How Do You Treat Night Leg Cramps Naturally?

Those brutal calf or thigh cramps that keep you from falling asleep or that wake you up in the middle of the night can often be cured with some additions to your diet.

  • One of the main causes is dehydration.  Pour some water out of a plastic bottle of drinking water (because water expands when it freezes) and  put it in the freezer.  Take the frozen bottle out, put a Koozie or drink holder on it and you will have ice-cold water to drink during the day.  A liter of water per day will make a difference.
  • Too much coffee or soft-drinks can strip potassium and magnesium from your body.  The old-school treatment is to eat bananas for potassium, but it’s more efficient to take potassium supplements and magesium citrate supplements, especially if you drink a lot of coffee that day.
  • Pickle Juice! I have no idea why this works, but just a tablesppon of juice and maybe a pickle or two are an effective quick-response trick.  The juice of Wickles Pickles is especially tasty when sipped from a spoon.
  • Maybe your all-cotton socks are too tight, and your leg circulation is hindered.  Try some polyester blend socks, which have more give.  Dr. Scholl’s and Medipeds make appropriate circulation socks.
  • If your ankles are puffy, hold one leg in the air by resting it on the knee of your other leg, and let the blood drain back into your body.
  • Walk more, and do some leg stretches before bed.

And don’t forget Vitamin A3 supplements, they may help you sleep better over all.

Best Inexpensive Non-Stick Skillet


The truth about non-stick skillets is that the coating won’t last more than a few years under normal use.  Although we absolutely love our stainless steel All-Clad saucepans and regular skillet, we would never part with $120 or more for a non-stick 10-inch frying pan.

Knowing that we are going to buy a new skillet every year or two, depending upon the inevitable degrading and peeling of Teflon coating, we are happy to simply go to Target and pick up the impressive Calphalon Model 1390 Skillet that measures 10 inches, or 25 cm. The price is $29.99, which isn’t cheap, but the pan is certainly worth the cost.

The skillet is a solid performer that heats up evenly, and holds the heat through the cooking process without creating hot spots or burning.  The secret to this pan is a thick disk of stainless steel fused to the bottom. Steel transmits heat more consistently than aluminum. It’s kind of heavy, but not too heavy, like a cast-iron skillet, and the steel bottom can take the heat of our annoying glass top range, which can easily scorch lesser pans.

We wish the Calphalon 12-inch skillet had a stainless steel disk on the bottom, but it would be probably be too heavy.  Instead, we have to keep a watchful eye when cooking things in the lightweight aluminum pan as it balances between too hot and not hot enough.  This shortcoming often leads to cooking two batches of food in the 1390, instead of one in the larger skillet. The Calphalon 1390 does such an excellent job of cooking hashbrowns, eggs, Chinese dumplings, and everything else we fry, we don’t mind the extra time.

Check out that thick chunk of steel on the bottom.
Check out that thick chunk of steel on the bottom.