<<Disclaimer: Verify this information before applying it to your situation.>>

Arthritis is a very general term for a long list of disorders involving inflammation of the joints and surrounding tendons, ligaments, and cartilage.  The most common varieties of arthritis, which encompasses over 90% of arthritis sufferers, are Osteoarthritis, Gouty Arthritis, and Rheumatoid Arthritis.

Rheumatoid arthritis is classified as an autoimmune disease, in which, it is speculated, the body mistakenly attacks its own tissues. A more contemporary view is that the pain of rheumatoid arthritis may be in large part of the result of the local inflammatory response from the depositing of food-containing immune complexes in and around the joints and other affected tissues, provoking the release of painful chemical mediators.

Early symptoms of the disease are swollen stiff joints, which are hot to the touch, perhaps accompanied by fever and general malaise. Prolonged bouts with rheumatoid arthritis can cause permanent bone and cartilage deformation, loss of mobility, and severe, constant pain.  Inflammation of this synovial membrane causes a rapid growth of the membrane cell, which crown the joint getting wedged between bones and eventually eating away at the cartilage connecting the bones of the joint. Eventually, this leads to damage of tendons, ligaments, and muscles; which can lead to misshapen bones and joints.

A primary cause of most rheumatoid arthritis appears to be food intolerance or a delayed food allergy; and the often-related problem of abnormal permeability of the intestinal mucosa. With IgG ELISA Food Intolerance testing this is simple enough to demonstrate, and there is a sizable body of scientific literature to strongly support this fact.

Yet, the Arthritis Foundation continued for years to deny that food allergy is a factor in arthritis at all… once declared flatly, “If there were a relationship between diet and arthritis, it would have been discovered long ago.”  

Then, in 1980, Dr. Gardiner B. Moment, Professor Emeritus at Goucher College, stated, “The National Arthritis Foundation must have set some kind of record for scientific naiveté.”  Fortunately the foundation finally began to acknowledge there is a connection between arthritis and diet.  This fact was discovered as long ago as 1914. The American Journal of Medical Science published the first study of allergy-arthritis connections by Solis-Cohen over 70 years ago!  Since then a steady body of research and reports has supported this view, such as Dr. Michael Zeller’s 1948 published paper, “Rheumatoid Arthritis-Food Allergy as a Factor.”  Dr. Zeller reported how rheumatoid arthritis symptoms can be produced repeatedly at will by the ingestion of specific food allergens.

Incompletely digested food particles to pass through the walls of the digestive tract and into the bloodstream where, if not cleared, they are eventually deposited in tissue, causing the release of such inflammatory chemical mediators such as substance P, PAF, histamine, prostaglandin’s, bradykinin, and leukotrienes. These inflammatory reactions cause arthritis associated with an autoimmune disturbance in which the body’s immune system also begins to attack the joints.

Aspirin, ibuprofen and dozens of other aspirin substitutes are the conventional prescription for relief of arthritis pain because they block the production of certain inflammatory prostaglandin’s. Unfortunately, aspirin and aspirin substitutes encourage the production of even more powerful inflammatory chemical mediators, which explains why they don’t actually change the course of the disease and, in fact, they may even accelerate or worsen the destruction of joint tissue.

Arthritis therapy involves a long-term program, which includes dietary management, herbal and vitamin supplementation, exercise, and stress reduction.

1). Your First Step: The first step, which often results in a rapid reduction in pain, is the elimination of allergic foods.  Get the IgG ELISA Food Intolerance Screening and identify the culprit foods behind your ill-health.  Once you’ve stopped adding fuel to the inflammatory fire, you must give your body time and help in healing the irritated or destroyed tissues. Recovery for some might be slow and exacting, but the rewards are great: the gradual abating of swelling, stiffness and pain, the withdrawal from drug dependency, and the recovery of mobility!

2). Your Second Step: Cut down on your consumption of fatty meats, margarines, shortening, fried foods and dairy products. Arthritic conditions often improve by reducing consumption of all of these products.

3). Your Third Step: Cut down or eliminate caffeine, alcohol, tobacco, and refined sugars.

4). Your Fourth Step: If indicated, eliminate the nightshade family of foods. Many people with arthritis are sensitive to members of the nightshade family of foods, which include common foods such as potato, tomato, eggplant, and pepper.

5). Your Fifth Step: Non-toxic, natural supplementation can be of great benefit. There are some exciting products that can be of direct benefit to arthritic sufferers.

~ Glucosamine Sulfate is a truly unique substance because it actually has been shown to regenerate connective tissue and thereby reduce pain. All other natural and chemical preparations reduce pain and stiffness, by blocking and inhibiting inflammation. Glucosamine sulfate extremely safe and non-toxic. The therapeutic dosage can be achieved by following the instructions on the bottle.

~ Quercetin and Bromelain has been continues to be a favorite anti-food allergy herbal supplement. Quercetin is a well-documented anti-allergy bioflavonoid with anti-inflammatory properties. Bromelain is an anti-inflammatory protein digestive enzyme derived from pineapple. The combination of these natural substances will serve to improve digestion and reduce the pain and swelling of inflammation. 

~ Boswellia Serrata with Curcumin represents another combination of natural herbal substances with a long history of safety and benefit. Boswellia has been used in India for 1000’s of years. It reduces the pain and stiffness of arthritis, thereby increasing mobility in about 80% of people using it.

~ Curcumin is the yellow pigment in turmeric (a common condiment). It has been favorably compared in scientific studies to popular prescription anti-inflammatory drugs and has been proven to have equal results with no side effects!

~ Whole Leaf Aloe Vera concentrate contains over 200 beneficial nutrients including acemannon, a muco-polysaccharide that has anti-inflammatory and immune stimulatin benefits.

~ Standardized Ginger Extract and Curcumin. As discussed earlier, Curcumin is non-toxic and anti-inflammatory. This herbal food extract has been combined with standardized ginger extract. A Danish study revealed that of the 56 arthritic people treated with standardized ginger extract, 75% had varying degrees of pain relief. Ginger contained the compounds gingerone and shagaol, non-toxic anti-inflammatory, anti-aching, agents.

If you had to choose just one step to reduce arthritic pain and feel better…

Many patients are amazed at how eliminating IgG-allergic foods from their diet alone had helped them!  So many people are too busy and too tired of disciplining themselves, that they desperately want to know the best shortcut to permanent relief of the pain, swelling and stiffness of arthritis.

Now, there is a convenient and validated way to uncover your hidden food allergies; and without the need of a full blood draw or a trip to the doctor’s office!

Your blood is filled with information. It knows what foods are considered friendly and what foods are unfriendly. Some foods you now eat are easily digested and assimilated while other foods, even foods considered “healthy”, are actually unwelcome and considered foreign to your body.

A special laboratory detection method can determine exactly what foods show an unfriendly immune response and the associated personalized report advises how to avoid that food. 

Your energy level goes upwards, your digestion feels smoother and your mind clears.

In fact, the former clinical assistant professor of medicine at Michigan State University, once stated, “I’d love to have every single patient that walks into the office tested for IgG-mediated food allergy because clinically it makes that much difference.”

If you answer “yes” to one or more of the following questions and, if you have tried medical solutions without success, the chances are excellent an elimination diet based on the identification of allergic foods with the IgG ELISA Food Intolerance Screening will work for you:

~ Do your joints and muscles ache?
~ Do you awaken from a full night’s sleep and still feel tired?
~ Do you suffer with chronic or recurrent indigestion?
~ Do you suffer with chronic or recurrent headaches?
~ After eating do you often experience congestion or excessive phlegm?
~ Are you troubled with chronic skin rashes and/ or itching?
~ Have you been examined and still have no idea why you on’t feel good?
~ After repeated dieting, are you still overweight?
~ Do you suffer from rheumatoid arthritis or other inflammatory joint disease?

What if you have already had some type of skin test or other method of food allergy testing?

You can imagine how many people have tried other forms of allergy testing before discovering the IgG ELISA Food Intolerance Screening and had not yet received the kinds of benefits they wanted and needed.  Additionally, conventional skin and blood tests for IgE-mediated food allergy CAN NOT detect the type of food intolerance discussed in this report.

Please let our office know if you have any additional questions or if we may be of further assistance to you in your quest for optimum health.

Better Control Of Health (BCH) 
www.bettercontrolofhealth.com
(786) 953-4945

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC