Can cure arthritis naturally

Over fifty million Americans suffer from arthritis, inflammation of one or more joints. This condition affects the movable joints of the body, or synovial joints. Joints in the body are found in the knees, wrists, elbows, fingers and toes, hips, and shoulders. The neck and back also have joints between the bones of the spine. Osteoarthritis is usually caused by an injury or defect in the protein that makes up the cartilage that surrounds the ends of the bones. It is associated with the wear and tear of aging. This form of arthritis usually occurs in people age 40 and older. Rheumatoid arthritis is an autoimmune disorder in which the body misidentifies the synovium and attacks it, replacing damaged tissue with scar tissue. This form of arthritis frequently occurs in people under the age of forty, including young children. While osteoarthritis affects individual joints, rheumatoid arthritis affects all joints in the body. Infectious arthritis can be caused by a bacterial/viral/fungal infection of a joint. Usually, the infecting organism travels through the bloodstream to the joint from an infection elsewhere in the body.

Symptoms include: redness, swelling, pain and tenderness in the affected joint accompanied by systemic symptoms of infection such as fever, chills and body aches. Foods high in protein (animal food, meat, and dairy) are generally high in purines, which are the building blocks of our genetic code material, DNA and RNA. Proteins are broken down to form uric acid (not urea). Excessive protein consumption (60 grams or more per day) leads to uric acid buildup in the joints, which leads to arthritis. Also, if the blood is too acidic, this can cause the cartilage in the joints to dissolve, the joints lose their normal smooth gliding motion, the bones rub against each other, the joints become inflamed and this causes pain. The acidity of the blood is most often caused by excess protein from foods of animal origin.

Recommendations:

• Eat more foods that contain sulfur, such as asparagus, garlic, and onions. Sulfur is necessary for the repair and reconstruction of bones, cartilage, connective tissue and aids in the absorption of calcium.
• Boron can be of great benefit; Boron supplementation led to significant improvements in patients suffering from arthritis. Environmental Health Perspective, 102 (Suppl 7), November 1994, p.83-85.
• Consume organic (if available) evening primrose oil that is unrefined to supply essential fatty acids that increase the production of anti-inflammatory prostaglandins.
• Get regular moderate exercise, as it is essential to reduce pain and delay joint deterioration. Bicycling, walking, and exercising in the water are good options.
• Vitamin D is necessary for proper bone formation. Spend time outdoors for fresh air and sunshine and take VITAFORCE daily.
• Treatment with a daily dose of 150 mg of vitamin C for a period of 20 days reduced arthritic inflammation, increased pain tolerance… Journal of American Podiatry Medical Association, 80(8), August 1990, p. 414-418.) For an all-natural source of vitamin C, take two servings of VITAFORCE daily.

Things to avoid:

• All foods of animal origin (dairy, meat, fish, etc…) as this can cause joint cartilage to dissolve, joints to lose their normal smooth gliding motion, bones to rub against each other, joints they become inflamed and this causes pain.
• Caffeine, salt, tobacco, chips, junk food and sugar.
• Do not take iron supplements or multivitamins that contain iron. Iron is suspected to be involved in pain, swelling, and joint destruction. Good sources of iron include blackstrap molasses, dark leafy greens, wheatgrass, broccoli, and peas.

References: 1) James F. Balch, MD, Phyllis A. Balch, NCC, “Prescribing for Nutritional Healing” (1997)

2) (RH Davis, et al., “Influence of vitamin C on localized adjuvant arthritis,” Journal of American Podiatry Medical Association, 80(8), Aug 1990, p. 414-418.)

3) RE Newnham, “Essential of Boron for healthy Bones and Joints”, Environmental Health Perspect, 102 (Suppl 7), November 1994, p.83-85

4) E. Bien, “The relation of dietary nitrogen intake to the rate of uric acid synthesis in normal and gouty men,” Journal of Clinical Invest (1953): 778