My Journey to Naturally Decreased Inflammation: Day 1

 

Inflammation is not always a bad thing. Inflammation occurs as a result of an acute injury and is protective. However, chronic inflammation is painful and can limit mobility. Recently, I began suffering pain in my hip such that I could barely walk. I tried NSAIDS, but they really didn’t work and they made my feet swell. Finally, after about 6 months, I saw an orthopedic surgeon and was diagnosed with bursitis and arthritis in the hip. I received two steroid injections which really didn’t help much and was put on a common non-narcotic pain medication, which I currently take daily. I was told that I have bone spurs on anterior part of the hip joint and the only treatment is a hip replacement. However, I am too young and need to wait 7 or 8 years. This is very disappointing news. I have been active in martial arts, love to walk my dog, and have a job that requires good mobility.

So, I begin my journey on self-healing with natural remedies, nutrition, and guided meditation to help the body heal itself. I’ll be blogging the results here and I will share recipes and ideas to decrease inflammation.

Today is Day 1. Pain level 4 (on a scale of 1-10). Perceived Mobility: 5 (on a scale of 1-10)

The first step is to figure out changes to make and things to add, but slowly.  Processed foods, white sugars, and white flour are known to contribute to inflammation. A carbohydrate controlled diet is reported to decrease inflammation and help with pain. Good carbs such as whole grains and brown rice are eaten modestly and my diet will consist mainly of lean meats, fish, and fresh fruits and veggies. This means cutting out some of my favorites such as store-bought pizza and pasta. Today I’m making a healthy veggie soup in enough quantity to last the whole week.

 Supply-competitive-mixed-vegetable.jpg

Healthy Veggie Soup

Onions, garlic, dark green leafy veggies, and tomatoes all have anti-inflammatory properties.

2 large cans of chopped tomatoes

1 package of mixed Normandy blend veggies (this is the one with broccoli, cauliflower, carrots, etc)

1 onion chopped

2 gloves of garlic minced

1 handful of fresh chopped kale or frozen kale

½ lb of stew meat for taste. Meat should not be the main event of the soup.

1 Handful of Thai basil- You can grow this easily indoors or outdoors and it is prolific.

Cayenne pepper, black pepper and salt to taste.

Brown the meat in a ¼ c olive oil. Add the tomatoes and the veggies. Simmer until all is tender (2-3 hours on low heat).

Store the left overs in the fridge. It tastes better the second day, anyway.

Categories: Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s