Gaye God­kin

Cer­tain foods and life­style be­hav­iours can help slow the pro­gres­sion of arthri­tis, and have a huge im­pact on a pa­tient’s well-be­ing, writes nu­tri­tion­ist

Irish Independent - Health & Living - - FOCUS ON ARTHRITIS -

in­cor­po­rate into the diet of­ten for the best re­sults. Free rad­i­cals are neu­tralised in the body when we con­sume an­tiox­i­dant foods. Beta carotene is a po­tent an­tiox­i­dant. Foods such as red and yel­low peppers are a great source of beta carotene. Car­rots, squash, sweet po­tato also con­tain good amounts of this nu­tri­ent. In­ter­est­ingly, beta-carotene is more bio-avail­able to the body for use when these veg­eta­bles are cooked. Dur­ing the winter months, roast­ing them brings out more of this par­tic­u­lar nu­tri­ent. As with all foods that con­tain healthy nu­traceu­ti­cals it is im­por­tant to eat them sev­eral times per week to feel the real ben­e­fit from them. Meat is a food which is high in ni­tro­gen and as such is hard on the sys­tem. It is dif­fi­cult to break down and in ex­cess has a di­rect as­so­ci­a­tion with gout which is a form of arthri­tis. Ir­ish peo­ple are eat­ing far too much meat. Fur­ther­more many peo­ple are fol­low­ing fad di­ets that rec­om­mend eat­ing lots of meat. This is not a good plan. It is not good to eat meat twice daily re­gard­less of which an­i­mal it comes from. Pro­cessed meats are par­tic­u­larly harm­ful to health and there is a di­rect as­so­ci­a­tion be­tween pro­cessed meats con­sump­tion and in­flam­ma­tion. Ac­cord­ing to re­search from the Karolin­ska In­sti­tute in Swee­den, con­sump­tion of omega 3-rich oily fish twice weekly re­duces the risk of

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