Glaucoma: How Your Diet Plays a Role

Thursday, 11 Nov 2010 12:42 PM

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Glaucoma affects the eyes and is very serious – it can cause permanent blindness in its advanced stage. Before altering a diet for glaucoma patients, most ophthalmologists prescribe eye drops or surgery to relieve the pressure inside the eyeballs.
 
A glaucoma diet is a diet that has helped many patients regain their peripheral vision. Glaucoma patients should steer clear of both vanadium and sugar. Vanadium, a commonly occurring trace mineral, depletes the body of chromium, which is a vital mineral required to normalize the pressure inside the eyeballs. So, the diet for glaucoma should exclude kelp and other kinds of seaweed, shark, swordfish, tuna, and commercially raised chicken and turkey. Marine food, vinegar, mushrooms, and pickles also contain vanadium.
 
Nutritional evidence suggests that many people can see a marked improvement by paying more attention to the relationship of glaucoma and diet. Those with glaucoma should have regular checkups to monitor the vitamin and mineral content in the blood. This is the only way to determine if the body is getting enough chromium. The body needs more chromium for the proper functioning of eye muscles, especially if the individual’s diet consists of refined and processed sugar-supplemented foods.

A diet for glaucoma should contain at least 120 micrograms of chromium and 750 mg to 1,500 mg of vitamin C. Many people make the mistake of taking chromium and vitamin C simultaneously. Vitamin C interferes with the uptake of chromium.
 
Chromium is present in egg yolks, fresh fruits, starchy fruits and vegetables, brewer’s yeast, and unrefined foods. Oranges, lemons, grapefruits, limes, green leafy vegetables, cabbages, beets, turnips, Indian gooseberry, sprouted Bengal gram, and green grams are rich in Vitamin C. A diet that includes these foods ensures that the body gets more than the adequate amount of chromium.
 

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