Diet In Rheumatic Diseases

Diet In Rheumatic Diseases

Your diet in Rheumatic diseases

rheumatic diseases


There are as much as 100 types of known types of arthritis, rheumatic diseases and related conditions. Arthritis, rheumatic diseases and related conditions can be perfactly avoided by taking some precautions and homeopathic medicines.

In non-specific terms the Rheumatism or rheumatic disorder is reffered as the problems affecting the joints and connective tissue in medical sciences. Study and therapeutic interventions in such disorders is termed as Rheumatology.


Avoid over indulgence in food and alcohol.

Reduce your weight if you are obese.

Regular exercise and walking in open air is beneficial.

Use less coffee and tea.

Eat very little flesh and abundance of fresh fruits and green vegetables. Vegetarian diets are safer.

Avoid high protein diet, use less pulses.

If you like you may use garlic.

It is seen that people who indulged freely in high living, alcoholic drinks, have sedentary life associated with very little physical activity or who left off altogether the bodily exercises of their youth are most frequently attacked by so called rheumatic complaints in their advanced life.

Modern dietary trends, increasing obesity and decreasing physical exercises are increasing worldwide prevalence of such troubles.

 This page contains basic information. If you are concerned about your health, you should consult a doctor.


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  Calculate your Body Mass Index  
  The body mass index (BMI) is a statistical measure of the weight of a person scaled according to height. BMI is calculated as the individual's body weight divided by the square of their height.

BMI is frequently used to assess how much an individual's body weight departs from what is normal or desirable for a person of his or her height. The excess weight or deficiency may, in part, be accounted for by body fat although other factors such as muscularity also affect BMI.
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SI Units US Units
UK Units
Below 16.5Severely Underweight
16.5 to 18.5Underweight
18.5 to 25Normal
25 to 30Overweight
30 to 35Obese
35 to 40Clinically Obese
40 and above Morbidly Obese