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Arthritis and tomatoes: Why are tomatoes bad for arthritis? Truth exposed

Arthritis affects more than 10 million people in the UK. If you have arthritis, you’ll know that certain foods are meant to make the condition worse. What about tomatoes?

Does your diet impact arthritis?

Yes, the diet is an important factor in preventing and controlling the symptoms of arthritis.

For example foods such as red meat can cause uric acid to accumulate in the joints.

This worsens arthritis, so you’d rather eat foods that reduce inflammation.

What about tomatoes? Are tomatoes bad for arthritis?

READ MORE- Arthritis pain – the cheap vegetable you should add to your dinner


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Tomatoes naturally produce a toxin called solanine, which is rumoured to make arthritis worse.

Arthritis is a condition that causes pain and inflammation in a joint.

Solanine contributes to inflammation, swelling and joint pain, which would make arthritis worse in theory.

The same is said about potatoes, eggplants and peppers because these vegetables also contain solanine.

But is this true? Or is this another wives tale regarding food? says the rumour about tomatoes being bad for arthritis is untrue.

There seems to be no scientific research to back this claim whatsoever.

People think tomatoes are bad for arthritis because of the leaves of the tomato plant.

The leaves are poisonous to protect the fruit from hungry animal and pesky fungi.

Rheumatoid arthritis treatment: Follow this diet to ease symptoms [INFORMER]
Arthritis symptoms: The four most common signs you have the condition [INSIGHT]
Arthritis: A vegetable to ease pain [EXPLAINER]


  • Arthritis pain – breakfast swap that could lower your risk of symptoms compiled a list of arthritis-friendly foods, and first on the list was dark leafy green vegetables.

The site says: “Energy production and other metabolic processes in the body produce harmful byproducts called free radicals.

“Not only do free radicals damage cells, but they also have been linked to rheumatoid arthritis (RA) and inflammation.

“Green, leafy vegetables such as broccoli, spinach, Brussels sprouts, kale, Swiss chard and bok choy are packed with antioxidants like vitamins A, C and K, which protect cells from free-radical damage.

“These foods are also high in bone-preserving calcium.”

Other foods on the list include:

  • Sweet Potatoes
  • Carrots
  • Red Peppers
  • Green Peppers
  • Squash
  • Onions
  • Garlic
  • Leeks
  • Shallots
  • Olives
  • Nightshade Vegetables

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