Eating with Rheumatism
Nutritional recommendations in detail:
- Avoid arachidonic acid: this fatty acid is exclusively in animal foods. With the common nutrition eaten in most developed nations, we are consuming in average about 300 mg; usage is under 0,1 mg. In this way arachidonic acid is becoming concentrated within our body cells and it activates inflammations. Especially high concentrations of arachidonic acid are in pork fat, pork liver, liver sausage, egg yolk, pork meat and beef and veal, camembert cheese and chicken. Vegetables and fruit, potatoes, nuts and soya products do not contain arachidonic acid. Lacto-vegetable nutrition is in general favourable for rheumatic diseases.
- More anti-inflammatory fatty acids: consuming about 50g of linoleic acid per day, which abounds I olive oil, can positively influence inflammations. Also fish oil fatty acids can reduce inflammatory activities. 30mg Omega-3 are needed per kg body weight and per day. Besides all seafood are also fish oil capsules an alternative.
- Fasting: many studies show that fasting for patients with chronic polyarthritis show surprising results. Fasting is done by not consuming anything other than 2-3 litres of fluid per day. Already after the second day one can observe a bettering of joint problems. If one than switches to a vegetarian diet can the inflammations even be further reduced. It is caused through a lessening of arachidonic acids and an increase of cortisone during fasting.
- Antioxidants: Vitamin C and E, Provitmain A, Selenium, Zinc and Copper all are able to positively influence inflammatory processes. For rheumatism nowadays 200mg per day of Vitamin C are prescribed. Vitamin C is in all sorts of fresh fruits and vegetables such as red paprika, broccoli, citrus fruits, spinach and potatoes. Vitamin D is needed at a dosage of 800-1200 I.E. Vitamin E is in most plant and animal fats, but for the daily dosage needed one has to take supplements as well. For Provitamin A (beta-carotene) is at this stage not needed as an additional supplement. If one eats a proper mix of foods one gets sufficient amounts of it. If one gets high dosages of zinc over a longer period of time (300 mg per day) it can also help to reduce inflammation. During another advance of the illness can the additional dose of zinc help. Copper has not shown the same results yet. Selenium is advisable on 200 μg per day. Especially during early stages of the disease one can observe a lessening of symptoms.
More tips: as with osteoporosis is also with a chronic polyarthritis one has to make sure that sufficient calcium is being given because it can lead to osteoporosis as well. Half a litre of low-fat milk per day or 100 gram of low-fat cheese is sufficient. Please avoid processed cheeses because they contain lots of phosphate. Alcohol needs to be drastically reduced. Iron as a supplement for chronic polyarthritis is only necessary if a true iron deficiency is diagnosed. The low iron content shown in blood test is because of the inflammation. If additional iron is given it may lead to an increase in the inflammatory process.
Right nutrition for rheumatic diseases
- Five a day: fruits and vegetables/salads. Eat daily 2 meals consisting of fruits and three handfuls of vegetables/salads instead of meats or as side dish for fish. This increases Vitamin C and reduces arachidonic acids.
- Two times a week fish: wild salmon, mackerel, sardines, halibut give plenty of Omega-3 fatty acids.
- 2 teaspoon vegetable oil: which is rich in linolenic acid such as in : raps-, soya-, olive-, walnut- and linseed oils as well as Vitamin E enriched vegetables fats.
- Once per week pulses and daily whole meal! Through this one gets all the Selenium needed.
- Eat soya products instead of meats!
They deliver the necessary fatty acids and reduce arachidonic acids. - Low-fat milk products on a daily basis
Sour milk, butter milk, yoghurt – all less than 1% fat, and low fat cheeses.
Daily plan:
Breakfast or cold dinner:
2 pieces whole wheat bread: 5 soup spoons of cereal flakes
100 gram curd cheese: ¼ buttermilk, yoghurt or whey
Cucumber, tomatoes: fresh fruits
1/8 litre of fresh fruit juice
Snack:
Fruit or low-fat milk product
Vegetables / salads
Rice, noodles, potatoes
2x per week fish
2x per week meat or soya ersatz
3x per week vegetarian dishes
