For people with rheumatism and immunization diseases, diet is not only the enjoyment of fragrance but is also a key link in helping to recover and alleviate symptoms. A scientifically sound diet guide, like a precise navigation, leads patients to eat healthyly on the path to fighting disease.
First, to ensure a nutritional balance. Protein is indispensable as a cornerstone of body restoration and immunisation. High-quality proteins are available from a wide range of sources, such as skinny meat, fish, eggs, dairy products and beans. Fish is rich in unsaturated fatty acid, which complements nutrition and is beneficial to the cardiovascular environment and reduces the risk of cardiovascular problems caused by long-term illness; plant proteins in pulses provide a moderate and lasting energy to the body and assist the body to function properly.
Ingestion of vegetables and vegetables is a top priority. Dietary fibres in vegetables contribute to intestinal creeping, ejecting internal toxins and preventing constipation due to long bed rest or low motion. For example, broccoli, which is rich in vitamins C and K, is resistant to oxidation and inflammation and contributes to the reduction of arthritis. citrus in fruit, its rich vitamin C, promotes gelatine protein synthesis, which is of great importance for maintaining the health of the joint cartilage; and bananas, which are rich in potassium, which regulate the electrolyte balance in the body, relieves the low potassium symptoms associated with the use of certain drugs and also provides energy for muscle contraction and reduces fatigue.
The main food choice tends to favour the whole grain. Foods made of rough rice, wheat flour, etc., retain more B vitamins, minerals and dietary fibres than refined rice flour. B The involvement of HVs in the many metabolic processes of the body is necessary to maintain the normal functioning of the nervous system and to alleviate the anxiety associated with the disease; dietary fibres stabilize blood sugar, avoid increased blood sugar fluctuations and increase abdominal saturation and prevent over-eating.
However, some food needs to be treated with caution. High sugar foods are taboos, and the ingestion of sweets, sweet drinks, etc. can lead to a sudden rise in blood sugar, contributing to a high sugar environment, which not only increases joint pain, but also disrupts the normal functioning of the immune system, leading to increased inflammation. High-fat foods, such as fried oil and animal internal organs, can increase blood intensities, affect blood circulation, lead to insufficient blood supply at joints, and further exacerbate pain and swelling. In addition, in the case of arrhythmia, high-precipitation foods, such as seafood, animal broth, beer, etc., are subject to strict taboos, which result in over-production of urine acid in the body and severe pain caused by sedimentation at the joints.
Moreover, spicy and irritating foods should be less consumed. Paprika and peppers can stimulate appetite, but they can stimulate gastrointestinal mucous membranes, affect nutritional absorption, and may also exacerbate arthritis symptoms, especially during the onset of the disease and avoid consumption.
People with rheumatizing immune diseases follow the scientific dietary guidelines, and make food a “good drug” for food, using nutrition as armor, and eating healthy and living well again in the long battle with the disease.
