Joint Pain And Rheumatoid Arthritis

Joint pain arising from joint deformities and disability result from the erosion and destruction of synovial membranes and articular surfaces, an inflammatory disease commonly known as Rheumatoid Arthritis.

Rheumatoid arthritis and joint pain is often progressive and results in pain, stiffness and swelling of the joints. In later stages deformities and ankylosis (Joining of your bones) can develop.

Rheumatoid arthritis can range from being short and limited or progressive and severe. This type of arthritis involves inflammation in the lining of the joints and, or internal organs.

What Is Rheumatoid Arthritis?

Rheumatoid arthritis is a systematic disease that affects the entire body and is one of the most common forms of arthritis. It is characterised by the inflammation of the membrane lining the joint, which causes joint pain, stiffness, warmth, redness and swelling.

The inflamed joint lining, the synovium, can invade and damage bone and cartilage. Inflammatory cells release enzymes that may digest bone and cartilage. The involved joint can lose its shape and alignment, resulting in pain and loss of movement.

Fish oil and joint pain has become a major subject of research. It was discovered that Omega-3s, among their many other health benefits, are powerful anti-inflammatory agents, which will ease the pain and eradicate the arthritis.

Omega-3 fatty acids sources must come from outside. The body cannot manufacture them; they must come from the diet.

Omega-3 vegetable sources do exist (Flaxseed, walnuts and rapeseed for example) but the body is invariably unable to convert the Omega-3 linolenic acid they supply into useful DHA and EPA forms. They are much less likely to produce real benefits.

Oily fish, fish oil supplements are almost the only readily available sources of Omega-3 DHA and EPA that reduce levels of potent chemicals in the body and alleviating the pain of rheumatoid arthritis, joint pain and aching joints.

So, if you want to get the proven benefits of DHA don't rely on getting your Omega 3's from vegetable oils such as flaxseed. Note: There is however now some products being produced from algae which contain good levels of DHA and do not require the body to convert the ALA to the DHA. But, they are still not readily available and they are very expensive.

The best source of DHA is from fish oil. However, there are some drawbacks with many fish oils:

1. The amount of DHA is low in most fish oils. A typical level is 12% DHA and 18% EPA. The popular “Salmon” oils (which are not really salmon) are usually of the 12/18 type.

2. Many oils on the market today are from questionable sources and some have high levels of heavy metals or other contaminants such as PCB’s. To ensure that you don’t ingest these contaminates, either use oils, which have been molecularly distilled, or are from impeccable sources with a reliable certificate of analysis. This basically rules out any oil, which is processed from fish caught in the Northern hemisphere.

3. Most fish oils are of the triglyceride form, which does not easily pass through the cell membranes. (More on this later)

4. Some suppliers of fish oil claim that it does not matter that the EPA is higher than the DPA because the body will convert part of the EPA to DPA. This is indeed true but like the conversion of ALA to DPA the percentage of conversion is very low.

5. This is due in part to the high consumption of Omega-6 in the typical Western diet. Enzymes needed for the conversion are in “Short supply” in the bodies of those people who have a reasonably high level Omega 6 intake (Via Vegetable oils). This is because the enzymes needed are “Used Up” in having to deal with the processing of Omega 6 oils. As a result, the conversion in most people is quite negligible which further supports ingesting the DHA directly.

6. As I indicated earlier most fish oils are in the triglyceride forms. A triglyceride consists of 3 fatty acids attached to a glycerol backbone. It does not pass easily through the cell membranes as it is changed. It also requires two enzyme steps to “release” its fatty acids. Sometimes because of the structure of the triglycerides the fatty acids are not released but rather stay attached to the glycerol backbone.

7. In contrast, if the oil is esterified during the concentration and purification processes the resulting substance can easily enter the body’s cell membranes. The esterified molecule has no charge and only requires one enterase enzyme to release the fatty acid, (DHA). This enables the body to use it as an immediate energy source, or store it for later use.
   

In Summary:

To receive the many benefits of DHA you have to consider ensuring that you do as follows:

• Find a source of fish oil that is high in DHA or alternatively is prepared to take much higher doses of conventional fish oil.

• Ensure that the fish oil you use is molecularly distilled.

• Try to find the oil in the Ester form for better bioavailability.

As a helpful hint, I can tell you where you can find an oil, which stands head and shoulders above all the rest and meets all this criteria. Yes, you guessed it... it is our very own Xtend-Life Omega 3/DHA esters from our own New Zealand fish. That's all my family and I use, as do all our staff and friends. Our customers also swear by it. Check it out by Clicking Here In good health,