Jan de Vries Talks About Arnica
Pain and stiffness are definitely ailments of modern civilisation, frequently the outcome of eating the wrong kind of foods. In many cases we have also inherited a predisposition for it. An old saying has it: ‘The fathers have eaten sour grapes and the children’s teeth are set on edge.’
A disturbance of mineral metabolism makes it mandatory that we change from an acid producing diet to one yielding an alkaline surplus. In the first place meat, especially pork sausages, bacon, beef soups, food cooked with eggs and cheese should be avoided.
If you feel you cannot give up meat entirely, at least confine yourself to freshly prepared natural and organic meat and avoid completely all kinds of preserved foods, white sugar, white flour products and tinned foods. The simpler and more natural the diet, the greater will be its contribution to our everyday health, well-being and long life.
Inflammation is a common symptom of rheumatic problems, often causing intense pain and leading to further symptoms such as sleep loss. Inflammation is the body’s natural response to injury - the area reddens and becomes painful - but it can greatly affect mobility. Arnica is the most wonderful herb, trusted through the ages. Recent research on A.Vogel Atrogel Arnica gel has underlined its efficacy when used externally for stiff and painful muscles. In gel form, it is best applied sparingly to the required area and massaged gently into the skin two to four times daily to help reduce the inflammation and in turn relieve the pain.