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       Volume I - January 23, 2009

Prevent Varicose Veins Naturally
by Alice Osborne

Varicose veins are caused by pressure from the blood in the veins, which is normally limited by valves every few inches in the vessels. With prolonged pressure from standing upright, hormonal changes, and weakening of the blood vessels, the valves break down, causing veins to grow larger and new vessels to form. If you experience any pain or tenderness in the veins, see your doctor to rule out the possibility of vein thrombosis (blood clot), which could break loose and block blood flow to vital organs like the lungs, heart, or brain.

Assuming things are fine, here’s some simple things you can do to prevent veins and even make them vanish:

1) Elevate your legs above your heart regularly throughout the day to take pressure off the veins and help the valves recover. Gravity encourages accumulated fluid to flow back to the heart. When prolonged standing can’t be avoided, wear comfortable shoes with good arch support. Also try a support stocking that will compress the outer veins and help the blood return from the legs in the deep veins. And keep yourself moving so your blood also moves.

2) Take horse chestnut extract standardized to contain 50 to 90 mg of aescin, two to three times a day. Avoid if you are pregnant or suffering from kidney or liver disease.



3) Avoid exposure to pesticides, which may contain pseudo-estrogens (which can acerbate the condition).


4) Eat a diet rich in vitamin C and bioflavonoids (found in the white pith of citrus), or supplement with them (500 to 1,000 mg, three times daily) to strengthen blood vessels. Adding bioflavonoids to your diet will both prevent and improve varicose veins.

Purplish-blue fruits, such as blueberries and plums, are especially high in these natural antioxidants. Or supplement with grapeseed extract, citrus bioflavonoids, or vitamin C to help strengthen blood vessels and capillaries. Several studies say horse chestnut extract prevents and treats varicose veins. It contains the bioflavonoid aescin, which tones floppy vessels. Try these super-bioflavonoid-charged salads:

Spinach Caesar Salad

1 large bunch spinach
1/2 cup pumpkin seeds, ground
1-2 garlic cloves, pressed
1/2 lemon, juiced
1/2-1 tsp prepared Dijon mustard
2 tbsp. olive oil (extra-virgin)
Dash of Celtic sea salt
Sprinkle of freshly ground white pepper

Rinse the spinach well. Tear or cut leaves into bite-size pieces. Grind pumpkin seeds (a coffee or nut grinder works well). Add the ground seeds to the spinach and toss well. (The pumpkin seeds are a substitute for the Parmesan cheese used in conventional Caesar salad recipes).
In small bowl, blend 1 or 2 pressed cloves of garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and Celtic sea salt. Pour over the spinach and toss well. Serves 2. Best eaten when freshly made.

Variation:
Substitute 1 large head of romaine lettuce for the spinach in the above recipe.

        
  Download this recipe.


Hooked-on-Roots Salad

1 cup grated sweet potato
1 cup grated daikon radish
1 cup grated rutabaga
1 cup grated Jerusalem artichoke
1 cup grated beet
1/2 cup pumpkin seeds, grated or chopped
1 1/2 large avocados
1-2 garlic cloves, pressed
1-2 tbsp lemon juice
Celtic sea salt, to taste (optional)

Wash the roots with a vegetable brush but only peel anything that looks bad. (Make sure the roots are not waxed—if they are, peel them.) Grate all roots and put into a bowl. Add mashed avocado, grated or ground pumpkin seeds, pressed garlic, a squeeze of lemon juice and a dash of Celtic sea salt and blend well. Serves 4. Keeps for 2 days in the refrigerator.

Note: This is a delicious way to introduce raw roots to people who say they "just can't eat raw roots." (Experiment with other combinations of roots as well.)

        
  Download this recipe.


Watercress & Red Bell Pepper Salad

2 bunches watercress, chopped
3 red bell peppers, julienned
1/2 cup pumpkin seeds, ground
3 tbsp. dehydrated onion, flaked or powdered (or use fresh minced onion, to taste)
1-2 garlic cloves, pressed
Small piece of fresh ginger, pressed (use garlic press)
1/2 lemon, juiced
1 tbsp. flaxseed oil (or use 1 tbsp. of half flaxseed oil and half sesame oil)
Celtic sea salt, to taste (optional)
For garnish: clover or alfalfa sprouts

Mix first four ingredients together in large bowl. Set aside. In small bowl, blend the oil, lemon juice and seasonings, to taste. Pour over salad and toss well. Transfer to serving bowls and garnish with clover or alfalfa sprouts all around the edge. Serves 2-4, depending on how hungry you are. Keeps 1 day in fridge.

        
  Download this recipe.


Information Courtesy Alan M. Dattner, MD, Natural Solutions Magazine










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