When pain and inflammation have you side-lined, here are four natural ways to find relief:
RICE Method
Rest: Rest the injury. Putting pressure on your sprain will make it worse. Ice: Applying ice will help bring swelling down and provide pain relief. Place an ice pack on the injured area for 10 to 20 minutes and repeat every few hours. Compression: A compression wrap in the first 2-3 days will reduce pain and inflammation. Make sure it is not too tight to allow blood to circulate. Elevate: Keep your injury above your heart level to lessen swelling. Do this for 2-3 hours daily, especially at night.
TURMERIC FOR SPRAINS
Turmeric has anti-inflammatory properties, which reduce pain, swelling, and stiffness. Make a paste by mixing warm water with two tablespoons of turmeric powder and one tablespoon of lime juice. Apply to the sprain and wrap it with a thin strip of cotton cloth. Leave it in place for at least 10-12 hours. Repeat after 12 hours and continue for a week.
EPSOM SALT
Epsom salt, or magnesium sulfate crystals, is soothing to sprains. Dissolve one cup of Epsom salt in a tub of warm water. Soak the sprain for 30 minutes. Do this daily twice for 3 to 4 days.
TURMERIC FOR ARTHRITIS
Turmeric has been used for generations in Chinese and Indian Ayurvedic medicine to reduce inflammation, providing pain relief to rheumatoid arthritis and osteoarthritis sufferers. Turmeric contains the chemical curcumin, an anti-inflammatory that modifies immune system responses.
Benefits of garlic | What is garlic good for?
Garlic is best known for its strong and flavorful aroma, but its medicinal properties have been known for thousands of years. This delicious spice was used for its healing effects by major world civilizations, including the Egyptians, Babylonians, Greeks, Romans, and the Chinese.
Along with its antibiotic and antimicrobial properties, garlic is loaded with antioxidants, vitamin B6, Vitamin C, manganese, selenium, and fiber. When crushed or chopped, garlic releases allicin, diallyl disulfide, and diallyl trisulfide, which display strong health benefits when ingested or applied superficially.
These health benefits of garlic are said to be because of the sulfur-containing compounds which are released when garlic is crushed or chopped. Chief ingredient of garlic is allicin which is also responsible for the strong pungent ‘garlicky’ odor.
Apart from allicin, the other sulfur compounds released includes diallyl disulfide and diallyl trisulfide. These are also said to contribute to a person’s general wellbeing. They are said to display strong health benefits when ingested or applied superficially.
Here are some well-known benefits of garlic:
Fights Fatigue | Why am i so tired?
An easy solution to the most asked question, “Why am I always tired?”. Research has shown that garlic helps reduce fatigue and stress and improves stamina and energy levels. The usage of garlic dates back to ancient Egyptian when the laborers who built the Pyramids were given garlic to eat to increase their immunity, improve energy levels and reduce fatigue.
Garlic for bones Garlic may positively affect women’s bone health by reducing bone loss. Though no definite study substantiates this, initial research notes that a daily dose of garlic can bring down a marker of estrogen deficiency in menopausal women.
Treating Arthritis Naturally
Arthritis is a disease that affects the joints connecting the bones, causing inflammation and making movement painful. Arthritis can last a lifetime in varying degrees unless diagnosed early and can affect men, women, and children.
Keeping arthritis and the associated pain and discomfort under control is possible by eating right and maintaining a healthy lifestyle.
Omega-3 fatty acids are polyunsaturated and known to have considerable health benefits because of their anti-inflammatory properties, relieving the pain and stiffness of arthritis.
Experts recommend eating fatty fish like tuna, salmon, mackerel, and trout, all rich in Omega-3 fatty acids. Other foods also considered good for arthritis relief include broccoli, brussels sprouts, cabbage, kale, and cauliflower.
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