On March 7, 1995, The New York Times printed an article, “Secretary of States Bleeding Ulcer Illustrates Arthritis Drug Problem: Complications from a Popular Class of Drugs Are Common.” The article included a list of FDA-approved non-steroidal anti-inflammatory drugs for arthritis inflammation and pain. This prompted a letter from your Editor to the Times Editor which was not published, so I will share it with you:
To the Editor:
Are evening Primrose Oil, Borage Oil and Black Currant Oil not approved by the FDA for arthritis? They contain high amounts of GLA (gamma linoleic acid), a precursor for the body’s natural anti-inflammatory prostaglandins, PGE1. These natural substances provide great relief and have none of the complications associated with the drugs listed in the article.
Relief can also be found very quickly in changing dietary habits long before benefits of weight loss are achieved. Eliminating refined carbohydrates and dairy products works wonders for most arthritics, and sometimes eliminating meat and/or nightshade plants helps, depending on the type of arthritis: osteo-, gouty, or rheumatoid.
Antioxidants help considerably, as do many herbals. Consider willow bark, which contains the salicylates from which aspirin was originally made.
Secretary of State Christopher now travels with a doctor. He would be better served to travel with a nutritionist, a profession Dr. Ernst Wynder of the American Health Foundation calls “the most under-utilized profession in the country.”
Sylvia Burnett Elbaz, C.N.S., M.S
...and you can always rub in Chinese Tiger Balm!
Honors for HEALTH’S KITCHEN
Finalist in National Hometown Video Festival. Will we win? See next issue
HEALTH’S KITCHEN Goes Public
On April 17, HEALTH’S KITCHEN made its debut on PBS affiliate WNYC-TV. Viewer’s comments from the enthusiastic fan mail indicates that we are filling are need not heretofore met on TV. Thank you and keep those cards and letters coming! We need support to continue the series.
The most requested recipe so far is Hijiki Noodle Salad which follows. Be aware that sea vegetables are excellent sources of minerals and B vitamins. A serving of Hijiki has 14 times the calcium of a glass of milk—and none of the fat.
Hijiki Noodle Salad
Soak 1 cup hijiki until soft. Lift carefully out of bowl. Pour off and reserve upper part of soaking water and discard the remainder with sediment. Add to the reserved water an equal amount of apple juice, and simmer the hijiki in the liquids, uncovered, for at least 10 minutes. (Optional: add 1/2 cup Mirin.) Add: 1 tbs. unrefined sesame oil, 1 tbs. soy sauce, 2 tsp. brown rice vinegar, and 2 tsp. minced ginger. Continue to simmer until most of the liquid is cooked off. Cook 8 oz. noodles (udon in summer, soba in winter), rinse in cold water. Toss with 1 tbs. toasted sesame oil. Add 4 oz. snow peas, stem ends removed, 1 red and yellow pepper and 2-3 stalks celery, all of the above thinly sliced on the diagonal. Add hijiki mixture to noodles and toss.
Strawberries are here! Peaches and other soft fruit will follow. Put any combination in the blender with equal amount of soy milk. When blended, keep adding ice until thick as frozen custard. If not sweet enough, add a little maple syrup.