Will Drinking Wine Ease Arthritis Pain?

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Arthritis comes in several forms. Osteoarthritis results from wear and tear on your joints. Rheumatoid arthritis is an immune system disorder. Gouty arthritis occurs in conjunction with gout, and psoriatic arthritis is sometimes found in people who have psoriasis. When it comes to the relationship between wine and arthritis, however, it’s all about rheumatoid arthritis.

Rheumatoid Arthritis

Rheumatoid arthritis results when your immune system attacks the lining of the membranes around your joints – the synovium. Eventually, the synovium gets thicker and can destroy the cartilage and bone inside the joint. It is more likely to occur in women and to begin between age 40 and 60. Other medical conditions such as carpal tunnel syndrome, osteoporosis, heart problems and lung disease often occur in people who have rheumatoid arthritis.

Research

Research published in July 2010 in the online journal “Rheumatology” found that people with rheumatoid arthritis who drank wine were likely to have less disease and fewer symptoms -- including less pain -- than those who did not drink. In addition, people who did not drink were four times more likely to develop rheumatoid arthritis than people who imbibed. The researchers noted that the actual quantity of wine consumed seems less important than the regularity with which patients drank wine.

Resveratrol

Resveratrol in wine may be the important factor in evaluating wine’s effect on rheumatoid arthritis. Resveratrol is an antioxidant that has anti-inflammatory properties and helps support the immune system, according to research in the January 2010 “Annals of Rheumatic Disease.” Inflammation is one of the causes of arthritic pain. Researchers found that resveratrol suppresses the biological responses necessary for rheumatoid arthritis to develop in mice.

Cartilage Destruction

In research on rabbits with arthritis, an article in the April 2007 issue of “Inflammation” examined rabbits with inflammatory arthritis that had been treated with injections of resveratrol or a control injection. Rheumatoid arthritis is a type of inflammatory arthritis. Rabbits that received resveratrol had less cartilage destruction and less inflammation of the synovium. The rabbits treated with resveratrol also displayed less cartilage loss.

Considerations and Warnings

Although the research is promising, wine is not considered an appropriate treatment for rheumatoid arthritis. Alcohol, including wine, can interact with some of the medications used to treat arthritis. Since people with rheumatoid arthritis often suffer from osteoporosis as well, falls due to intoxication can increase the risk of fractures. If you have rheumatoid arthritis, consult a doctor to determine if wine is appropriate for your condition.

Food Additives That Have a Laxative Effect

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Food additives are chemically composed substances that manufacturers add to foods to enhance flavor. Many food additives such as artificial sweeteners and fats, along with other flavor enhancers, are designed to make food taste better without adding extra fat or calories. However, some people experience unpleasant side effects, including stomach cramping and diarrhea, after consuming certain food additives.

Sweeteners

Many artificial sweeteners, which can be found in prepared beverages and baked goods or alongside the sugar packets in coffee shops, can have a laxative effect for some people. Your intestines can not properly absorb sugar alcohols, including maltitol, mannitol, sorbitol and xylitol. This can lead to diarrhea, especially if you consume large amounts of any of these sugar alcohols. Excessive use of other artificial sweeteners, such as aspartame and polydextrose, can also lead to diarrhea.

Synthetic Fats

Your body does not absorb synthetic fats the way it does naturally occurring fats. Food manufacturers use synthetic fats as food additives to add flavor without extra calories. Olestra is a synthetic fat made from soybean or cottonseed oil that is processed so it is not absorbed by your body. The Center for Science in the Public Interest's website states than 8 grams of olestra can increase your risk of rapid-onset diarrhea.

Flavor Enhancers

Some food additives, such as monosodium glutamate, are used solely to increase the flavor of packaged foods. While some people can tolerate MSG, for others, eating too much could bring on an allergic reaction, which might include stomach cramps and diarrhea. MSG is often found in packaged savory foods, including soup mixes, prepared seasonings and canned broth.

Increased Risk

If you have certain health problems, you may be at higher risk of having a food intolerance that could cause diarrhea. If you have irritable bowel syndrome, asthma or chronic fatigue syndrome and you notice that foods made with chemical additives have a laxative effect, talk to your doctor. She may recommend that you watch your diet and cut back on food additives.

What Is the Effect of Hormones in Food on Your Liver?

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When you eat animal products, you ingest not only the hormones an animal produces naturally, but also the hormones fed to the animal. Your body breaks down hormones in the liver. Some alternative practitioners claim that the increased load of breaking down added hormones stresses the liver's ability to filter out toxins. The United States Food and Drug Administration and the United States Department of Agriculture claim that hormones fed to animals have no negative effects on the people who eat them, according to the Meat Poultry Nutrition website. The European Union, on the other hand, has banned the use of hormones in animals used for food.

Hormones in Animal Products

Around 66 percent of the beef commercially available in the United States was treated with hormones to accelerate growth or increase milk production, according to the Sustainable Table website. Growers can't treat poultry and pork products with hormones. Dairy cows receive rBGH to boost milk production by as much as 20 percent, the Cancer Prevention Coalition reports. Commonly used hormones in the United States include three natural hormones -- estradiol, progesterone, and testosterone, plus three artificial hormones -- zeranol, melengesterol acetate and trenbolone acetate. The European Union’s Scientific Committee on Veterinary Measures Relating to Public Health has banned the use of all six hormones plus rBGH in European beef, due to health concerns.

Liver Actions

Hormones, like many substances, must pass through the liver for breakdown and metabolism. Because the liver must process and break down most of the toxic and waste products that enter the body, anything that places extra stress on the liver, such as hormones from animal products, could affect the liver's ability to filter out other toxins.

Potential Complications

Scientific studies haven't proven that hormones in animal products damage the liver in any way. In Europe, however, use of hormones is banned in animal products because of concern that the liver won't properly break down the extra load of hormones. Inability to metabolize excess hormones could lead to human hormone imbalances, some researchers fear. High levels of hormones could contribute to hormone-dependent tumors such as breast or prostate cancer, warns an article on the Sustainable Table website.

Prevention and Treatment

Producers of organic free-range beef don't feed their animals hormones. The animals feed on grass and hay rather than corn, which causes more stomach problems for the animals. Free-range beef cattle are also less likely to be given antibiotics to treat complications caused by hormone use such as mastitis, an infection of the udders. You can purchase free-range beef online if it's not available in your local supermarkets.

Red Wine & Parkinson's Symptoms

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Parkinson’s disease is a degenerative central nervous system disorder. The cause of the disease is unknown, although genetic mutations and environmental triggers may be factors. In addition, those afflicted with the disease have specific changes in the brain. Studies of resveratrol, a chemical found in both red wine and the skin of grapes, suggest that the chemical may lessen the brain damage caused by Parkinson’s disease. These studies have stoked interest in the potential to alleviate the symptoms of Parkinson’s disease, for which there is no cure, and slow the progression of the disease with red wine.

Symptoms and Brain Changes

Parkinson’s symptoms vary among patients: They include tremors, walking difficulty, speech problems and the absence of facial expressions. Other symptoms are the loss of automatic and unconscious movements, such as smiling and blinking, limited range of motion and muscle rigidity. The disease eventually causes loss of mobility, memory loss and, for some people, dementia. Treatment involves management of symptoms with medication, lifestyle changes, physical therapy and surgery. Scientists attribute Parkinson’s symptoms to the brain changes seen in people with the disease: Low dopamine levels result from damaged dopamine-producing cells. Damaged nerve endings cause low levels of norepinephrine, a chemical that helps regulate the autonomic nervous system. Protein clumps called Lewy bodies form in the brain. Scientists, however, do not know how the clumps are formed or how they influence Parkinson’s symptoms.

Resveratrol Absorption

Resveratrol is the chemical in red wine that shows promise in the management of Parkinson’s symptoms. Large amounts of resveratrol are produced in the skin of grapes. Red grapes contain more resveratrol than other food sources, and red wine contains more resveratrol than white wine. However, 8 ounces of red wine contain only 1 to 2 milligrams of resveratrol. In a statement about a 2008 resveratrol and Parkinson’s study, Dr. Stephen Taylor of the University of Queensland notes that most resveratrol in red wine is inactivated in the body’s liver or gut before it reaches the blood stream. Taylor suggests that effective absorption of resveratrol by drinking red wine may be possible with more deliberate control of the drinking process, such as sipping slowly and holding wine in the mouth for longer periods.

Resveratrol Studies

A 2008 study published in the “European Journal of Pharmacology” reports that resveratrol protected cells and nerves and significantly reduced brain damage in Parkinson’s-afflicted rats after as little as two weeks of treatment. A 2010 study published in “Brain Research” reports improved motor coordination and performance of stepping tasks following pretreatment with resveratrol. The study also noted reduced depletion of dopamine and decreased brain damage. A 2011 study conducted and published by Hope College concluded that resveratrol protects against cell damage caused by tubes inserted in the brain for use in deep brain stimulation, or DBS, treatment. Cell damage makes DBS treatments less effective over time.

Precautions

Parkinson’s disease patients should speak to a doctor before drinking red wine or taking resveratrol as a supplement. Red wine interacts dangerously with high doses of the medications known as monoamine oxidase inhibitors, or MOA-B inhibitors, used in Parkinson’s disease treatment. Doctors prescribe low doses of MOA-B inhibitors, which include rasagiline and selegiline, to prevent the breakdown of dopamine in Parkinson’s patients. Mixing red wine with MOA-B doses higher than the low levels used in Parkinson’s treatment can cause severe headache and possible fatal high blood pressure.

Tilapia & Arthritis

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Its low cost and mild flavor made tilapia the fourth most consumed fish in the United States in 2010, according to Seafood Health Facts. Like many fish, tilapia is a source of the essential fatty acids omega-3 and omega-6. These fatty acids provide anti-inflammatory benefits that may help relieve symptoms of arthritis. However, the fatty acid components in tilapia have been questioned.

Arthritis

Arthritis is an inflammatory disease that can be impacted by nutrients that influence the inflammatory process. Two of the most important nutrients are the omega-3 and omega-6 fatty acids. Studies have shown that fish oil supplements containing omega-3 decreased joint pain in people with rheumatoid arthritis. However, the amount of omega-3 you consume in relation to omega-6 makes a difference.

Essential Fatty Acids

Omega-3 and omega-6 fatty acids lower your risk of heart attack and cardiovascular disease. Alpha-linolenic acid, or ALA, is the essential omega-3 fatty acid. Linoleic acid, or LA, is the most essential omega-6 fatty acid. There are more than 10 types of omega-3 and omega-6 fatty acids produced from ALA and LA. All of the omega-3s are anti-inflammatory agents. Some of the omega-6 fatty acids are anti-inflammatory, but others are pro-inflammatory. The most well-known inflammatory omega-6 is arachidonic acid. Sometimes inflammation serves a purpose, like when damaged tissue is healed, but arthritis can be negatively impacted if too much arachidonic acid is in your system.

Tilapia Controversy

The controversy about tilapia began in 2008, when researchers from Wake Forest Baptist Medical Center reported that the fish contained 11 times more omega-6 than omega-3, which means the unhealthy inflammatory fatty acids might overpower the anti-inflammatory ones. The researchers expressed concern that eating fish is encouraged as a way to obtain omega-3, yet people relying on tilapia may not get the nutrients they think they’re eating.

Ratios

The typical Western diet has a ratio of 15-to-1, meaning that we eat 15 times more omega-6 than omega-3. This is because omega-6 is found in commonly used vegetable oils. A better balance is important because your system doesn’t need so much pro-inflammatory arachidonic acid, and also because the omega-3 fatty acids stop it from becoming inflammatory. A study published in the June 2008 issue of “Experimental Biology and Medicine” reported that a ratio of 2-to1 to 3-to-1 suppressed inflammation in patients with rheumatoid arthritis and that a ratio of 10-to-1, where people ate 10 times more omega-6 than omega-3, had adverse consequences. A high ratio of omega-6 to omega-3 increases the risk of inflammatory diseases, including cardiovascular disease and cancer. The University of Arizona Cooperative Extension recommends balancing omega-3 and omega-6 fatty acid intake with a ratio of 4 parts omega-6 to 1 part omega-3.

Fatty Acids in Tilapia

The problem with determining fatty acids in tilapia is that the amounts vary depending on the feed used. The USDA Nutrient Data Laboratory reports that a 100 gram portion of raw tilapia has 0.22 grams of omega-6 and 0.17 grams of omega-3. That’s a ratio of about 1.3 parts of omega-6 to 1 part of omega-3. Another source of information, Nutrition Value, reports 0.253 grams of omega-6 to 0.223 grams of omega-3 to in a 100 gram portion of tilapia. That’s nearly a 1-to-1 ratio. Both sources show an acceptable ratio of omega-6 to omega-3 in tilapia.

Slowing Down Digestion of Fats to Curb Your Appetite

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High-fat diets contribute to obesity because most foods that are high in fat are also high in calories. Research conducted by Peter Wilde, food expert at the Institute of Food Research in England, finds that slowing digestion by modifying low-fat foods helps keep your appetite at bay by mimicking the slowed digestion that occurs with a fatty meal. Talk with your doctor before beginning a new weight loss program.

Normal Digestive Function

Digestion actually begins in your mouth as you chew food. The food moves down your esophagus and into your stomach, where it is broken down and passed to your intestines. It is here that nutrients are absorbed for use by your various body systems. Fats remain in your stomach longer than carbohydrates and protein, which are the three nutritional sources of calories. While a fatty meal may keep you feeling full longer, many are low in vitamins and minerals and high in calories, both of which are factors that contribute to health problems. Creating similar slowed digestive conditions with low-fat foods might help with weight loss and nutrient intake, according to Wilde.

Slowing Digestion

Wilde's research is based on the idea that tricking your digestive system into thinking you are full curbs appetite and prevents overeating. His theory is that copying the digestion of fats, which mostly occurs toward the end of your digestive system, makes you feel full even if you haven't eaten a high-fat meal. When fats are digested they release hormones that tell your body you are full. Creating similar digestive conditions with modified low-fat foods might produce the same satiety hormones, allowing for weight loss.

How it Works

Wilde and his colleagues are working to create foods that digest like fatty ones do. Their goal is to create modified foods that slow digestion, curbing appetite and aiding in weight loss. These foods are essentially drops of fat coated with modified plant proteins. These items digest similarly to high-fat foods, but don't contain as much fat. The benefit is that you feel as if you've eaten a fatty meal because the modified foods stimulate the production of appetite-suppressing hormones in the later stages of the digestive process. Human trials began in 2011 to determine how well these modified foods work for controlling weight.

Considerations

Wilde's research is one of the only studies of its kind, and more information is needed to make conclusions about the benefits of foods that modify digestion. While there is hope that Wilde's products could help combat obesity, healthy weight loss involves cutting calories and increasing exercise. If you need to lose a significant amount of weight, talk with your doctor about healthy and appropriate ways to do so.

Toxins in Oats

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Oat, or Avena sativa, is a cereal grain that is grown predominantly in the cool and moist regions of Europe and North America. The seed of the plant is made into oatmeal and rolled oats, commonly used to make breakfast cereals. The high amounts of soluble fiber and proteins in the grains also make oat flour a popular choice for breads and other bakery products. Several scientific studies have revealed the benefits of oats in reducing the risk of high blood pressure, heart disease and diabetes, says Dr. David L. Katz of the Yale University School of Medicine. The presence of certain toxins in oats, however, warrants careful production and distribution practices for oat products.

Toxins

Oats are frequently contaminated with toxins known as type A trichothecenes including T-2 toxin and HT-2 toxin, according to a study published in the December 2007 issue of the journal “Molecular Nutrition and Food Research.” Trichothecenes are secondary metabolites produced by fungi such as Fusarium and Trichothecium. Although more than 80 different varieties of trichothecenes have been identified, the T-2 toxin found in oats, wheat and maize, has been responsible for most toxic reaction outbreaks in the United States, says Dr. S. S. Deshpande, author of the book “Handbook of Food Toxicology.” Overwintering conditions with fluctuating temperatures are responsible for the contamination of food crops with Fusarium species and its trichothecenes.

Symptoms

With an incubation period of minutes to days, low white blood cell count is seen with the consumption of as little as 0.1 milligram of the T-2 toxin per kilogram of body weight per day, states the Arizona Department of Health Services. Other symptoms of eating oats contaminated with T-2 toxins include nausea, vomiting, abdominal cramps and diarrhea. The toxin may spread to other parts of the body via blood if left untreated, and cause systemic toxicity characterized by dizziness, loss of coordination, weakness, hypothermia and death.

Management

There is no specific antidote or treatment regimen for T-2 toxicity. However, you should seek emergency medical help if you suspect toxicity reactions after consuming oats and oat products. Your doctor may cleanse your stomach and replace fluids and electrolytes in your body. The Arizona Department of Health Services also recommends the administration of superactivated charcoal to absorb the T-2 toxin from your body.

Prevalence

Although trichothecene toxins were found in oat samples, a survey conducted by the United Kingdom’s Food Standards Agency found that the level of these toxins in oats were very low, and benefits of eating oats outweigh any possible health risks. The agency, therefore, recommends that consumers continue their oat intake in spite of the presence of low levels of toxins in them.