8. The Rx: Mint
The Target: IBS, headaches
The Dose: 1 cup of tea daily
We all know we should keep peppermint with us at times, to freshen our breath, but there are some other reasons why trying this herb is important. Peppermint contains menthol in it that helps prevent muscle spasms and treats irritable bowel syndrome too. Peppermint oil is very useful to treat headaches. You can apply it on your wrists and temple and breath in the fresh scent to cure headache.
Botanist James A. Duke, PhD, author of The Green Pharmacy Guide to Healing Foods recommends brewing mint tea to relieve any kind of pain. You can pour boiling water over peppermint leaves and let it steep for as longer as the tea is perfectly strong for you. For an extra pain-fighting boost, you can add wintergreen leaves too. Wintergreen leaves contain a compound called methyl salicylate that blocks the inflammation and pain causing enzymes. He says that you can also call it herbal aspirin. Also, adding lemon in it extracts as many pain-reducing chemicals from the plants, as possible.
9. The Rx: Edamame
The Target: Arthritis
The Dose: ¼ cup daily
Osteoarthritis is a very challenging situation when it comes to culinary fixes for pain. Wear and tear on the joints that leaves the cartilage ragged and the bones grinding against each other leaves effects that are not reversible at all. However, there is hope for relief to some extent.
Researchers from Oklahoma State University did a research and gave 40 g of soy protein (about ¼ cup of shelled edamame) to one group of participants and 40 g of milk based protein to the other group, for three months. They results showed that the group that was given soy protein experienced a reduction in pain while the one which was given milk protein did not experience any change.
James N. Dillard, MD, author of The Chronic Pain Solution says that by soy proteins he means tofu, tempeh and other forms of whole soy that are fermented. Not the soy protein isolates that are quite commonly seen in processed snacks in the market. Cooking with tofu is quite simple, as long as you know the basics. It tastes good too. Silken tofu is soft and often used in soups, desserts and creamy dressings whereas firm tofu is often cooked like meat as it is marinated and grilled.