With the gradual improvement of people's living standards, people's requirements for food have evolved from basic sustenance to a focus on nutrition. The nutrients in food must be absorbed through healthy spleen and stomach functions. If these functions are impaired, or if certain nutrient-rich foods are unsuitable due to some disease, consuming them can lead to abdominal distension and discomfort. Therefore, patients with rheumatic arthritis must reasonably adjust their nutrition based on their actual conditions, such as using Tripterygium wilfordii (Leigongteng).
Patients with rheumatic arthritis who have internal heat generally should avoid tonics like red ginseng and deer antler, and also limit hot-natured foods such as garlic, onions, leeks, and peppers. If there is excessive stomach acid or fullness in the abdomen, sweet and greasy foods, as well as milk, soy milk, and beans that cause bloating, should be consumed sparingly. For patients with weak spleen and stomach function leading to poor digestion, supplements like silver ear fungus and donkey-hide gelatin (Ajiao) should be avoided. Hard, cold foods and raw pears should also be limited. If the patient has sticky tongue coating and excessive dampness within the body, fatty and rich foods like pig’s trotters, claws, and soft-shelled turtle should be avoided, and a light diet is recommended.
If eating seafood or other foods exacerbates joint and muscle pain, it is important to note and avoid or limit these foods in the future. Source: http://www.fengshizhixiao.com
In summary, due to the long course of rheumatic arthritis and frequent medication use, spleen and stomach functions can often be affected. For nutrient-rich foods like fish, pork, chicken, duck, vegetables, and fruits, the principle should be comfort in the stomach after eating and proper digestion. When adjusting nutrition for rheumatic arthritis, the goal should always be beneficial to the condition, ensuring that nutritional adjustments promote disease recovery.
Note: This information is for general reference only and specific dietary advice should be sought from qualified healthcare professionals.