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Mrs. Thu Hien, plagued by knee joint pain for numerous years, experienced complete recovery by consuming purple eggplant water, eliminating the need for any other medication.
Since discovering her bouts of pain caused by knee joint issues, especially in the knees and ankles, Mrs. Thu Hien sought medical help and was prescribed medications. However, the pain only provided temporary relief.
Later, Mrs. Hien explored natural methods to treat joint inflammation through books and articles. Coincidentally, she came across a remedy involving purple eggplant, which helped her bid farewell to the complications of this condition. This remedy alleviated the dreadful joint pain without the need for medication.
For those dealing with joint pain or arthritis, exploring this natural method is highly recommended.
Ingredients for the natural joint pain relief method
- 1 medium-sized eggplant
- 1 liter of filtered water
Implementing the natural joint pain relief method
Chop the eggplant into small pieces.
- Firstly, wash the eggplant and cut it into thin slices.
Soak the eggplant in boiling water
- Soak the eggplant in a pot of boiling water until the water cools completely.
- Finally, strain out the eggplant solids and retain the eggplant water.
Remedy for Knee Joint Pain:
- Pour 750ml of the purple eggplant water mixture into a glass bottle and store it in the refrigerator. Divide the mixture into 3 parts, consuming 250ml each time before breakfast, lunch, and dinner on an empty stomach.
Use the remaining 250ml of purple eggplant water to prepare an external ointment. Mix it with 50ml of pure olive oil and stir well. Store it in the refrigerator and apply it in the evening before bedtime. Simply apply a thin layer on the painful knee joint and use a bandage to keep it warm.
Combining both internal consumption and external application will provide promising results after just a few days of application. However, Mrs. Hien advises you to follow this routine for 3 weeks to permanently eliminate the pain without excessive use.
Shared by: Mrs. Thu Hien
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