Traditional Chinese medicine recommends that individuals suffering from certain conditions consume light and cool foods such as celery, lotus seeds, and goji berries. It is advisable to prioritize fruits like watermelon, sugarcane juice, pears, and lotus seed water… 
Rheumatoid arthritis is characterized by swelling and pain in one or more joints, particularly during weather changes from hot to cold or vice versa. This condition often arises in individuals with acute or chronic pharyngitis caused by Group A beta-hemolytic streptococcus bacteria. During the acute phase, the affected joints may appear swollen, red, warm, and painful; however, in the chronic phase, these symptoms may not be as pronounced, with only swelling, pain, or fatigue noticeable in multiple inflamed and frequently moving joints.
Traditional Chinese medicine classifies this as a condition of damp heat and recommends that individuals affected by it consume light and cool foods. It is advisable to avoid stimulating spicy foods such as ginger, chili, garlic, and cinnamon. Here are some dishes suitable for individuals with rheumatoid arthritis:
– Papaya 10 g, raw lotus seeds 30 g. Clean both ingredients, place them in a pot with a large bowl of water, and simmer on low heat until the lotus seeds are soft, then add 1 tablespoon of white sugar and dry it out. Use this as a light breakfast daily.
– Goat meat 500 g, carrots 250 g, seasonings to taste. Clean and cut the carrots and goat meat into pieces, marinate with fresh ginger, and stir-fry for 5 minutes in hot oil. Add a little wine, salt, soy sauce, and some cold water, then braise for 15 minutes. Transfer to a clay pot, add tangerine peel with 3 large bowls of water, bring to a boil, then lower the heat and simmer for 2 hours until the goat meat is tender, serve during meals.
– Cat meat 250 g, garlic 30 g, oil, salt, and monosodium glutamate. Clean the cat meat and cut it into pieces, peel the garlic. Place everything in a pot, add water, oil, and salt, and simmer until tender, season with monosodium glutamate before serving.
– Five-ingredient bark 50 g, glutinous rice 500 g, enough yeast. Clean the five-ingredient bark, soak it, and then boil to extract the liquid. Pour this liquid over the glutinous rice and cook into dry rice, then spread it out and, while still warm, sprinkle with yeast and mix well, allowing it to ferment into glutinous rice wine, consume as desired.
– Deer antler 5 g, goji berries 20 g, one liter of white wine. Soak the deer antler and goji berries in white wine for one week in a sealed container, taking a small cup (about 25 ml-40 ml) each time. Take once a day for a course of 15 days.
– Beef bones 60 g, antelope horn 60 g, peony root 60 g, 100 ml of white wine. Place the herbs in a cloth bag and soak in wine for 10 days. Drink on an empty stomach, one small cup at a time.
– Large eels, 4-6 pieces (each weighing 500 g), a little yellow wine. Place the eels in yellow wine and stir well, remove the eels’ insides once drained, dry and grind the eel into powder, store in a jar for later use. Take 15 g twice a day, either with 2-3 tablespoons of yellow wine or mixed with boiling water or porridge. Each treatment lasts for 2 months.
