Zinc

Seems most of us get plenty of zinc in our diets and that the zinc we do get is usually well balanced by our intact of other metallic minerals,

Foods with particularly abundant amounts of bio available zinc include:
oysters
beef pot roast
ground beef
turkey
pumpkin seeds

Synovial Fluid

A lubricant for bone articulation and useful focus for joint care is synovial fluid. It lubricates, cushions, and carries nutrients. A principle constituent of synovial fluid is hyluronic acid. Seems it is real important to keep that fluid where it is needed. A doctor may treat a painful joint by injecting the fluid there.

We might ask how we can get more of it to where it is needed by ourselves, say, through nutrition or exercise.

There was a time when in many, perhaps most, kitchens a stock pot was kept.Vegetables, meat, fish or fowl were boiled down for later use in soups an sauces.The resulting concentration of nutrients was called stock. One stock was for bone broth where bone ant cartilage was cooked down into as liquid stock.

I have made quite a bit of stock over the years. I still simmer the chicken bones left from cooking a chicken to make tasty chicken soup. In the process of cooking and eating chicken I have noted that i have developed a taste for the ends of leg and thigh bones. Could my body be telling me I need more cartilage?
I also still cook a pork bone well into the beans.

Recently I have heard that bone broth, sell simmered beef,pork, or poultry bones is very rich in hyaluronic acid. Could the gods want us to get the hyaluronicc acid for our synovial fluid from tasty broth rather then from a needle?

I have heard that egg shells and the membrane left in them also contains a high percentage of hyaluronic acid and other nutrients. But I'm chicken about using egg shells for stock. What is left on them bothers me and that which is put on them bothers me even more.

We might benefit by better 'knowing our onions' about egg shells and hyaluronic acid. However, you have my word that bone broth added to soup doesn't hurt the taste a bit.

Eat:

• colorful red and yellow peppers, they have twice as much vitamin C and a lot more beta carotene than do the green ones.
• foods rich in vitamin C to increase the amount of iron your body absorbs from other foods.
• sodium free mustard by mixing mustard powder with a bit of water, vinegar, or milk.
• prepared horseradish; it has half the calories and one tenth the sodium of mustard or ketchup.
• a whole orange you peel; whole oranges lose less vitamin C than does any juice.
• the Chinese or Thai cold noodles with peanut sauce you like in a lower fat version: mix 4 tablespoons of smooth peanut butter with the juice of a lemon, 2 teaspoons of reduced-sodium soy sauce, 1 tablespoon water, and some chopped scallions. Blend and then toss with cold cooked fettuccine or linguine.
• a new fruit or vegetable every week or so and have some fun boosting your antioxidants and getting your veggies.
• a sweet potato. a three and a half ounce sweet potato contains three times the recommended daily amount of beta carotene, half the RDA for vitamin C, and just 100 calories.
• a fresh herb soon. Fresh herbs are more potent in antioxidant power that the dried, Culinary herbs in general have more antioxidant potential than medicinal one such as ginkgo. Fresh oregano and marjoram are great.

Nutrition Follow-Up

November 6, 2008Hi Richard,Your request was sent to the Food and Nutrition Information Center at the National Agricultural Library, USDA. There are two sources that may have answers regarding your question on nutritive values of truck crops over time. They are:1) David Haytowitz, Vegetables Nutrient Data Specialist for USDA. I'vecc'd him in this email.2) Truck Crops Experiment Station (part of the Central MississsippiResearch and Extension Center in Raymond,MS) P.O. Box 231 2024 Experiment Station Road Crystal Springs, MS 39059 Phone: (601) 892-3731 Fax: (601) 892-2056I hope this information is useful. Please feel free to contact me if you need further assistance.Shirley King Evans, Ed.M., R.D.Food and Nutrition Information CenterInformation Research Services BranchNational Agricultural Library10301 Baltimore Ave., Room 109Beltsville, MD 20705-2351301-504-5255skevans@nal.usda.gov_____________________________

Herbs

In partial response to comment on the post "Talk with the Animals." I have successfully use herbs to treat intestinal parasites. I use herbs almost daily. For example I find ginseng a better pick-me-up than tea or coffee.

Herbs have been used to treat man and his domestic animals for millenia.

I have had others tell me that they have been joyous at the herbal treatment of a general malaise said to come from human yeast infection.

I hope 'mousse' will tell us more of herbal experience. The 'Bea' 'mousse' speaks of may be checked out in 'comments.'

Persons close to me suffer rheumatoid arthritis. Penny Royal in her popular little book "Herbally Yours" lists many herbs used to treat rheumatism and indicates that she has had successful persona experience with Alfalfa and Chaparral. I take alfalfa
and was taking it when I got rid of painful joint problems in my fingers. Alfalfa is easy to take and easy on the system; not so chaparral. In another book I have at hand,
"Prescription for Nutritional Healing " by Blach. Again for Arthritis Blach recommends primrose oil, salmon oil, superoxide dismutase ,SOD, (Including injections, alfalfa, celery seed, chaparral, parsley tea etc.
There is help out there that may not be suggested by your particular specialist. Examples are hot and cold compresses, exercise, raw lemon rubs, caster oil packs.
Some have found avoiding certain foods a help. Foods like green peppers, white potatoes, eggplant, tomatoes.
Talking with those who are improving or suffering less than before is a help