Diet for Arthritis and Gout
Arthritis and gout afflict about one in ten persons worldwide. These include any of the more than 100 disorders charcaterised by joint inflammation, stiffness, swelling and pain. Until recently, doctors generally dismissed dietary treatments for arthritis as quackery; new research shows, however, that for many patients diet can make a big difference. Some studies indicate that beef, other types of red meat, and fatty foods and vegetables high in omega-6 polyunsaturated fatty acids can worsen arthritic inflammation. On the other hand two kinds of oils help fight inflammation :omega-3 fatty acids found in cold-water fish; and gamma linolenic acid (GLA), derived from evening primose, black currant and hemp seeds.
The Following Foods are Helpful for Arthritic Patients:
- Hilsha, pangash, salmon to supply omega-3 oils. Eat three or more ties a week
- Fresh green and yellow vegetables to provide beta-carotene, Vitamin C, and other anti-oxidants. Eat two servings daily
- Grapefruit and other fresh fruits high in citrus bioflavonoids, which increase the anti-oxidant effects of Vitamin C; may have an anti-inflammatory effect. Eat daily
- Lentils and other legumes for zinc, a mineral essential for proper immune system function.
- Other good sources include wheat germ and whole wheat products, and milk. Eat at least one high-zinc food each day.
- Ginger to benefit from its anti-inflammatory effect. Eat one or two pieces of ginger or use 5grms in cooking every other day.
- Cut down on vegetable oils and fatty meat, which can add to inflammation.
- Avoid any foods that provoke symptoms.
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