Joint Food for Thought Series: Simple Dietary Foods to Help Fight Joint Pain & Stiffness
I’m often asked if making better food choices in one’s diet can help with ailments such as chronic joint pain. To that I say, “Absolutely”. In addition to being a big proponent of an all natural joint supplement like Flexcin, I also strongly advocate incorporating certain foods into your diet to minimize the effects of wear and tear on your joints and cartilage.
Previous research has shown how the role of beets, kale, and buckwheat pancakes with fresh pineapple play in the health of our joints, with further studies turning to the sea to look at wild salmon and its impact on joints.
First off, as we age it is very common for us to experience microscopic tears in our cartilage, which is the rubbery tissue that surrounds the joints and prevents bones from grinding together. We are rarely aware this is happening because cartilage does not have nerve endings, however, over time the tears add up to inflammation which eventually weakens and damages the joints.
Salmon’s role is simple. It contains a great deal of omega-3 fatty acids which are a natural anti-inflammatory. Wild salmon has more omega-3s than farmed options, and if you can find Sockeye Salmon, it also contains vitamin D which is great for bone and joint health.
You may be thinking, “That sounds great, but I don’t really like the taste of salmon.” Luckily, I have a healthy and delicious way to prepare salmon, requiring minimal preparation, culinary skill, or time in the kitchen, and I know you’ll think it’s delicious!
Lemon Mustard & Herb Salmon
- Filet of Wild Salmon (approximately 2 lbs)
- ½ cup horseradish mustard
- ¼ cup fresh squeezed lemon juice
- 2 tsp minced garlic
- 1 tsp dried dill
- 1 tsp dried oregano
- Pepper to taste – salt is unnecessary as mustard is an excellent source of flavor, and already contains sodium.
Preheat oven to 375 degrees. In a small mixing bowl, whisk all ingredients together. Lay salmon filet on a baking sheet lined with tinfoil and cooking spray. With a spoon, generously spread the mustard mixture to cover the salmon. Bake for approximately 25-30 minutes depending on thickness of salmon. I like to broil it at the end, for just a few minutes to crisp it. Let cool and enjoy, perhaps with some kale and beets!
Have a question, comment, or looking for more nutrition tips and exercise advice? You can email your questions to email@example.com, or post comments below on the Flexcin blog.
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