Causes of shoulder effusion

There are many reasons for shoulder joint effusion. The most common one is inflammation due to infection. There are also many traumatic reasons. For example, when arthritis occurs, it often causes symptoms such as redness, swelling, pain, and fever. Excessive fatigue, injury, or poor diet may induce shoulder joint lesions, leading to fluid accumulation in the shoulder joint.

Causes of shoulder effusion

1. Healthy joints include strong bones, which are primarily formed of essential minerals in a collagen matrix. The joint contains a sac containing synovial fluid, which protects the ends of the bones from impact with adjacent bones and cartilage because the synovial fluid effectively lubricates the joint. 2. Excessive joint fatigue and unbalanced diet can lead to an acidic body constitution. The cartilage will degrade when soaked in acidic body fluids, and the lubricating effect of the synovial fluid will also deteriorate. The loss of cartilage occurs in both cartilage and bone, causing the ends of bones to become uneven and form spurs (large bony protrusions). The resulting inflammation can limit joint movement. 3. People with acidic constitution will cause a large amount of calcium loss. The imbalance of calcium balance will cause calcium to accumulate in soft tissues, causing muscle pain. The ends of the bones of patients with rheumatic arthritis will join and fuse together.

Dietary therapy for arthritis 1. Niuteng Guixin Powder Ingredients: 100 grams of Cornus officinalis, 100 grams of Rhizoma Cyathulae, and 60 grams of cinnamon heart. Cooking method: Wash the above ingredients, dry them in the sun or air-dry them, grind them into fine powder and set aside. How to take: Take once a day, 3 grams each time, with rice wine. 2. Ingredients for Chuanwu porridge : 2 grams of processed Chuanwu, 10 drops of ginger juice, 30 grams of polished rice, and appropriate amount of honey. Cooking method: Grind Chuanwu into powder, wash the polished rice, put them into a clay pot, add appropriate amount of water, add Chuanwu after boiling, and simmer for 2 to 3 hours. When the rice is cooked, add ginger juice and honey, stir well, and boil for 1 to 2 more times. How to eat: Eat with meals and take as needed. 3. Ingredients for mulberry and mulberry branch wine : 500 grams of fresh mulberries, 100 grams of fresh mulberry branches, 500 grams of brown sugar, and 1000 grams of white wine. Cooking method: Wash and cut the mulberry branches, soak them in wine together with mulberries and brown sugar. It can be drunk after one month. How to consume: Drink as much as you can without getting drunk.