The doctors and medical experts mentioned above are only a few of the outstanding rheumatologists to whom we owe a vote of thanks. Hundreds of professional men like them also believe that research on cartilage will help solve the “wear and tear” phase of arthritis. This book maintains that we already have a way to aid the cartilage: through proper diet.
To prevent loss of elasticity in cartilage—and to overcome dryness in the linings of the joints-certain dietary oils must be brought into our system with every meal. (The specific oils we need to do this lubricating job are named and discussed in later chapters of this book.)
We have just been reading a great deal about cartilage and how to keep it from “drying out.” We have used cartilage as the main example because it particularly applies to people with osteo-arthritis— and osteo-arthritis encompasses the largest number of cases in America.
May we emphasise, however, that a similar “drying” process also occurs among victims of rheumatoid arthritis. In their case, all the dietary facts in this book still apply. If you have rheumatoid arthritis, the dryness starts in your joint linings In lead of in the cartilage. Your “oiling” problem therefore somewhat easier to solve. Why?
Because the inner structure of the joint lining does have blood vessels and lymphatic channels. Linings can take oil and nourishment directly, while the cartilage cannot. As long as your diet keeps the right nourishment coming in, the joint lining can send oils to the joint cavity. From there, some iodised oil will travel on even farther and reach your cartilage through osmosis.
So, as you can see, everything we have been discussing applies to rheumatoid arthritis, too.