Good tip joint diseases with fruits and vegetables, try it...
The diet of the arthritis patient should be
planned along alkaline lines and should include fruits and vegetables for
protection and proteins and carbohydrates for energy.
It may consist of a couple of fresh raw vegetables
in the form of a salad and at least two cooked vegetables.
Cabbage, carrot, celery, cucumber, endive,
lettuce, onion, radishes, tomatoes and watercress may be used for a raw salad. The cooked vegetables
may include asparagus, beets, cauliflower, cabbage, carrots, celery, brinjal,
mushroom, onions, peas, beans, spinach, tomatoes, squash and turnips.
In severe cases, it will be advisable to put the
patient on raw vegetables juice therapy for about a week. Green juice, extracted from any green
leafy vegetable, mixed with carrot, celery and red beet juice, is specific for arthritis. The
alkaline action of raw juices dissolves the accumulation of deposits around the
joints and in other tissues. Fresh pineapple is also valuable as the enzyme in
fresh pineapple juice, bromelain reduces swelling and inflammation in
osteoarthritis and rheumatoid arthritis.
Repeated juice fasts are recommended at intervals
of every two months.
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