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Return To Arthritis Article Archive   Bottom-line Kitchen Tips for Arthritis Sufferers By Nathan Wei First of all, let's make it easier on you in the kitchen. Let's face it... cooking a meal that's good for you from a nutrition point of you is difficult when you hurt. Here are a few simple tips to help you: • When you're preparing your food, pull up a high barstool and sit down to chop, mix, or stir, instead of standing at the counter. • Use cooking utensils with built-up or padded handles to help you with grip. • Use an apron with pockets to carry things you can use instead of having to make more frequent trips. • Use the microwave to heat up leftovers or defrost frozen vegetables. • Consider using pre-cut vegetables, fruits, and meats. • Use a crock pot. By putting meat, poultry, pre-sliced vegetables along with broth and spices you can use a crock pot to create a hot nutritious meal- with only one pot to clean afterwards! • Prepare large batches of food at one time and refrigerate or freeze the leftovers for later. And as far as the types of foods, here are the important nutrients to consider... • Vitamin C. Studies have shown that vitamin C may slow progression of osteoarthritis. Vitamin C can be found in citrus fruits and juices as well as berries. • Vitamin D. Patients with rheumatoid arthritis may benefit from immunomodulatory effects of this vitamin. Vitamin D also is important in preserving healthy bone mass. Vitamin D can be found in dairy products, cereals, and eggs. • Omega-3 fatty acids. This anti-oxidant has been shown to reduce inflammation in patients with rheumatoid arthritis. Omega-3 is found in cold water fish such as salmon and mackerel. • Gamma-linoleic acid. GLA is found in foods like flaxseed and carry the same potent anti-oxidant effect as foods that are high in omega-3 fatty acids. Bottom line: Cooking with arthritis can be healthy and shouldn't hurt! Dr. Wei (pronounced "way") is a board-certified rheumatologist and Clinical Director of the nationally respected Arthritis and Osteoporosis Center of Maryland. He is a Clinical Assistant Professor of Medicine at the University of Maryland School of Medicine and has served as a consultant to the Arthritis Branch of the National Institutes of Health. He is a Fellow of the American College of Rheumatology and the American College of Physicians. For more information on arthritis and related conditions, go to: Arthritis Treatment keywords: arthritis | cooking | foods | nutrition Arthritis Diagnosis Treatment

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