Healing with Food

Over the years I've noticed more achy joints and am always on the search for anything that can either help or worsen this condition. I've never been formally diagnosed with arthritis although I was sure I had some in my hip but the recent x ray didn't show anything. Most of us are familiar with the more well known kinds; osteoarthritis and rheumatoid. Especially my husband who developed osteoarthritis in his 40s and especially feels pain and stiffness in his hands and feet. He especially swears by handfuls of sour dried cherries he consumes daily and can definitely feel it when he isn't able to get his hands on them.
 I was shocked to learn there are many more types, over 100 different kinds are know to affect so many, up to 50 million adults, according to the Arthritis Foundation. That's a lot of us looking for relief beyond pain medication that have their own side effects. It's all about managing it as there is no cure.
 Foods can make a difference in reducing inflammation which damages joints. Good oils such as extra virgin olive oil, salmon, cherries, most berries, beans, green tea, broccoli and nuts; walnuts, almonds and pine nuts are great sources of antioxidants. One of my favorite vegetables the tomato, of the nightshade family along with eggplants and potatoes has gotten a bad rap from someone who claimed it contributes to inflammation, swelling and pain. Apparently it got started because the leaves of the tomato plants are poisonous. The Arthritis Foundation hasn't found any substantial evidence through research to support this. They encourage more consumption of fruits and vegetables packed with nutrients and vitamins, including the nightshade veggies. It reminds me of the butter vs margarine debate back in the 50s when suddenly butter was the enemy because it clogged your arteries, according to one doctor's recommendation. We've since turned that on its head.
I didn't worry when I enjoyed my caprese salad from the bounty of tomatoes found everywhere in summer. The orange ones are less acidic and had a very sweet taste which went well with the thick slices of mozzarella cheese from Wegmans. All you need is some seasoning, a drizzle of good olive oil and balsamic, topped off with sweet leaves of basil. It's a nice accompaniment to any dish or by itself with some toasted sour dough bread. Don't forget to top it off with a glass or two of dry Finger Lakes Riesling when you salute to summer!