Joint Pain in the Cold Months, A Traditional Remedy - Persimmon Tea

Many people find that as the weather gets colder, their joints stiffen, and they are plagued with aches and pains. There are many natural approaches to deal with this kind of pain, one being the use of heat. Put simply, cold weather impairs circulation and creates stiffness, felt most at the joints. Applying a heating pad can help with this kind of pain.

Herbal Supplements

From a different approach, there are some herbs that can “warm” from the inside. A good example is Turmeric with black pepper supplements. It works to improve circulation, and reduce some instances of pain.

Food as Remedy

Along the same lines as herbal supplements, but perhaps more gentle, (and enjoyable), is using a food recipe as treatment. We sometimes underestimate the effect certain foods can have on our bodies. We certainly see when they have a negative effect, but the right foods can be very beneficial. Here is an effective and gentle home-remedy you can try.

Warming Persimmon Punch

The main ingredient is dried Persimmon (in Chinese, “Shi Di”). Persimmon is a berry known to treat cold and flu, constipation, high blood-pressure, and clear congestion. It also is a diuretic (helps drain excessive water from the body), and reduces the effects of stress and fatigue. If you can find some dried Persimmons, you’re in business because the rest of the ingredients for this brew are easy to find. It can be taken warm or cool, but not ice-cold. The prep takes about 5 minutes. Then 30 minutes on the stove, and let it sit for about a day (24 hours).

Ingredients:

1. Cinnamon Sticks – 5-6

2. Fresh Ginger Root – ½ cup, chopped and peeled

3. Sugar (Brown or White) – 1 cup

4. Dried Persimmons – 4-5, rinsed

5. Water – 8 cups

6. Pine nuts or walnuts – ¼ cup

Directions

1. Get a pot (stainless steel, or pyrex), fill it with the water, and soak the rinsed Persimmons, cinnamon sticks, and ginger; for about an hour.

2. Bring it to a boil, then add the sugar and reduce to a simmer for 30 minutes.

3. After 30 minutes, taste the brew, and adjust the sweetness if needed. Then pour the mixture into a large container, straining out the herbs with a coffee filter or strainer.

4. Rinse the Persimmons and place them back into the punch. Cover the mixture with plastic-wrap or a towel, and let cool for 24 hours (outside if possible).

5. Drink cool or warm, with a piece of Persimmon in the bowl. Sprinkle it with pine nuts or walnuts.

Let me know if you try it, and what you think!

msavalli.LAc@gmail.com