1. Arthritis and the Symptoms of Arthritis
Arthritis is the inflammation of joints in your body, including the shoulders, neck, elbows, wrists, fingers, knees, ankles, toes and hips. The inflammation causes decreased flexibility and pain. In some cases, especially rheumatoid arthritis, the joint can become permanently affected and deformed. Aside from swollen and painful joints, the symptoms include pain in the morning that lessens after medication and movement. Some types of arthritis are caused by wear and tear on the joints, like osteoarthritis. Rheumatoid arthritis is an autoimmune disease that affects the joints. In all cases of arthritis, inflammation is a major cause of pain and decreased mobility.
2. Fatty Red Meats Are Linked to Inflammation
Food is used by the body to produce energy; the energy in turn fuels and feeds our bodies. A natural by-product of the food metabolized by the body is called oxidation, or oxygen radicals. This oxidation process produces what is more commonly known as free radicals. Free radicals are molecules that are unstable and pull electrons away from healthy cells, which in turn creates inflammation. As a society, we have increased our consumption of red meats by almost 25 percent. Our previous consumption rate of fatty meat was equal to our consumption of fish and plant foods. As the consumption of fatty red meat increases, so does the incidence of inflammation. When even more inflammation is added to arthritic joints, the disease becomes even more painful and debilitating. Natural foods like blueberries are potent anti-oxidants. Anti-oxidants can also come in supplement form and are an important part of the anti-inflammatory process.
3. Keep the Meat But...
Yes, you can still eat meat if you have arthritis. The key to a healthy diet that doesn't add to inflammation is common sense and moderation. Eating fatty red meat occasionally will not cause your arthritis to worsen, but the fatty meat must be eaten in smaller portions and only occasionally. Red meat that is lean can be eaten more often. Look for "marbling" in the red meat that you buy; any meat that has streaks of fat through the meat is too fatty to be eaten on a regular basis. Red meat that is marbled is usually the best cut and the most tender, but restrict your consumption of it to less than 4 ounces twice a month. Removed the visible fat from leaner cuts of meat; this will diminish the effects of fatty meat on inflammation. Eat more protein that contains omega-3 fatty acids to combat the effects of inflammation. Protein that is high in omega-3 fatty acids include salmon, herring, mackerel and trout; sardines and anchovies are also a good source of omega-3 fatty acids. Remember, you can eat fatty red meats occasionally, but moderation is the key.
