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Originally Posted by Bob-a-rama
Here it is. Before the diet I couldn't walk two blocks without sitting. Now I walk 4 miles briskly for exercise with zero pain. Before the diet the little finger on my left hand was so bad I skipped G# notes on my saxophone. Now I can play all the G#s I want.
It was given to me by a doctor, who doesn't believe in meds as a first response. Unfortunately he retired years ago.
For both arthritis and bursitis, treatment is similar:
Try the dietary approach first, and if that doesn't work, take stronger action.
Foods that may contribute to chronic inflammation are foods with a high glycemic index (foods that convert to sugar quickly), such as fruit juices, sugars, simple starches, or rice cakes, foods heavy in polyunsaturated or saturated fats, and foods high in arachidonic acid. Some specific foods to avoid are:
* Fatty cuts of red meat (high in saturated fats) lean is good
* Organ meats: liver, kidney, and so forth (very high in arachidonic acid)
* Egg yolks (very high in arachidonic acid)
* Poultry - chicken, duck, turkey (very high in arachidonic acid)
* Pasta (high glycemic index)
* Juices (high glycemic index)
* Rice, especially rice cakes (high glycemic index)
* White bread (substitute whole grain breads such as rye)
* Nightshade Plants bother many people (tomatoes, potatoes, eggplants, peppers, paprika)
Glycemic index charts can be found on the Internet.
Better choices are foods with a low glycemic index and foods that are heavy in monounsaturated fats. Some specific good foods are:
* Salmon and other fish
* Oatmeal
* Low glycemic fresh fruits and vegetables
* Olives and olive oil
* Peanuts and other nuts
* Whey proteins
* Lean beef is good, 100% grass fed is better
I've shared this with others, and it always gives great improvement to complete.
Try it strictly for a month and see what it does for you. The doc said, "no cheating for the first month, if you fall off the wagon once, start over".
Giving up chicken was the hardest for me, but walking 4 miles with no pain is even better.
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I know you've shared this list before on here, and I'm curious about a few things on the list.
Does the diet mention any reason for avoiding saturated fats, such as fatty cuts of beef? The polyunsaturated I can understand - damaged oils, and not a good ratio of omega 3 to omega 6. But the beef I don't get - I would have thought that the vast majority of the problem came from polyunsaturates, instead of natural saturated fats. When it comes to beef, what's considered to be a lean enough cut?
I think you've mentioned that you use the grass fed ground beef from Aldi, and if I recall correctly (from the last time I happened to see grass fed ground beef at aldi), their grass fed is 85%/15%. Is that considered lean enough? I ask because a lot of people wouldn't consider ground beef to be lean unless it's at least 90%/10%, and would prefer 93%/7% or even 97%/3%, or they'd consider it to be fatty, instead of lean.
I don't see pork mentioned - is that allowed? As I understand it, pork has a nearly perfect balance of fats: Saturated and monounsaturated are nearly equal, while polyunsaturated is less than 1/3 of each of the other two. Or are you truly limited to beef and fish?
As as LCer, I doubt you're using oatmeal (unless it's in minuscule amounts), due to the carb content, so there's one thing that's allowed that's automatically off the approved list fot a LCer.
I see a trend on that list towards mostly lower carb foods, so have to wonder what makes whole grain breads any better than white bread (aside from the supposedly glowing aura of fiber in the whole grains), because even whole wheat bread is going to be mostly carbs. Years ago, I used to make 100% whole grain rye. There's almost no gluten at all in rye, so it rises very, very little, and the loaf comes out extremely dense... about like a brick. (even thought it was still delicious - just had to slice it extremely thin, so I could chew it) If you want it like bakery rye, it will need approximately half wheat (white) flour, and preferably some high gluten (white) flour, so it can rise better, and give it a more edible, less brick-like texture.
I have to wonder why peanuts are on the approved list with nuts, since they're actually a legume, rather than a nut. Not that I do well with either peanuts or tree nuts - Peanuts don't seem to like me
, and tree nuts are too addictive for me. So another whole section that would be off that short little approved list for me.
Low Glycemic veggies and fruit (aka, pretty much the only ones we eat on LC anyway) - no problem with that.
Not being able to eat any chicken or eggs at all though... that would really, seriously limit my food choices.
Whey proteins are allowed, I'm assuming in the form of whey protein powders. How about dairy in general? Milk is high in carbs to try to fit into a LC plan, but plain greek yogurt cuts the carb count in half, making it doable. Cheese - very low in carbs, but high in saturated fats.
I don't mean to make this sound like the Spanish Inquisition - just trying to figure out the logic behind why some items are on the yes list, and others on the no list, and why other types of food aren't even mentioned.