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What was your first emotion when you were first told you have Rheumatoid arthritis also known as RA ? Were you shocked, confused, afraid or maybe you thought is was simply an ache when it rains. For some of us it was most of the above. For other like myself it was oh well when it rains I will have pain , no big deal. I was very wrong. It was not long , before all of the other emotions rushed in, it was a big deal, a very big deal. So what is RA ? Rheumatoid arthritis, is a chronic auto immune disorder that causes pain, stiffness, and swelling in the joints. RA can also affect the tendons, lungs and other organs However; ,it is a rare occurrence when RA affects the organs or lungs. RA is more prominent in women than men. A person is more likely to get RA in their mid thirties to late forties. Children do get RA and other auto immune arthritis. Today about 1.3 Million people in America have RA and that is only persons who have been diagnosed, there are many who do not yet know they have RA. That number is quickly rising. There is over 100 forms of arthritis about 48 million Americans have some form of arthritis and from that number 300,000 are children. In Canada 1 out of every 100 people have RA. So you may be thinking what is auto immune arthritis? (RA) is just one form of Auto immune arthritis. it is when your own body mistakenly attacks healthy tissue, causing swelling, moderate to severe pain and damage to your joints. Try to image your body has tiny little solders in it. There is a good team and a bad. The good team gets orders sent down from the brain to ward off all the bad in the body , such as ; colds , flu and so on . However, the good guys get the orders confused while on their mission and begin to fight each other. That creates a big problem which results in the pain and stiffness you are feeling. untreated RA causes bone erosion to begin and lumps start to form on the joints and they begin to twist. This is a very painful process. However; Today with all the biologic medications that are available to treat auto immune disorders the destruction of the joints can be halted or at the very least the damage and progression can be slowed down tremendously. Not so many years ago most people suffered horrible irreversible damage and pain and many ended up in a wheelchair. Today thanks to the hard work of Scientists new Biologics are being developed yearly. Yes, they have side affects like all medications. This is why you must do your research ,ask questions and involve a support system. Family, friends, Primary care doctor, join a support group, talk to other arthritis survivors, there are plenty of groups on social networks and let us not forget your rheumatoid doctor, just to name a few.Knowledge is power. I personally have been diagnosed for 25 years but have had it from childhood. Unfortunately I did not get treatment early and have a lot of damage. I also have four other forms of arthritis and a birth injury to my right arm. In twenty five years I have been on so many different medications. About six years ago I was started on Enbrel a biologic medication . It has given me my life back and has helped so much. However what worked for me may not work for you. Everyone is different and their RA effects them differently. Finding the right medication for you is a journey you and your doctor will take together. Again, I can not stress enough the importance of early diagnosis and treatment. I realize it is hard and frustrating but if the first medication you are prescribed does not work properly or even the second or third try to stay positive the next one may work. It is important to try to stay as positive as possible. Again, I know its easier said then done. But if there is one thing I learned throughout my RA journey that is that when I am in stressed, upset, sad, worried, or around someone who is constantly complaining or any bad emotion my RA is much worse. I will most defiantly have a major flare. Once that flare begins it starts a chain of events of ups and downs with many more downs. I call it the roller coaster from Hell. Not a ride I want to be on. In a earlier post on this page I talk about imagination therapy and how it helps me. It took me a few years to get it right but now it is a big part of my pain relief routine. Yoga helped me as well. There was a year where I could not walk but I did yoga in bed and from a chair it really helped the stiffness I got from always being in bed or a wheelchair. To sum up It is important to get early diagnosis. Once diagnosed you and your doctors both the rheumatolgist and primary care will come up with a plan of treatment. Do not forget to research your illness, learn all you can about it. This will not only help you understand what your doctors are talking about but it will help alleviate your fears. Gather a positive support team . Be honest with your family and friends. Explain what you are going through , let them know RA is an unpredictable disease you will have good days and bad days unfortunately you may have no warning its going to be a bad day. Therefore; you may cancel plans at the last minute. They will understand, they love you. Allow yourself to have a bad day guilt free. You should never have to apologize for being sick . Embrace every good day. Live it like you never lived before and remember that feeling for bad days knowing a good day will be back soon. Find your balance. Your body will tell you if you need to rest. Try not to over do it on a good day or the next day may be a bad pain day. Plan ! Even if you are not a planer , now its time to begin. For instance , shop for the week on a good day and separate the food you bought into meals. Put everything for Monday on one shelf together and so on. If you are able clean the veggies before putting them away. This will save you later on in the week when you may be OK but a little tired. Because RA does cause chronic fatigue. Purchase a small kitchen cart with wheels for moving foods from cupboards to work station. Purchase a plastic dresser with wheels they come with 3 ,4,5,or six drawers. They are light weight and perfect for laundry. As you remove your dirty cloths put whites in one drawer , towels in another, dark's in another and personal in yet another. On laundry day simply push it in the laundry room its all ready sorted and no lifting. Wipe out the drawers and when the cloths are out of the dryer fold them and put them back in the draws for transport. I keep a stool in my laundry room so I can sit while folding cloths. Buy a thumb ring kitchen gadget by day fashion statement by night. I use my ring to open cottage cheese, yogurt, sour cream any thing with a plastic lid. . If you already have deformity you can purchase a ring with a arthritis clip or have one put on your favorite ring. Maybe the most important thing I can tell you. .. Is never lose site of your dreams, RA is not a death sentence, you can live a normal life, it's just a new normal life. Do not let your disease define who you are, its very easy to get consumed with the RA because you are attending many doctor visits at first and trying to learn all about it , The pain is a constant reminder , you have RA. Just remember you had a life before RA and you are a survivor and will have a life after. . Once you find out you have RA you will be surprised how many people you will now notice or meet who also have it. These people are strong, loyal , caring, loving and most will be the first to lend a hand for support. I personally feel blessed at times just because of all the wonderful folks I have meet on my RA journey. My RA buddies are the best. I hope you found this helpful. Stay turned for more tips and tricks for Survivor Arthritis. Here are some great web sites and social sites for support : https://www.facebook.com/CureArthritis https://www.facebook.com/pages/Arthritis-Survivors-Network/240478774695?ref=ts | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Site Owner Posts: 851 |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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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.
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 "