Gillian McKeith's Food Bible (125 page)

Inhaling eucalyptus oil, friars balsam, or thyme oil mixed with water can bring relief.

BRUISING

Bruising is purplish marks on the skin caused by the bleeding of capillaries under the skin. Pain and swelling may also result.

CAUSES

Any injury or blow to the body can cause a bruise. Bruises can also be triggered by steroid therapy, hemophilia, anemia, smoking, anticlotting drugs, and deficiencies in vitamin K or bioflavanoids.

Action plan

If the bruises do not go away, see your GP.

EAT/DRINK

Citrus fruit pith, kiwis, berries, black currants, elderberries, goji berries, apricots, onions, alfalfa, peppers, buckwheat, and green vegetables for their bioflavanoids and vitamin C content to protect the capillaries. Vitamin C helps to build collagen tissues (that is, skin tissue) around the blood vessels in the skin.

Liquid algae. If bruising occurs without any fall or knock to the body, then it may be a sign of other nutrient deficiencies as well as possible bioflavanoid lows.

Buckwheat. Buckwheat contains rutin, which can protect the capillary walls.

Asparagus, broccoli, brussels sprouts, cabbage, cauliflower, egg yolks, natto, oats, alfalfa, kelp, and nettles all contain vitamin K, which is needed for proper blood clotting.

Sweet potatoes and cauliflower, which are high in vitamin C.

SUPPLEMENTS

Vitamin C with bioflavanoids to strengthen capillary walls.

Probiotics to improve vitamin K absorption.

EXTRA TIPS

Apply arnica cream to the bruise to aid healing. Do not use arnica on open wounds.

Apply a cold-water compress to reduce swelling and speed healing.

Avoid nonsteroidal anti-inflammatory medications when possible because they can cause bleeding. These include aspirin and ibuprofen.