There have been some clear links made between celiac disease
(gluten intolerance) and arthritis. Gluten is a mixture of individual proteins
(prolamines and glutelins,) studies show that these proteins can contribute to the
many inflammatory diseases which include Arthritis.
One clinical study found that wheat ingestion was followed
within hours by increased joint
swelling and pain. Experts suggest that those suffering from inflammation
diseases should undertake an elimination diet for several weeks to determine
whether gluten can contribute to joint pain and swelling.
Many celebrities and athletes follow a non- or low-gluten
diet and fairly recently, the tennis star Novak Djokovic eliminated grain from
his diet, consequently enjoyin huge success. He jumped to top spot in the
rankings for the first time, replacing Rafael Nadal.
Mark Sisson, an American runner who had his career cut short
with osteoarthritis and tendonitis, also followed suit - he completely transformed
his diet and his joint health.
Gluten-free pasta with homemade goats cheese and flaxseed pesto - recipe coming soon
Now the confusing part!
We try to make our recipes as low in gluten as possible via gluten-free
flour (in sauces, baking and when buying bread/crackers/pasta).
We do also suggest eating whole grains (such as wholemeal flour)
opposed to processed carbohydrates as they are extremely high in fiber and have
a low GI (see post). Unfortunately, this has nothing to do with gluten, in fact some foods which are low in gluten or gluten-free
(potatoes and rice [white]) have an extremely high Glycemic index (GI). They are
both very separate elements of the diet – which can be confusing!!
It is difficult to do both gluten-free and low GI but trying to
incorporate one of these elements wherever possible helps with a well-rounded
arthritis diet and if you can do both then even better!!
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