Are you grappling with persistent joint pain and inflammation? Tired of the long-term side effects associated with over-the-counter pain medication?
The solution might be simpler and more delicious than you think! Allow me to introduce you to the #1 food for combating joint pain—Tart Cherries!
Scientific Backing:
It’s not just a fad; it’s science! Researchers from Oregon Health & Science University have claimed that tart cherries have the “highest anti-inflammatory content of any food” (Jacob et al., 2003). The primary components responsible for this anti-inflammatory effect are anthocyanins and phenolics. These bioactive compounds have been found to reduce markers of inflammation and oxidative stress significantly (Kelley et al., 2013).
Historical Context:
Not just another food fad, tart cherries have a long-standing history in helping alleviate symptoms of Gout and Osteoarthritis (Zhang et al., 2012).
Sweet vs. Tart Cherries:
While sweet cherries offer some benefits, research clearly indicates that tart cherries contain more concentrated amounts of anti-inflammatory phytonutrients (Bell et al., 2014).
Personal Experience:
I’ve found an easy way to incorporate tart cherries into my diet. I add a teaspoon of tart cherry concentrate to my daily glass of unsweetened iced tea, and also include frozen cherries in my smoothies. Since incorporating this habit, I’ve noticed a marked improvement in my joint health.
Balanced Approach:
While tart cherries can offer a potent natural remedy against joint pain, a balanced approach, incorporating other anti-inflammatory foods and lifestyle changes, will give you the best chance at long-term relief.
References:
- Jacob, R. A., Spinozzi, G. M., Simon, V. A., Kelley, D. S., Prior, R. L., Hess-Pierce, B., & Kader, A. A. (2003). Consumption of Cherries Lowers Plasma Urate in Healthy Women. The Journal of Nutrition, 133(6), 1826–1829.
- Kelley, D. S., Adkins, Y., & Laugero, K. D. (2013). A Review of the Health Benefits of Cherries. Nutrients, 5(3), 837–848.
- Zhang, Y., Neogi, T., Chen, C., Chaisson, C., Hunter, D. J., & Choi, H. K. (2012). Cherry consumption and decreased risk of recurrent gout attacks. Arthritis & Rheumatism, 64(12), 4004–4011.
- Bell, P. G., Gaze, D. C., Davison, G. W., George, T. W., Scotter, M. J., & Howatson, G. (2014). Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside. Journal of Functional Foods, 11, 82–90.
