The influence of the diet in arthritic disorders has received considerable attention, with many differing opinions being registered. It seems appropriate to discuss some of the views put forward on the influence of diet but it is not intended to comment on the viewpoints. It is, however, worth pointing out, as a general comment, that it is perfectly reasonable to assume that the physiological activities of the body must be influenced by the materials utilized from the food.
The important part of this statement is in the words ‘utilized from’. The ease and degree of assimilation of nutritional material from the digestive system is dependent on certain factors. Obviously, the type of food consumed is of prime importance. The condition of the stomach and digestion processes is also very important and these can be considerably influenced by stress factors. Think of ulcers and their causes! It does not always follow, therefore, that the substances actually assimilated match those of the food ingested. It is, of course, the substances which are taken up by the body which influence the physiological processes.
That assimilated could possibly play a part in the progress of arthritic disorders is an easily demonstrable fact. How else do the oral drugs given as treatment for arthritis get to their active sites if not by ingestion and assimilation
There have been various recommendations with regard to the eating of specific types of foodstuffs. For instance, some people believe that the eating of meat is bad for arthritic complaints, whilst others only limit consumption of certain; types of meats. On the supposedly beneficial side, the consumption of milk and fish oils provides another line of thought. No doubt the eating of specific vegetables will be advocated by groups who believe in their therapeutic attributes.
Certain things relating to dietary habits do seem reasonable as prophylactic measures and also as treatments for disease in general. It would seem quite acceptable that a diet that included reasonable quantities of fresh vegetables, sea foods, dairy produce and a little meat, particularly livers and kidneys, would produce beneficial effects, for the very simple reason that it should contain all the required elements, enzymes and proteins for healthy metabolism and energy. The difficult part here is the assessment of what is classed as reasonable.
Many bodily disorders are simply the result of a breakdown in metabolic processes. The metabolic processes are controlled by chemical stimuli which may also be controlled by enzymes which need replenishing from a food source. Thus, if the food source is correct the disorder should not occur. This is not meant to suggest that this factor plays a part in arthritic disorders, merely that the functioning and condition of the body is dependent on diet. The fitter it is, physically and physiologically, the better able it is to resist malfunctions.

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