What is the Connection Between Eggplant and Arthritis? You Won't Believe It!

Those who suffer from arthritis know that vegetables rich in antioxidants are the best shield against long-term cellular damage. Kim Larson, a nutritionist and member of the Academy of Nutrition and Dietetics from Seattle, USA, publishes in her blog a short guide on how the plate of arthritis sufferers should look each day and what they should absolutely avoid.

According to Larson, energy production and metabolic processes in the body generate harmful by-products known as free radicals. Free radicals damage healthy cells in the body and are involved, among other things, in the development of rheumatoid arthritis and regular arthritis.

Green vegetables such as broccoli, spinach, sprouts, and cabbage contain antioxidants like vitamins K, A and C that protect cells from free radical damage. Broccoli and vegetables like Brussels sprouts and cauliflower offer an additional advantage—a natural compound called sulforaphane. Studies on this compound have proven a direct link between it and the capability to prevent various types of arthritis.

Orange and Red Vegetables

These vegetables are rich in beta-carotene, which has also been proven as a substance that improves inflammations and infections and can prevent them entirely.

Onion and Garlic

Being spicy vegetables, onion and garlic are rich in antioxidants called quercetin—which researchers estimate as a potential substance in suppressing arthritis and other inflammations that affect cartilage.

Olives and Olive Oil

Olives and olive oil have been proven in studies as powerful fighters against various inflammations, including arthritis. Extra virgin olive oil contains the substance oleocanthal, whose properties are identical to that of the drug ibuprofen and contain natural anti-inflammatory agents.

Which Vegetables Should Be Avoided?

1. Eggplant

2. Pepper

3. Tomato

4. Potatoes

These four types of vegetables contain the chemical solanine, which many people claim worsens joint pain for those suffering from arthritis. "This is anecdotal, and it could certainly be true for some people—but there are no scientific studies proving this. These vegetables are rich in nutrients, which makes them worthwhile, but if you feel bad after eating them, it's better not to consume them."

"It's important to remember that cooking vegetables is as important as choosing them. Steaming is preferable to long cooking as it preserves the nutrients of the vegetables. And if you are steaming, it's important not to use a lot of water, as some vitamins lose their value in large quantities of water."