10 Tips To Reduce Morning Pain & Stiffness With Arthritis

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Physiotherapist and osteoarthritis specialist Dr. Alyssa Kuhn has professional advice:

Just the tips

We’ll not keep them a mystery; they are:

  1. Perform movements that target the range of motion in stiff joints, especially in knees and hips, to prevent them from being stuck in limited positions overnight.
  2. Use relaxation techniques like a hot shower, heating pad, or light reading before bed to reduce muscle tension and stiffness upon waking.
  3. Manage joint swelling during the day through gentle movement, compression sleeves, and self-massage .
  4. Maintain a balanced level of activity throughout the day to avoid excessive stiffness from either overactivity or, on the flipside, prolonged inactivity.
  5. Use pillows to support joints, such as placing one between your knees for hip and knee arthritis, and ensure you have a comfortable pillow for neck support.
  6. Eat anti-inflammatory foods prioritizing fruits and vegetables to reduce joint stiffness, and avoid foods high in added sugar, trans-fats, and saturated fats.
  7. Perform simple morning exercises targeting stiff areas to quickly relieve stiffness and ease into your daily routine.
  8. Engage in strength training exercises 2–3 times per week to build stronger muscles around the joints, which can reduce stiffness and pain.
  9. Ensure you get 7–8 hours of restful sleep, as poor sleep can increase stiffness and pain sensitivity the next day. 10almonds note: we realize there’s a degree of “catch 22” here, but we’re simply reporting her advice. Of course, do what you can to prioritize being able to get the best quality sleep you can.
  10. Perform gentle movements or stretches before bed to keep joints limber, focusing on exercises that feel comfortable and soothing.

For more on each of these plus some visual demonstrations, enjoy:

Click Here If The Embedded Video Doesn’t Load Automatically!

Want to learn more?

You might also like to read:

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  • Is Your Diet Causing You Hair Loss?

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    When it comes to diet and hair health, most people know to get vitamin something, consume a mineral or so (usually zinc), and skip the polonium.

    But, there’s a little more to it than most people realize:

    Foods For & Against

    Researchers (Dr. Beatriz Teixeira et al.) investigated, by means of a huge literature review (taking data from 17 observational studies, with 613,320 participants, of whom, mostly women), what things actually matter the most, for and against.

    First, what not to do:

    Foods and drinks that worsen hair loss include sugar-sweetened beverages, and even more strongly, alcohol:

    • Sugar spikes cause inflammation that disrupts hair cycles
    • Alcohol contributes in a whole stack of ways, both directly and indirectly, including:
      • nutrient deficiencies (hypothesis: due to people drinking a higher portion of their calories in alcohol rather than eating nutritious food)
      • poor absorption of nutrients (because alcohol causes the body to do almost everything worse, and especially messes with the gut, and not in a good way—one might struggle to spell “dysbiosis” when one’s had a tipple or two too many, but suffice it to say, alcohol causes the gut microbiome to swing wildly in the direction of Bad Things™, including C. albicans, also called simply Candida, the fungus which puts its roots through your intestinal walls, making holes there giving you leaky gut syndrome, and also interfaces with your nervous system via its roots that escape the gut and access the vagus nerve, and thus gives you cravings for more alcohol/sugar/flour, by sending false signals up to your brain) (we’re not exaggerating, check out the papers we cited in the relevant section of this article on gut health)
      • liver stress (because that’s where alcohol is metabolized, and our liver is not supposed to have to do that much work)
      • poor sleep (because of how it disrupts brain function, including while sleeping, at which time the brain’s job is normally “restore this” and it can’t do that correctly while impaired)
      • systemic inflammation (because of the combination of the above plus the fact that the alcohol itself is toxic, and even when metabolized, produces sugars that also worsen inflammation)

    Now, some things most people know about:

    Zinc and biotin (vitamin B7) deficiencies can cause thinning; adults need 30 μg vitamin B7 daily from foods like seeds, nuts, and sweet potatoes (to pick some out from the paper; there are plenty more options, of course). The researchers concluded that beyond that, extra supplementation is unlikely to help without deficiency.

    Now, into lesser-known things:

    Insufficient protein can trigger shedding; the researchers suggest about 0.5 g per pound of body weight daily, which is a very normal recommendation. We wrote about this more here: How Much Protein Do We Need, Really?

    On which note, the researchers also tentatively recommend considering collagen, but note that while it seems entirely reasonable that it should help, the actual science is mostly not there for it yet (i.e. mostly hasn’t been done). Most collagen RCTs have been about skin health or joint health; less about hair. For more on that though, do see our research review on this: We Are Such Stuff As Fish Are Made Of

    And if you are vegetarian/vegan? Worry not, because you can simply enjoy The Best Foods For Collagen Production, picking the vegetarian/vegan options in each category as applicable.

    And as for other supplements of note:

    • Persimmon leaf: linked to better hair density and thickness through antioxidants like quercetin that improve scalp blood flow; available as tea or supplements.
    • Pumpkin seed oil: in a study of men with male pattern baldness, 400 mg daily for 24 weeks led to greater growth, likely by reducing DHT, the hair-thinning hormone (it does more things than that, but that’s what’s relevant here—actually, while we’re on this, let’s note for the record that while DHT thins head hair, it increases body hair, which for many people isn’t a combination they’re hoping for)
    • Vitamin D: five studies found higher levels protective against hair loss; a suggested dose is 2,000 IU daily, though excess carries toxicity risk, so do keep within the recommended bounds (and double-check what other supplements have “plus vitamin D” tagged on, and/or foods “fortified with vitamin D”).
    • Iron: supplementation improved growth in women; absorption is best when paired with vitamin C; dietary sources include spinach, lentils, and almonds. See also: The Iron Dilemma: Factors To Consider

    Finally, in the category of specific foods that were mostly strongly associated with healthy hair growth, the researchers highlighted:

    • Cruciferous vegetables (e.g. broccoli, cauliflower, kale, sprouts, etc) likely due to antioxidant and anti-inflammatory phytochemicals, and especially sulforaphane.
    • Soy products (especially edamame & tofu, i.e., the least-processed of soy products) likely due to the top-tier amino acid profile, plus that while the phytoestrogens can’t be used as estrogens in the body (not compatible), they can be broken down and the “ingredients” used to produce your own estrogen, if (and only* if) you have working ovaries.
      • *Ok, so that was technically a lie; if you have working testes, then these can and do also produce estrogen, but in truly truly tiny amounts, and more than counterbalanced by the testosterone they produce. We wrote a bit about the science of ovaries and testes doing each other’s jobs, here. So if you are a reader with working testes rather than ovaries, then be aware: you could not physically eat enough soy to cause them to crank out enough estrogen to make the slightest change to your hair or any other part of your body. So our original statement stands, for all practical purposes: soy products will only increase your E levels if you have working ovaries to produce the E in question.

    You can read the paper in full, here: Assessing the relationship between dietary factors and hair health: A systematic review

    Want to learn more?

    If you want to get very serious about it, you might want to consider: Hair-Loss Remedies, By Science

    And/or if you want to go a drug-free route but without relying solely on diet, then check out: Gentler Hair Health Options

    Take care!

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  • 10 Ways To Progress Your Workouts (Without Adding Weight)

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    Cor Lefkowitz, of “Redefining Strength” and “Strong At Every Age”, advises:

    Light ≠ Easy

    10 ways:

    1. Combine equipment: use two tools together (e.g. resistance bands with dumbbells) to increase resistance and muscle engagement.
    2. Adjust range of motion: increase or decrease the movement range to change muscle activation, time under tension, and difficulty.
    3. Create instability: make the exercise less stable using tools (like sliders or a suspension trainer) or by progressing from bilateral to unilateral variations (i.e. two-handed to single-handed, or two-legged to one-legged).
    4. Adjust load placement: hold the same weight in different positions (e.g. goblet, offset, suitcase) to challenge stability and target different muscles.
    5. Change up the tempo: vary the speed of movement (slower eccentrics, pauses, or faster concentrics) to affect power, strength, and control.
    6. Spend more time under tension: extend the time muscles are active during a set by slowing reps or using continuous motion variations like get-up lunges.
    7. Switch up postures and positions: alter the body’s position (e.g. seated vs standing) or joint angles to affect how muscles are worked and reduce compensation.
    8. Vary your workout design: change reps, sets, rest periods, or use formats like supersets, circuits, or compound/isolation exercises to increase challenge.
    9. Increase training density: do more work in the same amount of time by minimizing rest or combining moves without making workouts longer.
    10. Adjust your workout schedule: train muscle groups more frequently across the week (e.g. full body, upper/lower splits, anterior/posterior splits) to increase volume.

    For more on all of this plus some visual demonstrations, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like:

    Resistance Beyond Weights

    Take care!

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  • Don’t throw it out! How to cook using ingredients too good to waste

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    Australians are feeling the pressure of rising grocery prices. At the same time, we throw away huge amounts of perfectly edible food every year.

    Some food spoils before we can use it. But we waste plenty of food by throwing away parts of ingredients we simply don’t think to use.

    Many of these leftovers are nutritious, tasty and surprisingly versatile. So using more of what you already buy can help stretch your grocery budget further while reducing waste.

    Louis Hansel/Unsplash

    Here are some everyday ingredients people often throw away, along with tips for how to use them.

    Broccoli stems and leek tops

    Many people trim off broccoli stems and only eat the florets, but you can eat the stems and leaves too.

    To use the stems, peel away the tougher outer layer and slice the tender part inside.

    The leaves can contain even higher levels of beneficial plant compounds than the florets, making them a nutritious addition to meals. You can use them in salads or sauté them like other leafy greens.

    Try a broccoli stem and red pepper slaw, a broccoli leaf salad, crispy parmesan broccoli stem fries, or broccoli stem pesto.

    When a recipe calls for leeks, it usually directs you to use only the white and light green parts, often suggesting you discard the tough, dark green tops. But these dark green tops are nutritious, containing natural plant compounds that support health. This includes compounds linked to reducing inflammation, protecting cells and fighting bacteria.

    There are many simple ways to use leek tops. You can add them to leek and potato soup, or include them in dishes such as caramelised leek pasta. Adding them to vegetable or chicken stock adds depth of flavour.

    Herb stems

    Herb stems are often overlooked and thrown away, yet can be just as flavourful as the leaves. You can finely chop soft stems from herbs such as coriander, parsley and dill to add to curries, soups, sauces, marinades and dressings. Choose stems that are fresh and tender for the best flavour.

    Woody stems from herbs such as rosemary, thyme and basil may be too tough or bitter to eat, but you can still use them. Soak in water to soften them, then add to smoked meat or fish to infuse flavour. You can use woody stems as skewers for grilling.

    Even after herb leaves have wilted, you can still often use the stems. Rinse, dry and seal them in a bag before storing them in the freezer. You can chop them straight from frozen and add them to soups, stews and curries.

    Chicken carcasses and crispy skins

    A roast chicken, whether store-bought or home-cooked, can stretch far beyond a single meal.

    Simmer the leftover carcass with vegetables and herbs to make a rich stock for soups, risottos and casseroles. You can also use chicken bones to make broth, forming the base of dishes such as pho, ramen or a simple noodle soup.

    Chicken skin is another often-discarded ingredient. Cook it until crisp to use as a savoury garnish for soups, salads or grain bowls. Because it is high in saturated fat it’s best enjoyed in moderation.

    Fish skin can also be transformed into a crispy topping when baked or pan-fried, adding texture to dishes such as rice bowls or salads.

    The liquid in bean cans has a name – aquafaba

    The liquid inside canned chickpeas or beans is called aquafaba. It contains starches and proteins that allow it to function like egg whites in cooking.

    Aquafaba is often used in vegan baking to replace eggs. While it’s not particularly high in protein, it can be whipped into meringues, fluffy pancakes, chocolate mousse and mayonnaise.

    You can also use it to help thicken soups and stews.

    Stale bread and crusts still have plenty of life

    Bread is one of the most commonly wasted foods in Australian households, but it doesn’t have to be.

    You can use stale bread in meals such as strata (a baked egg dish) or other savoury egg bakes.

    Fry or bake torn pieces of stale bread to make croutons for soups and salads. You can also use torn pieces in dishes such as panzanella – an Italian bread salad including tomatoes and fresh herbs.

    Make breadcrumbs from stale bread and crusts to coat schnitzels and eggplant parmigiana, or to sprinkle on pasta for extra texture.

    You can also use stale bread in sweet dishes, such as chocolate and banana French toast or bread and butter pudding.

    One important caveat

    If food smells off, is mouldy beyond a small removable spot, or has been left at unsafe temperatures, it’s safest to throw it away.

    The aim is not to encourage risky eating. It’s about recognising that many parts of foods we routinely discard are still nutritious, safe and useful.

    Lauren Ball, Professor of Community Health and Wellbeing, The University of Queensland and Emily Burch, Accredited Practising Dietitian and Lecturer, Southern Cross University

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Soy Allergy? No Problem! Turn Any Legume Into Tofu (Here’s How)

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    Legumes have similar chemical composition, which means they can generally be used in the same ways as each other:

    Variety is the spice of life

    In the video, he demonstrates this with green peas, red lentils, and green lentils, and mentions that it is the same for chickpeas too. The process is:

    1. Soak 100g dried legumes overnight in plenty of water.
    2. Drain and blend with 250ml fresh water until smooth.
    3. Pour into a nonstick frying pan, add ½ tsp salt, and stir.
    4. Cook until it thickens into a paste, then cook for another 2–3 minutes on low heat.
    5. Transfer to a 500ml mold, smooth the top, and set in the fridge for 1 hour.
    6. If properly set, it can be eaten as-is or fried into crispy cubes.
    7. Stir-fry tofu with: ginger, spring onions, garlic, and chili.
    8. Sauce: suggestions include soy sauce, rice wine vinegar, mirin, sesame oil.
    9. Garnish with: sesame and coriander seeds

    Science behind it: heating alters protein bonds and starches, forming a thick paste that sets.

    Note: legumes contain natural toxins that are destroyed by cooking. For some, like those mentioned above, frying for a few minutes is sufficient. However, kidney beans are high in phytohemagglutinin, which requires at least 20 minutes of cooking to be safe, making them unsuitable for this process.

    For more on all of this, plus visual demonstrations, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like to read:

    Six Ways To Eat For Healthier Skin

    Take care!

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  • Banana vs Dates – Which is Healthier?

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    Our Verdict

    When comparing bananas to dates, we picked the dates

    Why?

    Both are great, but there was a clear winner! We pitted these two against each other as they’re both sweet fruits often used as a sweetening and consistency-altering ingredient in desserts and sweet snacks, so if you’re making a choice between them, here are the things to consider:

    In terms of macros, dates have more than 3x the fiber, more than 2x the protein, and a little over 3x the carbs. You may be wondering how this adds up in terms of glycemic index: dates have the lower GI. So, we pick dates, here, for that reason and overall nutritional density too.

    In the category of vitmains, bananas have more of vitamins A, B6, C, and E, while dates have more of vitamins B1, B3, B5, B7, and K making for a marginal victory for dates in this round.

    Looking at minerals next, however, it’s quite one-sided: bananas are not higher in any minerals (no, not even potassium, for which they are famous—dates have nearly 2x more potassium than bananas), while dates have more dates have more calcium, copper, iron, magnesium, phosphorus, potassium (as mentioned), selenium, and zinc. So, an overwhelming win for dates here.

    Adding up the sections makes for a very clear overall win for dates, but by all means do enjoy either or both, as diversity is best!

    Want to learn more?

    You might like:

    From Apples to Bees, and High-Fructose Cs: Which Sugars Are Healthier, And Which Are Just The Same?

    Enjoy!

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  • Reishi Mushrooms: Which Benefits Do They Really Have?

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    Reishi Mushrooms

    Another Monday Research Review, another mushroom! If we keep this up, we’ll have to rename it “Mushroom Monday”.

    But, there’s so much room for things to say, and these are fun guys to write about, as we check the science for any spore’ious claims…

    Why do people take reishi?

    Popular health claims for the reishi mushroom include:

    • Immune health
    • Cardiovascular health
    • Protection against cancer
    • Antioxidant qualities
    • Reduced fatigue and anxiety

    And does the science agree?

    Let’s take a look, claim by claim:

    Immune health

    A lot of research for this has been in vitro (ie, with cell cultures in labs), but promising, for example:

    Immunomodulating Effect of Ganoderma lucidum (Lingzhi) and Possible Mechanism

    (that is the botanical name for reishi, and the Chinese name for it, by the way)

    That’s not to say there are no human studies though; here it was found to boost T-cell production in stressed athletes:

    Effect of Ganoderma lucidum capsules on T lymphocyte subsets in football players on “living high-training low”

    Cardiovascular health

    Here we found a stack of evidence for statistically insignificant improvements in assorted measures of cardiovascular health, and some studies where reishi did not outperform placebo.

    Because the studies were really not that compelling, instead of taking up room (and your time) with them, we’re going to move onto more compelling, exciting science, such as…

    Protection against cancer

    There’s a lot of high quality research for this, and a lot of good results. The body of evidence here is so large that even back as far as 2005, the question was no longer “does it work” or even “how does it work”, but rather “we need more clinical studies to find the best doses”. Researchers even added:

    ❝At present, lingzhi is a health food supplement to support cancer patients, yet the evidence supporting the potential of direct in vivo anticancer effects should not be underestimated.❞

    ~ Yuen et al.

    Check it out:

    Anticancer effects of Ganoderma lucidum: a review of scientific evidence

    Just so you know we’re not kidding about the weight of evidence, let’s drop a few extra sources:

    By the way, we shortened most of those titles for brevity, but almost all of the continued with “by” followed by a one-liner of how it does it.

    So it’s not a “mysterious action” thing, it’s a “this is a very potent medicine and we know how it works” thing.

    Antioxidant qualities

    Here we literally only found studies to say no change was found, one that found a slight increase of antioxidant levels in urine. It’s worth noting that levels of a given thing (or its metabolites, in the case of some things) in urine are often quite unhelpful regards knowing what’s going on in the body, because we get to measure only what the body lost, not what it gained/kept.

    So again, let’s press on:

    Reduced fatigue and anxiety

    Most of the studies for this that we could find pertained to health-related quality of life for cancer patients specifically, so (while they universally give glowing reports of reishi’s benefits to health and happiness of cancer patients), that’s a confounding factor when it comes to isolating its effects on reduction of fatigue and anxiety in people without cancer.

    Here’s one that looked at it in the case of reduction of fatigue, anxiety, and other factors, in patients without cancer (but with neurathenia), in which they found it was “significantly superior to placebo with respect to the clinical improvement of symptoms”.

    Summary:

    • Reishi mushroom’s anti-cancer properties are very, very clear
    • There is also good science to back immune health claims
    • It also has been found to significantly reduce fatigue and anxiety in unwell patients (we’d love to see more studies on its benefits in otherwise healthy people, though)

    Don’t Forget…

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