Rheumatoid arthritis is a condition characterized by joint stiffness, pain and swelling. According to the University of Maryland Medical Center, this condition is caused by an autoimmune problem in which antibodies mistakenly attack the lining of joint membranes. Over time, this condition can permanently damage joints and bones. Although there is no known cure for rheumatoid arthritis, certain dietary choices may help slow the progression of this condition. Check with your doctor before making dietary changes to address the symptoms of rheumatoid arthritis. Nutritional therapy should not replace medical attention for this condition.
Eggs
Eggs may be beneficial for people with rheumatoid arthritis, according to Dr. James Balch and Phyllis Balch, authors of "Prescription for Nutritional Healing." These foods contain sulfur, which is necessary for the rebuilding of bones, joint membranes and connective tissue. They are also loaded with protein, which is needed for the repair of muscle and joint cells. Eggs contain B vitamins, which may protect the nerve endings in joints, reducing inflammation and pain.
Raw Fruits and Vegetables
According to the University of Maryland Medical Center, a diet rich in fresh, raw fruits and vegetables may slow the progression of rheumatoid arthritis. It may also help relieve pain and stiffness associated with this condition. Raw fruits and vegetables are abundant sources of vitamin C, which is necessary for immune system health. They are also rich sources of antioxidants, which may help prevent damage to joints caused by free radical molecules and blood toxins.
Whole Grains
A diet rich in whole grains, particularly brown rice, wheat and rye, may ease the symptoms of rheumatoid arthritis, according to the Balches. These foods contain amino acids, called histidines, that help remove toxic metals from the body. People with rheumatoid arthritis typically have abnormally high levels of copper, iron and other heavy metals in their bloodstream. Avoid using refined grains, such as white breads and bleached pastas, which do not offer the same benefits.
References
- University of Maryland Medical Center: Rheumatoid Arthritis
- "Prescription for Nutritional Healing"; James F. Balch, M.D. and Phyllis A. Balch, C.N.C.; 1997
