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Joints: reducing uric acid managing pain

Osteoarthritis, gout and joint pains are related to overall levels of uric acid in the blood. The best way to control it is to improve the daily diet.

Uric acid is formed by synthesizing substances that end up in our bodies and are generated mainly in the kidney from waste caused by the consumption of meats, anchovies, game meats and even certain beverages like soda, and are discarded through urine. What happens is that if production is abundant is not completely removed, accumulating especially in the joints, inflaming and causing great pain, often resulting in diseases such as arthritis and gout.

Against high levels of uric acid, the most important thing is food. In addition to follow medical guidelines incorporate into our diet one day all of these foods can help reduce, also preventing or reducing the consumption of others who certainly increase.

Top 5 foods to reduce uric acid:

1. Artichokes: diuretics and are ideal for removing toxins, preventing fluid retention . They provide many minerals, vitamins and antioxidants and are rich in fiber, protein and fatty acids.

2. Onion: ideal for reducing uric acid levels in blood, lowering gradually hyperuricemia. It also allows lower triglycerides.

3. Pumpkin: it is an excellent diuretic which will help remove all that is left and it is harmful.

4. Celery: it has an alkalizing effect on the blood, as it can reduce and eliminate uric acid naturally. Also cleans and purifies the blood toxic.

5. Carrots: also it has the alkalizing property and can be consumed in many ways.

Cherries, citrus and blueberries as well as being rich in vitamin C are fruits containing essential to reduce levels of uric acid element. What must be avoided is over-consume red meat and sausages, offal and beer, anchovies, sardines and shellfish, and with these few steps already achieved a great change.

There are also natural products as those Lupines that can collaborate in efforts to reduce uric acid. At this plant species are attributed properties that act as aids in the treatment of rheumatic pains. These seeds are considered highly nutritious for its high content of 39% protein, 17% lipids, 35% carbohydrates, minerals silicon, potassium, calcium, phosphorus, sodium, magnesium, manganese and zinc.

Sources: mejorconsalud.com / alimentacion-sana.org