Do you feel pain in your joints? No medicine and oil are effective? Then, you may be a patient with arthritis. Here we will inform you about the best vegetables that will help you to get rid of the arthritis problem and the right method to cook them.
Vegetables are known as rich in antioxidants and other nutrients that protect against cell damage and lower inflammation throughout the body, including in your joints. But the question is which vegetables are best? The answer to this is, the more the color the better it is.
Eat the rainbow on your plate. Steaming is preferable to boiling because it preserves the nutrients in the vegetables. It is suggested, that doesn’t use a lot of water, as vitamins and antioxidants might leach out in the water. Also, don’t overcook them, keep vegetables a little bit “al dente” to hold in the vitamins and minerals.
Energy production and other metabolic processes in the body produce harmful byproducts called free radicals, which damage cells. Free radicals have been implicated in the development of Rheumatoid Arthritis (RA), and in the inflammation that attacks joints. Green, leafy vegetables such as broccoli, spinach, Brussels sprouts, kale, Swiss chard, and bok choy are packed with antioxidants like vitamins A, C, and K, which protect cells from free-radical damage. These foods are also high in bone-preserving calcium.
A natural compound Sulforaphane is available in Broccoli and other cruciferous vegetables (Brussels sprouts, cabbage, bok choy, and cauliflower) offers another benefit. Sulforaphane blocks the inflammatory process and might slow cartilage damage in osteoarthritis (OA). And there is some evidence that diets high in this vegetable family could prevent RA from developing in the first place.
The red-colored vegetables get their distinctive color from carotenoids like beta-cryptoxanthin. Some research suggests eating more foods rich in beta-cryptoxanthin could reduce your risk of developing RA and other inflammatory conditions.
Peppers of any color are an abundant source of vitamin C, which preserves bone, and may protect cells in cartilage. Getting less than the recommended 75 mg for women and 90 mg for men daily may increase the risk for OA in the knee. Just a half-cup of red bell pepper gives you a full day’s supply.
These pungent vegetables are all members of the allium family, which are rich in a type of antioxidant called quercetin. Researchers are investigating quercetin’s potential ability to relieve inflammation in diseases like RA. Alliums also contain a compound called diallyl disulfide, which may reduce the enzymes that damage cartilage.
Eggplants, peppers, tomatoes, and potatoes are all members of the nightshade family. These vegetables contain chemical solanine which aggravates arthritis pain and inflammation.
It is anecdotal, and certainly may be true for some people, but there are no scientific studies done to prove that they actually cause inflammation or make symptoms worse.
