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Pain is a message which tells us that a part of the body has been damaged or injured in some way. The message is transmitted by a network of nerves from the site of the damage or injury to the brain – where it is perceived as pain.
Pain is the dominant symptom for many women with endometriosis. Until recently, the management of pain was largely ignored by the medical profession, and even now there is little written about which pain management techniques are the most beneficial for the relief of the pain associated with endometriosis.
It is thought that much of the pain of endometriosis, especially that experienced during menstruation, occurs when the implants bleed on to the tissues surrounding them, causing inflammation and the release of chemicals known as prostaglandins which in turn causes pain.
The endometrial implants and cysts may also cause pain as they grow and swell during the second half of the menstrual cycle, particularly if they are embedded in the ovary.
Adhesions can cause pain because they pull and stretch the organs in the pelvic cavity into abnormal positions.
The rupture of an endometrioma may also cause pain because the spillage of its contents severely irritates the surrounding tissues, causing inflammation and the release of prostaglandins.
*60/41/5*
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Chicken with Raisins, Pine Nuts and Ginger
20 grams raisins
20 grams pine nuts
1 chunk of ginger, grated
2 tablespoons apple cider vinegar
100 grams chicken breast (preferably organic)
50 grams freshly steamed vegetables
75 grams brown basmati rice, cooked
1 handful black sesame seeds
In a food processor, blend the raisins, pine nuts, ginger and vinegar to a paste. Pour over the chicken breast, coating well, and leave to stand for 1 to 2 hours. Place in a tray and grill, brushing with the marinade as the chicken cooks. Turn and grill the other side, until the meat is cooked through, approximately 8 to 10 minutes. Alternatively, bake in a moderate oven or fry in a frying pan. When cooked, sprinkle the sesame seeds over the chicken. Serve with steamed vegetables (broccoli, Bok Choy or cauliflower) and brown basmati rice.
Chick Pea Vegetable Curry
100 ml vegetable stock
25 grams diced onion
1 clove garlic
2 teaspoons curry powder
1 teaspoon cumin
1 pinch cayenne pepper
50 grams cauliflower
8 green beans
40 grams tomatoes, roughly chopped
50 ml water
100 grams chickpeas, cooked
50 grams green peas
Simmer 50 ml of the vegetable stock in a saucepan with onion and garlic, until the onion is cooked. Then increase the heat to evaporate the liquid. Add the spices and dry-fry with the onion and garlic. Add a little more vegetable stock. Add the remaining stock, cauliflower, green beans, tomatoes and water. Cover and simmer for 3 to 4 minutes. Add the chickpeas and green peas. Continue to cook until the curry is heated through and the peas are tender. Add sea salt if necessary.
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