The Unusual Link Between Nightshades and Joint Pain

For some, eating a pepper can cause joint pain and swelling, digestive issues, and more! How does this happen? This may be due to nightshades!

What Are Nightshades?

Nightshades are a family of plants including potatoes, tomatoes, eggplant, tomatillo, goji berries, pimentos, peppers (bell, paprika, cayenne, chili), and tobacco. 

Actually, all of these plants have one thing in common. They contain glycoalkaloids. To explain, these constitute a protective mechanism against being eaten by bugs, bacteria, animals, and humans. Glycoalkaloids (like Solanine in nightshades) can cause abdominal pain, nausea, diarrhea, joint pain and swelling, redness, coughing/wheezing, pain within mucous membranes, and more. (Blueberries contain Solanine as well, but aren’t considered nightshade – so still consider these as a potential to cause issues).

Link Between Nightshades and Autoimmune Disease 

If you have an autoimmune disease or any of the above symptoms, try taking all of these nightshade plants out of your diet for 6-8 weeks minimum. Afterward, you can add one nightshade at a time into your diet and see if you have any adverse reactions that could occur anywhere between a few hours to a few days after consuming the food. You could also work with a functional, holistic practitioner who will run a food sensitivity test on you. 

My Experience with Nightshades and Hashimoto’s

I have Hashimoto’s thyroiditis and elimination diets and food sensitivity testing was a huge success in my journey of reducing symptoms naturally. Furthermore, I learned that eggplants make the joints in my fingers turn red, swell, and become painful! 

Glycoalkaloids’ Effect on Your Body

What are these poisonous compounds actually doing in your body? The glycoalkaloids attach to your cell membranes to the cholesterol which makes up the walls. In fact, the cell membranes can then break or leak, which will lead to various health issues. 

Nightshade Alternatives

So, what can you eat instead of nightshades? Sweet potatoes, cauliflower, carrots, turnips, parsnips, jicama, squash, beets, mushrooms, artichokes, avocado, brussel sprouts, and broccoli. Moreover, cook with Celtic grey salt, herbs, coconut aminos, and citrus zest instead of pepper-based spices. Herbs can include thyme, basil, rosemary, and sage. 

References:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5647120/