Cooking with Arthritis
helping the physically challenged regain their independence in the kitchen
Open Discussion page , Chatter room / Recipe Contests
| Forum Home > Chatter Room , The open Chat room ! > Tips for managing Rheumatoid Arthritis | ||
|---|---|---|
|
Site Owner Posts: 851 |
Rheumatoid arthritis is a chronic medical condition wherein healthy tissues in the joints and cartilages are attacked by white blood cells. This causes pain and inflammation, making people afflicted with it having to go through fatigue and stiffness of the joints for the rest of their lives. If you have rheumatoid arthritis, the best thing that you can do is to make the best of what you have and control it. Fortunately, there are tips to manage the pain and discomfort brought about by its symptoms. Tips to Manage Rheumatoid Arthritis - Modify your lifestyle. You may have been living on the edge without a thought for the consequences, but it’s never too late to start living healthy. If you are overweight, it may be a factor that contributes to the joint pressure and hence, more pain. The goal of lessening the pain could be a good motivation for losing weight. It does not mean skipping meals altogether or going on a crash diet, but choosing the right food to eat and maintaining a balanced diet. - Anti-inflammatory drugs are a clinically-certified way to manage rheumatoid arthritis. You could opt for ibuprofen, aspirin or naproxen. These drugs control the pain by minimizing the inflammation. But be cautious when dealing with arthritis drugs. Do not take any of them without the doctor’s advice. If you are prone to heart problems or bleeding in your gastrointestinal tract, these medications will only increase that chance. A better alternative without these side effects is acetaminophen. - Stretching is always beneficial, whether or not you are prone to arthritis. Yoga is recommended. It enhances flexibility which makes your joints and limbs less prone to stiffness. Because of your condition, you may feel a little pain or discomfort. Stop whenever this happens and hold that particular position for about 30 seconds and proceed. Also start with easier stretches and gradually go for more advanced ones as you gain flexibility. A sudden jump to advanced positions might just pull your muscles or cause cramps. You can start with three sets with eight to ten repetitions. - Other forms of exercise such as weight lifting and mild aerobics also have their benefits. They can help to reduce the symptoms of mild arthritis. If you have a gym or exercise instructor, he can give you tips in the right regimen. Lifting weights also adds to your strength and balance. You can start with regular stretching or aerobics and eventually move to weights. Lift these slowly and not too suddenly, or you will be dealing more damage to your body than helping it. Rest when you have to- you will eventually gain endurance as you go. You will be better equipped to manage your disease when you make this a regular part of your routine. to finish reading please visit :
| |
|
-- Keep on cooking real memories are made in the kitchen - Melinda Winner
| ||
|
Member Posts: 376 |
great read, thanx 4 the link up . | |
| ||
|
Member Posts: 370 |
really good tips its worth the link. | |
|
-- May your life be filled with good friends and good food !
| ||
|
Member Posts: 537 |
Hey really great tips for ra and really for the newly dx a great read follow the link up. | |
|
-- Seeing the world through a Lens !
| ||
|
Member Posts: 78 |
enjoyed it ! glad to be back , love this web site and Melinda you are the best ! | |
| ||
|
Member Posts: 32 |
excel! read my dear | |
| ||
|
Member Posts: 201 |
I knew alot of this but really good for the newbies, I agree miss | |
| ||
|
Member Posts: 88 |
not who you think I am just jim from the burg no releation, to the other guy, you ask about | |
|
-- GO STEELERS !
| ||
|
Member Posts: 183 |
enjoyed the read ! perfect for me good info ! | |
|
-- Lover of all foods
| ||
|
Member Posts: 215 |
good find ! | |
| ||
You must login to post.
Book mark or share this web site
Share on Facebook
Food Buzz
ARTHRITIS SURVIVORS NETWORK - JOIN TODAY HELP BRING AWARENESS TO ARTHRITIS !
Chat instantly with other members here simply type and talk
FAVORITE QUOTE :
NO MATTER WHAT YOUR AGE OR CONDITION
IT IS NEVER TO LATE TO BECOME
WHAT YOU MIGHT HAVE BEEN !
Foodie Blog Roll
Recent Forum Posts
Featured Products for sale
-
Emile Henry
$210.00 -
Original Bed Buddy Hot Cold Pack
$12.95 -
The Stick
$0.10 -
Autoimmune Arthritis Bracelet
$54.00
Upcoming Events
Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
Recent Videos
Send to a friend
Post & Promote (digg, etc.)
Conversion Charts
Metric Conversion Chart
US Canadian Australian
1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 litre
Weight
1 ounce 30 grams 30 grams
2 " 55 " 60 "
3 " 85 " 90 "
4 " 115 " 125 "
8 " 225 " 225 "
16 " 455 " 500 " (1/2 kilogram)
Temperatures
Fahrenheit Celsius
32 degrees 0 degrees
212 " 100 "
250 " 120 "
275 " 140 "
300 " 150 "
325 " 160 "
350 " 180 "
375 " 190 "
400 " 200 "
425 " 220 "
450 " 230 "
475 " 240 "
500 " 260 "