VITAMIN C (citric acid) AND ARTHRITIS
Several studies have been done on the connection between Vitamin C and
arthritis. Richard Lucas in his book, Nature's Medicines reports that in a
hospital treating chronic diseases of the elderly, pain of arthritis was
decreased within one month by the addition of 8 ounces of orange juice to
the daily diet. In another study it was found that arthritis sufferers were
relieved of gouty symptoms by drinking canned cherry juice. Because many
people eat meat, they have a build-up of uric acid in the system which tends
to create these symptoms. Blood uric acid dropped as a result of taking ½
lb. of fresh or canned cherries a day.
Many of our herbs contain Vitamin C. One of the highest is rose-hips. Rose
hip tea is very refreshing and will certainly be an aid in eliminating uric
acid build-up. Hibiscus flowers also contain high amounts of C. Any citrus
fruits can also be aids.
An article appearing in Food Field Reporter, in 1958, stated that there is
no "definite" scientific data on just how cherry juice aids in relieving
pain caused by diseases where improper balance of calcium is present. They
then state that it may be the pigment in the cherries that brings relief.
One of the best empirical (first-hand observation and experience) studies of
the above phenomenon is by Dr. D. C. Jarvis, M.D. He observed farm animals
and folk medicine practitioners in the state of Vermont.
He noted that Vermont folk medicine, although they did not distinguish
between arthritis, bursitis, rheumatism, gout, osteoarthritis, etc., they
were successful in treating all these diseases with two teaspoonfuls of
apple cider vinegar and two of honey in a glass of water three times a day.
They felt that arthritis treatment began in the stomach where the acid
balance prevented putrefaction of food. (Bacteria will not grow in an acid
medium.) These bacteria guard the door to proper assimilation of nutriments
in the stomach and intestine. One of the body's chief necessities is
calcium. If the calcium balance is off, the results will be seen in many
ways. There will be frayed nerves, inferior fingernails and hair, and other
disorders including susceptibility to infectious diseases and arthritis
resulting from altered body chemistry.
Calcium enters into solution in an acid medium. The apple cider vinegar
creates an acidic medium which is capable of dissolving excess inorganic
calcium--even if it is in the form of arthritic deposits in the joints.
Cows, when allowed to graze by their own instincts, will always choose
acidic vegetation over alkaline. When they are fed winter feed, they may run
the risk of developing milk fever which affects the quality of their milk,
often paralyzes their hind legs, and makes for difficult calf delivery. The
acidity of the system determines the health of the newborn calf as well.
Animals even take to drinking apple cider vinegar voluntarily when it is set
before them.