Nutrition for joints
 

Joints are movable joints of bones, covered with a joint capsule, inside of which there is synovial (lubricating) fluid. The joints are located where there is obvious movement: flexion and extension, abduction and adduction, rotation.

 

Joints are divided into simple (consisting of two bones) and complex (combining three or more bones). Around them are periarticular tissues: muscles, ligaments, tendons, vessels and nerves, which are responsible for the normal functioning of the joint.

Any negative impact on the adjacent tissue is immediately reflected in the functioning of the joint.

 

This is interesting:

Scientists estimate that the joints of the fingers contract, on average, 25 million times over the course of a lifetime!

 

The healthiest foods for joints

Lean red meat, tongue, eggs. These foods are rich in iron to help flush out excess phosphorus.

Green vegetables, apricots, raisins, dates, prunes, bran, buckwheat honey. These foods are rich in magnesium, an element responsible for the health of the nerves that serve the joints.

Ice cream. Only cream and milk ice cream is allowed. Contains healthy fats and calcium.

Fish and seafood. They contain organic (beneficial) phosphorus, which is essential for joints.

 

Milk, cottage cheese and cheese. These foods are rich in organic calcium, which, unlike inorganic calcium, does not have the habit of being deposited in the form of stones, but is used to strengthen bones and maintain electrolyte balance in the cells of the body. (Do not combine with foods containing oxalic acid: sorrel, rhubarb, spinach).

Seaweed, cartilage, and everything from which jellied and jellied meat is made. These foods are rich in mucopolysaccharides, which support normal joint function, as they are similar to synovial fluid.

Gelatin. Like the previous foods, it has a gelling effect. But in addition to salty dishes, it can also be added to all kinds of juices, making a great jelly.

 

Fish liver, butter, egg yolk. They contain vitamin D, which is responsible for maintaining calcium in the bones.

Herring, olive oil. Source of vitamin F, which has anti-inflammatory effects on joints.

Citrus fruits, rose hips, currants. A reliable source of vitamin C, which is responsible for nourishing joints.

 

General recommendations

In order to keep your joints healthy, you need to give up pickled vegetables. It’s better to just ferment them.

Cook food in an enamel bowl to preserve vitamins.

Fruits and berries for winter use should either be dried or frozen. In this case, all vitamins will be preserved.

 

When cooking vegetables and fruits, reduce cooking time to preserve vitamins.

Foods harmful to joints

  • Foods that contain inorganic phosphates. Leading among them are carbonated drinks, bread made from premium flour, baking powder added to bread and pastries, crab sticks, processed cheese, ice cream (most types). The use of these foods can bring closer the time when osteoporosis and stiffness will become constant companions in life, and rheumatologists, neurologists and orthopedists will become best friends.
  • Pickled and smoked foods. They contain many inorganic salts that irritate the joint capsule, causing inflammation and deformation of the joints.
  • Tea, chocolate, coffee, fatty pork, lentils, liver. They contain purines that cause changes in the joint capsule. They are the main cause of the development of gout.
  • Sorrel, spinach, radish. They contain a large amount of oxalic acid, which irritates the periarticular nerves and disrupts the nutrition of the joints.

We have collected the most important points about proper nutrition for joints in this illustration and we would be grateful if you share the picture on a social network or blog, with a link to this page:

Read also about nutrition for other organs:

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