How to cure arthritis using Honey and Cinnamon?
Several times have seen discussion on the internet regarding Arthritis treatment using natural herbs and daily used vegetable oil etc. But I am surprised to see that in every debate peoples are asking each other is it safe to use natural herbs for treating Disease. But for using high dose Allopathic medicines, no one asks each other or worry about the side effects and other risk factors. But whenever anyone post idea of curing disease using natural herbs peoples start the discussion without even trying it. Sometimes they are ready to bear massive pain and other problems created due to illness but don’t also try to use the home remedies. They suspect nature but have faith in high-risk allopathic medicines. For who interested in getting relief from arthritis pain I will try to explain how to cure arthritis using readily available herbs and spices. And I don’t think its unacceptable for the person facing the disease to try this method and if get benefited then spread the words. Before starting the treatment, it’s suggested to learn some facts about Arthritis, Honey and Cinnamon.
WHAT IS HONEY?
Honey is a favourite sweetener produced from nectar, propolis or “bee glue” and enzymes in a bees’ saliva. Other insects produce honey, but bee honey is the more popular kind. Honey is composed of simple sugars easily used by the body. It was the earliest reliable sweetener used in baking, enjoyed as spreads and added to drinks. It is also currently used in the manufacturing of certain processed foods like ham.
Light coloured honey are generally milder in flavour while darker ones are more robust. Depending on the bees’ nectar source, the colour and flavour of honey may differ. There are currently more than 300 kinds of a unique baby in the United States.
Forms of honey
Although honey is usually found in a liquid state, it can also change into a semi-solid state otherwise known as granulated honey. This condition can sometimes happen when glucose, the main sugar in honey, separates from the honey solution creating crystallisation; losing its water content. The crystal then forms a framework that places other elements of honey into suspension resulting in the semi-solid state.
The displaced water condenses in some part of the container increasing moisture content; jump-starting the growth of yeast and fermentation. Although honey can sometimes crystallise on its own, dust and pollen or air bubbles can serve as triggers for crystallisation of honey. To avoid crystallisation, it is essential to store honey properly. Using airtight, moisture resistant containers is recommended when storing honey for long periods.
Honey that has crystallised; however, does not need to be thrown out as it has not gone bad. Heating it slowly in a warm bath will dissolve the sugar crystals back to liquid form. Other forms of honey include comb honey, which is honey in its original state, cut comb honey; which is liquid honey with added chunks of honeycomb in the jar, liquid honey; which is honey extracted from the honeycomb and whipped honey, which is brought to markets in a crystallised state. According to Honey.com, crystallisation is controlled so that the honey can be spread at room temperatures like jelly or butter. Whipped honey is a popular choice in certain parts of the world and, for breakfast, it is sometimes preferred over liquid honey.
Honey is popularly known as a sweetener, but many do not see that it also contains nutritional and medical qualities praised by none other than Hippo crates, the father of medicine.
According to a Swiss study that discussed the nutritional value of honey, honey is rich in carbohydrates but has a low glycemic index (GI). Its GI varies within a range of 32 to 86 depending on the botanical source. Fructose-rich honey, such as acacia honey, has a low GI; lower in fact than sucrose which is pegged at 60 to 110. Foods with a low GI release glucose into the blood slowly and steadily; high GI foods cause blood sugar to spike. High GI foods are not suitable for people with diabetes, but those after a workout or are experiencing hypoglycaemia will benefit from its ability to give immediate energy.
Honey contains the following trace minerals: potassium, magnesium, calcium, sodium, chloride, sulfur, iron, copper, iodine and zinc which although marginal, may contribute to the recommended daily intake requirements. It contains choline, a B-vitamin essential for brain and cardiovascular functions, cellular membrane composition and repair; and a neurotransmitter called acetylcholine.
Honey has anti-viral, anti-microbial and anti-parasitic effects. Its capacity to inhibit the growth of micro-organisms and fungi is well documented. The low water activity of honey inhibits bacterial growth, and honey glucose oxidase produces the anti-bacterial agent hydrogen peroxide.
Depending on its botanical source, honey gives significant anti-oxidant activity protecting against oxidation responsible for chronic diseases. It also has anti-mutagenic, anti-tumour as well as anti-inflammatory qualities that stimulate antibody production.
Honey is effective in dressing wounds. It has recently been used in clinical settings for treating fist-sized ulcers extending to the bone as well as in the treatment of first, second and third degree burns. Complete recovery has been reported with no infections, muscle loss or any need for skin grafts. When the wounds are clean, honey acts as a healer. Garlic honey, which is just a mixture of honey and garlic, can be applied directly to infected wounds to clean the area. Dr Peter Molan of Waikato University in New Zealand observed that honey was more effective in managing infections on burn wounds than anti-bacterial ointments used in hospitals.
Moreover, in a study conducted by Penn State University, honey was discovered to be better at alleviating cough than over the counter drugs. The study led by Dr Ian Paul found that a small amount of buckwheat honey, given before bedtime, provided better relief for kids from a nighttime cough and slept difficulty than the use of dextromethorphan (DM). DM is an over the counter cold medication. This finding is significant in light of a recent Food and Drug Administration advisory that cautioned against giving cough and cold medicine to children below six years old due to its potential side effects ineffectiveness. Incidentally, consumers spend billions of dollars each year for medication not proven to give significant relief.
Who can benefit from honey?
Clinical studies have found that honey sits well with infants. It was observed to increase their weight, haemoglobin content, give them better skin and digestion while increasing their immunity from disease. Honey has been found to produce a mild laxative effect and is recognised as a treatment for constipation in Eastern Europe.
Athletes will find honey to be a valid source of carbohydrates that can improve their athletic performance. Patients suffering from hepatitis A can benefit from honey’s capacity to cause a decrease in the alanine aminotransferase activity (an increased ALT is indicative of liver damage) and a reduction in bilirubin production (a product breakdown responsible for the yellow colour in bruises and urine and increased levels may indicate certain diseases). Among cancer patients undergoing cancer radiation therapy, honey was observed to reduce incidents of radiation mucositis, common toxicity for head and neck cancer whose consequences include pain, weight loss and micro-nutrient deficiencies.
Generally, honey is safe for children and adults even in strong qualities. Avoid giving honey to infants under 12 months to avoid the risk of botulism poisoning. Allergic reactions to honey have also been reported in individuals allergic to pollen.
Learn more: http://www.naturalnews.com/037076_honey_health_benefits_natural_sweetener.html#ixzz2TNbtECzr
Cinnamon is one spice almost everyone has in their kitchen cupboard. Whether it’s used to create hot, delicious, apple cider on a cold winter day, or is added to toast with butter and brown sugar, it has several health properties we can all benefit from, while making our food taste (and smell) extraordinary.
Cultural uses for cinnamon
This warming spice has been in use by different populations around the world for thousands of years; it’s been mentioned in ancient Chinese writings and is spoken of several times within the Bible. Moses wrote of cinnamon as a primary ingredient in the “holy anointing oil” used to bless his people.
Different species of the cinnamon plant are native to areas in South East Asia, mainly Sri Lanka, Indonesia, Ceylon and Burma, although it’s also grown in Brazil and the Caribbean too. Its great smell has made it a favourite among many cultures and populations.
As a flavouring agent, cinnamon is preferred for adding spice to sweet dishes and baked goods, like apple pie and sticky buns, but it is also used to spice meats and whole grain dishes (rice), and create fragrant curries.
Over the thousands of years cinnamon has been around, it’s been used in many different applications, such as:
• Reduces mold growth in bread products (is a fungicide)
• Can increase resistance to and help fight the common cold by battling congestion and inducing perspiration
• Reduces body temperature due to fever
• Alleviates mental stress
• Improves memory and attention
• Relieves joint pain due to arthritis
• Reduces headaches and migraines
• Can treat diarrhea, nausea, vomiting and flatulence
• And will freshen your breath when chewed (like cinnamon gum!)
Blood sugar regulation benefits
More recently, scientists have shown benefits of cinnamon for preventing and treating blood sugar abnormalities that lead to Metabolic Syndrome and diabetes. Metabolic Syndrome is a cluster of symptoms that highly predispose a person to more chronic diseases, and include insulin resistance, elevated glucose, dyslipidemia, inflammation, decreased antioxidant activity, obesity and increased glycation of body proteins.
In several different cells, animal and human whole-body studies, cinnamon have been shown to improve these variables. It also has been shown to improve fasting blood glucose levels, lean body mass, blood pressure and gastric (stomach) emptying in people with and without type 2 diabetes and polycystic ovary syndrome.
In a recent review of studies conducted between 2003 and 2008, two studies of patients with type 2 diabetes and one study of people without diabetes showed that cinnamon supplementation significantly reduced fasting blood glucose concentrations by 8-29% (the reduction was more significant for those with higher fasting levels at baseline).
Doses of cinnamon used in these studies ranged from 1 gram to 6 grams. More significant results were found with higher doses rather than lower. In three studies that did not show any significant effects, they used lower doses but did show trends for reduced haemoglobin A1c levels (a marker of long-term blood glucose balance) and morning fasting glucose measurements – a trend tells us that the results are moving in the right direction even though statistics do not say they were significant enough.
Overall, there’s not enough reliable evidence to make definite conclusions about cinnamons ability to prevent or treat diabetes, but it does show much promise, and there are several ways it can potentially modify one’s risk factors for this disease. Some of the mechanisms include:
• Delayed stomach emptying which can reduce the rate of absorption of glucose from food and prevent increases in blood triglyceride (excess blood glucose is converted to fats within the liver)
• Flavanoid-supressed glucose absorption – the compounds in cinnamon can reduce food sugar uptake intrinsically (to an extent; it won’t work if you take in excessive amounts of sugar)
• Polyphenols in cinnamon can mimic the effects of insulin on cellular blood glucose uptake through a number of different pathways
Another factor to consider with any cinnamon dose is the atomic concentration of the active components: various polyphenols which give cinnamon its therapeutic benefits. Some studies that show little effect on blood glucose regulation could be because of low dynamic component content. Thus, higher doses are usually more effective than lower ones – likewise, higher-quality real cinnamon products are also more useful.
Finally, taking cinnamon with meals can slow gastric emptying and reduce glucose absorption more than if it is considered separate from food. Therefore, with supplements, it’s best taken when you eat, rather than on an empty stomach. Supplements may also be preferable to cinnamon added to foods because enzymes in saliva may inactive some of the polyphenols, making it less potent.
Weight loss advantages
Through the effects of slowing food glucose absorption, and enhancing the body’s ability to use glucose in metabolically active cells via direction of insulin, rather than store it away as fat, cinnamon improves body composition. The body accumulates less fat as a result of ideally-regulated blood sugar concentrations.
A handful of animal and human research has shown these effects – more studies may have also seen these results, but they were not reported as weight, and body composition was not the primary outcome of interest.
However, as noted above, cinnamon given therapeutically can improve glucose use and blood concentrations, which are known to favourably influence body fat levels (causing body fat levels to decrease – which is much of the premise of lower carbohydrate and lower glycemic index diets).
In conclusion, when cinnamon is used alongside other nutritious food options, like oatmeal with whey protein, instead of sugary treats, it can improve our health. However, not many of us use it on (or in) enough foods or in high enough quantity to make it functional.
If you choose to use food-sourced cinnamon, buy a high-quality brand of cinnamon sticks (correctly called quills) or powder, and keep it in an air-tight container away from light.
Some other ideas for adding cinnamon to food include: added to unsweetened coffee or tea at breakfast, sprinkled on unsweetened applesauce, whole peaches or pears, used in whey protein smoothies, or even added to your scrambled eggs in the morning or at night!
Bottom line: use cinnamon wisely in conjunction with a balanced, unprocessed eating regimen, and a smaller waistline could be yours in less time than you think
Know come to the final part. Dont be scared its dosn’t take too much time or large sum of money to try curing your Arthritis at home. You only have to follow the steps below mentioned and you may be out of disease by the grace of GOD:
1, HONEY 2 TABLESPOON.
2, CINNAMON 1 TEA SPOON.
3, LUKE WARM WATER 1 CUP.
NOW YOU ONLY HAVE TO DO IS MIX TWO TABLESPOON AND ONE TEASPOON CINNAMON AND TAKE IT WITH ONE CUP OF LUKE WARM WATER BEFORE BREAKFAST AND AFTER ONE HOUR OF DINNER. YOU HAVE TO TAKE THE MIXTURE TWO TIMES A DAY. AND PRIOR STARTING THE TREATMENT AS USUAL IF ANYONE WANTS THEY CAN CONSULT THE DOCTOR. BUT I FAIRLY ADVICE TO YOU IS TO TAKE THE MIXTURE IF YOUR DOCTOR SAYS ITS RISK-FREE BUT CANT TREAT ARTHRITIS. DONT WORRY DOCS SOMETIMES SAY IT, BUT THEY ARE NOT GOD SO GO AHEAD AND GIVE IT A TRY AND AT LEAST TRY IT FOR MINIMUM 30 DAYS AND IF YOU GET ANY BENEFIT POST IT HERE ELSE ALSO DO THE SAME. GOD BLESS ALL.