Nutritional help for arthritis

In yesterday’s blog, I talked about arthritis and came up with one or two suggestions on how to help address problems associated with the condition. I will now go on to look at these in more detail.

To identify and avoid allergens, we must first test for allergies, because sometimes the pain we experience comes from the food that we eat. The most effective test is called an ‘IgG ELISA’ test, which takes a finger prick, blood sample.

There is of course the usual elimination diet challenge, which allows us to look for likely culprit foods by process of elimination for a two-week period minimum time, whilst noting any changes in either our physical or mental health.

Foods are then reintroduced one at a time, leaving 24 hours in between each introduction with a close monitor for any reaction of newly introduced foods. Hopefully finding out what the culprit foods are, may lead to less pain and inflammation.

Both tests should be done under the supervision of a Nutritional Therapist or someone who deals with allergies, so that the necessary support is given. They would also be able to supervise a diet that would compensate for those foods taken out because of allergens.

There are foods that help with inflammation and pain. The best ones include:

  • Green vegetables: eating more alkaline foods such as green vegetables will prevent the build-up of acid in the joints;
  • Blueberries: blueberries contain anti-inflammatory properties that help reduce arthritic pain;
  • Ginger is also used as an anti-inflammatory to help reduce those with arthritic pain;
  • Pineapple contains a substance called Bromelain, which has anti-inflammatory properties. It is also rich in vitamins and minerals. Bromelain also comes in supplement form.

Finally, cutting out meat and citrus fruits will also go some way to help alleviate pain and inflammation. Eating oily fish three times a week is also known to help.

16 Oct, 2010

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