Diets for lupus should be well balanced and sprinkled with a variety of fresh fruits and vegetables, whole grains and oily fish The Lupus Foundation of America (2011) Poultry is fine but organic may be better since these are free from hormones and antibiotics. Eat red meat only in moderation and again, choose organic and avoid potentially aggravating toxins.
DO…eat oily fish! The omega-3 fatty acids in fish oils have been found to help reduce inflammation, lessen the risk of coronary artery disease, and lower blood pressure. It is especially important for women with lupus because they have a much higher risk for heart disease.
DON’T…eat alfalfa. It contains the amino acid, L-canavanine which may actually trigger lupus-like symptoms because it stimulates the immune system. DO…WITH CAUTION…add herbs, dietary supplements, or vitamins to your diet but be sure to consult with your doctor since supplements may interact with lupus medications. DON’T…drink alcohol unless you can do so in moderation. It can lessen the effectiveness of some lupus medications and trigger new symptoms. DON’T take over-the-counter pain killers (ibuprofen, naproxen) for longer than the label says because you increase your chances for getting an ulcer.
If you are on corticosteroids, DON’T include too much salt and fat in your diet. Cortecosteroids can raise blood pressure as well as cholesterol levels. Fat and salt can make matters worse. Corticosteroids can cause or aggravate osteoporosis, so DO…eat foods rich in calcium. Dark green, leafy vegetables such as spinach, broccoli, collard greens are the best sources for those with lupus.
Lupus Diets: Power In Nutrition
Healthy diets for lupus patients can significantly improve the damaging effects of SLE. Foods that are high in antioxidants may increase survival rates among those diagnosed with lupus (The Journal of Cancer Treatment Reviews (May, 2007). Include foods high in antioxidant such as oranges, berries, pomegranates, red currants, and broccoli. Oily fish such as salmon and mackerel also have high concentrations of coenzyme Q10, another antioxidant that is known to have powerful healing benefits. Fermented foods like sauerkraut and pickles are known to help reduce inflammation. Reservatrol, found in the skin of red grapes and red wine, is a powerful agent in strengthening the effects of certain treatments (New York Times, Nov. 2006).
Lastly, liven up your healthy menu with a variety of spices that may also help with the effects of lupus. Garlic has been used for ages as an anti-inflammatory. Cinnamon, oregano, and sage are high in antioxidants. Try using cinnamon for your muffins, in your tea, or on your fruit salad. Add oregano and sage to your poultry and meat. Go and create an exciting menu that works for you. It may take some experimenting but it’s a journey that will be worthwhile.
