Diet for osteoarthritis and arthritis

Diet for osteoarthritisA proper diet low in saturated fat and rich in natural plant foods. Diet combined with moderate exercise appropriate for each age will help minimize the effects of arthritis and reduce weight, which is a major cause of the onset of arthritic knees and hips especially.
The recommended exercises are those that do not impose undue stress to the joint, such as swimming and hiking.
Foods recommended in the diet of people with osteoarthritis and arthritis
Vegetables: All vegetables and green leafy vegetables containing vitamin C have antioxidant properties that neutralize the damage that free radicals have on the joints and also contain calcium and frolic acid. Try not to cook too so you do not lose their properties.



Among the vegetables are recommended: cabbage, Brussels sprouts, broccoli, chard, lettuce, asparagus, celery, cucumbers, parsley and carrots, the latter for its rich beta carotene in the diet are recommended for arthritic patients. You can also include squash, zucchini and squash.

Fruits, nuts and seeds are recommended for apples, bananas, watermelons, strawberries, melons, blueberries, raspberries, avocados, raspberries and cherries. And flax seeds and sesame.

Other foods recomendaos are oily fish, whole grains and vegetable oils rich in omega 3 such as flaxseed oil, canola or nut.

Unsuitable foods in the diet of patients with osteoarthritis and arthritis

Feeding can greatly affect the development of osteoarthritis. It is suspected that some vegetables such as eggplant, potatoes, tomatoes and peppers could in some cases, influence the development of osteoarthritis. Apparently these vegetables contain a substance called solanine to which some people, especially those suffering from arthritis, may be susceptible and to increase the pain and discomfort of this disease.

Are discouraged saturated fats, which are those mainly from animal sources like lean meats (beef fat, bacon, sausages, sausages). Whole milk and its derivatives (butter, fatty cheeses).

Also avoid foods high in oxalates such as rhubarb, spinach and beets. Purine-rich foods like beans, cauliflower, spinach, lentils, asparagus, peas and mushrooms and high protein foods such as legumes in general or their use should be very moderate.

Remember that it is best to check with your dietitian, who can advise on foods you should include in your diet.

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