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Nutritional
Therapy
Diet
plays a decision role in Arthritis-related conditions, both in preventive
as well as curative fields. The
role in the treatment of Arthritis-related disorders.
But many nutritional experts hold a different view.
According to them, Arthritis is one of the two illnesses that are
most likely to respond to nutritional therapy, the other being
cardiovascular problems. After
extensive research it has been proved that diet plays an important role in
Arthritis.
Important
things in relation to diet for patients suffering from Arthritis and
allied conditions are as follows:
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The
diet for an arthritic patient should include generous amounts of
wheat, yoghurt, green leafy vegetables as well as vitamins and mineral
supplements. An Arthritic
patient should take at least 3 litres of fluids daily. Milk , butter, oil, ghee or cream should be used
sparingly. Fresh and
seasonal fruits, fresh unstrained juices from fruits like oranges,
pineapples, grape fruit as also from vegetables like beet etc., should
form an important part of the diet.
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A
diet very low in saturated fat, low in protein, high in fibre and
without any cholesterol would be the best for prevention of Arthritis
and is an important element in its treatment.
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Fried
foods, dry roasted nuts, soft drinks, vinegar, chocolate, red meat,
egg yolk, hot spices are regarded as dangerous for Arthritic patients.
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Rise
in uric acid levels can result in gouty Arthritis.
The foods that are high in purines should be restricted or
avoided. Purines are substances found in food that produce a lot of
uric acid when broken down. Foods rich in purines are : organ meats ( liver, kidney,
hearts), some meats, some fish and seafood, alcoholic beverages,
certain vegetables ( asparagus, spinach, peas, lentils and beans,
celery, mushrooms, radish).
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One
should avoid citrus fruits, white sugar, cakes biscuits, all meat
items, alcohol, canned fruit/juices, sweets, ice cream, almonds, all
nuts, aerated water, tomatoes, potatoes, green chillies, brinjal,
lady’s finger and arvi to reduce uric acid.
During an attack of gout, it is advisable to also avoid beans,
cauliflower, green peas, mushrooms, chikoo and seetafal ( custard
apple). On the other
hand, skimmed milk an curds are recommended in reasonable quantity.
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Certain
juices may cause adverse reactions in people with osteoarthritis.
Avoid citrus fruits, and be careful with vegetables from the
nightshade family, including potatoes, tomatoes, peppers and eggplant.
Citrus seems to promote swelling, and nightshades contain psyllium
alkaloids, which cause problems for some people.
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Alcohol
(mostly beer and wine) has high purine content.
However, all types of alcohol increase uric acid production and
also slow down its excretion.
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An
arthritic patient should consume calcium-rich foods, such as milk and eggs.
Since calcium is drawn from the bones continuously during
stress, the diet must contain generous amounts of calcium.
The benefit of calcium intake lies in the fact that it
decreases the sensitivity of the patient to pain, which is the chief
symptom in rheumatic disease. Use
skimmed milk and its products to avoid fattening.
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In
between successive attacks, the body produces much smaller quantities
or uric acid, which pass into the intestine and are utilized by
bacteria. If the bacteria
have been destroyed by the use of oral antibiotics, the amount of uric
acid in the blood begins to increase with the consequent danger of
another attack of gout in a gout-prone individual.
Such individuals should, therefore, always consume large
quantities of yoghurt, which revives intestinal fauna.
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Vitamins
such as A, E, B-complex, C and D should be taken additionally
by an arthritic patient. Vitamin
A is good for repairing tissues and cartilages.
Lack of Vitamin E causes damage to body cells including their
nuclei, thus liberating large amounts of uric acid.
It also helps in mobilizing
the joints. Vitamin
B6 helps reduce stiffness. Vitamin
B5 reduces morning stiffness and degree of pain.
Its deficiency induces excessive calcification and hardens
cartilages. Lack of
Vitamin C contributes to joint stiffness and thickening of synovial
fluid.
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Panthothenic
acid converts uric acid into urea and ammonia, both of which are
excreted by the kidneys in the urine.
If the supply of pantothenic acid is less or gets exhausted
quickly due to stress or any other factor, then the uric acid
is prevented from being converted into urea and ammonia and
starts forming urate crystals resulting in an attack of gout.
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Deficiency
of zinc aggravates the conditions of Rheumatoid Arthritis. Zinc
increases mobility and decreases swelling of several joints.
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Lime
juice is helpful in gouty conditions. It is believed that lime juice
liquefies uric acid, which is a prime cause for gouty conditions and
also other types of Arthritis as its citric acid is a solvent of uric
acid. One teaspoon of
lime juice can be taken in the morning on an empty stomach.
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Fresh
juice of pineapple
reduces swelling and inflammation.
Pineapple is a rich source of the enzyme bromelain, which
has strong anti-inflammatory properties.
Muskmelon neutralizes acids and is good for osteoarthritis and
rheumatism.
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For
frequent joint pains, sesame seeds soaked in water overnight
are also helpful. One
teaspoon of sesame seeds soaked in water can be taken first thing in
the morning for relief from joint pains.
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Blackstrap
molasses is good for Arthritic patients.
Dissolve one teaspoon of molasses in
half a cup of water and drink.
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Raw
potato juice therapy is considered one of the most successful
biological treatments for Rheumatic and Arthritic conditions.
It should be mixed with water in equal ratio and taken early
morning on empty stomach.
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Drinking
black cherry juice prevents attacks and shortens acute attacks of
gout. It alkalises the
system and neutralizes uric acid.
Take half glass of juice diluted with equal quantity of water
daily.
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