Rheumatoid arthritis is a severe, chronic, inflammatory disease of connective tissue that is most manifest on the joints.
In this disorder, the immune system attacks cartilage tissue, bone and, sometimes, internal organs. The small joints of the hands, wrists, shoulders, knees and ankles are most commonly affected by the joints.
Research conducted at the University of Central Florida shows that bacteria that people easily obtain by consuming dairy products, beef, or products that grow in fertilizers derived from cows. It may trigger the development of rheumatoid arthritis in humans with genetic predispositions for this disease.
Scientists have analyzed DNA from blood samples from 70 patients with rheumatoid arthritis and 48 healthy volunteers. In 35% of patients, bacterial traces have been found, while only 8% of healthy people have been exposed to bacteria in the past.
They came to the conclusion that people born with this genetic mutation and later exposed to bacteria through contaminated milk or meat of infected cattle have a higher risk of developing rheumatoid arthritis.
Rheumatoid arthritis is more common in women than in men than 3: 1.
It is most commonly developed at the age of 30 to 60, the frequency increases with age. The risk is increased in families with the history of rheumatoid arthritis.
The characteristic symptom of rheumatoid arthritis is morning stiffness that lasts for at least half an hour. Swelling and pain in the joints last for at least six weeks before rheumatoid arthritis is diagnosed.
People who suffer from rheumatoid arthritis should exclude gluten from their diet, use ginger and comfrey. Grains should mostly be avoided, except buckwheat.
To relieve the symptoms of rheumatoid arthritis may help proteins from chicken cartilage, fish, and linseed oil.
Vegetarian diet is desirable. It is important to avoid the proteins most represented in meat and cheese.