fibromyalgia

  • What’s On Our Reading List

    The Fatigue and Fibromyalgia Solution

    (Penguin Group, 2013) by Jacob Teitelbaum, MD

  • Men Going Undiagnosed

    Fibromyalgia is a complex illness to diagnose and to treat. There is not yet a diagnostic test to establish that someone has it, there is no cure, and many fibromyalgia symptoms—pain, fatigue, problems sleeping, and memory and mood issues—can overlap with or get mistaken for other conditions.

  • Eliminate Fibromyalgia with SHINE!

    Sleep // Because the hypothalamic “circuit breaker” that is offline controls sleep, most patients need a mix of many sleep treatments. For people to get well and become pain-free it is critical that they take enough of the correct sleep treatments to get 8 to 9 hours of sleep at night. To help treat insomnia, you can make your own “sleepy-time” tonic.

    In our placebo-controlled study, 91% of fibromyalgia patients improved with an average increase in quality of life of 90 percent by following SHINE.
    By Jacob Teitelbaum, MD
  • Fibromyalgia and Chronic Fatigue Syndome

    As people continue to spend more energy than they have, the problems can become more severe.

    With the stress of modern life, burnout is becoming a growing epidemic. Here is the best definition of burnout I've found: When your soul grows too big for the role you're playing.
    By Jacob Teitelbaum, MD
  • The No-Pain Diet

    Remember the last time you had the flu? You slept poorly and felt exhausted, sore, and achy. You couldn’t think straight, it was a task just to drag yourself through the day. If you have fibromyalgia, that’s how you feel almost every day—and unlike the flu, your symptoms don’t go away.

    Foods to fight fibromyalgia
  • Grilled Black Bean Burgers and Portobello Burgers With Rosemary and Avocado

    Weekly Recipe: 
    NonWeekly
    [title]

    Serves 4

    1 can black beans, rinsed and drained
    1/2 cup finely chopped red onion
    1 cup finely chopped portobello mushroom
    1 egg, beaten
    2 large garlic cloves, minced
    3 tablespoons minced fresh rosemary leaves
    Dash cayenne pepper
    Sea salt to taste
    3/4 cup gluten-free bread crumbs or cracker crumbs, finely crumbled
    2 tablespoons olive oil, divided
    4 gluten-free buns
    1 small avocado, peeled and sliced
    8 to 12 leaves red leaf, green leaf, or butter lettuce

     



     

    1. Mash beans in a medium bowl, using a potato masher, until most of the beans are mashed, but some remain visible. Mash in onion, mushroom, and egg, mixing well. Mash in garlic, rosemary, and cayenne. Add salt and more cayenne, as needed.
    2. Add 1/2 cup bread crumbs and stir to mix well. Mixture should be sticky, but hold its shape. Add additional 1/4 cup bread crumbs, if needed.
    3. With damp hands, form bean mixture into 4 patties. Transfer each burger to a plate, and brush tops lightly with 1 tablespoon olive oil.
    4. Preheat broiler to high. Lightly brush a baking sheet with remaining olive oil, and arrange burgers on sheet. Broil for 7 to 8 minutes, turn patties over, and broil for 7 minutes on the other side. While burgers are cooking, split buns in half. Place bottom halves on a serving platter and top with avocado. Tear lettuce and arrange on bottom halves.
    5. Remove burgers from oven, place on buns, and serve immediately.

    nutrition info per serving: 565 calories; 19 g fat; 2 g saturated fat; 47 mg cholesterol; 17 g protein; 10 g fiber; 164 mg sodium

  • Spinach Salad Nicoise With Golden Beets

    Serves 6

    2 tablespoons apple-cider vinegar

    1 tablespoon Dijon mustard

    1 garlic clove, minced

    1/3 cup extra virgin olive oil

    1 small shallot, minced

    4 tablespoons minced flat-leaf parsley

    Sea salt and white pepper to taste

    4 medium golden beets, peeled and quartered

    2 cups green beans, cut into 2-inch long pieces

    8 cups baby spinach, loosely packed

    1/2 cup coarsely chopped fresh basil

    4 eggs, hard-boiled, peeled, and quartered

    8 oil-packed anchovy fillets (optional)

    1/2 cup pitted Nicoise olives

    1/2 cup coarsely chopped walnuts

    1. In a small bowl, whisk together vinegar, mustard, and garlic. Whisk in olive oil, shallots, and 2 tablespoons parsley. Season with salt and pepper.
    2. Place beets in half of a stainless steel steamer or on the lower level of a bamboo steamer. Place green beans in the other half of the stainless steamer, or on the top level of the bamboo steamer. Steam over boiling water for 5 minutes.
    3. Remove beans, leaving beets in steamer. Plunge beans into a bowl of cold water; drain and pat dry.
    4. Cook beets for 5 minutes longer, or until tender; remove, plunge into a bowl of cold water, drain, and pat dry.
    5. In a large bowl, toss spinach and basil. Drizzle with just enough dressing to lightly coat leaves; toss, and arrange on a serving platter.
    6. In separate bowls, toss beans and beets with just enough dressing to lightly coat, and arrange over salad. Sprinkle with remaining parsley. Arrange eggs around outside edge of platter.
    7. Arrange anchovies (if using) over salad. Scatter olives and nuts atop salad. Serve immediately, with additional dressing on the side.

    nutrition info per serving: 287 calories; 23 g fat; 4 g saturated fat; 141 mg cholesterol; 9 g protein; 5 g fiber; 233 mg sodium

  • Cherry Coconut Ice Cream

    1 pound fresh and pitted or frozen and partially thawed cherries
    1/2 teaspoon fresh lemon juice
    1 teaspoon vanilla extract
    1/3 cup raw, unfiltered honey 
    2 cups coconut milk 
    1/4 cup unsweetened coconut flakes for garnish

    1. Using a potato masher, coarsely mash cherries, lemon juice, and vanilla. Let stand at room temperature for 5 minutes, mixing occasionally. Pour hot water in a bowl, and set closed honey jar in water to thin texture. 
    2. In a food processor, puree coconut milk and half of cherry mixture. Add honey and process until smooth. In a bowl, combine puree with remaining cherry mixture.
    3. Place bowl in freezer, stirring occasionally, until cold, but not frozen, about 45 minutes. 
    4. Put in ice cream maker; follow directions.
    5. Place scoops of ice cream in serving dishes and sprinkle with coconut flakes. 

    nutrition info per serving: 452 calories; 33 g fat; 29 g saturated fat; 0 mg cholesterol; 4 g protein; 4 g fiber; 21 mg sodium

  • The Fibromyalgia Fix

    Relieving the chronic pain of fibromyalgia may have gotten a little easier, thanks to a study comparing the efficacy of four common self-help approaches: aerobic and flexibility exercises; strength training along with aerobics and stretching; the Fibromyalgia Self-Help Course (topics include managing fatigue, pain, sleep, stress, and emotional issues such as worry, frustration, depression, and

    By James Keough