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Fibromyalgia is characterized by pain of the muscles and fibrous connective tissues throughout the body including discomfort in the tendons and ligaments.


Most affected areas are the neck, the shoulders, the lower back, the chest and the thighs.  Certain muscle points will be particularly stiff and tender. Endurance and stamina are poor which bring constant fatigue and difficulty concentrating.  Fibromyalgia is often accompanied with irritable bowels and mood disorders such as depression and anxiety.

This page explores the aggravating factors of fibromyalgia and diet changes to alleviate it.

Fibromyalgia : aggravating factors

  • There is a link between fibromyalgia and chronic fatigue syndrome.
  • As possible cause, some suggest a viral infection that results in abnormally shaped red blood cells: a phenomenon called “rouleau”. Taking plant enzymes help with the rouleau aggregation of red blood cells.
  • An accumulation of toxins in the muscles can weaken them, resulting in tiny tears from exercise not healing properly.
  • The muscle pain and fatigue is proportional to the intensity of emotional and physical stress.
  • Obesity aggravates fibromyalgia.
  • Finally, an underactive thyroid and food allergies should be investigated.

Diet and fibromyalgia

  • Milled flax seed (3 tbsp.) or unrefined flax seed oil should be part of a daily diet since they contain alpha-linolenic acid (an omega 3), which can be converted by the body into prostaglandins (anti-inflammatory agents).
  • All stimulants such as coffee, tea, chocolate, sugars and spices have an impact on the severity of the pain and should be avoided. Eliminate coffee gradually to avoid headaches.
  • An upset mineral balance contributes to fibromyalgia, which underline the importance of avoiding coffee and tea since they interfere with mineral absorption, especially magnesium.
  • It is important to have 2-3 servings of fruits a day (brightly coloured) and 5-7 servings of vegetables a day (lots of dark greens) for their vitamins and minerals. A portion of vegetable should be eaten raw to benefit from the enzymes they contain.

What do you think?

Have you found what you read useful? If so, I would love if you would leave your comment below. Thanks Sonia Chartier

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