body and feel out what is going on. The more we get in touch with our body’s own consciousness, the more we learn about it and what may be causing us these ailments. Pain is like mother natures way of saying something might need to transform, whether it be strictly physical or even something emotional. There is a lot we can learn from our experiences when we pay attention.
Niciun comentariu:

TORT CU NUCA, ZAHAR ARS SI SIROP DE ARTAR

TORT CU NUCA, ZAHAR ARS SI SIROP DE ARTAR


Autor: 
Rareori ma incumet sa fac cate un tort si atunci musai sa fie o ocazie speciala; ba, mai am prilejul sa experimentez si sa postez pe blog cate o reteta de tort atunci cand sunt solicitata sa fac cate unul pentru prieteni sau rude, in rest pentru noi parca-s mai bune prajiturile simple sau placintele. Ei bine, de data asta nu a fost asa. Ceea ce va arat azi e un tort… pur si simplu, un tort cu nuca pentru pranzul de duminica (fiica-mea inca cerceteaza princina acestui neasteptat rasfat si se tot intreaba ce-am putea sarbatori). Sa va spun de ce: am vazut zilele trecute un tort pe foodgawker si brusc m-a lovit inspiratiunea (si numai inspiratiunea, caci reteta mea e cu totul diferita). Adica, era un tort de dovleac (brrrr!) cu o crema de branza si… sirop de artar. Atat a fost, pentru ca in ce ma priveste, siropul de artar e ceva suprem, mi se pare desavarsit. Mai ca mi-a fost ciuda ca nu mi-a venit mie ideea de a aroma o crema cu el :P! Pentru ca nu se punea problema unui blat cu dovleac, m-am gandit ca aceasta crema cu sirop de artar va face o combinatie regeasca alaturi de nuca si zahar ars. Ei bine, asa a si fost: tortul cu nuca, zahar ars si sirop de artar nu e prea dichisit, nu-i deloc complicat dar e 100% natural si atat de buuuuun… demn de capete incoronate!
tort cu nuci, caramel si sirop de artar, tort cu nuci caramelizate
Ingrediente:
(pentru o forma de 24 cm. diametru)
griliaj:
  • 200 de grame de zahar tos
  • 200 de grame de nuca (eu am completat cu ~80 de grame de migdale)
  • 1 praf de sare
blat:
  • 8 oua
  • 4 linguri de apa rece
  • 10 linguri de zahar tos
  • 5 linguri cu varf de faina
  • 3 linguri cu varf de pesmet alb
  • 1/2 din griliajul preparat
crema:
  • 500 de grame de mascarpone
  • 200 de ml. de sirop pur de artar
  • daca e nevoie, 100 de ml. de lapte rece
pentru finisat:
  • 1/2 din griliajul preparat
optional:
  • se poate insiropa usor blatul cu 100-150 de ml. de sirop de caramel
Preparare:
Pentru inceput se pregateste griliajul: intr-o craticioara se caramelizeaza cele 200 de grame de zahar pana se topeste complet si primeste o culoare aurie. Se adauga imediat cateva cristale de sare marina si nucile. Se amesteca scurt, atat cat nucile sa fie bine imbracate in caramel si se rastoarna pe un plan (tava, hartie de copt etc.) uns cu ulei.
tort cu nuci, caramel si sirop de artar 1
Se lasa sa se raceasca bine zaharul ars, apoi jumatate se toaca marisor cu cutitul si jumatate se macina la robot, urmand ca jumatatea fin macinata sa se foloseasca pentru blat, cealalta pentru ornat.
tort cu nuci, caramel si sirop de artar 2
Se aprinde cuptorul si se fixeaza la 180 de grade Celsius.
Pentru pregatirea blatului, se separa ouale si se pun intr-un bol incapator albusurile (8 la numar) si apa rece (4 linguri). Se bat spuma albusurile si se adauga cele 10 linguri de  zahar, batand in continuare la viteza mare pana ce se dizolva zaharul complet (poza 1). Se adauga galbenusurile si se mixeaza scurt de cateva ori (poza 2). Se adauga faina, pesmetul si jumatatea fin macinata din griliaj (poza 3). Se amesteca cu grija, cu ajutorul unei spatule, cu miscari de jos in sus, asa incat aerul acumulat in albusuri sa nu se piarda. Se toarna compozitia in forma de tort unsa si tapetata cu faina sau captusita cu hartie de copt(poza 4).
blat de tort cu nuci si caramel
Se da blatul la cuptorul preincins la 180 de grade Celsius si se coace timp de 25-30 de minute, adica pana cand o scobitoare introdusa in blat iese curata, fara niciun fel de aderente pe ea iar blatul are o frumoasa culoare aurie (daca cuptorul are tendinta sa arda, se acopera blatul rumenit cu o bucata de hartie de copt umezita). Blatul copt se scoate din forma si se lasa la racit pe un gratar.
tort cu nuci, caramel si sirop de artar 5
Pentru pregatirea cremei, se pune branza mascarpone (500 de grame) intr-un bol si se mixeaza de cateva ori, pana devine cremoasa. Pe rand, se adauga siropul de artar, cate 3 linguri o data.
tort cu nuci, caramel si sirop de artar 3'
Se mixeaza dupa fiecare noua sarja de sirop pana la incorporare, apoi se desprinde crema ce adera pe peretii vasului cu o spatula si se adauga alte 3 linguri de sirop, pana ce incorporeaza tot. In functie de consistenta branzei mascarpone, poate fi nevoie sa se adauge cate putin lapte rece pana cand crema are o consistenta potrivita, nici prea moale, nici prea tare. Se mai mixeaza crema cateva minute pe viteza mare, pana cand este spumoasa si a crescut in volum.
tort cu nuci, caramel si sirop de artar 4
Blatul rece se taie in trei felii transversale.
tort cu nuci, caramel si sirop de artar 6
Blatul nu este uscat, dar daca se doreste se poate insiropa cu putin sirop de zahar ars, eu am folosit cam 100 de ml. si am insistat asupra marginilor. Se aseaza baza tortului pe un platou si se acopera cu ~1/4 din crema.
tort cu nuci, caramel si sirop de artar 7
Se acopera cu blatul intermediar, apoi iar cu ~1/4 din crema, se aseaza ultimul blat si cu restul de crema se imbraca tortul la suprafata.
tort cu nuci, caramel si sirop de artar 8
Tortul se acopera peste tot cu griliajul tocat la cutit.
tort cu nuci, caramel si sirop de artar 9
E bine sa se lase tortul la rece inaintea degustarii, macar 1-2 ore.
tort cu nuci, caramel si sirop de artar 10sem
Cu tot aspectul simplu, fara niciun fel de pasta, fara figurine colorate si alte adausuri mai mult sau mai putin (ne)comestibile, va recomand acest tort din toata inima, e nemaipomenit de bun.

Niciun comentariu:

18 Salads to Brighten Up Your Winter Meals

18 Salads to Brighten Up Your Winter Meals

RABI ABONOUR 
20151223-winter-salad-recipe-roundup-collage.jpg
[Photographs: J. Kenji López-Alt, Vicky Wasik]
When the temperatures start dipping into the 30s and below, I dip into my repertoire of hearty, slow-cooked dishes to keep me and my kitchen toasty. Nothing makes you feel cozier on a cold day than an herb-crusted roast or thick stew—the flavor deepening over hours on the stovetop or in the oven, the aroma and warmth spreading through the whole house. Nevertheless, I was recently informed that I can't live on roast chicken and chili alone, so I guess it's time to reassess my eating habits. Or, at least, start balancing out those rib-stickers with a few salads.
Despite our popular conception of salads as summer dishes, winter produce can furnish all you need to make a beautiful and tasty salad. You've got your cold-weather greens, like endive and radicchio; your brassicas, like Brussels sprouts and kale; hardy root vegetables, like beets, potatoes, and carrots; and sweet and tangy citrus fruits in abundance. Plus, year-round staples, like grains and dried beans, can make your salad filling enough to be a meal. Below are 18 recipes for satisfying salads to keep you going strong until springtime.

SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN

20151105-thanksgiving-salad-recipe-roundup-02.jpg
[Photograph: Jennifer Segal]
If you want to be able to enjoy a salad no matter the weather, kale should be a constant on your grocery list: It grows through the winter, and its leaves are so robust that a kale salad will keep in the refrigerator for days, even when chopped and dressed. In this simple version that's great as a side, we toss the greens with pine nuts, then add a vinaigrette made with sweet currants and honey and shaved Parmesan.

MARINATED KALE AND CHICKPEA SALAD WITH SUMAC ONIONS

20151105-thanksgiving-salad-recipe-roundup-04.jpg
[Photograph: J. Kenji López-Alt]
Kale's tough leaves need to be tenderized before use, and there are several ways to do it. The least labor-intensive route: Toss them with olive oil and salt and let them sit for an hour. Once the kale has wilted a little, combine it with rinsed canned chickpeas and red onions marinated in tart sumac for a super-simple salad.

ROASTED CHICKPEA AND KALE SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

20151105-thanksgiving-salad-recipe-roundup-03.jpg
[Photograph: J. Kenji López-Alt]
Don't have an hour to wait around for your kale to soften up? Speed up the process by massaging the leaves with olive oil instead. Here, we roast the chickpeas for a more intense nutty flavor and slightly crispy texture, toss them with the kale, then brighten up the salad with tons of fresh cilantro and mint and a sun-dried tomato vinaigrette. You can make this salad in advance and eat it for the next few days; it gets even better after sitting in the fridge.

GRILLED KALE SALAD WITH WARM BACON VINAIGRETTE

20151105-thanksgiving-salad-recipe-roundup-01.jpg
[Photograph: Lauren Rothman]
If you're in a part of the country that sees unusually warm winters, this salad is a terrific excuse to fire up the grill in January. And if you've never tried grilled kale before, trust us when we tell you that you should. The fire will crisp up the leaves just a bit and infuse them with great smoky flavor; to deepen the smokiness, pair the grilled kale with a bacon vinaigrette, balanced out with tangy apple cider vinegar and sweet shallot.

WARM WINTER VEGETABLE SALAD WITH RICOTTA AND HERBS

20151105-thanksgiving-salad-recipe-roundup-05.jpg
[Photograph: Yasmin Fahr]
This one rounds up a cornucopia of winter's bounty: curly kale, Brussels sprouts, carrots, and parsnips, all cooked together in a single pot or skillet. Cool ricotta complements the warm vegetables, while pistachios or pumpkin seeds lend a crunchy contrast.

WHOLE-GRAIN SPELT SALAD WITH LEEKS AND MARINATED MUSHROOMS

20151105-thanksgiving-salad-recipe-roundup-06.jpg
[Photograph: Daniel Gritzer]
Grain salads—especially vegan ones—get a bad rap for being boring health food. But in reality, a well-composed grain salad can be incredibly satisfying. Here, we mix spelt with cooked mushrooms and leeks, sautéed until tender and then marinated in cider vinegar. The vegetables give each bite of salad a pop of tartness to play against the nutty, earthy flavors of the grain.

CARROT AND RYE BERRY SALAD WITH CELERY, CILANTRO, AND MARCONA ALMONDS

20151105-thanksgiving-salad-recipe-roundup-08.jpg
[Photograph: J. Kenji López-Alt]
This salad is packed with contrasting flavors and textures: crisp celery, onion, and carrot; chewy rye berries; and crunchy toasted almonds. Cilantro leaves and a simple lemon and balsamic vinaigrette add some freshness.

WARM WHOLE-GRAIN SALAD WITH FENNEL, ARUGULA, PROSCIUTTO, AND PECORINO

20151105-thanksgiving-salad-recipe-roundup-07.jpg
[Photograph: Lauren Rothman]
When roasted, fennel has a slightly licorice-like sweetness, perfect for pairing with other intense flavors. We combine it with peppery arugula and salty pecorino and prosciutto in this whole-grain salad; tender cooked rye berries are our grain of choice here, but spelt or farro would also work well. The hearty ingredients make this salad ideal for preparing on Sunday and taking to work all week long.

MAKE-AHEAD CHICKPEA SALAD WITH CUMIN AND CELERY

20151105-thanksgiving-salad-recipe-roundup-10.jpg
[Photograph: J. Kenji López-Alt]
If you're willing to put in more time and effort, use dried chickpeas for the best possible texture. If you want it quick and easy, go for canned peas. Either way, this salad, flavored with parsley, carrot, onion, and a cumin vinaigrette, is refreshing, nourishing, and a snap to prepare. Go ahead and make a big batch—its flavor will only improve as it sits.

EASY MAKE-AHEAD CARROT AND CHICKPEA SALAD WITH DILL AND PUMPKIN SEEDS

20151105-thanksgiving-salad-recipe-roundup-09.jpg
[Photograph: J. Kenji López-Alt]
Again, dried chickpeas will provide better flavor, but we won't blame you for subbing canned ones if you're in a rush. Tossing them with grated carrot and a vinaigrette made with lots of dill yields a salad so bright in color and flavor, you'll forget all about the cold. Toast the pumpkin seeds in a pan if you like; we prefer the hands-off method of just sticking them in the microwave for a few minutes.

WARM BRUSSELS SPROUT SALAD WITH BACON AND HAZELNUT VINAIGRETTE

20151105-thanksgiving-salad-recipe-roundup-15.jpg
[Photograph: J. Kenji López-Alt]
Brussels sprouts are one of our favorite winter treasures. While you'll often find us roasting or frying ours, this recipe takes its inspiration from a classic warm spinach salad with bacon. We incorporate the bacon in no fewer than three ways here: sautéing the charred sprout leaves in rendered bacon fat, mixing bacon fat with honey and hazelnuts for a complex vinaigrette, and tossing the cooked bacon with the salad.

WINTER GREENS SALAD WITH FENNEL, CITRUS, AND CREAMY CITRUS VINAIGRETTE

20151223-winter-salad-recipe-roundup-01.jpg
[Photograph: J. Kenji López-Alt]
Sure, you can buy citrus all year long, but you'll never find a more diverse or delicious selection than in winter. Here, we use a mix of citrus fruits, like oranges, grapefruit, and pomelo, and pair their sweet, tart, and bitter flavors with endive, radicchio, escarole, and sliced fennel. A creamy dressing made with a touch of citrus juice gives the salad a balanced richness.

BEET AND CITRUS SALAD WITH PINE NUT VINAIGRETTE

20151105-thanksgiving-salad-recipe-roundup-16.jpg
[Photograph: J. Kenji López-Alt]
Roasting beets in foil with a bit of olive oil doesn't just concentrate their sweet, earthy flavor—it also leaves them perfectly tender and easy to peel. They're especially tasty, and beautiful to look at, when chopped and tossed with citrus, arugula, and a pine nut vinaigrette.

WINTER GREENS SALAD WITH FLAX SEEDS, SHAVED BEETS, AND RADISHES

20151105-thanksgiving-salad-recipe-roundup-12.jpg
[Photograph: J. Kenji López-Alt]
Combining bitter winter greens and radishes with earthy, crunchy raw beets, flax seeds, and Parmesan creates a salad with tons of complementary flavors and textures. Use golden or Chioggia beets for a prettier presentation; red ones are just as tasty, but will stain the greens.

ROASTED CARROT SALAD WITH PEANUT-SESAME MOLE

20151105-thanksgiving-salad-recipe-roundup-13.jpg
[Photograph: J. Kenji López-Alt]
If you don't want to invest an entire day in a traditional mole sauce, you'll find the simplified version we use here, made with chilies, peanut butter, chocolate, and raisins, far more manageable. Par-cook the carrots in boiling water before roasting them with a mix of chili powder, cumin, paprika, black pepper, coriander, and salt, then use the same spice blend as a base for the sauce.

CHILLED CARROTS WITH TAHINI-GINGER DRESSING

20151105-thanksgiving-salad-recipe-roundup-14.jpg
[Photograph: Vicky Wasik]
Delicious in any season, this chilled carrot dish features a vinaigrette made with ginger, cilantro, lemon, and just enough tahini to add complexity without overwhelming the other flavors. Shocking the carrots in ice water immediately after blanching leaves them just tender enough, with a little bite remaining.

ROASTED PEAR SALAD WITH ENDIVE, POMEGRANATE, BLUE CHEESE, AND HAZELNUT VINAIGRETTE

20151105-thanksgiving-salad-recipe-roundup-17.jpg
[Photograph: Vicky Wasik]
Intensely sweet caramelized pears are a natural foil here for endive, arugula, and blue cheese, while bright pomegranate seeds lend the salad crunch and a pretty dappling of ruby-red color. With powerful ingredients like these, you don't need a complicated dressing—we go for an easy balsamic vinaigrette with honey and toasted hazelnuts.

FALL HARVEST SALAD WITH ROASTED BRASSICAS, FINGERLINGS, AND RADISHES

20151105-thanksgiving-salad-recipe-roundup-11.jpg
[Photograph: Vicky Wasik]
Bursting with seasonal produce, this salad is inspired by fall, but wonderful straight through winter. We use a variety of roasted and fresh vegetables (including sunchokes, fingerling potatoes, broccoli, cauliflower, radishes, and winter greens) for maximum contrast. You can even mix in the tarragon-flavored vinaigrette ahead of time, since the ingredients are sturdy enough to stand up to dressing.
Niciun comentariu:

Micul dejun care te scapa de 11 kg in 30 de zile

Micul dejun care te scapa de 11 kg in 30 de zile


Medicii spun ca micul dejun este cea mai importanta masa a zilei. Dupa perioada de repaus din timpul noptii, organismul are nevoie de alimente satioase care sa-i ofere energie. In plus, un mic dejun sanatos reduce senzatia de foame si te ajuta sa nu cazi prada tentatiilor culinare in timpul zilei.

Un mic dejun echilibrat ar trebui compus din alimente bogate in fibre si proteine. In acest fel, substantele nutritive se transforma in energie (si nu in depozite de grasime), senzatia de satietate persista de-a lungul zilei, iar sistemul digestiv functioneaza la cote maxime. Daca acestea lipsesc de la prima masa a zilei, este foarte greu sa le obtii pe parcursul zilei. Fructele si legumele sunt surse bogate de vitamine si minerale, asa ca ar trebui incluse la micul dejun, in fiecare zi.

Iata de ce este important micul dejun pentru intreaga zi 

Totodata, un mic dejun sanatos detoxifica corpul, curata intestinele, imbunatateste digestia si reda stralucire pielii tale. Prima masa a zilei ajuta in procesul de ardere a grasimilor, ajutându-te sa pierzi din kilogramele acumulate, mai ales acum dupa Sarbatori.

Micul dejun care te scapa de kilograme. Pentru a-l prepara ai nevoie de:

2 linguri de fulgi de ovaz

300 ml de kefir (sau iaurt cu putine grasimi)

câteva prune uscate

1 lingurita de seminte de in macinate

1 lingurita cacao

Cum il prepari

Este bine sa il pregatesti cu o noapte inainte. Toarna 100 ml de apa clocotita peste prune, acopera-le pentru 5-10 minute, dupa care asteapta sa se raceasca.

Pune fulgii de ovaz, semintele de in si cacaua intr-un vas incapator, dupa care adauga iaurtul amestecând ingredientele foarte bine. Taie prunele si pune-le in bol. Lasa preparatul la frigider si consuma-l dimineata.

Licoarea minune preparata din usturoi si alcool. O bei 8 zile la rand si vei vedea  

Niciun comentariu:
Abonați-vă la: Postări (Atom)