Sore joints are not a diagnosis: problems with them can be caused by a variety of causes, from trauma to rheumatoid arthritis and gout.
However, there are general nutritional guidelines that will help improve the condition of joints that hurt.
Broccoli rich in beta-carotene, vitamin C, folate, iron, potassium.
It is important: if you boil broccoli, then do it quite a bit, but it is better to eat it raw 2-3 times a week.
Carrot — also another one of the most important sources of vitamins (first of all, beta-carotene), and it should be on the menu every day.
It can be eaten raw, it doesn’t hurt a boiled carrot.
Greenery. Parsley, dill, cilantro, green onions. Greens contain a lot of calcium, salts of folic acid, iron, vitamin C. The only limitation concerns spinach and its close relative sorrel: for gout, for example, it is better to refuse them.
The rest of the greens need to spice up the dishes every day.
Celery — A rich source of potassium, and even with excellent anti-inflammatory properties.
It is useful as a root vegetable, and greens, it is necessary to eat by all means raw three times a week.
Bananas also help eliminate potassium deficiency.
If there are no problems with excess weight (after all, a banana is quite a high-calorie fruit), you can eat a banana every day, or at least three times a week.
This is the sweetness that patients with arthritis can afford not only with pleasure, but also with benefit.
Ginger It has a powerful anti-inflammatory effect.
And there is also a lot of potassium in it.
Therefore, it is possible and necessary to flavor dishes with ginger.
In total, a week should eat 10 cm of ginger root: at the same time strengthen the immune system in the face of autumnal colds.
Aspic, jellied meat, jellies based on soft cartilage of animals and fish are very useful for restoring connective tissue in our joints.
In fact, this is the most accessible source of glucosaminoglycans, "bricks" our connective tissue and joint fluid.
Soups — when sick joints can not be used for their preparation of fatty and saturated with extractive substances broth, therefore, preferably vegetarian, vegetable or mushroom broth, as well as dairy, fish, fruit or cereals.
At least twice a week.
A fish. Fatty fish — salmon, halibut, cod, fresh herring — contain fatty acids, but in this case they are useful, unsaturated fats of the omega-3 group, which are literally "smeared" sore joints, providing anti-inflammatory and regenerating effect.
It is useful for patients with rheumatoid arthritis to arrange a fish day 2-3 times a week; after a couple of months of fish diet, you will certainly notice that the condition and mobility of the joints has improved.
Important — the fish should not be canned and not salty.
Salads — from fresh vegetables or vinaigrette.
We fill only with vegetable oil, no mayonnaise!
Kashi from any cereals, except legumes.
Porridge can be cooked in milk or water, eat with a spoon of butter or serve as a side dish.
Unsalted wild (unpolished) rice is very useful.
From sweet. "Fast" carbohydrates, especially pastries and pure sugar, need to be strictly limited
It is better not to salt the dishes at all, replacing the salt with spices and seasonings — bay leaf, dill, parsley, cinnamon, cloves.
In case of diseased joints it is better to cook food for a couple or boil it.
From heavy fats. They are contained in the liver, tongue and other by-products.
It is also undesirable to eat fatty varieties of poultry (duck, goose) and meat (pork, lamb).
You should not eat the meat of young animals — chickens, veal, etc.
Peas, beans, lentils — they prevent the removal of uric acid from the body and «clog» the joints.
From grapes and grape juice.
It contains too much sugar, which is harmful to the joints.
Meals should be fractional and frequent, 5-6 times a day.
On the day you need to drink up to 2.5 liters of liquid — green tea, fruit drinks, juices, alkaline mineral water.