Recipes for Rheumatoid Arthritis: Managing Inflammation with Food


Marisa Moore

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Marisa Moore

Marisa Moore is a registered and licensed dietitian in Atlanta, Georgia, where she owns a nutrition speaking and consulting practice.

Inflammation is part of the immune system’s natural response to injury or stress.

In the case of rheumatoid arthritis (RA), the joints of the body become chronically inflamed because the body’s immune system is mistakenly reacting to healthy joint tissue instead of stressed or injured tissue. That’s why RA is called an autoimmune disease—your immune system is attacking healthy cells.

For people with RA, learning to manage and reduce inflammation in the body is critical. But what most people don’t realize is that, along with your activity level and your sleep patterns, your diet plays a big role in the level of inflammation in your body.

Some foods, like processed foods and those high in fat or sugar, can increase inflammation. But removing inflammatory ingredients from your diet is less about avoiding specific foods and more about balancing your diet with foods that naturally suppress inflammation.

Anti-inflammatory foods include fruits, vegetables and nuts because they provide us with antioxidants. A constant supply of antioxidants will help protect your cells from free radicals—those damaged cells that form in the body when we’re exposed to environmental toxins.

Still, more than anything, maintaining a healthy weight should be your main goal. If you sustain a healthy weight, more likely than not, you’re already managing any inflammation in your body.

No doubt there will be those times when you want to enjoy a slice of  cake, and that’s perfectly alright. But in general, the healthier you eat, the better you’re going to feel. Here are two quick and delicious side dishes that will give you a boost of antioxidants and won’t add stress to your meal prep.

Watch nutritionist Marisa Moore prepare a simple recipe that can help manage your rheumatoid arthritis.

Medical Reviewer: William C. Lloyd, MD, FACS Last Review Date: Feb 16, 2015

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