Rheumatoid arthritis (RA) is a chronic, etiology of inflammatory synovitis-based systemic disease. It is characterized by hand, small joints of the joints, symmetry, invasive joint inflammation, often associated with external organ involvement and serum rheumatoid factor positive, can lead to joint deformity and loss of function. According to statistics, the incidence of rheumatoid arthritis in women is 2 to 3 times that of men.It can occur at any age, high incidence of age 40 to 60 years old. People who has rheumatoid arthritis in the late, severe or long-term bedridden patients, due to combined infection, gastrointestinal bleeding, heart, lung or kidney disease can be crisis to life. The main purpose of treatment for Rheumatoid arthritis is to reduce the inflammation of the joints, inhibit the development of lesions and irreversible bone destruction, as far as possible to protect the function of joints and muscles, and ultimately achieve complete disease remission or low disease activity target. Treatment principles include 1. Patient education, 2. General treatment 3. Drug treatment 4. Immune purification 5. Functional exercise 6. Surgical treatment. Anti-Rheumatoid arthritis drug treatment mainly includes non-steroidal anti-inflammatory drugs, slow-acting anti-rheumatic drugs, immunosuppressive agents, immune and biological agents and botanicals. Over the past decade, the treatment of extra-articular lesions and the emergence of new therapies, so that the efficacy of rheumatoid arthritis has been significantly improved. Most patients with rheumatoid arthritis can get a good control or even complete remission.
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Sugar pear tart making method
The selection of pears is based on their size, ripeness, and maturity level, ideally between 70% to 80%. The fruit should have thick flesh, low moisture content, and be free from any core or mechanical damage. This ensures a better texture and flavor during the preservation process.
First, the pears are decored and boiled in a 3% sodium hydroxide solution. They are placed in a pot and cooked for 15 minutes. Afterward, they are removed and rinsed thoroughly with clean water to eliminate the outer skin. Once cooled, the pears are cut in half, and the core is carefully removed.
Next, the pears are soaked in a sulfur dioxide solution containing 0.1% to 0.2% sulfur dioxide for 4 to 8 hours. The soaking time may be reduced if the solution concentration is higher. Afterward, they are rinsed again with clean water, drained, and left to dry slightly before proceeding to the next step.
For the candying process, 20% of the weight of the pears in granulated sugar is used. The pears are mixed with the sugar and left to soak for one day. On the second day, another 20% of the sugar (by weight of the pears) is added to a pan along with an equal amount of water. The mixture is heated until the sugar dissolves, then the pears are added and cooked for 20 minutes. After that, the pears are left to soak in the syrup overnight.
On the fourth day, the same amount of sugar is used again, and the pears are cooked for 30 minutes as described earlier. They are then left to soak in the syrup for another day, allowing the sugar solution to fully penetrate the fruit and create a more consistent texture and sweetness.
Finally, the sugared pear pieces are flattened and placed on a baking tray. They are baked at a controlled temperature of 50°C to 60°C for 24 to 36 hours. The finished product should be golden in color, flat in shape, non-sticky when touched, and have a sweet yet slightly tart flavor. This traditional method results in a delicious, preserved fruit that retains its natural taste and texture.