Are aching joints making life a pain?

If you’ve ever experienced a strained or sprained joint you’ll know how even short-term pain and swelling in the joints can interfere with movement and affect your quality of life. As we age, painful joints become more common and for many inflamed, sore joints is a chronic, on-going condition. It’s estimated that over 2 million people in South Africa suffer from chronic pain.

Many conditions can lead to painful joints, from strains and sprains to osteoarthritis, rheumatoid arthritis, bursitis, gout, and injuries. Lower back pain, is most commonly reported, and followed by knee, shoulder and hip pain.

While a number of our aches and pains as we age can be attributed to our past sporting activities or the type of work we do – ask any nursing sister of 20 years or more how her back feels today and their answer will surely start with a groan – could it be that some of our aches and pains are due to the old maxim, ‘you are what you eat’ or rather, what you don’t eat? It is widely believed that a lack of sulphur in our diets could be the root cause of loss of mobility, inflammation and joint pain.

Joints form the connections between our bones, providing support and enabling movement. The mineral sulphur is a key component in the formation of healthy body tissue, bones, joints, ligaments and tendons. After calcium and phosphorus, sulphur is the most abundant mineral in our body. Sulphur also assists in reducing inflammation and pain, while helping to preserve normal joint health and function.

In order to ensure constant supply of sulphur we need a steady supply of sulphur in our diets.

Foods such as eggs, milk from grass fed cows and meat from grass/organic fed poultry and beef, along with cruciferous vegetables such as broccoli, cauliflower, cabbage, kale, Brussels sprouts, turnips and allium vegetables, such as garlic, onions, leeks and chives are high in sulphur.

However there is a catch. Our storage and cooking techniques are destroying most of the sulphur before we eat it.

Sulphur is rapidly lost during heating, so you can delete pasteurised milk as a source. Like your vegetables well cooked? Cross them off your list as a sulphur source. And how long are your fruits and vegetables kept in storage or in the fridge? Yes, they’re losing their sulphur content rapidly. This is the case for most of us, and it adds up that we’re not getting sufficient sulphur.

What does that mean for joints?

Sulphur bonds are required for proteins to maintain their shape. Connective tissue and cartilage contain proteins with flexible sulphur bonds, giving them their flexibility. As you age and without sufficient sulphur intake, the flexible tissues in your body tend to lose their elasticity, leading to sagging and wrinkling of skin, stiff muscles and painful joints.

The good news

It is possible, and even necessary, to obtain the sulphur we need and reducing pain whilst preserving joint function by supplementing. It has been clinically shown that people who suffer from chronic pain benefit by increasing their sulphur intake.

Look for a supplement such as THRESHHold® that contains MSM, an organically bonded form of sulphur. Over 40 years of clinical experience on thousands of people by acclaimed doctor and researcher Professor Stanley Jacob in the USA has shown that the MSM (methylsulfonylmethane) used in THRESHHold® is highly effective at relieving inflammation and pain arising from inflamed joints and helping to preserve joint function, especially amongst sports people or those with arthritis, fibromyalgia, rheumatism and gout. Here in South Africa, THRESHHold® has brought relief to thousands of people suffering from chronic joint pain.