Cooking with Arthritis
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Rheumatoid Arthritis – Food Hypersensitivities Project Scientists have shown that some people , ( keep in mind eveyone is different and RA effects them differently )with rheumatoid arthritis have proven that, specific foods tend to exacerbate the symptoms of the disease. The study also showed by avoiding these foods the symptoms of arthritis have subsided greatly. However; the relief is short lived. Some patients have claims of short term remission. I actually have had this experience personally. I had started a weight loss diet several months prior. I was three months into my weight loss diet and I decided to try the diet elimination therapy. It is a diet method to determine food hypersensitivities. The first step was a consult with my primary care physician and my rheumatologist. Next I spent two days fasting, on the third day I introduced one food at a time into my diet. This theory diet is used to determine if there is an allergy to a specific food or food group that may be causing the RA. When adding a food or food group back to the diet if there is a reaction, I would avoid that particular food for three days and then reintroduce it again. This is not a fast process. It required a lot of will power and note taking. I continued this diet for over the next six months I noticed a tremendous difference the first three months with no sugar in my diet. I woke up with no morning stiffness or swelling in my hands or feet. Something I had not felt in some time. I noticed a decrease in appetite, without sugar. Apparently sugar had and adverse effect on my body . Sugar to me was adictive,the more I ate the more I wanted. My findings for sugar were ; no sugar resulting in appetite decrease. My pain and stiffness was almost null, I was in remission, or so I thought. Unfortunately it was short lived. My relief lasted only a few months. When my symptoms returned they returned with a vengeance. The swelling and pain seemed worse than ever. This flare lasted for several days. I had stopped taking my prednisone that I had been on for a few years. My doctors quickly put me back on steroids; the flare was gone as quick as it came. After that I found it really hard to stick to the diet. A few more months passed and I began the fast and diet once again. This time I saw little difference, the morning stiffness was gone, but the pain was still there. After the second month I noticed the pain was subsiding however; it was never completely gone. My conclusion to my personal study is, I do believe eliminating shades, high fats and high sugars and processed foods help ease the symptoms of arthritis in my body, but for me it was not a cure. Further more; I found it almost impossible to eat only the correct foods day in and day out. If you plan to try your own Food Hypersensitivities project please consult your physicians. You should never start and diet, vitamin or exercise programs without prior approval and supervision from your physician. | |
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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.
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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 "