The Johns Hopkins researchers say that you should experiment with different foods to ascertain which ones will help you and which ones will cause you pain. With over 100 different kinds of bone/joint problems classified under heading of "arthritis" it is easy to understand why experimenting with different foods must be left up to you. Also as explained by Johns Hopkins papers, "The more pressure and weight on your joints, more they will hurt. Even and extra 10 pounds stresses joints." A desirable reason to lose weight of plagued with joint/bone problems!

A Diet to Promote Joint Comfort From Johns Hopkins Health 2000

* BREAKFAST: One piece or serving of fresh fruit; one slice of bread or bowl of cereal; one protein, such as an egg or a cup of yogurt.

* LUNCH: A fresh salad with vegetable, such as mushrooms, carrots, tomatoes, radishes, celery and low-fat dressing; a four-ounce serving of protein, such as fish, chicken, turkey, tofu or beans; one bread serving; a piece of fruit.

* AFTERNOON SNACK: One fruit or raw vegetable; one serving of bread; a glass of low-fat milk or a cup of low-fat yogurt.

* DINNER: A four-ounce serving of protein, such as fish, tofu, chicken, beans, turkey or beef; one carbohydrate, such as a baked potato, rice, bread or pasta; one cup of steamed vegetables (avoid starches like peas or corn); a fresh salad with low-fat dressing.

* EVENING SNACK: A fruit with one graham cracker square, one low-fat cookie, or a half cup of sorbet or low-fat frozen yogurt.

Combining a healthful diet and stress reduction, pain can all but be eliminated in most instances...

Tips: ·Parsley contains essential oils; most important one, apiole, is a kidney stimulant. Because these essential oils can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. BUT, after baby is born, parsley can help tone uterus and promote lactation. ·Don't cook parsley, because heat destroys its valuable vitamins and minerals. To retain parsley's flavor, chop herb just before using and add it to hot foods at last minute. ·Avoid dried parsley, it is far less tasty and healthful than fresh herb. ·Try flat leaf variety, also called Italian parsley, It has more nutrients and a better flavor than curly parsley. ·Add parsley to compliment a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables. ·Freeze fresh parsley to save preparation time in kitchen. Wash, zip seal plastic bag. You can then remove amount you need with each recipe. ·To keep parsley fresh, sprinkle it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or place parsley stems in a glass of water, like a bunch or flowers, and refrigerate.

This Parsley spread is great on crackers, for dip or on wheat bread as a sandwich spread.

2 bunches of parsley 2 shallots ½ cup heavy cream 1 cup cream cheese 2 tbsp. Lemon juice Salt to taste White pepper as desired 2 scallions 2 or 4 large tomatoes Cayenne pepper to taste.

1) Wash parsley in cold water and strip leaves from stalks. Coarsely chop leaves. Peel and dice shallots. 2) Mix together heavy cream, cream cheese, lemon juice, parsley and diced shallots. 3) Season to taste with salt and pepper. 4) Peel scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with scallions.

When using four tomatoes cut remaining 2 tomatoes into ½ inch slices cover them with parsley spread and top with scallion mixture or use as cracker spread or sandwich filling.

~~~~~~~~~~~~~~~~~~~~~ Lena Sanchez http://www.envirodocs.com/lena.jpg a retired Medical office nurse/administrator & consultant. Short bio at http://www.envirodocs.com/experience_and_experiences.htm a coach helping to totally round out lives http://www.envirodocs.com Editor of "Natural Environmental Health & Business Facts," newsletter subscribe at http://www.envirodocs.com/newsletter.htm