Arthritis Control

Through Nutrition




Arthritis occurs either because there is a buildup of calcium in the joint or there is a deficiency of cartilage lining the joints,.

In 1958, D, C. Jarvis, MD, wrote the book Folk Medicine and in 1960, the book Arthritis and Folk Medicine.  In both books, he identifies and documents the damage to farm animals and humans that results from the body being too alkaline.  The result is a deposit of calcium in the tissues and joints, at the expense of the bones.  This calcium deposit results in arthritis.  The treatment is to cause the calcium to be resorbed by the body, clearing the joints. 

Dr. Jarvis says: “You may ask, ‘Why should an individual with arthritis be interested in this [stress response]  mechanism?’  He should be interested because conditions in his life may be responsible for activating the energy expending mechanism, and he ought to know what happens in the body in relation to arthritis when that activation occurs.

 “He should know, for example, that a change in the reaction of the blood takes place, its normal faintly alkaline reaction increasing until it becomes hyperalkaline.  Then the blood calcium is precipitated, just as it is in the teakettle when the water boils, and precipitated calcium forms a deposit, just as it does in the bottom of the teakettle.

 “This free calcium in the blood makes the body tissues tough, interferes with the normal formation of tissue juices, makes it more difficult for the heart to circulate the blood, and brings about a deposit of calcium in the blood vessel walls.  When the body holds all the precipitated calcium possible, it spills over into the bursae and the joints.

 “The object of treatment is to throw the deposited calcium into solution again, thus relieving the joints and bursae of the deposited calcium. …native Vermonters do it by the daily use of apple cider vinegar on their food and by taking honey.”  Arthritis and Folk Medicine, pp 75-76

Dr. Jarvis’s basic recommendation is two teaspoons of apple cider vinegar and 2 teaspoons of honey dissolved in a glass of water and taken two to four times a day.

The second approach to treating arthritis is to increase the amount of proline, an amino acid that is the primary constituent in the cartilage joint lining.  The easiest source of this amino acid is gelatin, which has proline as its major constituent.  While this is an old home remedy, Dr. Joel Wallach, ND, has mentioned it in his books and tapes.  He recommends taking one heaping teaspoon a day for prevention and two a day for recovery.  It can be dissolved in fruit juice and taken warm or cold.

Sixty years ago, our society had knowledge that is now lost to the general public.  Even cookbooks contained the information.  The Homemaker’s Cookbook, published in 1946, with over 500 pages, had an introductory chapter on vitamins and their virtues.  “In the days when citrus fruits were not as available as they are today, it was common for old persons, especially, to complain of “rheumatism” during the winter months.  Because the difficulty disappeared when spring came, it was attributed to the climate, when the real cause was the lack of vitamin C in the winter diets.”  Perhaps it was the vitamin that made the difference, or perhaps it was the extra acidity that ascorbic acid (vitamin C) contributed.  Either way, an effective treatment for “rheumatism” was known to the public generations ago.
 
 

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Copyright by The Voice of Reason, 2002

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