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Following a study of people living in southern Greece, it was concluded that those more likely to develop arthritis consumed the least amount of olive oil. In fact they were 2.5 times more likely to get arthritis than those who consumed lots more. It was also found that those who ate the most cooked vegetables had a less risk of developing the condition by as much as 75% lower. This lower risk is thought to be due to the high levels of antioxidants that fight the free-radical molecules involved in many chronic diseases and the ageing process.
So to help reduce the risks of developing rheumatoid arthritis eat large amounts of cooked vegetables and plenty of olive oil.
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Author: Ann Brady
Copyright www.exercise.co.uk
2001
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Copyright Exercise, Fitness & Leisure 2001
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