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Basil and Inflammation Help



gout and basil


Gout, Joint Health, and Basil


The key to controlling inflammation begins with pH balance. There are many things we can do to achieve this balance through our diet, water intake, and supplement choices. Learning to cook with fresh foods, herbs and spices can go a long way towards accomplishing healthy changes to address joint pain and other concerning health conditions.

In a series of pages on this site we will focus on some powerful, fresh herbs that you can easily add to your home-cooked recipes for some alkalizing and yummy benefits.

Basil

One of the great culinary herbs grown for thousands of years amongst the tropical areas. In some cultures, Basil is considered a sign of love and devotion. This annual herb is light green and silky and originated in Africa, eventually reaching trade routes from India to Europe. There are many varieties of basil, over 60, in fact. The most popular types of basil include sweet (Genoese) and Asian basil. Italian cuisine truly favors this sweet beauty, and for good reason. From being a key flavoring in tomato sauces to being the highlight of a fresh pesto, basil is fragrant and pleasant to most taste buds. Asian basil is often seen used in soups and stir-fries. Basil can complement just about any type of dish, with very few restrictions.

From a medicinal standpoint, basil leaves have been used to withdraw poison from insect bites and stings, used as a digestive aid, and even known to have sedative properties easing headaches and anxiety.

From a Gout and Arthritis standpoint, Basil is known to stimulate the kidneys and can help reduce the uric acid levels in the blood. Basil contains an oil chemical compound, Eugenol, which is known to block the activity of certain enzymes that cause inflammation during joint attacks. NSAIDs happen to work to block this same enzyme, but unfortunately offers some undesirable side effects most would like to try and avoid.

Try your hand at making a fresh basil pesto:


INGREDIENTS:


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Himalayan salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese


  • 1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth.
    2. Season with salt and pepper.
    3. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.


    How about a delicious Garlic Tomato Basil Chicken?


    Yes, we said CHICKEN. Before you get all out of sorts with some of our recipes (some including butter, beef and seafood) -- please keep in mind that our products and program allow flexibility and delicious, balanced meals.

    We might not be your typical, confusing Gout and diet advice, but we promise to be your tried and truest. After 2 decades of service and success, we might just know a thing or two about how to control Gout AND still live life.


    INGREDIENTS

  • 1 lb of organic, boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • two cups of grape tomatoes, halved
  • one handful fresh basil, about 1 cup loosely packed, loosely packed, cut into ribbons
  • 1/4 teaspoon crushed red pepper flakes
  • 4 medium zucchini, courgette, spiralized into spaghetti-like noodles
  • Himalayan salt & pepper to taste


  • INSTRUCTIONS

    1. Cover the chicken with plastic wrap and pound each piece to an even thickness all around, about one inch or so in the thickest parts. This will help the chicken cook faster and more evenly. I like to use the bottom of a sauce pan to pound the chicken. Once done, sprinkle each side with a little salt and pepper.
    2. Add 1 tablespoons of the olive oil to a large skillet, until warm. Add the chicken and pan fry each side for several minutes until browned.
    3. Once the chicken is cooked through and browned remove it from the skillet and set aside on a separate plate for the time.
    4. Using the same skillet add the rest of the olive oil and being sauteing the onion until it becomes soft, about 5 minutes. Then add the garlic and sautee for another minute or so. Add the tomatoes and basil to the skillet and season with the salt, pepper, and red pepper flakes.
    5. Simmer for about 10 minutes until the sauce thickens and reduces. Make sure to stir occasionally.
    6. Add the chicken back to the skillet along with the zoodles to soak in the sauce a few minutes before. serving.





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