How to Choose Foods Good for Fibromyalgia

Fibromyalgia is a condition that involves chronic inflammation of the muscles, joints and fibrous connective tissue. The disease itself has no known cause, and so there is little in terms of medicine, other than anti-inflammatory meds and anti-depressants, to offer relief. Food sensitivities are common in fibromyalgia and must be considered when formulating a diet. Most patients find that including specific foods in the diet, while controlling and eliminating others, helps symptoms tremendously.

Instructions

• 1

  Stick to a diet of fresh and organic foods as much as possible. Read labels and avoid preservatives, additives, sulfites, nitrites, trans fats and commercial dyes.

• 2

  Opt for cooked foods instead of raw to decrease the load on the body's detoxification systems. Cook foods thoroughly to destroy any fungus, microbes or parasites that may irritate the body.

• 3

  Include refried beans in the diet for substantial amounts of magnesium. Use lentils, kidney beans, black beans, garbanzo beans and pinto beans as an excellent source of dietary fiber.

• 4

  Limit dairy products. Use small amounts of butter. Include quality yogurt and use it as a substitute for sour cream.

• 5

  Limit grains. Choose whole wheat pasta, corn or wheat tortillas and whole grain breads.

• 6

  Add limited amounts of fruit like grapefruit, oranges, tangerines and fresh pineapple. Eat lots of cooked vegetables. Include green vegetables, eggplant, celery, green beans, bell peppers, and summer and winter squash.

• 7

  Broil, bake, poach or stir fry lean meat and seafood. Include beef, pork, chicken and turkey, shrimp and scallops and nitrite-free bacon. Choose fish that is high in omega-3 fatty acids.

• 8

  Opt for canola oil instead of olive oil.

• 9

  Stay away from caffeine, fruit juice, foods high in vitamin C, and anything with yeast or sugar. Limit or avoid raw vegetables and most salads, onions, strong spices and root vegetables, like potatoes and carrots, which have a high glycemic index.