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Natural pain relief

 

November 2019

  Dr. Mark Wiley

Three spices for natural pain relief

 

We tend to think more in terms of nutritional supplements for health than we do food, let alone the herbs and spices we use to flavor our favorite dishes. And we think even less of food as a pain reliever. Yet, some flavor profiles play a major role in pain relief.

 

Food, herbs, and spices have been used for thousands of years for their powerful health building and curative effects. Traditional cultures the world over have well developed medical systems based on substances that appear in nature.

 

The use of spices for healing is less well known, but these two traditions, Traditional Chinese Medicine and Ayurveda, use mixtures of spices in their “food as medicine” principles, including relieving inflammation and pain.

 

Today, science has helped confirm that adding spices into your daily eating habits can go a long way toward low-side-effect, natural pain relief.

 

 

Turmeric: the root of health, and pain relief

 

Turmeric is a brilliant yellow (and sometimes orange) root grated and used as one of the most recognizable flavorings in Indian cuisine. It’s most active health enhancing component is a substance called curcumin.

 

Curcumin is proven to reduce inflammation while helping the body to heal. Chronic, acute and low-grade inflammation are major causes of pain and poor health. While acute inflammation is a natural biological response to injury, stress, and pathogens, its long-term effects are unhealthy, causing serious health concerns like heart disease.

 

The U.S. National Library of Medicine and the National Institutes of Health note: “Laboratory and animal research has demonstrated anti-inflammatory, antioxidant, and anti-cancer properties of turmeric and its constituent curcumin.”

 

Impressively, there are more than 5,500 peer-reviewed clinical studies demonstrating curcumin’s benefits. Recent studies suggest that turmeric is as effective as, yet safer than, more than a dozen prescription medications.

 

Capsaicin: Red pepper prevents pain?

 

Chili peppers and especially cayenne pepper have a substance in them called capsaicin. Capsaicin is the part of the pepper that makes it hot and burns the tongue oh-so-nicely in spicy dishes. But it’s also this heat component that is beneficial to pain relief.

 

When you ingest it, capsaicin works in the body like one of your neurotransmitters, or brain chemicals. It does this by binding with the vanilloid receptor 1 (VR1).

 

Why does it relieve pain? Well, when a heat increase is felt in the body, VR1 changes its shape and signals nerve cells to feel heat. The brain is actually ‘fooled’ by capsaicin, however.

 

When you take capsaicin when you have pain, the brain thinks the heat signal from the capsaicin is actually an increased pain signal.

 

Capsaicin tricks the brain into reducing the pain (heat) signal by depleting the nerves of “substance P.” And when substance P is depleted the nerves can no longer send a pain signal to the brain.

 

Ginger: Delicious pain relief

 

Known the world over as a root for reducing stomach upset, nausea and motion sickness, not to mention making vegetables and chicken taste really good, ginger is effective in reducing inflammation, rheumatism and many kinds of pain.

 

In one study on the effects of ginger on rheumatism and musculoskeletal disorders, 56 patients were given powdered ginger. Of these, 28 had rheumatoid arthritis (RA), 19 had osteoarthritis (OA) and 10 had muscular discomfort. Over a period of 3 months to 2.5 years, an impressive 100% of participants with muscular discomfort experienced pain relief. What’s more, 75% of arthritic participants experienced relief in pain and swelling. No adverse side effects were reported.

 

In another randomized, controlled study, women with painful menses were randomly assigned into two groups; one receiving ginger and the other placebo. Each received 500mg capsules of ginger root powder (or placebo) three times daily. The researchers found, “significant differences in the severity of pain between ginger and placebo groups.” And, “Treatment of primary (pain) in students with ginger for 5 days had a statistically significant effect on relieving intensity and duration of pain.”

 

Food is medicine

 

Traditional cultures from around the world discovered through thousands of years of real-world experience that food is medicine. Specifically, they found that thermogenic (heat-inducing) spices like chili, turmeric, and ginger (among others) are excellent at reducing inflammation and pain.

 

Including more of these spices in our meals in their whole food states or in a powdered spice incarnation can do much to reduce chronic inflammation and pain. And eating tasty food with a bit of a kick has the added benefit of zero side effects, unlike taxing the body with too many anti-inflammatory pain meds.

 

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