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Did you know that ginger can prevent migraines and that coffee sometimes cures them? Did you know that rice can calm your digestion, that sugar can make you more sensitive to pain, that evening primrose can ease the symptoms of arthritis?
Drawing on new and little-known research from prestigious medical centers around the world, Neal Barnard, M.D., author of Eat Right, Live Longer and Food for Life, shows readers how they can soothe 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 specific pain-safe foods that are high in nutrition but don't upset the body's natural balance, as well as foods that actively soothe pain by improving blood circulation, relieving inflammation, and balancing hormones. Complete with delicious recipes, Foods That Fight Pain is a revolutionary approach to healing that will transform your life.
|Publisher:||Random House Audio Publishing Group|
|Product dimensions:||4.41(w) x 7.03(h) x 0.82(d)|
About the Author
Read an Excerpt
We all suffer pain from time to time, and for some of us that pain has become a recurring, and sometimes constant, presence in our lives. In this book I would like to offer you an approach to pain that is differentand perhaps more powerfulthan anything you have ever tried. It is based on the premise that foods have medicinal value, a notion which has long been accepted in the medical traditions of China, India, Native America, and other cultures around the world, and is now being confirmed by the latest Western medical research.
Foods can fight pain. In the pages ahead, we'll discuss how this works, and specifically which foods or supplements will be most effective for your pain, along with recipes for turning those foods into delicious meals. But for the moment I want to establish something important: There is nothing speculative or far-out about the premise that foods can fight pain. On the contrary. The ideas presented in this book are drawn from a wealth of new research from prestigious medical centers around the world.
Years ago, findings showing that foods work against pain, even pain in its most severe forms, emerged as tentative and sometimes controversial theories. Physicians and scientists then rigorously investigated these concepts in human research volunteers. Today, after years of testing, discarding, and refining, we arrived at a revolutionary way of thinking about pain. Research studies have given us the scientific basis, not only for why foods work this magic, but also how to put it to use. This book translates these powerful new laboratory findings into simple steps that you can use.
Nutrients work against pain in four ways. They canreduce damage at the site of injury, cool your body's inflammatory response, provide analgesia on pain nerves themselves, and even work within the brain to reduce pain sensitivity.
The most important approach for you depends on the kind of pain you have. If you have arthritis, your goal is to stop the joint damage along with the pain. If you have cancer pain or chest pain, you can choose foods to affect the disease process itself. If you have shingles, diabetic nerve pains, or carpal tunnel syndrome, you need to fix a problem within the nerves. If you have a chronic backache, headaches, abdominal pain, or cramps, you just want the pain to disappear. Specific foods can help with all of these.
Different Foods for Different Kinds of Pain
Research studies have revealed special effects of certain foods and nutrients, as we will see in detail in the chapters that follow. Rice or peppermint oil, for example, can soothe your digestive tract. Ginger and the herb feverfew can prevent migraines, and coffee sometimes cures them. Natural plant oils can reduce arthritis pain. Cranberry juice can fight the pain of bladder infections. Vitamin B6 can even increase your pain resistance, to name just a few.
Whether we are talking about back pain, migraines, cancer pain, or anything else, there are three basic principles to using foods to fight pain. I will spell them out briefly here and, in the chapters that follow, will show you how to apply them.
Choose pain-safe foods. In headaches, joint pains, and digestive pains, for example, the key is not so much in adding new foods as in finding out which foods have caused your pain and avoiding them, while building your meals from foods that virtually never cause symptoms for anyone.
In the Lancet of October 12, 1991, arthritis researchers announced the results of a carefully controlled study that tested how avoiding certain foods could reduce inflammation. Often the culprits were as seemingly innocent as a glass of milk, a tomato, wheat bread, or eggs. By avoiding specific foods, many patients improved dramatically: pain diminished or went away, and joint stiffness was no longer the routine morning misery. The same benefit has been seen for migraines. While there are also benefits to be gained from certain supplements, particularly natural anti-inflammatory plant oils, identifying your own sensitivities is an enormously important first step.
Sugar may affect pain, at least in certain circumstances. As we will see in chapter 12, researchers at the Veterans Administration Medical Center in Minneapolis tested its effects on a group of young men. They attached a clip to the web of skin between their fingers, and wired the clip to an electrical stimulator. They gradually increased the voltage, and asked the men to say when they felt any pain and at what point they found it intolerable. As the researchers then infused a dose of sugar, the volunteers found that they could feel the pain sooner and felt it more intensely. The researchers then tested diabetics, who tend to have more sugar in their blood than other people, and found that they too were more sensitive to pain than other people.
What would it mean if some part of your diet, whether it was sugar or anything else, were to cause pain to hurt just a bit extra, without your realizing what was causing this problem? In fact, there are many foods that trigger pain and aggravate inflammation. Choosing pain-safe foods is as important as bringing the special healing foods in.
Add soothing foods that ease your pain. Foods that improve blood flow are of obvious importance in angina, back pain, and leg pains. Foods that relieve inflammation help your joints to cool down. Other foods balance hormones and will come to your rescue if you have menstrual pain, endometriosis, fibroids, or breast pain. Hormone-adjusting foods have also been the subject of a considerable amount of research in cancer, as we will see.
Use supplements if you need them. I encourage you to explore the benefits of herbs, extracts, and vitamins that can treat painful conditions. Some have been in use for a very long time and have been tested in good research studies, as we will see. Do this under your doctor's care, so that a nutritional approach can be integrated with other medical measures as needed, and so that you have a solid diagnosis.
Why Didn't My Doctor Tell Me?
In presenting the information in this book, I have given particular emphasis to dietary approaches that have been tested in reputable research studies. Science usually begins with anecdotal observations, followed by small research studies that establish the foundation for more controlled studies. I will not avoid these two lines of evidence if that is the best we can do in certain areas, but the better the test, the more confidence we can have that a new approach will actually do what it is supposed to. I have included references to scientific journals for those who would like to refer to them, as well as information about treatments that are just now emerging.
Unfortunately, your doctor is not likely to tell you-and may well not knowmost of what you will read in this book. In treating pain, many doctors rely on a very restricted range of treatments, while vital research showing what is actually causing the problem and how to correct it very often gathers dust in medical libraries.
The fact is, when a shiny nugget of potentially life-saving information appears in a medical journal, very few doctors will ever even see it. For even the most conscientious doctors, it is a challenge to keep up with more than a few of the thousands of journals that appear every month, even though the very answers we are seeking might be found there. Only a handful of these journals ever publicize their findings in the popular press. The vital information they hold is simply buried in medical archives.
Of course, it is a very different story when a research study favors the use of a new drug. Then the drug company will hire a public relations firm, pay for massive mailings to physicians, and advertise in medical journals. The company will sponsor medical conferences that highlight the role of the drug and pay speakers to discuss it. They are skilled at getting a busy doctor's attention, motivated by millions of dollars in profits. But no industry makes money if you stop eating a food that causes your migraines. No surgical supply company makes a cent if you open your arteries naturally through diet and lifestyle. A pharmaceutical company's bottom line does not improve if you use natural anti-inflammatory foods instead of expensive drugs. And without the PR machinery paid for by industry, some of the most important findings never make their way onto a doctor's desk. Patients with arthritis, migraines, menstrual cramps, or even cancer who ask their doctors what they should be eating to regain their health get no answers, simply because no one has brought new information to the doctor's attention.
In spite of the economic forces that often slow progress, we have every reason to be optimistic about the future of medicine. More and more doctors are integrating nutrition into their practices, and scientific journals are responding with reports on its efficacy. Studies in leading allergy journals are showing the links between migraines and food sensitivities, the Journal of Rheumatology has published a series of reports on how foods affect the joints, The Lancet is reporting the new approaches to back pain and heart disease, and the Journal of the American Medical Association confirms the value of something as simple as cranberry juice for bladder infections.
Use What Works
When it comes to our health, we simply want what works. Very often that means a change in diet, since every hormone, neurotransmitter, and blood cell in your body needs nutrients in order to do its job. On the other hand, sometimes the best choice is a prescription. Most ulcers, for example, are caused by a bacterial infection, and all the "ulcer diets" in the world are not nearly as effective as two weeks of antibiotics. In fact, I have included information on treating ulcers with drugs just so you can get back to the foods you may have been missing.
Please use the information in this book in consultation with your doctor. If you have pain, you need a diagnosis. No matter what treatment you are choosing, your doctor can clarify your other treatment options, monitor your progress, look out for any adverse effects, and can be educated by you as your symptoms improve.
However, this does not mean surrendering your good judgment. It always pays to get a second opinionor a third, if necessaryif there is any doubt about the right treatment for your condition.
From the Audio edition.
What People are Saying About This
"Dr. Barnard's Foods That Fight Pain is an incredible valuable resource. I eagerly anticipate providing it to our patients." -- Health Promotion Clinic
"Neal Barnard's book separates the wheat from the chaff in nutritional literature."
"Dr. Neal Barnard is one of the most responsible and authoriative voices in American medicine today." -- Author of 8 Weeks to Optimal Health and Spontaneous Healing
"Dr. Neal Barnard is the only person whohas both the scientific background and the knowledge of nutrition to write this book. It will, in a natural way, free many people from pain and eliminate their need for drugs that cause dangerous side effects." -- President, The Heimlich Institute
"Dr. Neal Barnard is a brillian visionary, one of the leading pioneers in educating the public about the healing power of diet and nutrition. In Food That Fight Pain he offers scienfifically based rationales for nutritional therapies to help alleviate the everyday pains for which conventional medicine often has so little to offer. This may be one of the most practical and useful books you'll ever read. I highly recommend it." -- President and Director, Preventive Medicine Reserach and author of Dr. Dean Ornish's Program for Reversing Heart Disease