Arthritis Natural Remedies Slidell LA
M
Speciality
Rheumatologist
General Information
Accepting New Patients: Yes
RateMD Rating
4.5, out of 5 based on 1, reviews.
Internal Medicine, Rheumatology
Gender
Female
Education
Medical School: Pontificia Univ Javeriana, Fac De Med, Bogota, Colombia
Graduation Year: 1982
Internal Medicine, Rheumatology
Gender
Female
Education
Medical School: Dow Med Coll, Univ Of Karachi, Karachi, Pakistan
Graduation Year: 1991
Internal Medicine, Rheumatology
Gender
Male
Education
Medical School: La State Univ Sch Of Med In New Orleans, New Orleans La 70112
Graduation Year: 1965
Rheumatology
Internal Medicine, Rheumatology
Gender
Male
Education
Medical School: Univ Auto De Nuevo Leon, Fac De Med, Monterrey, Nuevo Leon, Mexico
Graduation Year: 1984
Internal Medicine, Rheumatology
Gender
Female
Education
Medical School: Va Commonwealth Univ, Med Coll Of Va Sch Of Med, Richmond Va 23298
Graduation Year: 1999
Internal Medicine, Rheumatology
Gender
Female
Education
Medical School: Tulane Univ Sch Of Med, New Orleans La 70112
Graduation Year: 1982
M
Speciality
Rheumatologist
General Information
Accepting New Patients: Yes
RateMD Rating
5.0, out of 5 based on 1, reviews.
Rheumatology
Soothing Arthritis
Richard Blau, MD, author of Too Young to Feel Old: The Arthritis Doctor’s 28-Day Formula for Pain-Free Living (DeCapo, 2007) shares his top picks for foods that ease joint pain—and explains why they work.
Pomegranates. The antioxidants in the ruby seeds of this exotic fruit neutralize the free radicals that can trigger inflammation and worsen joint pain. In one study, scientists applied pomegranate extract to human cartilage aggravated by osteoarthritis and found that the extract protected the tissue against the proinflammatory protein interleukin-1b.
Turmeric. Curcuminoids, the active ingredients in this Indian spice, turn off the inflammatory protein NF-kappaB in the joints. Animal studies have shown that turmeric has the ability to help prevent rheumatoid arthritis.
Garlic. Freshly crushed garlic releases the enzyme allicin (responsible for this herb’s characteristic odor), which works as an antibacterial and anti-inflammatory agent in the body by inhibiting the formation of inflammatory prostaglandins (created by fatty acids). Quick tip: Let chopped garlic sit for 15 minutes before adding it to your dish so its active enzymes can reach their full strength.
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