Food for Osteoarthritis
People with arthritis and arthritis may experience severe pain in the bones to perform simple tasks, including those that relate to preparing and eating meals, so you have to prepare diets with simple menus and easy to prepare. Furthermore, it should be noted that when reduced mobility, it also reduces the activity, and therefore caloric needs. Therefore, it is essential that these people do not gain weight, to reduce problems of mobility.
It should include at least two pieces of fruit a natural, in which one should be a source of vitamin C and other sources of bioflavonoids. Eat fresh pineapple frequently. Avoid juices, canned fruits and vegetables more heat, if you reduce weight. Eating nuts also for his important contribution of Omega-3, but moderate, mid-morning or during the meal, dried figs, walnuts, hazelnuts or almonds every day and take 1 teaspoon of sesame seeds.
In regard to the consumption of vegetables is important to reduce the consumption of Solanaceae, preferring the red pepper and tomatoes and aubergines, being more anti-inflammatory flavonoid-rich. It is also desirable to include a minimum of 2 meals per day, 1 in the form of salad and raw, cooked as another. Include 2 times a week cruciferous and green leafy vegetables, and daily, sprouts and other vegetables.
Do not exceed the consumption of vegetables, since the excess can contribute to acidification of the body. Include 3 times a week, always combined with whole grains. It is convenient to introduce soy and its derivatives in menopausal women.
Algae should be taken three times a week and will be included grains daily, especially at breakfast or to accompany meats and vegetables, avoid feeding with dairy. They include olive oil, wheat germ and flax dressing (rich in Omega 3 and GLA), avoiding sunflower and corn oils (rich in Omega-6 and more damaging). For Otor hand, it is desirable to avoid any kind of fried, butter and margarine.
Dairy yogurt or kefir are indicated, as well as fresh cheese or yellow will suffice with two daily servings of 40-50 g, recalling that, in addition to calcium and phosphorus, are a source of protein that should add to total them. Even best whey protein is a good substitute to get that extra nutrient.
Meat and poultry will be reduced to 2 times per week, being preferred quality poultry to red meat, sausages and completely avoid offal and cooking on the grill, steam or oven. Fish and shellfish can consume up to 3 times a week, always including some oily fish per week, preferably to provide Omega3.
We recommend eating more than 2 eggs a week, poached, or cooked in an omelette, but never fried. People should limit consumption of sugar, molasses as sweeteners preferring for its contribution in calcium and completely avoid refined sugar, both white and the crystallized cane. The consumption of desserts and pastries will be relegated to the exceptional.
There will be no alcoholic beverages and wine during the inflammatory phase of acute outbreaks and recommend the use of food herbs such as basil, oregano, garlic, ginger and rosemary to flavor dishes, and giving small amounts of anti-inflammatory flavonoids. Ginger and turmeric have anti-inflammatory and analgesic action.