Rheumatoid arthritis is not inevitable, regardless of the details of your family history or genetics. Some people have genetics that make them more susceptible, but something has yet to trigger the disease process. Also, it is usually possible, even after rheumatoid arthritis has been triggered, to “trigger” it by reversing its underlying causes.
One of the underlying causes of rheumatoid arthritis is the alteration of healthy gut bacteria. This can happen due to a number of stressors: taking antibiotics, losing a job, losing a loved one, having a loved one seriously ill or injured, divorce, your home in foreclosure, surgery, taking a board exam, travel in a third. country of the world, contracting some other disease, working long hours without getting enough rest and more. Even joyous events like birth or a child, a job promotion, or moving to a new home can cause stress that can trigger RA.
This is because, for most people, stress has a strong impact on the gut. Once the gut flora is out of balance, it can stay that way for years and years, until something helps it rebalance.
This rebalancing of the intestinal flora is one way to help “trigger” rheumatoid arthritis.
One way to do this is to reintroduce healthy bacteria every day through your diet.
Most people are aware of the benefits of eating live culture yogurt because of the healthy bacteria it contains. Most people do not realize the almost infinite number of other sources of probiotics. Many can be made in your own kitchen without much effort and can be easily incorporated into your daily diet.
If you can eat dairy, it’s easy to get probiotics through yogurt, kefir, and the many commercial probiotic supplements that are grown from dairy.
If you can’t eat dairy, you may not realize how easy it is to get enough probiotics.
Here is a partial list of the many non-dairy probiotic-containing foods that you can eat and drink:
- Commercially available cultured coconut milk
- Home-grown coconut milk, soy milk, rice milk, or fruit juice made from kefir grains
- Unpasteurized sauerkraut
- Unpasteurized Kim Chee
- Sour pickles
- Other plant ferments, such as sour beets, sour turnips, fermented radishes, etc.
- “Potato cheese”: cooked potato fermented with brine from the live sauerkraut culture
- Ferment brine used as a digestive tonic and soup broth
- Fermented chutney
- Miso pickles
- Ferments made from other beans like pinto beans, kidney beans, navy beans, etc.
- Rejuvenac-made from sprouted grain
- Kombucha-a fermented tea with a special kombucha culture
- Porridge fermented overnight before cooking to increase digestibility
These probiotic-containing foods start with an already established culture that you can buy or someone can give you as a gift (yogurt, kefir, miso, tempeh, and other bean and kombutcha ferments) or capture wild bacteria from the air (sauerkraut, kim chee, sour pickles, others vegetable ferments, brines, rejuvenac and porridge.)