Three Dietary Therapy Methods for Ankylosing Spondylitis
In traditional Chinese medicine, it is believed that the internal cause of ankylosing spondylitis is the deficiency of kidney and Du meridian, while the external cause is closely related to wind-cold-dampness. Therefore, the following dietary therapy methods can be adopted:
(1) Pungent and hot foods: These have the effect of anti-rheumatism and dispelling cold evil, such as chili peppers, green onions, Sichuan pepper, large tarragon, fennel, garlic, etc. Modern pharmacological studies have proven that garlic has bactericidal and antiviral effects, and moderate consumption can help prevent viral infections and gastrointestinal infections.
(2) Legume-based foods: Such as soybeans, black beans, mung beans, etc., which are rich in protein and trace elements. They promote the metabolism of muscles, bones, joints, and tendons, helping to repair damaged tissues. These foods can be used to treat rheumatic bone pain primarily caused by dampness, especially beneficial for those experiencing heaviness in the body and joint discomfort.