Nutrition Facts & Diet Advice for Rheumatoid Arthritis
There are a few nutrition guidelines which found to be quite helpful:
- Eat plenty of sulphur containing foods, such as garlic, onion and eggs. Sulphur is needed for the repair and rebuilding of bone, cartilage and connective tissue, and it aids in the absorption of calcium.
- Eat plenty of green leafy vegetables, and vegetables of every colour, including non-acidic fresh fruit.
- Eat whole grains (except wheat) such as spelt, millet and brown rice.
- Eat oily fish, such as mackerel, salmon, herring, sardine, pilchard (avoid the tomato sauce in the tins of fish).
- Eat fresh (not dried or tinned) pineapple when available, as the enzyme Bromelain found in pineapple will help reduce inflammation.
- Apple cider vinegar is very good for people with arthritis.
- Reduce saturated fat from animals in your diet and avoid fried foods.
- Avoid all milk and other dairy produce. But, you may consume yoghurt made from goat or sheep milk.
- Avoid red meat.
- Avoid the nightshade family of vegetables (peppers, aubergine or eggplant, tomatoes and white potatoes – also tobacco). Because solanine found in these foods can cause pain in the muscles to susceptible people.
- Avoid table salt (sodium chloride) but include the natural sodium found in foods such as celery – this is needed to keep calcium in solution and not sit on top of your joints.
- Get your iron from food, but ensure your multi-mineral supplements does not contain extra iron (unless your Doctor tells you you’re anaemic) – there is some evidence iron may be involved in pain, swelling and joint destruction. You do need some iron though, so eat broccoli, blackstrap molasses, beetroot and peas.
- Always check for food allergies and intolerances with a nutritional consultant or allergy specialist, especially if you suffer from rheumatoid arthritis.
- If you are overweight, lose the excess weight, so you won’t put on so much extra burden to your joint.
Hope these simple guidelines do helps those who had the same health condition.