Rheumatoid arthritis (RA) is the most common inflammatory rheumatic disease. It is a relatively recent rheumatic disease in Europe, dating back to 1800 (Kahn, 1993). RP is thought to have originated in the New World, according to the strong arguments put forward by Rothschild and Woods (1990). Skeletons of Native Americans with RA have been authenticated, dating back 3000 to 5000 years, while rheumatism is only detectable in the Old World since 1785. However, the Amerindians did not grow wheat or raise cattle. In short, they did not consume milk or wheat, and yet they suffered from RA with the same frequency as that observed today in Europe. The main foods from America are potatoes, beans, tomatoes, corn, chocolate and turkey.
At present in France, the frequency of RA is 1%. It affects 3 women for every 1 man.
It can occur at any age, but with a predominance for the third and fifth decade of life.
In this case, it is the synoviocytes (joint synovial cells) that are the victims of the immune system's attacks. The latter develops an inflammatory reaction aimed at eliminating certain foreign food or bacterial substances attached to the synoviocytes. The immune system would exceed its goal by destroying the cell itself (the synoviocyte) and carrier of the unwanted substance.
Arthritis is characterized by swollen joints, painfulred, hot and impotent. At the cartilage level, there is a progressive destruction of chondrocytes (cartilage cells) which are replaced by fibrous tissue. The synovial membrane that lines the joint surfaces becomes hyper-vascularized and undergoes two types of aggression. First, an anarchic immune response and then an inflammatory response. As a result of this double aggression, the synovium, which normally consists of a single layer of cells (the synoviocytes), proliferates, forming 6 to 10 layers, and spreads like a tumor. The mechanism of RA remains mysterious. It is generally considered to be an autoimmune disorder that can present in three forms. Progressive forms without clear remissions (70%), intermittent forms with relapses and remissions (25%) and finally malignant forms with severe rheumatism and extra-articular manifestations such as vascular involvement, subcutaneous nodules, pleurisy, pericarditis or Gougerot-Sjögren syndrome (5%).
These pathologies could in fact be "heteroimmune" and not "autoimmune" insofar as the responsible antigenic element (which causes the cellular immune reaction and the development of autoantibodies) is external to the organism. A variant of this pattern could be a structurally related cross-reaction between a foreign protein (antigen) and a surface protein of the synoviocyte. The immune cells could then "fool" themselves into destroying the synoviocytes, thinking they are simply destroying the unwanted substance and antigens.
The prognosis is always very guarded in terms of the joint. Bone and joint destruction often results in significant deformities, especially in the hands and feet. There is no treatment. With no other alternative, the anti-inflammatory and cortisone-based medications that are classically administered are generally aimed at decreasing immunity or inflammation or both.
Like all autoimmune diseases presented in this book, RA appears to be a poly-factorial disease. Its development requires the combination of several factors, some hereditary, others from the external environment.
A study on identical twins has shown that there are predisposing genes for this rheumatism. However, in 70% of cases, the twin escapes RA. This proves that gene identity is not enough and that other elements are involved. The latter are not genetic and must come from the environment. Given the results obtained by Dr. Seignalet and also by Skoldstam et al, Kroker et al. (patients undergoing fasting), it seems that RA often has to do with eating habits.
Diet influences this pathology in two ways. The first is through fats that regulate the functioning of eicosanoids, hormone-like agents that help control inflammation, pain, swelling, fatigue and joint stiffness. The second way to fight arthritis is based on the theory that some individuals develop a particularly severe allergic-type reaction! In this case, the symptoms will be treated quickly by avoiding the allergenic food or foods. Sometimes the disease is even completely overcome once the aggressors are systematically removed from the diet.
Another important environmental factor is stress. Indeed, researchers have concluded that the initial and subsequent flare-ups of RA are often triggered by stress. Stress acts on neurons and leads to the release of neuropeptides, some of which influence immune responses.
A diet rich in raw foods, excluding grains and dairy products, allowed Dr. Seignalet to achieve 80% frank and lasting success.
The diet appears to be a treatment of choice, however, it is essential that in order to be motivated, the patient becomes aware of the reasons for this mode of nutrition and changes his or her mindset regarding foods traditionally considered good, such as milk and wheat. Patients must follow the dietary indications advocated by Dr. Seignalet without any error or deviation. If successful, it is imperative to continue this diet for life. This may seem restrictive for some people, however it is the sine qua non condition to obtain a remission if not a cure in this type of pathologies.
What foods to avoid?
- Corn
- Wheat
- Bacon/Pork
- Orange
- Milk
- Oats
- Rye
- Egg
- Beef
- Coffee
- Malt
- Cheese
- Grapefruit
- Tomato
- Peanuts
- Cane sugar
- Butter
- Lamb
- Lemon
- Soybeans
- The meat
There are three good reasons to eliminate meat from the diet:
- Meat contains a type of fatty acid that stimulates the production of inflammatory agents in the body
- Meat can trigger intolerance reactions - probably hereditary - that promote arthritis attacks.
- Industrially processed meat (especially smoked and cured meats such as bacon, ham, hot dogs and other deli meats) contains preservatives and other chemicals that can cause arthritic-type allergic reactions in some individuals, not to mention the inflammatory properties of animal fats themselves.
Omega-6 fatty acids
When the level of omega-3 (present in fish) is lower than the level of omega-6, the biochemical activity at the cellular level is completely disrupted, resulting in the production of substances capable of causing inflammatory reactions and other harmful effects.
Omega-6 is found in corn, sunflower and safflower oils, as well as in the meat of animals fed these types of fats.