Cure a Bruise with Foods!

Being the granola-lovin', tree-huggin' people that we are, here at Peas of Mind HQ, we love to take the holistic route whenever possible.

Next time your child gets a bruise on the playground, try one of these natural home remedies.

Edible Cures for Bruises - Nutrients in Food

• Vitamin C

• function: prevents bruising by supplying oxygen to injured cells and strengthening the walls of blood vessels.
• excellent food sources: citrus fruit, strawberries, tomatoes, broccoli, potatoes, sweet potatoes, cantaloupe and Baked Broccoli Veggie Wedgies.
  

• Vitamin K
• function: important for blood clotting and healing.
  
• excellent food sources: cabbage, cauliflower, alfalfa sprouts, soybeans, spinach and other leafy greens.

• Vitamin E
• function: improves circulation, extends the life of blood cells, acts as an antioxidant
• excellent food sources: wheat germ, nuts, seeds, asparagus, spinach and other leafy greens.
  

External Cures for Bruises - Natural Rubs/Salves

• fresh parsley leaves
• crushed and applied directly, parsley may reduce discoloration in just a few days instead of a whole week.

• cayenne pepper ointment
• mix 1 part cayenne pepper with 5 parts melted Vaseline. Let cool, then apply once a day to aid in circulation and reducing inflammation.
  

• oil of oregano
• blend a bunch of fresh oregano with olive oil (just enough to blend). Apply this oil directly on bruised skin for general healing of a bruise once or twice a day.

Preventative Tips

• Eat lots of fresh, raw foods particularly fruits and leafy green vegetables. These foods are rich in Vitamin C and Vitamin K which help prevent bruising.

• If possible, ice an injury as soon as possible to reduce swelling and later bruising.

• If you choose to use a mild over-the-counter pain-reliever, choose one containing acetaminophen (in Tylenol). Aspirin and Ibuprofen encourage blood thinning which worsens bruises.
  

Sources

• Prescription for Nutritional Healing by Phyllis A. Balch.

• The Wellness Encyclopedia of Food and Nutrition by Sheldon Margen, M.D. (UC Berkeley).