Dr. John A. McDougall developed a low-fat, starch-based diet that reduces inflammation, pain and stiffness from arthritis and promotes weight loss. The diet reduces antibodies to food antigens in the blood of arthritis patients.
Background
Dr. McDougall demonstrated that a change in diet reduces inflammation, pain and stiffness from arthritis. Arthritis is inflammation of a joint from injury, from bacteria, or from rheumatoid arthritis or gout. Degenerative arthritis is usually osteoarthritis. In addition to inflammation, degenerative osteoarthritis results in permanent damage to bones.
Arthritis occurs in more than 70 percent of those people, 65 years and older in Western civilization, and is rare in African and Asian countries, according to Dr. McDougall because Africans and Asians eat diets of grains and vegetables. Inflammatory arthritis is rheumatoid arthritis, psoriatic arthritis, lupus and ankylosing spondylitis.
Function of McDougall's Diet
The intestines contain dietary and microbial antigens. The intestine digests nutrients, allowing small nutrients to pass through the intestinal wall, while the large ones cause immune reactions producing antigens. Infections and toxins allow antigens to enter the blood stream. Patients with inflammatory arthritis have an inflamed intestinal tract compromised by too much fat, cholesterol and animal protein, which results in increased permeability.
Fasting decreases intestinal permeability and reduces arthritis symptoms. Dairy and animal products after fasting increase permeability of the intestines, and arthritis symptoms return. A vegetarian diet changes fecal microbial content and arthritis symptoms. Dietary fat increases permeability of the intestines. Therefore, Dr. McDougall's diet is also low fat.
McDougall's Diet
McDougall's customized healthy diet allows your system to remove food antigens from your blood. Omega-3 and omega-6 fish and vegetable oils suppress the immune system, which suppresses pain and inflammation of arthritis.
Patients have sensitivities to different foods. Wheat, corn, dairy products and beef tend to produce antigens in arthritis patients, but animal fat is by far is the strongest producer of food antigens. Low-fat diets slow the development of rheumatoid arthritis, and antioxidants destroy free radicals in joint tissues.
McDougall and other researchers customized diets by removing all dairy products, animal fat, and gluten from the diet and returning them to the diet to study the change in arthritis symptoms. Corn flakes and wheat cereals produced symptoms in half of the arthritis patients.
Warning
Commonly used nonsteroidal anti-inflammatory arthritis drugs are associated with increased intestinal permeability in humans. Food proteins may be treated like a virus, parasite or bacteria. Elevated antibody levels to food are found in the serum of arthritis patients.
One antibody found in rheumatoid arthritis patients has been identified with cow's milk. The bovine albumin contains the same amino acids found in collagen in human joints. The antibodies that attack the milk protein also attack the joint tissue and cartilage.
Expert Insight
National Institutes of Health studied the effects of adherence to a low-fat, vegan diet on patients with rheumatoid arthritis. The patients studied followed the diet for four weeks and were monitored weekly. The diet represented a 69 percent decrease in fat, a 24 percent decrease in protein, a 22 percent decrease in energy, and a 55% increase in carbohydrates. Arthritis symptoms and weight decreased significantly. The National Institutes of Health concludes that moderate to severe arthritis sufferers can reduce symptoms significantly with a low-fat, vegan diet.
0 komentar:
Posting Komentar