Foods That Fight Pain: Revolutionary New Strategies for Maximum Pain Relief
Where to buy Foods That Fight Pain: Revolutionary New Strategies for Maximum Pain Relief books online?
- ISBN13: 9780609804360
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Did you know that ginger can prevent migraines and that coffee sometimes cures them? Did you know that rice can cool your digestion, that sugar can make you more sensitive to pain, that evening primrose can ease the symptoms of arthritis?
Drawing on new and small-known research from prestigious medical centers around the world, Neal Barnard, M.D., leader of Eat Right, Live Longer and Food for Life, shows readers how they can pacify everyday ailments and cure chronic pain by using common foods, traditional supplements, and herbs.
Dr. Barnard reveals which foods regularly contribute to pain and how to avoid them. He guides the reader to point pain-safe foods that are high in nutrition but don’t upset the body’s natural balance, as well as foods that actively pacify pain by improving blood circulation, relieving inflammation, and balancing hormones. Perfect with tasty recipes, Foods That Fight Pain is a revolutionary approach to healing that will transform your life.Amazon.com Review
Foods have special effects on pain, and research studies substantiate this, says Neal Barnard, M.D., in Foods That Fight Pain, a book endorsed by fellow doctors Dean Ornish and Andrew Weil. You can use foods to fight pain in these ways:
1. Choose pain-safe foods. Lower inflammation by avoiding foods that may be causing or aggravating your pain.
2. Add soothing foods that ease pain. Different foods may improve blood flow, relieve inflammation, or balance hormones.
3. Use supplements if needed. Herbs, extracts, and vitamins can relieve pain.
Barnard explores a variety of medical conditions, such as migraines, arthritis, digestive problems, fibromyalgia, carpal tunnel syndrome, diabetes, herpes, sickle-cell anemia, kidney stones, urinary infections, and back, chest, breast, menstrual, and cancer pain. For each, Barnard clarifies the causes of the pain and what dietary changes are likely to alleviate it, with exercise and lifestyle recommendations. Barnard backs up his points with 30 pages of research citations.
Most of the recipes are quick to prepare, and include an elimination diet to avoid trigger foods. A nutritional breakdown (calories, stout, protein, carbohydrate, and sodium) accompanies each recipe. Following the advice in this book will not only relieve your pain, but increase your overall health. Highly recommended. –Joan Fee
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Please do not waste your hard earned money on this title. I was excited to order what I thought would be a book with innovative new discoveries, or documented research. Mistake! Same ole same ole………..sorry I cannot reflect of anything positive about this book-oh yes, it does have a nice take in.
Reader’s Rating: 1 / 5
I was hoping to read something really new in this book, but it was really common sense for anyone who knows anything about nutrition. That said, I’m sure it’s really helpful for the less informed who are encountering health issues for the first time and need some help transforming the way they eat, from junk to food.
Reader’s Rating: 3 / 5
We bought this book with the expectation that it would suggest a diet that could lower chronic pain for my mother, who suffers from stable nerve hurt from an injury. After all, the title does say “Foods That Fight Pain”.
We were extremely disappointed in the book as it contains nothing that would help my mother at all. A more appropriate title would be “A Very Extreme Lacto-vegetarian Diet That Could Help You Avoid Having Certain Painful Conditions That Are Triggered In Some People By Certain Foods”.
Dr. Barnard’s diet may certainly *prevent* certain kinds of pain, but there’s nothing in it about *fighting* existing pain.
If you have migraines, fibromyalgia, or any of the narrow range of additional chronic pain conditions that may be brought on partly or entirely by diet, this book may be of help to you. But, if you have chronic pain due to injury (as my mother does) or disease, this book is useless.
I can basically sum up Dr. Barnard’s diet right here: cut out all meats, fish, poultry, wheat, corn, milk, citrus fruit, tomatoes, soy products (tofu), nuts, and eggs. He suggests that you eat only certain fruits, vegetables, rice, and beans.
His rationale for cutting out all of the forbidden foods above is that none of them were available to our very ancient ancestors, and therefore they aren’t suited to our digestive systems because they weren’t available while our digestive systems were evolving.
He doesn’t even follow his own logic during his extremely silly explanation of his diet philosophy. For instance, he says on one page that we shouldn’t eat meat etc. because apes and additional primates don’t and they are our closest genetic relatives. He then makes a strong point of the fact that apes don’t cook. Then, he goes on to suggest that we refuse to eat these various foods on the grounds that apes don’t eat them, but cooking’s OK. Huh? Apes don’t eat meat=meat terrible. Apes don’t cook=cooking excellent. It makes no sense at all. This was by far the nuttiest diet philosoph! y I’ve ever had the misfortune to read.
We feel that this book was a colossal waste of money, at least for us. If you have migraines, fibromyalgia, etc., just question your doctor if a lacto-vegetarian diet that also eliminates wheat and corn might help you.
Reader’s Rating: 1 / 5
A friend recommended this book as very helpful. I just didn’t find anything different than in many additional
books and articles I have read.
Reader’s Rating: 3 / 5
It is helpful to know the bias or defined notions of any leader before blindly following his/her advice (including the bias of this reviewer). I am glad I noticed that he was a lacto-vegetarian (very strict vegetarian) before resigning myself to a diet of water, rice and a handful of greens. For a migraine sufferer he bans dairy, eggs and all meat (fish as well), lacking telling the reader to make sure to eat every 5 hours and to stay away from alcohol in all-purpose until one finds one’s triggers.
Also, he doesn’t mention that hot, fresh yeast might be a trigger, but that the next day the yeast may be harmless.
I will state my biases up front: MSG is one of my triggers. And I am a crusader to have it labeled on food products, including the amount of grams, so that MSG sensitive persons can adjust their intake accordingly.
I know that when I am hungry, I will eat what is on hand and it probably won’t be cooked, because I don’t have a cook and I am in too much pain to even pop things in the microwave. In addition, when I need to take a pain pill, I must eat to avoid further vomiting and I shall eat even forbidden or detested foods in order to get pain relief.
People on such restricted diets need a safe harbor, like crackers or cookies that can be establish nearly everywhere (unlike cooked pears and string beans) to abate their hunger, lacking losing the benefit of the examination diets; i.e. finding one’s triggers.
Before a migraine uncomplaining starts an elimination diet, I implore them to first get a list of suspect foods from the National Headache Foundation, 1.800.843.2256, as a replacement for of using the lacto-vegetarian list in the book. I judge one’s endeavors will be more fruitful (:-) if one has a variety of safe foods.
Also become familiar with ingredients that hide MSG (1.800.232.8674). Free glutamates that appear in food can turn into MONO-SODIUM glutamates when ingested. A list can be establish at the http://www.nomsg.com site.
Each one of us can tolerate differing amounts, but we have no way of measuring the amount we get due to the clever way food companies disguise their ever-increasing use of the stuff.
The FDA admits that at least 2% of the US population might be sensitive. At their extremely conservative estimate, at least 6 million people are sensitive in this country and only a handful of them know about free glutamates.
MSG is not a preservative, but an “excito-toxin” that cons our brain into believing that what we are tasting is just downright tasty.
Amazon has books on this theme. Check for books written by Stanley Blayblock and George Schwatz, MD.
One food recommended by my own pain doctor is gelatin. But, the process that makes gelatin (description not for delicate stomachs) ensures that it is full of free glutamates. Also look out for malt, barley and hydrolyzed (slot in name of protein here). Any soups, stocks or broths are to be regarded with suspicion unless made in your own kitchen until one is adept at reading ingredient marks.
Avoid soup and therefore sauces when dining out; it is not worth giving the cooks the third degree, especially if THEIR sources aver to be msg-free. I have establish that restaurant staff are reasonably willing to review their list of ingredients, but, if they know their customer will become reasonably ill if unaware of the right scenery of the food. Dr. Barnard advises avoiding meats merely because it has no fiber or complex carbohydrates. I hope the recipes included will tell the reader how to make a perfect protein with the right combination of vegetables. The reason I gave the book 2 stars is that he does tell about international research results that are probably not establish elsewhere and mentions herbs and spices that should at least be agreed a honest examination to help fight migraines.
But, it would be tragic for unsuspecting headache patients to waste weeks of using the elimination diet and not find their real triggers.
Sometimes it pays to be skeptical.
Reader’s Rating: 2 / 5