Question: I have been diagnosed as having which fibromyalgia, which comes and goes. I would appreciate an explanation of what it is and whether it is curable or controllable.
Answer: Fibromyalgia, also known as fibrositis or fibromyositis, refers to a disorder of unknown cause that is characterized by recurrent pain in the joints, muscles, or tendons. Often small, specific areas called “trigger points” are tender to the touch. Physical strain and cold or damp weather can make the disorder worse. Frequently, the pain is associated with other symptoms, such as insomnia, fatigue, or anxiety. Laboratory tests are usually normal. There are several treatments: physical therapy, warm or cold compresses, anti-inflammatory medication, and sometimes an anesthetic or cortisone injected directly into the trigger points. The symptoms can wax and wane over many years.
GOUT AND THE DIET
Question: In addition to taking medication for gout, I also avoid foods high in purine—such as animal organs, herring, mushrooms, sardines, and spinach. I’ve been told my list of purine-containing foods is incomplete. What others should I avoid?
Answer: Many other foods contain purines, notably anchovies, goose, mussels, scallops, yeast, and meat derivatives such as soup stock and gravy. But avoiding purine-containing foods may not be as necessary as it was once thought to be.
Gout is a heritable disease marked by an excess of uric acid in the blood. Severe dietary restriction for people with gout can indeed decrease blood levels of uric acid somewhat. However, today’s medications, especially allopurinol (Lopurin, Zyloprim), can do the job much better. So moderation in diet rather than avoidance of certain foods is sufficient for most people with gout.
Alcohol, however, is one dietary item that should be restricted, since it may trigger an acute attack of gout.
Health handbook introducing you to read the article: Arthritis and joint and muscle disorders
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