The hidden connection between stomach pain and joint pain

June 23, 2012
Volume 3    |   Issue 47

When Janet was 49, she had recurring stomach ulcers. The pain was unbearable. And neither antibiotics or antacids could help — even when she took them together. She was beginning to give up hope. Then she accidentally found a cure.

Janet also had suffered from knee pain for years. She heard that a small green tablet could help her knee, so she began taking it. As expected, her knee pain began to clear up. She continued to take the tablet. And after eight weeks, she found that her stomach didn’t hurt anymore either. She gradually stopped taking her medications, and the pain never returned.

So what was this small green tablet she was taking? It was chlorella. Chlorella is a genus of single-cell green algae. It’s loaded with protein, beta carotene, and tons of other vitamins and minerals. It’s one of the most powerful super foods on the planet.

The reason Janet took it for her knee pain is because chlorella has a tremendous number of studies showing its anti-inflammatory effects. It also has powerful detoxifying agents that help remove toxins from joints and other tissues. So it makes sense to take chlorella for your arthritis and other joint pains. But why did it help Janet’s stomach ulcers?

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Well, both of these actions could have played a role. Ulcers are usually the result of the H. pylori bacterium. These bacteria inflame the stomach lining and release toxins, both of which lead to ulcers. So we can see why the chlorella would help. But these actions primarily deal with the side effects of the bacterium. Since Janet’s ulcer pain didn’t return, we have to wonder if the chlorella also killed the H. pylori bacterium.

This is very likely. That’s because chlorella also possess significant antioxidant activity. A study from the University of Maryland Medical Center said that eating antioxidant foods will reduce ulcers. Remember, chlorella is a food that’s packed with antioxidants. But this doesn’t prove chlorella kills the bacterium.

Another study suggests that it might. In this study, researchers found that antioxidants do, in fact, kill the H. pylori bacterium. So now we’re seeing how chlorella could have really cured Janet’s ulcers.

But there’s another problem that chlorella helps with. When you kill off bacteria, they release a toxin that can cause problems. This die-off effect can make you sick for a few days afterward. Thanks to the chlorella, Janet never experienced this illness, as the chlorella helped expel the die-off toxins as well.

So if you suffer from ulcers or joint pain and haven’t found relief, you may want to take some chlorella. Since chlorella is a food, you can take as much as you want. But be careful. Taking a lot can cause your body to rid itself of toxins very quickly and you could have some adverse effects for a short time. If this happens, just cut back and let the reaction subside. Most people will take at least two grams per day. If you have major health problems, you can take up to 30 grams a day or more.

One of the best chlorellas on the market right now is King Chlorella. You can read all about it by following this link.

Your insider for better health,

Steve Kroening

Steve Kroening is the editor of Nutrient Insider, a twice-a-week email newsletter that brings you the latest healing breakthroughs from the world of nutrition and dietary supplements. For over 20 years, Steve has worked hand-in-hand with some of the nation's top doctors, including Drs. Robert Rowen, Frank Shallenberger, Nan Fuchs, William Campbell Douglass, and best-selling author James Balch. Steve is the author of the book Practical Guide to Home Remedies. As a health journalist, Steve's articles have appeared in countless magazines, blogs, and websites.

Sources:

http://www.livestrong.com/article/433005-chlorella-for-arthritis/#ixzz1x4jyxtYY

Lin, Y.T., Dhiraj Vattem, R.G. Labbe, Kalidas Shetty. “Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages,” Department of Food Science, Chenoweth Laboratory, University of Massachusetts Amherst, MA 01003, USA, 16 June 2004.

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