Nutrition and Rheumatism

Nutrition and Rheumatism

Misconceptions about nutrition and rheumatism
It is all too often totally unjustified and a link between ‘acid’ blood and rheumatism and gout. The claim that acid or acid foods like tomatoes and yoghurt making gout and other rheumatic diseases would cause is therefore entirely out of place.

Food makes blood acidic
The acidity of the blood is in no way influenced by foods that would contain much or little acid. The acidity (pH) of blood from the power supply by a number of control mechanisms in our body are closely regulated between 7.35 and 7.45. An increase in the acidity in the bloodstream only in very severe, acute illnesses which are fast terminal.

The acidity of the blood has nothing to do with the uric acid concentration in the blood is increased in gout. 99% of the uric acid in the blood is also present in the form of urate, the neutral salt of uric acid.

No food allergy
A second major misconception is that arthritis is due to a food allergy to milk or eggs for example. Unlike diseases such as allergic eczema, the majority of rheumatic patients no specific food allergy.
Food and rheumatism?
There is as yet no miracle diet for rheumatism. A direct causal link between diet and the development of rheumatic diseases has never been demonstrated. A customized nutrition based on the voedingsdriehoek can play an important supporting role.
Key points:
• pursue a healthy body weight (an excess of calories);
• significantly reduce alcohol;
• Drink enough water;
• plenty of fruit and vegetables;
• regularly eat fish;
• include enough calcium through diet (dairy products are our main suppliers calcium);
• take regular exercise as a positive effect on both bone mass and muscle function.

In other words, the recommendations are consistent with a healthy nutrition and lifestyle is also beneficial for non-rheumatic diseases.

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