Arthritis means inflammation of the joints and can affect any joint in the body. The inflamed joint becomes red, painful, swollen, hot and stiff. In fact, arthritis is a general term for more than 100 diseases associated with inflammation of the joints. However, the most common are rheumatoid arthritis, osteoarthritis and gout. Although, it is considered that genetics for the occurrence of the disease has a crucial role, can not be denied a great influence of the environment, including diet and unhealthy lifestyle in general. The old medical texts and folk traditions abound advice for the treatment of arthritis and rheumatism based on food. Experts point out that rheumatic diseases mainly occur due to excessive amounts of lactic acid, cholesterol and other harmful ingredients, and on all of the above can be influenced by proper diet.
Rheumatoid arthritis and diet
Today it is known that some ingredients in foods, especially fats, can cause inflammation, pain and other symptoms that accompany rheumatoid arthritis. Thus, animal fat can promote inflammation and cause swelling, pain and other unpleasant ailments. On the other hand, healthy fats, such as omega-3 fatty acids from fish, flax seed oil and evening primrose can reduce the inflammatory process and alleviate ailments. Rheumatoid arthritis may be exaggerated allergic reaction to some foods, especially in dairy products. In many studies, it has been confirmed that all dairy products can promote the occurrence of this disease. Some will blame the corn or other grains, some nitrite-cured meat products from preservatives.
Vegetarianism as a medicine
Meat and dairy products can be triggers for the onset of arthritis, which was confirmed in some scientific studies. Participants in these experiments are an incredibly experienced improvement during the diet, but after re-introduced to the notorious foods in the diet – symptoms of inflammation returned to them within a few hours. During the diet, the patients in the first seven days consumed teas, soups and freshly squeezed juices, while in the next five months were on a vegetarian diet (no eggs, dairy products and meat). Are eliminated from the diet and gluten, wheat, food that contains no preservatives, sugar, strong artificial spices and citrus fruits – all of which could stimulate allergic reactions. During their studies gradually returned mentioned foods in the diet, in order to bid farewell to the reaction of the organism. The conclusion is that in 70% of patients improved status, thanks to the elimination of animal fats from the diet, while others felt relief due to the cessation of the use of allergenic foods.
If you eliminate dairy products from the diet, calcium can enter the consuming sesame seeds, tofu, soy, almonds, kale, carob, dried figs. In addition, if you reduce your intake of meat and animal protein, preserve the calcium in the bones. Refined sugar can cause the loss of this mineral, and is on the list of undesirable ingredients. The recommendation is to take and foods that contain sulfur, which is required for the regeneration and recovery of bone, cartilage and connective tissue, thus helping to “absorb” calcium.
Foods that are recommended
In the case of rheumatoid arthritis has a major role buckwheat. For arthritis are important and mentioned more omega-3 fatty acids, then garlic, fresh fruit and vegetables, ginger, silicon from the bran and vegetable fiber, vitamin B3 and B6, selenium from Brazil nuts and brewer’s yeast, and food that increases the alkalinity of the body. Juices freshly squeezed potatoes, celery, carrots and cabbage are excellent drugs for rheumatic diseases. Foods rich in antioxidants should have an important place in the diet of patients with any type of arthritis, and it is necessary to consume red berries, spinach, green tea, flax seeds …
* Choose a day of the week you will leave for consumption squeezed juice, water, tea and fruit
* If you are sensitive to gluten, eating gluten-free bread, if not, you can consume wholemeal bread from different types of flour – from spelled, oats, millet, wheat, rye …