Rheumatoid arthritis is a systemic inflammatory disease with unknown etiology. Autoimmune dysfunction is its pathogenesis. Although it is a systemic disease, it is mainly joint swelling and pain, especially the small joints of both hands appear stiff and swollen in the early stage and deformed and stiff in the late stage, which is called rheumatoid hand. Traditional Chinese medicine believes that the disease is due to the invasion of pathogenic wind, cold and dampness, deficiency of liver and kidney essence and blood, obstruction of meridians and stagnation of qi and blood, so it is swelling and pain. "The liver is the main reinforcement and the kidney is the main bone". A long illness will invade the bones and muscles, and the liver and kidney will be more deficient due to a long illness. If you can't nourish the bones and muscles, there will be muscle contracture, bone hunger and joint deformation. Besides systematic treatment, we should also pay attention to prevent the occurrence of hand rheumatoid disease. The specific method is as follows: 1. Self-massage exercise: 1 shaking method: insist on shaking wrist, palm and interphalangeal joints every morning to achieve the effect of relieving swelling and pain, and maintain and help restore the normal function of joints. 2. Kneading fingering: insist on twisting ten knuckles alternately with both hands every day, and massage joints and related acupoints to achieve the purpose of spasmolysis, pain relief and swelling reduction. Second, self-care: because hands are often exposed, they have the widest contact with the outside world and are most vulnerable to wind, cold and humidity. Therefore, patients should pay attention to keep their hands warm, windproof and moistureproof. Attention should also be paid to maintaining the normal functional posture of each joint to avoid ankylosis. What should patients with rheumatic diseases pay attention to when cooking food? Food not only provides nutrition for the human body, but also plays a role in treating diseases, that is, dietotherapy, if cooked properly. Where food is used for dietotherapy, it is generally not appropriate to use cooking methods such as frying, roasting, boiling and explosion, so as to avoid excessive destruction of its effective components or change its nature and lose its due role in diseases. Dietetic foods should be steamed, stewed, boiled and soup. Diet therapy should be a small amount of meals, long water flow, not too much at a time, so as not to damage the spleen and stomach function.