Inflammation is a major component in most Rheumatic pain conditions or
rheumatic diseases, therefore it is advisable to eat a good amount of food that
reduces inflammation and reduces the consumption of food that contains
Here are some simple dietary advices that may help reduce
THINGS YOU SHOULD EAT TO REDUCE RHEUMATISM
Fish, especially fat fish, fish oil, olive oil and walnut oil should be a part of
your diet. The fat in these types of food, omega-3-poly-unsaturated fat or omega-
9-poly-unsaturated fat, reduces inflammation. However, if you add these types of
oils to your diet, you should reduce the intake of other types of fat, so that you do
not get too much fat.
You should also eat a lot of vegetables, since these also make a body chemistry
that reduces inflammation.
THINGS YOU SHOULD NOT EAT TOO MUCH OF
Do not consume soy oil and corn oil, since these types of fat increase inflammation.
Most food that you buy that is ready to eat from the factory or restaurant contain
these types of fat. You should therefore reduce the consumption of food you do not
Bread, cereals and products made of corn or cereals also increase the
inflammatory response, especially if they contain wheat. Wheat causes a special
type of inflammation in the intestines called celiac disease in some individuals, but
may also trigger inflammation of non-celiac type.
However, full-corn cereals and full-corn bread are valuable types of food, so you should not stop eating them. But if you eat bread or corn products at every meal, you should reduce your intake of
these and eat more potatoes, beans and peas.
THINGS YOU SHOULD IDEALLY NOT EAT AT ALL
You should absolutely not consume fat that has been chemically altered to give it
another consistency. This type of fat has a very negative effect on the health and
may be very potent inflammatory agents. Margarine, snacks, fast food and ready
made cakes or cookies often contain this kind of fat. Unfortunately this type of fat
is also often added to bread. A good idea could be to bake your bread yourself.
The prefix ‘anti’ means against, in opposition to, or corrective in nature. In this case,
the ‘anti’ in antioxidant describes the effect these chemicals have against oxidants.
Oxidants, usually referred to as ‘free radicals’ are produced as a natural by-product
of the millions of biochemical processes undertaken by the body every minute. The
same life-giving oxygen that supports all the functions of the body creates these
harmful by-products which cause cell damage, usually to DNA, fats and proteins.
Free radicals also enter the body through external influences such as exposure to
the sun, pesticides and other kinds of environmental pollution. In addition, their
levels are increased by mental and physical stress, the consumption of alcoholic
beverages, unhealthy foods, and cigarette smoke.
In much the same way as oxidation causes rust on cars, oxidation inside the body
causes a breakdown of cells. If the amount of free radical oxidation in the body is
allowed to rise to an unhealthy level, it can result in extensive damage to cellular
components and can accelerate the ageing process.
More importantly, it may contribute to a wide range of degenerative illnesses and
reduce the body’s ability to deal with other problems, including cardiovascular
malfunction, eye disease, and cancer.
Additionally, it may result in a compromised immune system, leading to
immunological disorders and a lessening of the body’s ability to heal wounds and
overcome infections. Some studies indicate possible links to arthritis and similar
Antioxidants counter these effects by binding with free radicals before they can
cause damage. They then convert them into non-damaging biochemical
substances, assisting enormously with the reparation of cellular damage.
Certain antioxidant enzymes are produced within the body.
The most well known of these are catalase, superoxide dismutase and glutathione:
Catalase converts hydrogen peroxide into water and oxygen.
Superoxide dismutase breaks antioxidants down into hydrogen peroxide.
Glutathione is a detoxifying agent, changing the form of toxins so that they are
easily eliminated by the body.
Other antioxidants can be consumed through the diet. Some of the better known
include the antioxidant vitamins beta-carotene, vitamin B6, vitamin C and vitamin
Minerals such as selenium, zinc, glutathione and co-enzyme Q10 may also have
antioxidant properties, and so may flavonoids such as cranberry, some amino acids,
plus organic extracts from milk thistle and the tree known as ginkgo biloba.
A diet rich in fresh fruits and vegetables provides a large supply of these
antioxidants, to help eliminate damaging free radicals. The highest concentrations
are found in fruits and leafy green vegetables.
Cooking can destroy some antioxidants and interfere with the body’s ability to
absorb them, so eating raw vegetables and fruit, and including sprouts in the diet
can help. Steaming vegetables as opposed to frying, microwaving or boiling is also
a good idea.
Antioxidants are best taken in combination, since single antioxidants, such as
vitamin E, need other vitamins in order to work as an effective antioxidant. Food
and natural supplements may therefore provide the most bioavailable source of
antioxidants. Natural products from the rainforests of the World are some of the
best sources of natural antioxidants ever found. Fruits like the acai berry are
amazing in the health World because of the wide range and high number of
antioxidants they contain, making them a perfect source of antioxidants.
It’s no wonder that the acai berry has been dubbed one of the top 10 “superfoods” in the