I had rheumatoid arthritis and now it is about 90% gone. My osteo has improved greatly as well. The treatment is one I've heard almost no one talk about. Yet there is good research on it from Harvard, Beth Israel Hospital, and other heavy hitters. It is completely safe and does not require a prescription. Note that I DO NOT sell this, so don't ask me.
This may sound too good to be true, but it isn't. What is it--chicken stock. I have a recipe (if interest I will post here or email and I'll send it)but the basic idea is long cook time (like 8 hours) and on my stove med high temp.
As I said my rheumatoid is about 90% gone and osteo has improved allot. No bull.
Frank

Post your recipe. I have just been diagnosed - I honestly don't know what kind I have but it's in my face and hands. Rheumatoid runs in the family even though I heard it's not hereditary. My doctor said the important thing was to take care of it before it gets too bad so that damage is not done over long periods of time. I'm open to anything.

It's not too tough
you need
a soup pot
2 whole chickens 3 to 3 ½ pound
5 carrots
5 celery
1 onion
3-5 cloves garlic
1tbl salt
black pepper

prep veggies-- peel rinse course chop
Bring 3 gal water to boil
put everything in on high
when at rolling boil turn down to med high, cover leave for 90 min.

spread tin foil on counter, fold sides to stop runoff
turn off stove, remove chickens to foil
spread out with utensils to cool
when cool seperate meat from everything else
bones, cartilage, skin into soup pot
boil med high 6 hours, every 30 min check water level (stuff well covered)
and give good stir
after 3 hours total remove veggies before they become a squishy mess
Meat can be boiled in separate pot for 2 more hours, or until tender

After the six hours use slotted spoon to remove big solids to garbage. Pour liquid through a fine strainer into a stock pot. Let liquid cool 2 hours uncovered, then covered in fridge overnight.
Remove fat (peel top layer, wipe sides with paper towel, use spoon to carefully remove remaining film) and ladle into ice cube trays. following day put into zip lock bag and use as needed.
That batch would yield about 40-45 cubes.

Expect this to have a learning curve. Any ingredient except the chicken is optional. More, less, whatever. You can halve the whole recipe no problem, but use 2gal water.

I think it would be best to start out slow with this. The following seems fine. Increase every one to two weeks and go one cube every other day, 1/day, 2/day, then three, then four. I take two with breakfast and two with dinner. Also, the research indicates Vitamin C helps with absorption, so a little OJ along with is OK.
I'm still figuring if two cubes a day is enough or if you need four, so use your own judgement.


Good luck and let me know how it goes
Frank

Also, I use filtered water, organic chickens and veggies, and sea salt. Whatever you use, make sure the chicken is very fresh. If it has a smell, it carries through to the stock.

Something to add to your daily diet is
around 500mg of magnesium.
The reason for this is that most people don't
eat food that they can get their minimum
daily req. of MG. You would have to eat
5 or 6 full servings of green veggies to
get the mimimum gov. recommendation.
There are lots of bennies from MG,one that
I have noticed is that my joint pain and
the range of motion I have are better after
taking MG for about 6 months.
It has many bennies, do a search on it and
you will be astounded by the results.

Thank you all.

I will try everything you suggested. My health is very precious to me, and I'm determined to be mobile and active!