Some information about Pain

Today I’m writing about ‘pain’.

We all deal with some type of pain in our daily lives. Some of us have more to deal with than others. I have had conversations with several people about pain and pain management over the past week, which got me thinking about it.

Pain is complicated for lots of reasons. For one thing, there are many different types — a muscle ache is very different from a pinch or a burn. Plus, some people are more sensitive to pain than others.

 Pain is a survival mechanism that protects us.

When you touch a hot stove, you recoil in pain. That sensation helps you avoid getting a burn that could be dangerous. The throbbing of a broken foot tells you to stay off it until it heals, so you don’t do more damage. Without those signals, we’d all be in trouble.

Some pain is straightforward. When you burn your skin, pull a muscle or break a bone, you feel immediate discomfort. This short-term effect is called acute pain. Other pain can last months or years and is called chronic pain.

 How does our body deal with pain?

Pain is a kind of perception, similar to smelling, tasting and hearing. In simple terms when you suffer an injury, your nervous system is in charge of delivering the news. If you twist your ankle, nerve cells in your ankle pick up the signal that something’s wrong. A network of nerve cells relays this message to the spinal cord. From there, it shoots up to the brain. The brain then translates the message and registers the feeling.

At the place where pain starts, the body creates and releases several chemicals. These chemicals tell the body to send more blood flowing to the painful area. The extra blood flowing to the area includes white blood cells. These white blood cells bring prostaglandin, which creates inflammation and increases the painful feeling.

Inflammation is one way that the body responds to cellular injury. Beyond pain, it often triggers swelling, redness and heat. The nerves themselves represent a second source of pain.

 Treatment

Unfortunately, treatment is complex and uniquely personal. Diagnosis, biology and personal history all play a role, and finding pain therapies that bring adequate relief can be an effort.

Obviously the best way to treat pain is to eliminate the cause and this is not always possible. Many people have to rely on medications to help them manage their pain.

Different types of medication work in different ways. However, in short, pain medicine is used to block the processes that cause the feeling of pain. They don’t fix the problem; they just short-circuit the communication to the brain.

The most commonly prescribed medications for pain management include two categories of drugs: nonsteroidal anti-inflammatory drugs (NSAIDs), such as aspirin or ibuprofen and opioids, such as codeine or morphine.

*NSAIDs stop your body from making prostaglandins and inhibit certain enzymes in your body that are released during tissue damage. This reduces the inflammation as well as the communication to the brain.

*Opioid medications, just like real opium, mimic the natural pain-relieving chemicals — endorphins — produced by your brain. These drugs “turn down the volume” on the pain signals your nervous system sends through your body. They also muffle other nerve cell functions, such as your breathing, heart rate and level of alertness.

 The other side of treatment

After a medicine has been distributed throughout the body and has done its job, the drug is then metabolised.

Many types of medication can cause serious side effects. Opioids can cause addiction, especially if used over a longer period of time. NSAIDs can lead to stomach ulcers and damage to the kidneys.

Everything that enters the bloodstream — whether swallowed, injected, inhaled or absorbed through the skin — is carried to the body’s chemical processing plant, the liver.

The liver’s job is to then detoxify these medications and remove the byproducts resulting from the process of metabolism. In many cases, the liver is able to metabolise these (and other toxins) without significant damage to the organ itself.

However, when medications are taken in excess, the frequency of use is hourly or daily, or when multiple substances (including alcohol) are consumed simultaneously – there can be significant, cumulative damage to the liver.

For these reasons, people often turn to complementary or alternative medicine to ease their pain.

This is of course a whole other article, maybe the next post.

Till then,

 Live clean n Prosper.

(Sources – www.medicalnewstoday.com, www.livescience.com, www.mayoclinic.org, www.sciencenewsforstudents.org )

Is Quinoa really good for us?

Today’s topic is Quinoa.

Over the past couple of years we have included this food into our diet. It is another one of the so-called ‘super foods’ that have become popular with foodies. We were aware that it was meant to be better for us than rice, however it was only recently that I looked into how and why. (Sources – Wikipedia, Grains & Legumes Nutritional Council of Aust. )

So what is Quinoa?

Quinoa (pronounced keen-wah) originates from the Andes and is a staple food of the indigenous people there, the Quechua. It was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia. Archaeological evidence shows livestock uses 5,200 to 7,000 years ago.

The ancient Incas called quinoa the “mother grain” and revered it as sacred. However, technically, quinoa isn’t a grain at all, but the seed of the Goosefoot plant. The goosefoot plant is not a grass, but rather plant botanically related to spinach and amaranth. It’s considered a ‘pseudo-cereal’. Loosely grouped with other grains due to being similar nutritionally and used in ways similar to ‘true’ grains.

To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. This makes it easier for farmers to grow the food organically. After harvest, the seeds are processed to remove the bitter-tasting outer seed coating.

It is still a good idea to thoroughly rinse the seeds under running water prior to cooking.

 Is Quinoa a ‘Super food’?

Quinoa is gluten free and provides protein, dietary fibre, B vitamins, and dietary minerals in rich amounts, above those of wheat, corn, rice, or oats.

It is considered to be a complete protein due to the presence of all eight essential amino acids needed for tissue development in humans. Our bodies don’t make all of these amino acids all by themselves, so we rely on our diets to supply them. Usually, only animal products like meat and eggs are able to provide all at once.

In regards to protein, Quinoa has twice the amount compared to other grains like barley, wheat, and rice.

It is a low G.I. carbohydrate, relatively low in fat, most of which is omega-6 polyunsaturated fat and is high in dietary fibre. One cup of cooked quinoa contains 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice contains almost 15 times the amount of carbohydrates than quinoa. Quinoa also provides more grams of fibre.

Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease. It is definitely is good for us, I will leave you to decide if it’s ‘super’.

It is available in different forms
  • Quinoa grain/seed – cooks in around 15 minutes and when cooked, reveals a small white tail (the germ of the kernel). Great as a light, fluffy side dish served instead of rice. It can also be added to soups, salads and baked goods.
  • Quinoa flour –  has a tasty, nutty flavour and is often used in gluten free baking. This flour can also be used as a thickener in sauces, soups and other dishes, especially in cases where additional protein may be beneficial.
  • Quinoa flakes – are simply steam-rolled to create a quick cooking flake. The flakes can be used for a hot breakfast similar to porridge, added to pancakes, waffles or smoothies. Use them as a coating instead of breadcrumbs, or they may be used as an alternative to rolled oats in muffins or cookies.

Quinoa flakes are also great for thickening sauces, curries or casseroles. I actually add the flakes to my yoghurt at breakfast, increasing the fibre and protein content. They seem to disappear into the yoghurt and are virtually tasteless.

I hope that this information answers any questions you may also have had about this particular food. If you haven’t tried quinoa, give it a go, you may find you really enjoy it.

Till the next post,

Live clean n prosper.