Acai versus Pomegranate: For arthritis…..which one?

If you suffer from arthritis (osteoarthritis) it is a fair bet that you are using a product like Syn-flex®. It has a long track record of success with those who suffer from arthritis and if you are not using it, you should be. It helps with joint mobility and it eases the pain from arthritis quickly.

But, there are some other aspects to manage arthritis effectively. Namely, keeping weight under control and getting some exercise. It helps a lot. So, let’s take a look at what Acai or Pomegranate can do for you.

Acai has earned a reputation for giving you a great deal of energy. That is a big plus for anyone who suffers from arthritis and knows they need exercise. But, from a clinical standpoint, we have to also look at Pomegranate.

Pomegranate has a longer history of clinical studies. And, there has been at least one authoritative study that found Pomegranate assisted in the rehabilitation of damaged cartilage. (To review that study please go to the Pomegranate Clinical Studies at  Of course, you cannot ignore those findings even though this is a small clinical finding in the overall picture.

Acai burst onto the health scene later than Pomegranate but there is no doubt that it has some very big health potential. And, although there is no clinical evidence similar to that found in the Pomegranate study noted above, you can bet that eventually science will get around to doing some studies on Acai and arthritis.



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  • 1 green bell pepper
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 yellow bell pepper
  • 8 cloves garlic
  • 1/2 lemon
  • 3 cups vegetable broth
  • 1/4 teaspoon garlic salt
  • ground black pepper to taste
  • 1 teaspoon fennel seed
  • 1/4 teaspoon dried thyme

Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.

Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over
peppers. Roast for 1 hour.

Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.

When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.

Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.

Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.

In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

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