Gluten Free Diet for Rheumatoid Arthritis

Rheumatoid arthritis is a chronic inflammatory disorder affecting mostly the joints, although it can impact other organs as well. Experienced by about 1% of the world's population (occurring more frequently in women beginning in their 30s,) it can be a very painful condition. You may find that eliminating gluten, a protein found in wheat, rye and barley, increases the levels of antibodies that protect against inflammation. While this approach has not been researched conclusively, it may provide you with some much needed relief. However, always consult your health professional before embarking on diet to ensure it is right for you.

Why It Works

• The average American diet includes cereals, breads and pastas, typically made with wheat, rye or barley. These grains usually contain high levels of achidonic acid. This acid is a forerunner of cytokines, which cause inflammation. By eliminating foods containing this acid, which aggravates swelling, you may be able to alleviate associated pain and suffering.

Recommendations

• Adopt a diet rich in vegetables, fruits, nuts, along with gluten-free breads and pastas. Replace animal products (meat or dairy) with nuts, seeds (such as sunflower and sesame,) and soy products. Because of the increased availability of rice-based breads, crackers and pastas, you may find this change easier (and tastier) than you expect. Get in the habit of reading labels to identify products contain wheat byproducts and eliminate those too. Modifying your standard recipes to utilize these alternatives is worth the effort and locating these foods while at work or traveling is not insurmountable with a little planning and care.

What You Can Expect

• Your goal is to slow or stop the joint damage caused by inflammation. Over time, in addition to reducing swelling and throbbing pain, you may lower your total cholesterol count and lose weight. You may also reduce your risk of heart disease.