Kale is a member of the brassica family of vegetables. They are not only packed with health-boosting vitamins and minerals but are full of anti-carcinogenic phytonutrients, mostly in the form of the organo-sulphur compounds that give them their slightly bitter taste.

Kale’s sulphurophane, for example, interferes directly with tumour growth, as well as stimulating the body’s own defences against disease to create an antioxidant effect that lasts long after the kale has been eaten. Recent research has found that sulphurophane can disrupt the growth of breast cancer cells, even at the later stages, while an epidemiological study from China found that women who eat more brassicas, such as kale, have significantly reduced risks of breast cancer.

 

Kale has the highest levels of the carotenoids lutein and beta-carotene. Along with vitamin A and its beta-carotene precursor (which the body converts to vitamin A), good dietary intakes of lutein and zeaxanthin are vital for eye health. They are thought to act as filters in the eye, protecting against damaging ultraviolet light, and also as antioxidants that quench similarly damaging free radicals.

 

Epidemiological studies suggest that an increased consumption of the latter two nutrients is associated with a reduced risk for age-related macular degeneration, while another important study found that people who had the highest dietary intake of lutein-zeaxanthin had half the risk of cataracts as those with the lowest. Diets rich in carotenoids are also linked to lower rates of heart disease, while lutein protects against colon cancer.

 

Just 100g of kale provides 769mcg of vitamin A – that’s 110% of a man’s and 128% of a woman’s RDA – and very high levels of beta-carotene, which in the diet are linked to a reduced risk for heart disease. Kale can protect your heart in other ways, too: there are 120mcg of vitamin C per 100g of kale, providing an incredible 300% of your RDA. Apart from playing an important role in immunity and a healthy nervous system, this antioxidant vitamin is known to protect ‘bad’ LDL cholesterol from the oxidative damage by free radicals that can lead to cardiovascular disease. Kale is also high in fibre (2g/100g – 11% of RDA), and fibre-rich diets have been shown to lower the risks of heart disease by up to 12% and potassium (447mg/100g – 13% of RDA), which can help to lower blood pressure, thus reducing the risk of strokes.

 

Epidemiological studies suggest that diets rich in vitamin-C foods such as kale may protect against inflammatory conditions, such as rheumatoid arthritis. These greens also supply you with lots of omega-3 essential fatty acids, which can also protect against arthritis and rheumatism, as well as reduce the risk of strokes and heart attacks.

 

 

Cauliflower is actually a type of cabbage, but one in which the flowers never get beyond the bud phase. Like the other brassica family members, such as broccoli and Brussels sprouts, it seems to be especially protective against cancer and heart disease

It is packed with vitamins, minerals and powerful anti-carcinogenic compounds including the phytochemical sulforaphane, which not only stimulates the body’s own defences against disease, but also directly blocks tumours. In a recent study, it disrupted the growth of breast cancer cells in later stages. It is thought that brassicas reduce the risk of cancer by protecting DNA from being damaged, and research into the effects of eating cruciferous vegetables found a significant reduction in DNA cell damage in 20 healthy volunteers who had eaten 113g of cruciferous sprouts a day for two weeks.

 

Cauliflower’s main vitamin is C, with 100g – which is about a sixth of a medium-sized cauliflower head. Vitamin C’s primary role is in the production of collagen, which helps to form teeth, bones, skin and cartilage, but it is also a powerful antioxidant. Not only does it play an important role in wound healing, immunity, and the nervous system, it also helps to protect against cancer, as well as shielding ‘bad’ LDL cholesterol from the free radical damage that can lead to cardiovascular disease

 

B vitamins are well represented, with 100g of cauliflower providing excellent quantities of folate (essential for preventing spina bifida in the developing foetus but can also help reduce the risk of heart disease, vitamin B6 (gives you energy by helping the body to produce proteins and to metabolise) and vitamin B5 (essential for the proper function of the adrenal glands).

 

Eating good amounts of cauliflower could be a good way of protecting against inflammatory conditions such as arthritis. It’s an excellent source of omega-3 essential fatty acids, which are used by the body to produce anti-inflammatory prostaglandins – these can reduce the risk of strokes and heart attacks and also protect against arthritis and rheumatism. And remember those huge vitamin C levels? Epidemiological research suggests that diets rich in vitamin C can protect against a type of rheumatoid arthritis, with those who ate the smallest amounts three times more likely to develop it than those who ate the most.

If you have stiff, painful joints you can help yourself the holistic way with a number of natural remedies and therapies.

The main forms of arthritis are rheumatoid arthritis and osteoarthritis. Rheumatoid arthritis is caused when the lining around a joint becomes inflamed. This usually affects the same joint on both sides of the body, such as both hips. Osteoarthritis occurs when cartilage around bones wears thin and their rough edges rub together, causing pain and swelling. Young people, especially those who smoke, are more likely to experience rheumatoid arthritis with osteoarthritis more common in older people, or those who have damaged joints through injury or excessive sports. Both types are usually treated with anti-inflammatory drugs and painkillers, which can have side effects, but you can also ease symptoms naturally:

 

• Exercise: Regular exercise has been shown to increase joint mobility and flexibility in arthritis suffers. It can also help keep weight down as being overweight puts extra pressure on bones and joints. Studies have found that yoga in particular offers pain relief but don’t do a session when your joints are inflamed and inform your teacher of your condition.
• Hydrotherapy: Water exercises a few times a week can help control the amount of pain you have. Exercising in water is non-impact, so this way there is no shock to the joints which cause pain. Also while you are in the water there is less chance to hurt yourself because you won’t fall.
• Physical/Heat/Massage/Relaxation Therapy: Arthritis is pain in the joint area and it can strike in any part of the body where joints exist. This pain isn’t always the result of damaged joints. It can be caused by overworked tendons, a build-up of scar tissue, frayed nerves and tense muscles. These types of therapies are oftentimes effective because they generally are designed to focus on the affected area. Rubbing and kneading, applying heat, or using a walker or other type of device designed to improve mobility and posture can all help to promote improved blood circulation and loosen overly tight areas. The goal of these types of therapies is to work on the root of the pain and hopefully, after repeated treatments if necessary, make the pain disappear permanently.
• Nutrition: Because arthritis is an inflammatory disease you need to eat foods with anti-inflammatory actions such as omega 3 fatty acids. Eat omega 3 rich oily fish or nuts and seeds such as pumpkin and sesame several times a week and up your intake of complex carbohydrates such as grains, fruits, peas and beans and dark green leafy vegetables. You should also eat plenty of red and purple berries as these are packed with antioxidants. It may also help to avoid wheat as this can lead to inflammation and aggravate symptoms. Finally, studies show that vegetarian meals may ease inflammation so cutting out meat, especially red meat, is strongly advised. 
• Supplements: A number of nutrients may be able to ease arthritis. Bromelain, an anti-inflammatory enzyme found in pineapples can help. Ginger has been found to have anti-inflammatory properties as have omega 3 supplements. According to neurologists at the University of Pittsburgh, omega 3 supplements may work just as well as prescription drugs to ease arthritis pain. (I use Omega 3 Plus fatty acid supplement in the clinic as it is a good combination of both EPA and DHA – see the Resources Page). 

 

A recent study from the University of North Carolina at Chapel Hill also found that there appeared to be a clear relationship between selenium and osteoarthritis. A 2001 study of patients with knee arthritis found that an extract of ginger reduced pain while standing and after walking. By using ginger, patients were able to reduce their pain medications after 6 weeks. Glucosamine is an amino sugar found naturally in the body’s cartilage, and may help with joint repair.  

 

Several studies have shown that it may be moderately beneficial for the pain and stiffness of osteoarthritis, particularly of the knee. Other studies suggest that it may be as effective as ibuprofen for pain relief, although the supplements needed to be taken for at least 2 weeks to have an effect. Try to get a glucosamine supplement combined with MSM (methylsulfonylmethane) which occurs naturally in food and helps to maintain healthy connective tissue, keeping the joints flexible and reducing pain.  (See the Resources page for information on MSM Plus).   

 

Finally, vitamin C is one of the key vitamins for joints and bones but its importance is often forgotten. Vitamin C is needed for the manufacture of collagen and collagen is essential for joints, muscles, ligaments and tendons. Use an alkaline form of vitamin C such as magnesium ascorbate rather than the acid form, ascorbic acid, as it is thought that the more alkaline the diet, the less severe the symptoms of arthritis.  (see Vitamin C Plus, an alkaline form, on the Resources Page).

 

• Herbs: A number of herbs and spices can help ease arthritis. Devil’s claw is renowned for its anti-inflammatory and painkilling properties as is white willow bark, although you should avoid this if you are allergic to aspirin. Turmeric strengthens connective tissues, while nettle cleans the body and prevents a build up of uric acid which can cause pain and inflammation. Apple cider vinegar is often is recommended for patients who suffer from rheumatoid arthritis.  (A good anti-inflammatory supplement combination I use is Boswellia Plus which contains a number of anti-inflammatory herbs including ginger and turmeric see the Resources Page).
• Aromatherapy: For osteoarthritis you may want to try a warming aromatherapy blend to ease muscle spasm, stiffness and poor circulation. Try blending three drops of ginger, three of lavender and four drops of black pepper in 20 ml of carrier oil. For rheumatoid arthritis go for gentle, soothing anti inflammatory oils: Blend two drops rose otto, two yarrow and six drops palmarosa oils in 20 ml carrier oil. Do not massage on the joints if there is pain, apply gently to the surrounding tissues instead.
• Acupressure: Both acupuncture and acupressure may be able to ease the pain and swelling of arthritis. Try these exercises: Press the fleshy part below the web between your thumb and forefinger for one minute. This may help relieve pain and can be used as a relaxant if stress triggers your arthritis. You could also locate the point in the web between your big and second toes and exert medium pressure for a minute on both feet.
• Homeopathy: The homeopathic remedy bryonia is often recommended if you feel fine in the morning and find that your symptoms get worse as the day goes on. If you wake up stiff but find that movement eases the stiffness try rhus tox. For both cases use the 6c potency in the morning and evening for a few days and stop taking once symptoms improve.