Patient/caregiver was educated on foods to be included in diet by individuals with arthritis as follows:
Fresh meats
- Consumption of highly processed, grilled, and baked meat & meat products, such as, hotdogs, bologna, and sausage, leads to generation of some chemicals known to contribute to or aggravate inflammation and joint pains.
- Choosing fresh meat cooked normally over highly processed, grilled, and baked meat & meat products can contribute towards preventing exacerbation of arthritis.
White and lean meat
- Consumption of red meat is known to aggravate inflammation and joint pains in individuals with history.
- Choosing white & lean meat of chicken, turkey, and salmon, can contribute towards preventing exacerbation of arthritis.
Vegetables
- Cruciferous vegetables, such as, broccoli, brussels sprouts, kale, collard greens, cabbage, and cauliflower are believed to control/regulate inflammation.
- Also, red beans, kidney beans, pinto beans, black beans, and lentils are known to be rich in antioxidants, which destroy the chemicals causing the inflammation.
- Individuals with history of arthritis must increase consumption of these vegetables on their diet, to help prevent exacerbation of arthritis.
Spices
- Onion, garlic, ginger, and turmeric, are known to possess rich anti-inflammatory properties, thus helping to prevent exacerbation of arthritis.
- Individuals with history of arthritis must increase consumption of these spices on their diet, to help prevent exacerbation of arthritis.
