Susan Parker - The Polymyalgia Rheumatica Diet

The Polymyalgia RheumaticaDiet Susan Parker, MAT Smashwords Edition **** Copyright 2014 Susan Parker Smashwords Edition, LicenseNotes This ebook is licensed for yourpersonal enjoyment only. This ebook may not be re-sold or givenaway to other people. If you would like to share this book withanother person, please purchase an additional copy for eachrecipient. If youre reading this book and did not purchase it, orit was not purchased for your use only, then please purchase yourown copy. Thank you for respecting the hard work of thisauthor. Contents Polymyalgia rheumatica might mean thatyou are suffering from chronic pain right now but with the rightmedications and proper diet, it doesnt have to stay that way.Currently, the main treatment for polymyalgia rheumatica iscorticosteroid medication, usually prednisone.

This medicationcomes with a long list of unwanted side-effects, from the mild(stomach upset, increased, hunger, insomnia) to the severe (highblood pressure, diabetes and brittle bones). Many studies have shown that dietarychanges, along with exercise and stress-reduction can actually bean effective way to treat the condition. This can lead to areduction or even elimination of medications. This isnt a Fad Diet! Beware of fad diets that promise toalleviate your polymyalgia rheumatic symptoms. According to theNational Institute of Arthritis and Musculoskeletal and SkinDiseases, these diets have never been shown to be effective in anyclinical study. However, the Institute does recommend that youfollow a proper diet.

Whats a proper diet? A diet rich inwhole grains, vegetables, fruits and lean meat with sufficientcalcium intake. Certain foods should be restricted or eliminatedentirely: sugar, salt, caffeine and alcohol. As far as protein isconcerned, the bulk of your protein intake should be from fish andcalcium-rich foods like low-fat cheese and low-fat yogurt. Theelimination of red meat (including pork ) can be a challenge forsome especially if youre used to the typical American fast fooddiet. This cookbook concentrates on fish as a protein source. Youalso wont find any gluten another ingredient you should avoid ifyou have PMR.

Gluten can be found in flour, wheat products(including gluten-free bread, pizza and spaghetti). Gluten has beenlinked to many arthritic-related disorders and eliminating it fromyour diet may make your symptoms completely disappear. Hafstrom et.Al, in their research study on gluten-free diets, had this to sayabout dietary changes and rheumatoid arthritis (RA and PMR are verysimilar diseases): dietary modification may be of clinical benefitfor certain RA patients, and that this benefit may be related to areduction in immunoreactivity to food antigens eliminated by thechange in diet. Following a low-fat, low-meat dietreduces your risk of developing giant cell arteritis a seriouscomplication of PMR. A Note on Oils For decades, weve been warned aboutthe dangers of excess fats and oils in our diets. As a PMR patient,you should avoid fats and oils whenever possible you can obtaingood fats by eating avocados and replacing the oils in yourkitchen with heart-healthy alternatives, like olive oil.

All of therecipes found in this book use olive oil, and vegan margarine (nowwidely available in grocery stores check ingredients for lurkinghydrogenated oils). How to use this book In addition to the recipes in thisbook, you can eat unlimited: Fruits and Vegetables(preferably uncooked and unprocessed) Nuts all kinds,including peanut vegan butter (without salt and sugar) Low fat dairy (milk,yogurt, cheese etc.) Fortified orangejuice Other fruit juices andfruit juice smoothies (check for no added sugar) Gluten-free crackers andgluten-free breads Raw food products. Checkout your local natural foods store. Most stores will carry avariety of raw food products including chips, crackers, cookies,cakes and meals. Gluten-free cereals withlow-fat milk (preferably non-dairy milk like soy milk or ricemilk). Legumes Rice Lentils Eggs (egg whites arepreferable as they are lower in fat, but the occasional egg dish isok).

Tofu Gluten-free vegetarianmeat substitutes (like Marjon hamburger crumbles). Seafood all types,without regular (wheat) breading. Lean baked chicken withoutthe skin. Gluten-free pasta (rice,corn or quinoa) and pasta sauces (low fat, low salt, no addedsugar). Changing your diet is aprocess its difficult to radically change your diet overnight.However, following the recipes included in this book will help youtailor your diet towards that proper diet thats recommended bymedical professionals. Al. Al.

A vegandiet free of gluten improves the signs and symptoms of rheumatoidarthritis: the effects on arthritis correlate with a reduction inantibodies to food antigens. Pubmed. 8 servings If you havent tried red snapperbefore, its a Caribbean staple with a firm, meaty texture. Iactually prefer to cook a whole red snapper, but they are rarelyavailable in the grocery store. You should be able to find redsnapper fillets in the freezer section. Ingredients 3 lbs red snapper fillets rice flour pinch garlic powder andpepper 1/4 cup olive oil 4 tablespoons vegan butter 2 tablespoons lemon juice 2 tablespoons fresh snippedparsley Procedure 1.Pat the fillets dry.

Roll the fishlightly in flour mixed with garlic powder and pepper. 2.Heat oil in skillet; cook fish untilbrown on both sides (3 minutes per side). 3.Remove fish to platter and keepwarm. 4.Add vegan butter and lemon toskillet; simmer one minute. 5.Pour mixture over thefish. 6.Sprinkle with fresh snippedparsley.

Prep: 5 mins Cook: 8 mins Ready: 13 mins Nutrition: Calories 359.5 Carbohydrates 0.3 g Fat 15.0 g Protein 40.5 g 4 servings If you like lots of flavor on yourfish, this is the dish for you. It works really well with a side ofhome-made tartar sauce: mix cup vegan mayo, 3T spicy brownmustard, 2T pickle relish and 1T crushed capers in abowl. Ingredients 2 tablespoons grated freshginger 1 garlic clove, minced 1 serrano chile, seeded andminced 1 teaspoon fresh choppedthyme 1/8 teaspoon ground allspice 1 tablespoon olive oil, plus more forrubbing Pinch pepper Procedure 1.Preheat oven to 425. 2.Combine all of the ingredients exceptfor the sea garlic powder. 3.Make 5 parallel slashes on each sideof the red snapper. 4.Rub the paste into the fish, makingsure to get most of the paste in the slashes. 5.Baste the fish all over with oliveoil and sprinkle with the pepper. 6.Transfer the fish to a deep bakingpan. 6.Transfer the fish to a deep bakingpan.

Roast the fish for about 30 minutes (you may need a littlemore, or less time depending on the size of the snapper), until theflesh just flakes. Transfer the fish to a platter andserve. Active: 10 MIN Total Time: 40MIN Nutrition (Note: this is approximate asit will depend on the size of the snapper): Nutrition: Calories 359.5 Carbohydrates 0.3 g Fat 15.0 g Protein 40.5 g 4 servings Make sure you use fresh-squeezed lemonwith this recipe. The lemon is the mainstay flavor here, so if youuse the little lemon-squeeze bottles you wont get a good flavor atall. Ingredients 1 lb cod fillets 1/4 cup vegan butter, melted 2 tablespoons fresh-squeezed lemonjuice 1/4 cup rice flour 1/2 teaspoon garlic powder 1/8 teaspoon white pepper paprika Parsley sprigs and lemon wedges forgarnish Procedure 1. 2. 2.

Mix the vegan butter and lemonjuice. 3. Mix flour, garlic powder and whitepepper in a separate bowl. 4. Dip fish into vegan butter mixtureand then coat with the flour mixture. 5.

Place fish in an ungreased 8 squarebaking pan. 6. Pour remaining vegan butter mixtureover fish and then sprinkle with paprika. 7. Cook uncovered in 350 degree ovenuntil fish flakes easily with fork, 25-30 minutes. Garnish withparsley sprigs and lemon slices if desired.

Prep: 10 mins Cook: 25 mins Ready: 35 mins Nutrition: Calories 225.2 Carbohydrates 6.5 g Fat 12.3 g Protein 21.2 g 4 servings This has a lot more tang than themilder (but still good!) lemon baked cod. Dijon mustard has atremendous amount of flavor in small amounts. My favorite is GreyPoupon. Ingredients 1/4 cup low-fat mayonnaise 2 teaspoons Dijon mustard 2 teaspoons horseradish(jarred) 1 tablespoon fresh-squeezed lemonjuice 1/8 cup gluten-freebreadcrumbs 1 tablespoon parmesan cheese 4 (6 ounce) cod fillets 1 tablespoon vegan butter 1/4 cup gluten-freebreadcrumbs 1 tablespoon parmesan cheese Procedure 1.Preheat oven to 350F and lightlygrease a baking sheet. 2.Mix low-fat mayonnaise, mustard,horseradish and lemon juice in a small bowl; stir in parmesancheese and 1/8 cup of gluten-free bread crumbs. 4.Mix melted vegan butter, gluten-freebread crumbs and 1 tablespoon parmesan cheese in a bowl. 4.Mix melted vegan butter, gluten-freebread crumbs and 1 tablespoon parmesan cheese in a bowl.