Q: I have heard that rosehip may be helpful for joints (similar to glucosamine) and that added with GOPO (Glycoside of mono and diglycerol) it may have an impact on joints. Is this true? Would this be an alternative to glucosamine?

A: It is thought that the rose hip has both anti-oxidant and anti-inflammatory activity.  As far I can understand it GOPO is actually the ingredient in rose hips that is thought to be the active ingredient.  You are probably referring to research which was a meta-analysis (combination of results from a number of studies) that compared rosehip with a placebo and found that it reduced pain and discomfort by 40%.  As the research was only comparing rosehip against a placebo it is difficult to know how it would compare against either glucosamine and/or fish oil. 

I have always had good results with patients using a combination of MSM together with glucosamine plus fish oil and also some anti-inflammatory herbs like boswellia and turmeric.  MSM is a sulphur containing compound which helps to maintain healthy connective tissue, keeping the joints flexible and reducing pain and glucosamine stimulates the production of substances needed for the joints to mend and move more easily. 

As we are all different, it will be a case of trial and error to see what combinations of products work best for you.

The word coconut refers to the fruit of the coconut palm which is a large palm that can grow to up 30m tall.  The coconut grows throughout the tropical world and it is an extraordinary plant in that nearly every part of it can be used for some purpose either for cooking or otherwise eg door mats etc.

From the nutritional point of view, this plant is also very versatile.  The white fleshy part of the coconut seed can be used fresh or dried in cooking.  The liquid inside the coconut is known as coconut water and can be drunk fresh from the coconut.  This water contains natural sugar, fibre, proteins, antioxidants, vitamins and minerals.  It is often used in sports drinks as it provides an isotonic electrolyte balance and so replaces valuable nutrients used up during exercise.

Coconut milk is made by grating the white fleshy part of the coconut and mixing it with warm water.  It is also called coconut cream.  You can buy it in individual sachets or tins.  Just buy the ones that are only coconut with nothing added.  You can then add an individual sachet to curry or to soups (especially good with squash or sweet potato) as makes the soup creamy without adding dairy. 

Coconut oil does contain saturated fat but nearly half of the fatty acids in coconut is lauric acid.  Lauric acid is a medium chain fatty acid and it is these fatty acids which have been shown not to raise cholesterol or increase the risk of heart disease.  Indeed, lauric acid can be formed into the body into substances which are anti-viral, anti-bacterial and anti-parasitic. 

Coconut oil has also been suggested to help with weight loss as it contains fewer calories than other oil and its fat content is easily converted into energy. I also think that coconut oil is wonderful on the skin; it has excellent anti-oxidant properties for delaying ageing and makes an excellent natural, chemical-free moisturiser.

100g (4oz) mixed dried fruit eg sultanas, apricots (organic where possible and without mineral oil or sulphur dioxide)

200g (7oz) mixed nuts eg almonds, cashews, hazelnuts

1 tbsp pumpkin seeds

2 tbsp approx. of sunflower seeds

75g (3oz) desiccated coconut

6 tbsp of liquid (e.g. organic apple juice, soya milk or rice milk)

 

 

Put the dried fruit, nuts, coconut and pumpkin seeds into a food processor.  Pulse until finely chopped and then add the liquid slowly until it makes a softish dough.  Heap teaspoons of the doug onto a greased baking tray and press down to make a round (5cm, 2ins).  Push some sunflower seeds into each cookie.  Bake in a preheated oven at 180°C, 350°F, gas mark 4 for about 15 minutes.  Cool before eating.