LiveingWell Health News Letter

Wow  can you believe it's THANKSGIVING Wishing you and everyone a very

"HAPPY THANKSGIVING"

TENDINITIS AND BURSITIS FACTS & TIPS  IN THE NEWS  HERBAL  HEALTHY RECIPE HEALTH SITES   THOUGHT OF THE DAY

TENDINITIS AND BURSITIS

If you have ever had tendinitis or bursitis, you know how stubborn it can be. Just when you think it's gone for

good, the pain and inflammation returns. And them you rush to take the pain killers. In taking pain killers you

can flare up an ulcers and other gastric distress. Weight gain, liver and kidney problems, hypertension, mood

changes, and joint damage. Fortunately, there's a better way and it's right on your kitchen spice rack or at the

grocery store. What you say, the answer is turmeric, that yellow spice everyone uses to make there rice yellow.

Tumeric does more than just add color to a dish of rice. Its active ingredients, curcumin, is a first rate

antioxidant and a powerful anti-inflammatory. In fact, laboratory studies prove that curcumin is just as effective

at reducing inflammation as the potent drugs hydrocortisone and phenylbutazone! And without the steroid side

effects! You can add turmeric to your food, or take it in capsule form. The dosage is 400 milligrams, three times

a day. For best results, take it with bromelain capsules and flaxseed oil. You'll get better absorption and

greater anti-inflammatory effects.

By Lillian Waugh

FACTS & TIPS

Radical Resistance

Every second of your life, your cells are bombarded by dangerous particles called free radicals. In a split

second, they can alter your DNA in ways that cause cancer. Or change low-density lipoprotein cholesterol

(LOL, the bad cholesterol) so it sticks to artery walls. Or damage collagen and make skin wrinkle-prone. Over

a time, changes such as these accelerate your aging. Fortunately you can fight back. The trick is to load your

diet with antioxidants the natural zappers of free radicals by eating lots of fruit and vegetables. The amazing

Blueberries has emerged as nature's number one source of antioxidants among fruits and vegetables. Much of

the power comes from anthocyanins, the pigment that gives blueberries their deep blue hue. Recommended ½

cup blueberries.

Source USDA Human Nutrition Research

IN THE NEWS:

TOP NATURAL HEALTH NEWS STORY OF THE WEEK ***

Hospital tries reflexology to boost fertility...

"Thousands of women trying to become pregnant may find the answer to their prayers at their feet

. Reflexology, the ancient healing art that employs manipulation of pressure points in the feet and hands, is

being hailed as a possible treatment for female infertility."

HERBAL:

PARSLEY

Parsley we know best, with the familiar tightly curled green leaf, is called curly parsley. A less common variety

is Italian parsley: the leaves are flat with scalloped edges and appear in bunches of three leaflets. It somewhat

resembles cilantro, but is not the same, even though cilantro is sometimes called Chinese parley.

USES:

If you think of parsley only as a garnish, you are missing out on an excellent all around kitchen herb. Parsley

has a mild flavor that combines well with many dishes, adding its bright color and fresh taste to soups, stews,

sauces for pasta and vegetables, herb butter for bread is rich in iron, calcium, and vitamins A,B,and C in fact it

has more vitamin C than an equivalent amount of oranges.

GARDEN:

Because parsley grows year around or nearly so, you can enjoy it fresh for many months, it grows well in a

window box. Should you have a large amount you may want to preserve it. You can do so by hanging it upside

down till it is dried and them put it in a jar for your use. Or cut and put in freezer it will be limp when thawed but

color and taste will be there.

TRADITIONS:

The Greeks considered Parsley a symbol of honor, for it was said to sprout wherever a hero's blood was shed

upon the ground. Greek soldiers and athletes ate large amounts of parsley because they believed it provided

strength and stamina.

HEALTHY RECIPE:

Serve this full-flavored dip at your next party.

Makes about 1 cup

6 ounces Feta cheese

1 1/2 Tablespoons Olive oil

1 teaspoon Lemon juice

1/2 teaspoon Garlic, minced

2 ounces Sun-dried tomatoes (soaked in warm water for 20

minutes)

1/2 teaspoon Oregano

1 tablespoon Black olives, minced

Pita bread

Place the feta, oil, lemon juice, garlic, tomatoes and oregano in the bowl of a food processor. Pulse until the

mixture is smooth. Place in a bowl and blend in the olives by hand. Serve with toasted pita triangles.

  HOT LINKS  

Check out the  Health Sites in the links below for more information on Herbs Vitamins, and minerals

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LiveingWell health news letter

By Lillian Waugh.

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Thought of the day.

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Disclaimer: All information supplied is for personal information only, it should not replace the advice of your doctor or naturopath, always see your practitioner.