The diet of the arthritis patient should be planned along alkaline lines and should include fruits and vegetables for protection and proteins and carbohydrates for energy. It may consist of a couple of fresh raw vegetables in the form of a salad and at least two cooked vegetables. Cabbage, carrot, celery, cucumber, endive, lettuce, onion, radishes, tomatoes and watercress may be used for a raw salad. The cooked vegetables may include asparagus, beets, cauliflower, cabbage, carrots, celery, brinjal, mushroom, onions, peas, beans, spinach, tomatoes, squash and turnips. In severe cases, it will be advisable to put the patient on raw vegetables juice therapy for about a week. Green juice, extracted from any green leafy vegetable, mixed with carrot, celery and red beet juice, is specific for arthritis. The alkaline action of raw juices dissolves the accumulation of deposits around the joints and in other tissues. Fresh pineapple is also valuable as the enzyme in fresh pineapple juice, bromelain reduces swelling and inflammation in osteoarthritis and rheumatoid arthritis. Repeated juice fasts are recommended at intervals of every two months.