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360 Systemic-Lupus-Erythematosus-SLE

Systemic Lupus Erythematosus (SLE)

Systemic Lupus Erythematosus (SLE)

Dietary suggestions include eating whole foods with reduced amounts of red meat and dairy products in order to decrease pain and inflammation.

• Food allergies are believed either to contribute to SLE or to arise as a consequence of the digestive difficulties.

• Wheat, dairy products, and soy are the major offenders.

• An elimination/challenge diet can help identify the offending foods so that they can be avoided.

• It is essential to avoid known or suspected food allergens since they stimulate the immune system, there by contributing to Leaky gut syndrome.

• A diet which is low in sugar and saturated fats, is beneficial.

• A diet should try and contain more of alkalizing foods like: most fruits and vegetables, free-range eggs, nuts and seeds, lean chicken breast, fat-free cottage cheese, herbal tea, garlic, cinnamon, ginger, and sea salt. Acidifying foods, like fats and oils, pasta, beef, tuna, lobster, shrimp, pork, lamb, beer, spirits, pulses and legumes, peanuts, and dairy products should be on lower side.

• Because people with SLE tend to have low levels of omega-3 and omega-6 fatty acids. Therefore eating more fish that contain these fatty acids like mackerel, sardines and salmon or taking fish oil/flax seed oil supplements are essential for correcting imbalances.

• Alfalfa sprouts have been associated with the onset of flares in SLE so they should be avoided.

• A low-fat, low-cholesterol diet is recommended, given the increased risk of heart disease in SLE.

• Vitamin A is believed to help improve discoid skin rashes. So have more of papaya, mango, carrots, pumpkin, etc.