Re: Low-carb and joint pain

[Guest guest]

Cathy,

You are so right about the low carb diet. I also have arthritis, tendinitis, joint pain and fybromialgia, and I realized this and read about the Omega's. I did find after my surgery the first 2 weeks I had severe muscle pains, nerve pains all over my body that my PCP sent me to chronic pain for information and I got a hold of the fybromialgia group and found out the severe pain was happening due to the rapid weight lose. It got better when the lose is slower, then when I do a lot in a period again the pain is bad, but I did it as fast as I could even with the pain. I was okay only because I knew it wouldn't be this severe all the time. I made goal and down a little more at 6 months post op. Goal was 150 I'm at 143 and would like to get to 135 if possible. Now that my weight is really down there the pain is so much less, very little joint pain, but every there is still pain to live with, but it's so much more bearable. Thanks for the

good information. DonnaCathy wrote:

I'm getting ready to re-start my Atkins diet, and although I know it's going to be tough I'm actually looking forward to one very specific side effect. I'm also wondering if anyone else has noticed this. . .I've got fairly significant arthritis, tendinitis, and joint pain (at my weight now, this is no surprise to anyone). However, whenever I did Atkins before, I noticed that if I kept to a strictly low-carb diet, and cut out all the processed grain products and most of the processed foods in general, my joint pain really went down. A LOT! I tried for a long time to find out whether this was a known side effect of low-carb diets, and found out that while a lot of folks reported a decrease in aches and pains when they went low-carb, NO ONE could give me a mechanism why it would work. Not my PCP, not my nutritionist,

not my physical therapist - no one! However, I'm a librarian. I did some research. And I eventually ran across some articles and reports that talked about the relationship of the Omega-3's and Omega-6's to inflammation. Seems that Omega-6's may be good for lowering cholesterol, but they actually contribute to raising levels of inflammation in the body. They have a particularly inflammatory effect on the neuromuscular system. And, coincidentally, they're present in fairly high levels in trans-fats - which of course are present in fairly high levels in most processed baked goods - which you totally cut out on a low-carb diet.Omega-3's, on the other hand, have an ANTI-inflammatory effect on the neuromuscular system. . . so by cutting out one, and increasing the other, I got a significant reduction in joint pain at the same time as I lost weight.(I know nobody asked, but I'm trying to talk myself back into

doing what I know I should.)Cathy C.Donna JordonDSJordon@...

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[Guest guest]

Thanks for the warning about the joint pain increasing when the

weight is coming off the fastest. That would have been VERY

discouraging to find out after surgery, especially since one of my

biggest reasons for going this route is to give my joints some relief

and regain my mobility. But knowing ahead of time will help, I'm

sure! And as you say, even if my pain doesn't go away entirely, if

there's any improvement at all it will be great.

Cathy

> I'm getting ready to re-start my Atkins diet, and although I know

> it's going to be tough I'm actually looking forward to one very

> specific side effect. I'm also wondering if anyone else has

noticed

> this. . .

>

> I've got fairly significant arthritis, tendinitis, and joint pain

(at

> my weight now, this is no surprise to anyone). However, whenever I

> did Atkins before, I noticed that if I kept to a strictly low-carb

> diet, and cut out all the processed grain products and most of the

> processed foods in general, my joint pain really went down. A LOT!

>

> I tried for a long time to find out whether this was a known side

> effect of low-carb diets, and found out that while a lot of folks

> reported a decrease in aches and pains when they went low-carb, NO

> ONE could give me a mechanism why it would work. Not my PCP, not my

> nutritionist, not my physical therapist - no one!

>

> However, I'm a librarian. I did some research. And I eventually ran

> across some articles and reports that talked about the relationship

> of the Omega-3's and Omega-6's to inflammation. Seems that Omega-

6's

> may be good for lowering cholesterol, but they actually contribute

to

> raising levels of inflammation in the body. They have a

particularly

> inflammatory effect on the neuromuscular system. And,

> coincidentally, they're present in fairly high levels in trans-

fats -

> which of course are present in fairly high levels in most processed

> baked goods - which you totally cut out on a low-carb diet.

>

> Omega-3's, on the other hand, have an ANTI-inflammatory effect on

the

> neuromuscular system. . . so by cutting out one, and increasing the

> other, I got a significant reduction in joint pain at the same time

> as I lost weight.

>

> (I know nobody asked, but I'm trying to talk myself back into doing

> what I know I should.)

>

> Cathy C.

>

>

>

>

>

>