Recent Medical discoveries have shown that foods can reduce inflammation, which is a key process in arthritis and other rheumatic affliction. Leading arthritis specialists now believe that faulty diet may be at the root of these diseases and that correcting it can relieve the symptoms. Studies also show that diet can be a very real aggravator or fighter of these diseases. Scientific studies even support the long prevailing ideas among primitive tribes that certain specific foods may trigger rheumatic diseases and total elimination of those foods will result in a cure.
About 30 years back and before the discovery of hormone-like substances called prostaglandins and leukotrienes, it was difficult to explain how certain foods could possibly influence inflammatory diseases like arthritis and other rheumatic affliction. It is now known that prostaglandins and leukotrienes are manufactured by enzymatic breakdown of a fatty acid called arachidonic acid. What one eats determine how much of the arachidonic acid is present and what type of prostaglandins and leukotrienes—cell messengers that regulate the immune and inflammation process, are created.
Eating a lot of flesh foods and omega-6 type vegetable oils, is likely to create more arachidonic acid, which can set off chain reactions, resulting in specific leukotrienes that cause inflammation. On the other hand, certain foods, such as Garlic and Onion, can manipulate the prostaglandins system to block the process of inflammation. Such foods can intervene in various stages to block the complex biochemical inflammatory process.
FOODS THAT REDUCE INFLAMMATION Alfalfa, Apple, Castor Seeds, Celery, Cherry, Garlic, Ginger, Grapes, Green vegetable juices, Indian Gooseberry, Lemon, Lemon Grass, Lime, Long pepper, Onion, Pineapple, Potato Juice(raw), Rhubarb, Sesame Seeds, Tamarind, Turmeric, and Vegetables.
Alfalfa
Alfalfa is one of the most nutritionally versatile herbs. It appears to have been discovered by the Arabs who called it the “King of kings” among plants and the “Father of all foods”. The seeds, leaves and stems of this plant provide valuable properties for human beings and grazing animals alike. These properties are derived from the plant’s ability to penetrate as much as 12 metres into the subsoil so that its roots bring the nourishment of the elusive trace minerals from the depths into the plant’s own chemical system.
Alfalfa is an anti-inflammatory food. Its use has been found beneficial in the treatment of arthritis and other inflammatory diseases. A tea prepared from alfalfa, particularly from the seeds, has been found especially valuable. The patients benefit greatly by the alkalizing of food residues aided by alfalfa tea. Six or seven cups of this tea should be taken by arthritis patients for at least two weeks.
The tea from seeds is prepared by cooking them in an enamel pan, with the lid on for half an hour. After cooking, it should be strained, squeezing or pressing seeds dry. It should be allowed to cool and after adding honey to taste put in the refrigerator. Cold or hot water should be added to taste before use.
Apple
This health-building food possesses anti-inflammatory property. It is regarded as an excellent food medicine for arthritis, gout, and rheumatism, especially when these diseases are caused by uric acid poisoning. The malic acid contained in apple is believed to neutralise the uric acid and afford relief to the sufferers.
The juice extracted from the fruit and an infusion made from the skins is especially valuable in treating these conditions. They have a strong effect against uric acid. These two preparations neutralise an excessive acidity in the blood. Apples, boiled to a jelly, also make a very good liniment for rheumatic pains. They should be rubbed freely on the affected area.
Castor Seeds
The castor is a small annual plant grown as a distinct crop. Castor seeds were an important item of commerce in ancient Egypt. They have been found in tombs dating from 4,000 B.C. In India too, castor has been used since ancient times. In the Susruta Atharvaveda, dating 2,000 B.C., it is referred to as an indigenous and the oil used in lamps. The oil was, and is still, used extensively in medicines. Though castor plant or its oil is not a food, but still it is one of the most commonly used oils all over the world.
It is beneficially used as a safe purgative and as a drug for relieving irritation of the skin and alleviating swelling and pain. A poultice made from castor seeds can be applied externally to gouty and rheumatic swellings with beneficial results. A decoction prepared from the roots of castor plant with carbonate of potash has also been found very valuable in the treatment of lumbago, rheumatism and sciatica. A paste of the kernel without the embryo, boiled in milk, can also be given as a medicine in the treatment of these conditions.
Celery
Celery is an important salad plant, consisting of the bulbous roots, green leaves and the stem. It has a well-balanced content of basic minerals, vitamins and nutrients, besides a good concentration of plant hormones and essential oils that give celery its strong and characteristic smell.
This salad plant is an anti-inflammatory food and it helps reduce inflammations in arthritis and other rheumatic affliction. This is attributable to its high sodium content compared with calcium, the ratio being four to one. Its organic sodium tends to prevent and relieve the arthritic joint deposits by keeping lime and magnesia in solution.
For best results, it should be taken in the form of freshly extracted juice. Its leaves as well as the stem should be cut into two to five cm pieces before juicing. Celery is also beneficial in the treatment of rheumatism. A fluid extract of the seeds is more powerful than the raw vegetable.
This also has tonic action on the stomach and kidneys. Five to ten drops of this fluid should be taken in hot water before meals. Powdered seeds can be used as a condiment.