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Arthritus: Three vital tools to fight it

  • Water

Arthritis pain is another of the regional thirst signals of the body. In some arthritis pains, salt shortage may be a contributing factor. The cartilage surfaces of bones in a joint contain much water. The lubricating property of this "held water" is utilized in the cartilage allowing the two opposing surfaces to freely glide over one another during joint movement. Whereas the bone cells are immersed in calcium deposits, the cartilage cells are immersed in a matrix containing much water.

In a dehydrated cartilage, the rate of "abrasive" damage is increased. The ratio between the rate of regeneration of cartilage cells to their "abrasive peel" is the index of joint efficiency.

Initially, this pain is an indication that the joint is not fully prepared to endure pressure until it is fully hydrated. This type of pain has to be treated with a regular increase in water intake to produce some dilution of blood that is circulating to the area until the cartilage is fully hydrated and repaired from its base attachment to the bone—the normal bone route of serum diffusion to the cartilage.

You have nothing to lose and everything to gain by recognizing the pain and the non-infectious inflammation of a rheumatoid joint as a thirst signal in your body.

  • Alkaline the body by increasing alkaline foods and cut out acid forming foods:

Alkaline foods:

almonds, apples, apricots, avocados apple cider vinegarbananas,beans (dried), beet greens, beet, blackberries, broccoli, brussels sprouts, blueberries

kidney beans

lemons, lettuce

milk (goat), millet, molasses, mushrooms ,muskmelons, mangos

onions, oranges, oats, oily fish(herrings, mackerel, salmon, tuna & sardines

parsnips, peaches, pears, pineapple, potatoes (sweet), pumkin, papaya

potatoes (white),

radishes, raisins, raspberries, rutabagas

sauerkraut, soy beans (green), spinach (raw), strawberries

tangerines, tomatoes

watercress, watermelon, wholegrain products (brown rice, millet and buckwheat) water - plenty of it

Acidic Foods: to be avoided

Animal fats



Dairy products

Meat - especially sausages, processed meats bacon & ham

Salt - especially highly salted foods & snacks


White flour

  • Essential fatty Acid

Must be obtained through the diet because the body canot make them

Omega 3 From fish and oils

ALA (ALPHA-LINOLENIC-ACID) = flax (linseed), pumkin, walnuts

Converts to:

EPA =Eicopsapentaenoc acid (fish oil) physical

DHA = docosahexaenoic Acid (fish oil) mental

Anti inflammation (plus good for crohns disease)

And Auto-Immune. Many involve inflammatory processes eg rheumatoid arthritis

Omega 6 from borage oil

LA (LINOLEIC ACID) = nuts and seeds

Converts to:

GLA = gamma-linolenic-acid (evening primrose, borage oil)

DGLA = dihomo-gamma-linolenic acid (breast milk)

Anti inflammation (prostaglandin series 1) Better results when combined with omega 3

Omega 9 from olive and linseed oil

(Oleic Acid) = olive oil, almonds/almond oil, advocado

Can be metabolised into energy by may be incorporated in nerve fibres and cell membranes

Essential fatty acids:

Builds muscle, Improves circulation, Growth and haemoglobin production, Brain development , elevate moods and improves IQ

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