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7 foods that reduce joint pain
3. Garlic may be better than ibuprofen.
This pungent vegetable has demonstrated again and again how effective it can be as an anti-inflammatory agent. In the laboratory and in animal studies, garlic has worked like ibuprofen (a nonsteroidal anti-inflammatory drug, or NSAID) by turning off pathways that result in inflammation. Researchers now know that there are at least four sulfur-containing substances in garlic and how they work their anti-inflammatory “magic.”
In an animal study that compared the use of aged black garlic versus raw garlic extract, researchers found that both were effective in reducing inflammatory factors. However, the aged black garlic was a “more promising nutraceutical or medicinal agent to prevent or cure inflammation-related diseases.”
If you want to reap the most health benefits from garlic, slice, chop, mince, or press it raw. These activities break the cells and release their health-promoting properties, alliin and alliinase, which make contact and form allicin. However, allicin needs time to form, so let cut raw garlic sit for 10 minutes before eating or cooking it. Then eat it raw or add it to your recipe for cooking.
