Products for gout

Optimal nutrition for gout

This menu is very useful for the patient and helps reduce the risk of attack Consumption of food useful for the body in the required quantities is the basis for the prevention of various ailments. Malnutrition with gout is one of the leading causes of its complication, which is recognized by doctors and patients themselves. If the patient does not exclude prohibited foods from his diet, it can cause aggravation and acceleration of destructive processes in the joints.

What products can you eat? How correctly to make the menu at a gout? Before answering these questions, it is necessary to understand what can not be strictly eaten with gout and arthritis. Treatment of this ailment is a long process. The priorities of therapy are the removal of the pain syndrome and relief of a sudden onset of an attack.


What products are prohibited by

Almost everyone knows how the fats of animal origin affect the human body. But many people with gout do not rush to exclude them from their diet. But this is what can cause the disease progression.

So, for this disease you absolutely can not use:

  • Fatty fish is prohibited in the patient

    Fatty fish is prohibited in the menu of the patient

    beans;

  • alcohol;
  • spices( excluding vinegar and bay leaves);
  • peas;
  • beans;
  • fungi;
  • fat.

As statistics show, gout exacerbations often begin when the patient begins to eat incorrectly, allowing himself to eat fatty fish, meat, fat. You can not drink alcohol with gout, but not every patient observes this rule. Alcohol, like fatty foods, delays excretion of uric acid salts and their deposits from the body.

With gout, the body is weakened, while alcohol practically does not leave a chance to resist the disease. Alcohol, even in very small quantities, can provoke a sudden attack of gout. Moreover, the pain symptoms in this case will last much longer and manifest themselves more strongly. In this case, drugs can not effectively repay them, since alcohol in the human body will prevent the effects of medications. What will be the result of drinking alcohol? Acceleration of the process of deposition of uric acid salts and general intoxication of the body.

Sausage and smoked meat are very dangerous for gout, as does table salt. Mushrooms are useful products in a number of diseases, because they contain microelements necessary for humans. But gout is not allowed. What kind of spice can I use when preparing diet food? Which of the seasonings to choose? Only bay leaf and vinegar. If gout occurs against the background of diseases of the gastrointestinal tract, vinegar and acetic water can not be used when preparing food.

A patient should exclude from his diet any canned food. Spoiled yourself with sprats? Wait for gout exacerbation. Salted and hot cheeses can also cause it to worsen. Pulses, coffee, tea, beer, meat broths can provoke complications. Any overeating with gout is fraught with the fact that it can provoke an attack which, if the diet is disturbed, is further aggravated by additional complications.

With an exacerbation of gout, the list of products that can be consumed by the patient is further reduced. It is also necessary to know that the recipes of dishes that prepare gout, in no case should provide for the frying of ingredients.


What is useful for gout?

Nutrition for gout depends not only on the stage of the course of the disease, but also on the concomitant diseases. On the question of how to properly make a menu and what scheme to choose food, the most accurate answer will give a rheumatologist, gastroenterologist and nutritionist. There are such products for gout, which are allowed to consume, but only in limited quantities.

For gout, the following products will be useful:

  • any vegetables( except spicy and cauliflower);
  • greens( except sorrel, spinach, celery);
  • various fruits( especially citrus fruits);
  • low-fat dairy and sour-milk products;
  • eggs( quail and chicken);
  • honey;
  • porridge;
  • vegetable oil.
Vegetable menu - the basis of the patientNutrition in this disease can include a small amount of fish or meat. Recipes for cooking boiled poultry are very simple. In some cases, a pumpkin is added to it, which helps to improve digestion. This vegetable is often recommended to include in the diet for diseases of the joints. Pumpkin, like tomatoes, improves digestion, promotes the excretion of uric acid from the body. With exacerbation of gout, pumpkin and tomatoes from the diet are not excluded.

It is generally believed that people suffering from gout should not be limited in the consumption of tomatoes. But if the patient has certain violations in the functioning of the gastrointestinal tract, a large number of these vegetables will provoke an exacerbation of stomach diseases. Recipes for dishes, for cooking which requires a lot of greens, patients with gout should be excluded. However, all kinds of dill can be consumed.

How to be with butter and milk? On the one hand, they are needed by the body, on the other - can aggravate gout. How to use these products correctly? When the disease is exacerbated, milk and butter can not be eaten. In the remission phase, they are allowed as additional to useful products. Kashi - the basis of proper nutrition of people suffering from gout. Recipes for these dishes include the addition of butter or milk. During the period of acute gout, porridge is prepared on the water.

Vegetable soup as the basis of the gouty menu Vegetable soups are a real miracle cure for gout. Vegetables can be combined, combining with cereals and pasta, which brings a variety in the patient menu. Once a week, it is necessary to arrange a fasting day, during which to consume only one product. Disputable is the question of whether or not to arrange such unloading in the period of exacerbation of the disease. Many doctors assure: during the attack of gout, there is no question of any unloading day, such food will weaken the organism even more and will not bring the desired therapeutic effect.

Proteins are required for the human body in any disease. Which product to choose to meet this need and not to cause harm to health? Egg. You need to know: every day you can eat only one egg, otherwise the body's protein will trigger the release of a large portion of uric acid in the blood.

Black and white breads are very useful for gout. Seeds and nuts - too. What kind of apples do you prefer to gout? Experts advise choosing those apples whose peel is green.

Seafood helps to reduce the level of uric acid in the body. With this task, squid is doing fine. Salad recipes, where squids are combined with various vegetables and sea cabbage, should be chosen carefully. Which one is right for you? Only one where there is no greens, seasonings and requires a small amount of vegetable oil.


Use of mineral water

Mineral water must be in the diet of a person suffering from gout. In a day the patient should drink an average of 2.5 liters of water, but only if he does not have chronic kidney disease. And you can drink as boiled or mineral water, and juices, decoctions, compotes, green tea.

If you pour boiling water on the rose hips or dried fruits and let them brew in the thermos, you will get an excellent compote, in which the maximum of vitamins is stored. When gout boiling water poured medicinal herbs to get useful infusions. What kind of ingredients to choose for this infusion, the phytotherapeutist will recommend.

Mineral water is an equally popular remedy. It differs in the location of the source and composition. To treat gout, you must use slightly alkaline water. The label contains all the necessary information. It is best to choose mineral water "Essentuki No. 17", "Narzan" or "Borjomi".All of them are freely sold in any pharmacy. But you should use only that mineral water, which the doctor will recommend.

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Diet for gout menus

Diet for gout menus

Diet for gout menus

Such a disease as gout implies a metabolic disorder in the human body. If gout takes place, it means that too much urate accumulates in the joints - salts of uric acid, which cause functional malfunctions in the body.

The disease has been known since the time of Hippocrates and to date the statistics of the incidence of gout is on average 2-3 people per 1000. As for the age range, it is predominantly afflicted by representatives of the strong half of mankind, over 40 years old. A female body can face gout after menopause. Although it is possible that gout can be chronic. The disease can affect absolutely all the joints from the arms to the legs.

What is gout?

What is gout

Food in this case also has its own peculiarities, since it is the normalization of metabolism that becomes the main goal in the treatment of gout.

Features of the diet for patients with gout

The risk zone for gout includes animal proteins, fats and carbohydrates, which are easily digested.

Gaps between meals should be reduced to a minimum, as should the cuts. The body must be able to process the food that gets into it, and do it without harming one's health. That is, you need to eat at least five times a day. It is not alien for patients with gout and such a thing as a fasting day, it needs to be arranged once a week.

Vegetables and fruits - excellent menu for a fasting day

Vegetables and fruit - excellent menu for a day of resting

A day for the unloading of the body assumes that the patient during the day eats only fruits or vegetables, but it should be noted that one fasting day is one kind of vegetable or fruit. That is, you need to eat all day or only apples, or just potatoes, etc. The good news is that they can be consumed, both raw and cooked. For example, baked potatoes can perfectly satisfy hunger without harm to health, and baked apples are a good and hearty dessert.

Unloading with rice and apples

This gastronomic tandem is good for the body when there is a need for a discharge day. Accordingly, a sick gout can, there are only apples and rice. And the last ingredient is prepared in the form of porridge by special technology.

Rice and apples are the right solution

Rice and apples - the right solution

It consists in the fact that 75 grams of rice should be cooked in 750 ml of milk and the resulting amount of porridge should be eaten for three meals during the day. As for apples, then on a fasting day they can be eaten no more than 250 grams, for example, by boiling them or making compote( naturally without sugar).

Recommendations for the

diet The main thing to remember about is the balance of meals consumed in food. Patients with gout should consume sour-milk products and cheese, but do not focus on meat or fish. Their use is allowed no more than several times a week, in addition, they should be boiled.

Meat and fish - no more than 2-3 times a week

Meat and fish - no more than 2-3 times a week

As for proteins, in the quantitative ratio, their quantity should not exceed one gram per kilogram of body weight.

Fried food for a sick gout is taboo. This applies to chocolate and confectionery. Strong tea, coffee and even cocoa can not drink, it is better to give preference to the Uzvara and compote.

The lion's share of the diet is a product rich in Group P vitamins and ascorbic acid, cereals and pasta. Much depends on the amount of liquids drunk - on the day of the patient gout should drink at least 2 liters, and during periods of exacerbation of the disease - not less than 3 liters of fluid. This is not necessarily water in its pure form, as an option you can use not strong tea, compote, fruit juice, etc.

During periods of exacerbation of the disease, the diet becomes more rigid and strict, and the unloading days are arranged more than once in seven days, and a day later, until the condition is improved. Fermented milk products help to alkaline uric acid, thus reducing its content in the patient's body.

Very often in the preparation of therapeutic nutrition for gouty arthritis, diet No. 6 by M. Pevzner is taken as the basis.

What is not allowed for gout?

If such a diagnosis is made, then noisy festivities and alcohol will definitely have to be forgotten. Alcohol acts on the kidneys depressingly and does not allow them to excrete uric acid in the required amount.

You can not eat sharp and salty, that is, salt should be categorically excluded from the diet.

Prohibited foods for gout

Prohibited foods with gout

Excess weight is not tolerable for gout, the patient should try to keep it normal. There should be no overeating or hunger.

Authorized products for gout

Ideal option is to switch to full vegetarianism. But since this is not always possible, the consumption of meat should be reduced to a minimum. All because of proteins that increase the level of uric acid in the body. Meat should be dietary, a turkey, chicken or rabbit is a good choice.

Milk and fermented milk products are allowed in full, for example, a good soup will be a milk soup or a curd. Although, it is worth paying attention to the fact that you can eat cheeses, but that's not too salty and without spices.

Vegetables and fruits - well, parsley and green onions - with care. The concept of vegetables includes: cabbage;carrot;potato;cucumbers;zucchini;eggplants. You can, but carefully: spinach;cauliflower;asparagus;radish;celery.

If you eat fruit, then pears, plums, apples, apricots, oranges and berries, except raspberries.

There are good news and for sweet tooth, of course, chocolate goodies are strictly prohibited, but here are not chocolate sweets, marshmallows or marmalade - it is completely permissible.

Bread all over the head and without it even a patient with gout. Of course, the amount of white and black bread consumed must be strictly metered, but you can still eat.

As a dressing for a salad, it is best to use not traditional sunflower oil, but olive or linseed oil.

What can not be done with gout?

Trying to cleanse your body through starvation. The fact is that as soon as the patient finds out about the diagnosis, in his head involuntarily there is an idea of ​​extreme purification, and he makes a decision, is not at all. But this will not only not improve the state of things, but it can further exacerbate the situation, since physiology is different for everyone and the body will not get rid of the purine by such a radical method.

At a time when the body is deprived of food, in order to provide its own energy needs, it spends all that it was possible to store and, first of all, the protein compounds.

It turns out that when trying to cleanse, the patient causes a sharp exacerbation of gout, due to the fact that the body is laying uric acid in the joints and tissues. There is a massive accumulation of urates in the membrane of the joints, and simultaneously in the glomeruli of the renal tubules, which causes the onset of acute gouty nephropathy.

Basics of nutrition

So, as described above, meals a day should be about five - this will help not to provoke peak bursts of purine concentration in the blood. If you have extra weight, you need to get rid of it, but not sharply and not with a rhinestone - you can lose weight by no more than 2 kg per month. Another condition for restoring the balance of salts in the body is the use of alkaline mineral water, which, thanks to its properties, promotes the excretion of urates.

Dairy products contribute to the excretion of urate

Dairy products contribute to the excretion of urates

Among doctors, there are several theories about the effective treatment of gout, including, some of them believe that with a correct pharmacological treatment, the diet for gout is very limited. However, the centuries-old practice of treating this disease proves the opposite: it is the balanced diet and dietary nutrition included in the complex of therapeutic measures that contribute to the normalization of the body's salt balance.

Video - Diet for gout menus

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Diet for gout: table of food for leg gout disease, nutritional restrictions

According to the data in the table, when compiling a menu of diets about gout from the diet, products are completely excluded, belonging to group A. The content of products included in group B in the therapeutic diet for gout is limited. Food group C in the diet for gout is allowed to eat.

Attention is drawn to group A of young meat, which is associated with a large number of these young meat growing cells containing nucleoproteins, which are the substrate for the formation of uric acid in the body.

Despite the fact that brains, bacon, sea products belong to group B, nevertheless their use is limited due to the high quota of cholesterol contained in them.

Despite some contradictions regarding the role of protein in the emergence and maintenance of hyperuricemia, the amount of protein is limited mainly by proteins of animal origin. The need for animal proteins is satisfied by consuming dairy products, eggs, as well as periodic( not more than 2 times a week) consumption of low-fat varieties of meat and fish in a boiled form. The ratio between animals and plant proteins is close to 1: 1.5.

Another practical recommendation for a diet for gout is the restriction of the consumption of animal fat rich in saturated fatty acids, since a direct relationship between the amount in the food of the latter, an increase in the level of uric acid in the plasma, and a decrease in its excretion in the urine is established.

The exclusion or restriction of certain products in the diet for gout is mainly due to the content of food purines in them. From this point of view, it is extremely important to pay attention to the culinary processing of the products used.

60% of food purines contained in meat and fish products, when cooked, become broths, which causes the exclusion of broths and extracts from the nutrition of these patients. The total amount of food purines in a daily diet should not exceed 200 mg.

In the diet, when the gout is exacerbated, the quantity and qualitative composition of the carbohydrates are monitored. The amount of easily digestible carbohydrates should not exceed the norm( 50-60 g per day).The diet should be rich in polysaccharides.

The widespread use of vegetables and fruits, both raw and cooked, has an alkaline effect( the organic acids they contain are converted into carbonate salts in the body), changes the urine reaction to the alkaline side.

Reducing the acidity of urine helps to preserve the salts of uric acid in the colloidal-soluble state, preventing their precipitation.

Because the fluid enhances renal excretion of uric acid, the amount of free fluid( in the absence of contraindications) increases to 2 liters per day. In the diet menu for gout, it is preferable to include alkaline mineral water.

Another restriction in nutrition for gout affects table salt( up to 6-7 g per day).

When combining gout with obesity, the appointment is indicated 1-2 times a week for fasting days. For this purpose, it is advisable to use contrasting rations with low purine content, such as fruit( 1.2 kg of apples, or bananas, or oranges per day), vegetable( 1.5 kg of vegetables in any set, except for prohibited), curd-kefir(400 g of low-fat cottage cheese and 500 g of kefir).When using vegetable and fruit unloading days, 2-3 glasses of liquid are necessarily included in the diet.

The chemical composition of the nutrition menu for gout and calorie diet should be as follows: proteins - 70-80 g( ratio of animals: vegetable - 1: 1.5), fats - 70-80 g( ratio of animals: vegetable - 1: 1)carbohydrates - 300-350 g;the energy value is 2100-2400 kcal.

Food restriction in gout disease

The diet for gout disease is shown to be hyponatric, physiologically complete, with a normal total protein content, but with a reduced quota of animal proteins, with a normal level of fats and carbohydrates, with the exception of products containing a large number of purines. The need for proteins of animal origin is provided by milk and dairy products. The introduction of animal fats is limited.

To increase alkaline valences in the diet included citrus( lemon, grapefruit, etc.), alkaline mineral water. The total amount of fluid increases to 2 liters in the absence of contraindications from the cardiovascular system. The liquid is introduced in the form of weak tea, fruit drinks, juices, alkaline mineral water.

Food is given in unmilled form, steamed or boiled. Vegetables and fruits are given in raw, boiled or baked form. From the diet, meat and fish broths and extracts, fatty meats and fish, meat of young animals, internal organs of animals and poultry are completely excluded. Meat and fish dishes are given not more often than 2 times a week.

The diet is fractional, 5-6 times a day, in the intervals between meals - drink.

Bread and bakery products. Bread wheaten, rye, yesterday's baking. Products from puff and dough are limited.

Meat and poultry. Low-fat varieties no more than 1-2 times a week in a boiled form.

Fish .Low-fat varieties no more than 1-2 times a week.

Dairy products .Milk, lactic acid drinks, cottage cheese, dishes from it, sour cream, faint cheese.

Eggs .4 pieces per week, in any cooking.

Fats .Vegetable, creamy, ghee.

Groats .In a moderate amount, any.

Vegetables .Not included in groups A and B, limited to salted and pickled vegetables.

Soups .Dairy, fruit, vegetable( without beans, spinach, sorrel).Cold starters .Salads, vinaigrettes, vegetable roe, squash, eggplant.

Fruit, sweet dishes .Any fruit( preferably citrus fruit), fresh and in any cooking. Creams, milk jelly, marmalade, pastille. Sauces and spices .On vegetable broth, tomato, sour cream, milk. Citric acid, vanillin, cinnamon.

Drinks .Incomplete tea and coffee with milk, juices, fruit drinks, kvass, broth of wild rose, alkaline mineral water.

What foods can not be eaten with gout: the list of prohibited foods

Below is a list of what foods can not be eaten with gout, especially with an exacerbation of the disease. Prohibited: liver, kidney, tongue, meat of young animals, meat smoked meat, canned meat, fatty, salted smoked fish, canned fish, meat, fish, mushroom broths, beef, pork and culinary fat, beans, sorrel, spinach, raspberries, figs, chocolate, cocoa, strong tea and coffee.

During the exacerbation of the disease, strict bed rest, diet and medication are prescribed. For the entire period of exacerbation, a diet consisting mainly of liquid food( milk, lactic acid products, vegetable vegetarian soups, liquid cereals, kissels, compotes, vegetable and fruit juices, especially citrus juices) is prescribed. It is necessary to pay attention to the water regime of the patient: the amount of free liquid in the daily diet should be at least 2 liters.

What diet is prescribed for exacerbation of gout on the legs: approximate menu

Below is an approximate diet menu for gout, which is appointed by the attending physician.

Table of dietary products for gout, indicating the amount of protein, fat and carbohydrate:

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Nutrition for gout. Prohibited and authorized products for gout on the legs |All about gout: symptoms, treatment, causes of

"Tortured bone on leg? For this, only. ..

Why is nutrition important for gout? It is considered as a cure for this disease. It develops as a result of the deposition of salts, which are extracted from such a natural product of excreta as uric acid. Correct nutrition for gout is of great importance. If you do not take the necessary measures, the kidneys and liver will be in danger.

Among the products there are those that contain urate. Important nutrition for gout on the legs of and in other extremities. These are uric acid salts, because of which the disease is activated. Normalization of metabolism by improving nutrition speeds up recovery, mitigates the coming seizures.

Principles of Nutrition for Gout( illness outside exacerbation):

Doctors recommend first of all to remove animal proteins, animal fats, foods with digestible carbohydrates.

Also should order meals. They should become frequent, divided into small portions. Building food for gout and arthritis , you need to think about 5-6 meals, not forgetting about unloading days. It is necessary to arrange at least one per week, using only vegetables and fruits.

1. Food for gout suggests protein restriction per kilogram of optimal body weight to 0.8 - 0.9 g. Vegetable protein in the diet with gout should be at least 30% of the total daily amount of protein. Along with proteins, the amount of fat in the diet for a patient with gout( per kilogram of optimal body weight to 0.9-1.0 g) is limited by eliminating fats of animal origin. About 35% of the daily amount of fat in the diet for patients with gout should be of plant origin, fatty acids in vegetable fats well affect the metabolism in patients with gout. In connection with the restriction of fats and proteins in the diet of patients with gout, the energy value of the diet should be brought to the physiological level by increasing the amount of carbohydrates.

2. In a diet for gout patients, there is a significant restriction and even exclusion of foods that are rich in oxalic acid and purines. Fish and meat should be eaten in a boiled form, as during boiling, most of the purines go into the broth. Bullion should not be used.

3. For successful removal from the body of patients with gout uric acid urination per day should be approximately 1.5 liters. Fluid drinking is shown taking into account the condition of the heart, vessels and kidneys( at least 2 liters).Dehydration of the body in hot weather or after a sauna may exacerbate gout. For drinking, juices of citrus fruits, vegetable juices, sour-milk drinks, broth of dogrose, diuretic teas, alkaline weakly mineral waters are recommended. At the same time, it is recommended to limit the amount of salt in the diet of patients suffering from gout to 8-9 g per day.

4. Exclusion of alcoholic beverages, especially red wine and beer. Ethanol contained in these drinks inhibits the excretion of uric acid from the body and, to some extent, increases its formation. A single intake of alcohol and a large amount of fatty fish or meat food can trigger a gout attack.

5. With gout, it is useful to arrange a fasting day once a week, regardless of weight. Unloading days can be spent on dairy products, allowed vegetables, fruits, berries, juices. When unloading a free liquid, a day is not less than 1.5 liters. Fasting with gout is contraindicated, as when fasting in the body, the level of uric acid increases, and this contributes to exacerbation of the disease.

6. If gout is combined with obesity, diet therapy is advisable to build on the principles of combating obesity, but to limit the diet of fish and meat and increase the number of dairy products. The rate of weight loss with gout should not be high( 1-1.5 kg per week).

7. When renal damage is introduced into the diet, changes are made depending on the status of their functions.

8. Food for gout should be regular, at least 4 times a day.

According to the system of therapeutic nutrition adopted in Russia, a diet for gout № 6 was made.

When diet No. 6 is being followed, the purine metabolism in the body is normalized, the synthesis of uric acid and its salts is reduced.

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What can not be eaten with a gout

You need to remember about products that are forbidden for gout .This includes not only meat, but also:

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Gout is a disease associated with a metabolic disorder, when excess uric acid accumulates in the body. Salts of uric acid( sodium urate) begin to be deposited in the joints, which leads to their inflammation, and other organs.

In the risk zone are people who consume large quantities of meat, spicy foods that abuse alcohol. Other factors accompanying the development of the disease can be obesity, sedentary lifestyle, nervous stress, heredity.

To confirm the diagnosis, a blood test for the content of uric acid is done. When analyzing urine, a protein is diagnosed in it.

The most common gout affects joints near the big toes. Attacks of gout in most cases occur at night or early in the morning. The acute period of the disease can last up to seven days. The disease has a chronic character with recurrent relapses.

Over time, seizures are repeated more often, the disease affects new joints, bone destruction may occur. For those suffering from gout more than four years around the joints, dense yellowish mounds form under the skin. From time to time these formations can burst, from them whiteish crumbs are allocated.

Complications of gout can be the formation of kidney stones, hypertension, renal colic, damage to the heart muscle and heart valves.

Diet for gout

The diet for gout on the legs involves the refusal to eat foods saturated with purines. To reduce the content of uric acid in the body, it is necessary to significantly reduce the intake of animal protein.

Some types of meat and fish, offal, yeast, caviar, mushrooms, beans, chocolate should be excluded.50% of purines are released into the broth during cooking, therefore, use of broth is also not recommended. This applies to any broth( meat, fish, mushroom).A certain danger is also present in simple carbohydrates and saturated fats.

When treating gout, it is important to eat regularly, do not go hungry and do not overeat. Fasting, as well as excessive food, provokes the release of uric acid. At presence of excess weight extremely sharp weight loss is undesirable. Food should be divided, not less than five meals a day.

It is recommended to arrange once a week days of unloading, fruit or vegetable. The remaining days( 2-3 times a week) allowed the use of a small amount of lean meat and fish products in cooked or baked form, in the stage of exacerbation they are completely excluded.

When gout is mandatory use of a sufficient amount of liquid, with canned, carbonated beverages should be avoided. Alcohol is strictly prohibited in all doses, including low-alcohol beverages. Drink recommended alkaline mineral water, natural berry and fruit juices( especially citrus), compotes and fruit drinks( especially cranberry and cowberry), decoction of rose hips.

Water prevents the formation of kidney stones. Sugar is not added to drinks, because sugar increases the level of insulin in the blood, and this slows the excretion of uric acid. Cocoa, strong tea, coffee is limited because of their effect on the nervous system. Drink at least 1 cup of liquid 4 to 5 times a day for an hour before meals, the amount of liquid consumed should be 2.5-3 liters per day.

This diet should be adhered to constantly, when an exacerbation of the diet becomes more strict.

List of Prohibited Products

  • Pork, lard;meat of young animals and parts of animal carcasses, giving sticky broth( legs, cartilage, head);
  • Broths( meat, fish, mushroom), meat sauces, chillies;Meat extracts( soups from the package);
  • Meat smoked products;
  • By-products( liver, heart, kidneys, brains) and dishes from by-products;
  • Fatty varieties of fish, salted and fried fish( with exacerbation);caviar;canned fish( sardines, sprats, sprats);
  • Salty and spicy cheeses;
  • Legumes( peas, beans, lentils, beans, soybeans);
  • Cream, ryazhenka, yoghurts;
  • Spices and condiments( mustard, horseradish, pepper, ketchup, tomato paste), with the exception of vinegar and bay leaf;
  • Chocolate, cakes, cakes;
  • Culinary and other fats of animal origin;
  • Raspberries, figs, grapes and all derivatives of grapes( raisins, wine etc.);
  • Products from butter and puff pastry;
  • Foods containing preservatives.

List of products whose content in the diet should be limited to

  • Salt;
  • Sausage products;
  • Boiled meat and fish. Preference should be given to poultry, salmon, salmon, trout. They contain unsaturated fatty acids necessary for fat metabolism);
  • Cauliflower, beetroot, sorrel, spinach, asparagus, rhubarb, celery, parsley, onion, bell pepper, radish, radish, turnips, tomatoes;plums;
  • Mushrooms( white, mushrooms, champignons);
  • Pickles and marinades;
  • Strong tea, coffee, cocoa.

Without exacerbation lean meat and fish can be included in the menu 2-3 times a week in boiled and stewed. From boiled meat or fish make cutlets, meatballs, soufflé.Meat, fish, vegetables can be steamed or baked. From time to time it is recommended to spend short-term mono-diets or fasting days: vegetable, fruit( 1,5 kg of vegetables or fruits a day), curd-kefir( 400 grams of cottage cheese and 500 ml of kefir).It is useful rice-apple unloading day: 75 gr.rice boiled in 750 ml of milk, and boiled 250 gr.apples without sugar( in the form of compote).Rice and apples are eaten during the day in three stages.

In the period of exacerbations, meat and fish are completely excluded, unloading days are arranged every other day. It alkalinizes urine and increases the solubility of uric acid.

Recommended products for use

  • Low-fat varieties of fish, seafood: squid, shrimp;
  • Fermented milk products: kefir, cottage cheese, low-fat sour cream;
  • Milk, adding it to cereals and drinks;
  • Eggs, chicken and quail( in any cooking, except frying), omelettes;Bread from whole wheat flour, wheat and rye;
  • Cereals, pasta( in moderation);
  • Nuts( hazelnuts, cedar, almonds, pistachios), seeds;
  • Any dried fruit( excluding raisins), honey;
  • Vegetables: white cabbage, cucumbers, zucchini, carrots, potatoes, eggplants, dill;freshly prepared vegetable caviar( squash, eggplant);
  • Fruits: green apples, pears, citrus fruits, apricots, peaches, berries( except raspberry), avocados, pineapples, watermelons;From sweets: marshmallows, marmalade, pastille, jam;
  • From drinks: tea with lemon, green tea, coffee with milk, broth of wild rose, fruit and vegetable juices, fruit drinks, compotes, kvass, mineral water;Vegetable oil( olive, flaxseed).

You can prepare vegetarian soups for the first: borsch, soup, okroshka, peasant soup( with potatoes and cereals), milk soups.

In case of exacerbation of the disease in the first days, only the use of liquid is recommended, then switching to a dairy diet.

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