Dietary Changes for COPD

5 star (1) 
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Rick (Boscawen, NH) on 06/22/2009:
5 out of 5 stars

Spices and COPD, Chronic Bronchitis:

A year ago, I was diagnosed with chronic Bronchitis - COPD, so severe that my ears turned blue from lack of Oxygen. My blood pressure was very high, too. The DOT immediately yanked my Health card for driving truck. When I went to the Dr. my Oxy saturation level was 81. He put me on an inhalor and I had to use a Nebulizer several times a day. Nothing really changed. I could breathe a little better, but was still able to walk only for short distances.

I love to cook, and tried to think of the healthiest people that I know. I started cooking with spices from China, India, and other Asian areas. I use curry powders (in various heat ranges), Turmeric, Cayenne, Garlic, Ginger, Paprika, Mustard, Wasabi, and others. I use one or more of these ingredients in every meal, and most snacks, that I cook.

About two months ago I had a physical, blood work, and EKG in preparation for surgery. My lungs no longer "wheeze" (I do have a bad day once in a while...but not DAILY); my blood pressure was normal; my Oxy sat level is 95 to 97 percent; (both) Cholesterols were at healthy levels, and, except for my COPD, I am as healthy as can be! The best result of eating all that good, spicy-hot, healthy food is that I can walk at least a half a mile without "running out of breath."

I have NEVER posted to any Website but feel that people should be aware of the benefits of spices and herbs. I have now found a local store that sells 1 pound packages of spices, instead of paying $4 to $7 in grocery stores for those little bottles. The savings are phenomenal. This is the best site that I have found that re-enforces my belief in hot foods. Thank you EARTH CLINIC.

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