Cataract is a clouding or opacity of the lens of the eye or its capsule or both. It is characterized by a gradual loss of vision. Cataracts can be caused by eye diseases, surgery, injury, systemic diseases, exposure to ultraviolet light or radiation, toxins, hereditary disease and the process of aging.
Cataracts forms because of an inability to maintain normal concentrations of sodium, potassium and calcium within the lens of the eye. It appears that the cellular pump that pumps out sodium and pumps in potassium becomes less efficient. This loss of efficiency is most often due to free-radical damage to a portion of the sulphur-containing proteins, enzymes and cell membranes in the lens, which includes the sodium-potassium pump. Free-radical damage can come from exposure to ultraviolet rays and low levels of radiation from X-rays.
General Recommendations
It is possible to stop the progression of cataracts if they are treated during their early development. If you suspect that you have a cataract, contact an opthalmologist immediately. Diet can be an important adjunct to this treatment.
The herbal extract bilberry is rich in bioflavonoids and assists in removing chemicals from the eye’s retina.
The Chinese herbal preparation hachimijiogan has been used to increase glutathione levels in the lens. It has been used in China and Japan to treat cataracts quite successfully.
Avoid bright light and direct eye contact with sunlight by wearing sunglasses whenever you are outdoors.
Dietary Modifications
- Increase your consumption of legumes-beans, lentils and split peas which are high in containing amino acids.
- Consume generous portions of green. red and yellow vegetables and fruits and their juices. These foods are high in Vitamin C and carotenoids, like beta-carotene, all of which destroy free radicals.
- Increase your consumption of seeds such as sunflower, nuts such as almonds and whole grains, wheat germ and wheat germ oil. These foods are excellent sources of Vitamin E a powerful antioxidant.
- A folk remedy calls for drinking two ounces of green bean juice three times a day. (You’ll need to mix this with milder- tasting juices such as carrot or tomato.)
- Avoid foods that generate free radicals. including fried, smoked, and barbecued foods, as well as rancid foods.
- This could be very therapeutic, since levels of heavy metals such as cadmium have been shown to be significantly higher in the lens of a cataract patient than they are in the normal lens.
Nutrients That Help
- Beta-carotene is an antioxidant that protects the eye lens from light-induced damage.
- Vitamin B1 is an important nutrient in intra cellular eye metabolism.
- Vitamin B2 deficiency has been linked with cataracts. But once the cataract has formed, research shows that supplementation with Vitamin B2 can do more harm than good, since it interacts with light and oxygen to form superoxide radicals. No more than 1.0 milligrams of supplemental Vitamin B2 is recommended per day for a person with cataracts. (This does not include the Vitamin B2 contained in food.)
- Vitamin C is an antioxidant that has been shown to stop the progression of cataracts. It is known to lower intraocular pressure.
- Vitamin E is an antioxidant that protects the eyes from the damage of free radicals.
- Selenium is an antioxidant that helps prevent free-radical damage. A deficiency is associated with cataract formation.
- Copper, manganese, and zinc have been shown to be helpful in halting and reversing cataract growth.
- Glutathione is an enzyme and antioxidant that protects the lens from free-radical damage.
Beneficial Juices
- Carrot, kale, parsley and spinach—sources of betacarotene.
- Garlic—a source of Vitamin B 1.
- Spinach, currant, asparagus, broccoli brussels sprout—sources of Vitamin B2.
- Kale, parsley, green pepper and broccoli—sources of Vitamin C.
- Spinach, asparagus and carrot—sources of Vitamin E.
- Red Swiss chard, turnip. garlic and orange—sources of selenium.
- Carrot, garlic and ginger root—sources of copper.
- Spinach, turnip greens, beet greens and carrot—sources of manganese.
- Ginger root, parsley, garlic and carrot—sources of zinc.
