Cabbage with gout

Recommendations of specialists on what can be eaten with gout

What can be eaten with gout? The answer to this question will simply be found by consulting with a dietitian and treating therapist. After all, with this disease, nutrition plays the same role as medical therapy. Taking the food you need and observing the regime, you can maintain your body and take gout under control. But for this you need to be patient and change your habitual way of life.

Is it possible to eat meat and fish with a gout

Is it possible to eat meat

? One of the reasons for the appearance of gout is a violation of uric acid metabolism. The body can not cope on its own with the excretion of salts and acids and accumulates them on the joints. Purine compounds containing nitrogen and having a cyclic structure, enter the human body with food. During the cleavage they form uric acid.

Meat is just such a product. The content of purines in it in large quantities, so it is completely excluded from the diet of patients with gout. This list can be replenished and by-products. These are the kidneys, lungs, the liver of animal origin. To them is added and bacon. It affects the body, like fatty meat, peanuts. It is excluded, but all other nuts are allowed to use.

Some patients boil meat to slightly reduce the amount of purines, but such broths should not be carried away. Many substances producing uric acid, and in concentrated meat broths and soups from sachets, smoked sausages. With gout, you can eat only lamb and chicken fillet.

Fried or salted fish, canned food, caviar is completely excluded from food, especially with multiple bouts of the disease. Doctors, nutritionists recommend only cod when making a menu.

During the fasting period, instead of meat, it is often suggested to use mushrooms. Their broths are used in the preparation of soups and borscht. But gout will not tolerate such a diet, especially if used artificially grown mushrooms. Do not provoke an exacerbation of only forest mushrooms.

Vegetables and fruits for gout

The principle of choosing these products is the quantitative indicators of purines and oxalic acid, which they contain. In the first place in this list are legumes. Beans, peas, beans, peanuts, cauliflower and Brussels sprouts, broccoli, asparagus, rhubarb, spinach, celery are completely excluded from the diet. Tomatoes and corn for gout can be eaten in quantities of several pieces, and tomato juice - in small portions, during remission. Quail cabbage is advised to cook without salt, and with the addition of berries of cranberries and apples. Brine, which turned out as a result of sizing, is very useful for gout. Some doctors advise to use as a treatment sea kale - laminaria. It helps to remove uric acid salts from the body. Sometimes it is used in the form of a powder, which is bred in a glass of water and drunk for two weeks once a day.

Vegetables and fruit for gout

Courgettes, eggplants, cabbage, cucumbers, potatoes are quite suitable for use in the diet and compiling a diet menu. Some of these vegetables will be useful juice, which activates the metabolism and helps the body to cleanse. To prepare the juice from the potato, it must first be grated and squeezed through the cheesecloth. Take courses followed for ten days. Juice from the onion is prepared by digesting it in the peel and straining through a sieve or gauze. Take before meals.

A salad is recommended for greenery, and parsley and dill should be used in small quantities.

Fruits are useful for almost everyone. Be careful with grapes and raspberries. Well reduce the salt deposits of ordinary apples, especially baked. They could be added to all salads. Useful bananas, cherries, blueberries, but the kalina is not to be fond of because it is a diuretic. And with gout, the body can not be dehydrated, the cells must be filled with water. But a few berries will not do you much harm.

With gout, you can eat pomegranate. It normalizes the level of cholesterol and uric acid in the blood.

Is it possible to eat garlic with gout

Can I eat garlic with gout?

This vegetable has long been famous for its miraculous properties, including for the treatment of gout. For this, the most commonly used are infusions and painkillers.

During the exacerbation, infusion of garlic( in the amount of three pieces) and vinegar( 9%, 500 ml) is rubbed into sore spots. Pre-insist for two weeks. Infusion removes redness, swelling and pain.

Kashitsa of four lemons and three heads of garlic, filled with boiling water( 2 cups) or vodka( 150 ml), insists for three days in a warm place. Then the infusion is filtered. Take should be 40 g once a day before meals. To infusion, you can add honey( 20 g), the therapeutic effect while only intensifying.

What you can eat with gout, which foods do not cause an exacerbation, you can find out only after a complete examination. Change your diet will have. To it will be added the use of liquid, refusal of strong alcoholic drinks and sweets. Mayonnaise, which is so desirable to season salad, it is better to replace with vegetable oil, and even in small quantities. Daily strict control over body weight is necessary.

Only such changes can improve your health and reduce the burden on sick joints.

Many people ask themselves, is it possible to eat cabbage for gout? Nutritionists recommend using it in any form with gout and not only. Cauliflower has a fine cellular structure, so it is absorbed by the body more quickly than other species. However, with this type of disease, it must be used in a limited form, since it contains purine bases.

Great benefit from kelp. Nutritionists recommend eating it daily. It helps improve the work of metabolism and removes excess salt.

Therapeutic properties of

Is it possible to eat sauerkraut with gout? Numerous researches of experts have shown, that its juice for treatment of illness is very useful. It has unique properties, it can excrete salts of uric acid from the human body, which is why the disease begins to develop.

Generally, each product should be used in moderation. In addition, many people experience an individual intolerance to certain foods. Therefore, it is first necessary to consult with the attending physician and determine what can and can not be done.

How to cook sauerkraut with gout? To do this, you need the following ingredients:

  • Cabbage( must be white) - 6 kg;
  • Half a cup of dill seed;
  • A couple of laurel leaves.
Sauerkraut with carrots

Vegetables grind and mix with the rest of the ingredients in a bucket and put under a weight of up to 20 kg. Leave for 24 hours, and then change the yoke and reduce to 3 kg, too, per day. Under the weight, she starts to allocate juice. Keep the product in a glass jar and preferably in a cool place. You can put it in the refrigerator. Important: salt in cabbage for gout is not set. At this type of disease, the use of salt is strictly controlled.

Advice: for preparation of sauerkraut it is used only white-fodder, because it preserves its useful properties for a long time during canning.

Methods of treatment of the disease

Treatment of the disease is a very complex process. Therefore, it must be treated with all responsibility. For treatment it is necessary to use all necessary means and methods, both medicamentous and folk. It is very important to treat the disease in a timely manner, since the further state of your health depends on this.

For treatment it is necessary to adhere to the following rules:

  • The use of certain food products;
  • Take medicine and medicines strictly as directed by your doctor;
  • Do not eat salty foods;
  • Reduce physical activity;
  • Avoid stressful situations.

In traditional medicine, sea kale with gout is used in the first place. It is also called laminaria. For people who suffer from this ailment, kelp is the best ally. It not only effectively removes toxins and toxic substances from the intestine, but also normalizes the work of the urinary tract. In addition, it removes salt from the body and helps with inflammation.

The kelp season starts in summer and until late autumn. It is very easy to prepare it. Algae should be thoroughly washed and dried in the sun. After you can grind and cook from it a variety of goodies.

However, for the treatment of the disease, many people use laminaria in powdered form, that is, in powder form. To do this, take half a tablespoon of dried kelp and pour water at room temperature( enough 1 cup of water).Take every day for 2 weeks.

Tips and Tricks

With this disease, you need to monitor the diet very closely and adhere to the following recommendations:

  • Eating 3-4 times a day( not less);
  • Food in small quantities;
  • Do not starve.

Both overeating and fasting are often the first causes of the disease. If the patient suffers from excessive weight, then sudden weight loss can trigger seizures. In a day should eat up to 2 liters of water, and if the disease worsened, then up to 3.You can drink compotes or tea( only weak, not strong).In between meals, it is useful to drink a decoction of rose hips.

Sauerkraut with gout - Health Recipes

As you know, sauerkraut is an incredible storehouse of useful micro- and macro elements, as well as vitamins of many groups. As part of sauerkraut, there is also biotin, which positively affects the work of the whole organism, in particular, the condition of hair and skin improves, stress resistance is increased, cholesterol level decreases, blood sugar is reduced, muscle is strengthened, appetite increases, and depressions leaveto the background.

Sauerkraut with gout

The use of sauerkraut is incredibly great for those who suffer from diseases of the stomach, intestines, suffers from frequent depressions, anemia, diabetes, heart disease, and those who want to keep their youth without using medicines. Useful sour cabbage and people suffering from gout. Gout is a disease that is most often chronic. The appearance of this disease is due to the fact that in the body uric acid metabolism is violated, that is, the uric acid content in the blood sharply rises and deposits of sodium salts of uric acid in the tissues of the crystals. And this leads to the fact that the patient begins acute arthritis with the subsequent formation of nodes or as they are called tofusov. When a gout disease is recommended a strict diet, which excludes from the diet dishes that contain lipids and proteins purines. And in this diet is not the last place given to sauerkraut. Due to the fact that such cabbage does not contain purines, it is indicated for use by patients with gout.

Choosing cabbage for souring

It's quite easy to make cabbage yourself. It is important only to choose the correct cabbage for this process. Usually, in order to sour cabbage, it is chosen among the late varieties. Cabbage forks, which you plan to sour, should have white, crunchy and juicy leaves. Also, cabbage should be tried before starting to sour it. If you like it to taste, then you can safely start the process of leaven, if not, then you should take another cabbage, and from this cabbage cook something else.

What is the best way to sour cabbage?

Long since the cabbage starter used wooden utensils. And this is not surprising, because the tree gives a unique aroma and taste of cabbage, and is also an environmentally friendly material.

Modern housewives prefer to sour cabbage in enameled dishes or plastic. When choosing enamelware, you need to carefully see if there is no chips anywhere on the inside. When choosing plastic dishes, one should take into account the fact that plastic with long-term contact with products has the property of imparting a specific unpleasant taste and smell to products. Therefore, we would recommend, however, to refrain from plastic dishes.

You can already start cabbage from the end of September or the beginning of October. It is best to do it by popular signs about a week after the new moon and on the "male" day( Monday, Tuesday, Thursday).

Benefits of cabbage, useful properties of cabbage: cauliflower, white cabbage, chinese cabbage, Brussels sprouts, broccoli, kohlrabi, red cabbage

A bit of history

Cabbage white

The native land of cabbage is the countries of the Atlantic and Mediterranean coasts of Europe and Asia. The word "cabbage" comes from the ancient Celtic "cap" - the head.

Cabbage is one of the oldest plants that has been cultivated in many countries of the world. In our time, cabbage is the most commonly used vegetable after potatoes. The medicinal properties of cabbage have long been known. And always it was popular - and in ancient times, even so much that legends and myths developed about it.

Ancient Roman historian Mark Caton in his works "On Agriculture" called cabbage the first of all vegetables. In his opinion, cabbage combines the qualities, "the most health-promoting."Cato was sure that it was thanks to the cabbage that the Romans dispensed medicines for centuries.

Mathematician Pythagoras mentioned in his sayings that cabbage can maintain a cheerful, calm and cheerful disposition in a person. In ancient Russia in the peasant calendar, special days were dedicated to skits.

Experimental and clinical data

In cabbage, you can find a wide range of valuable substances for the body, determining its medicinal and nutritional properties. It contains a rich set of vitamins - B1, B2, B6, C, PP, K, U, pantothenic and folic acids, provitamin A, minerals( potassium, calcium, phosphorus, manganese, iron salts), fiber, sugars, enzymes,organic acids, phytoncides.

Cabbage is rich in vitamin C, and most importantly - this vitamin is preserved in long-term storage in both fresh and sour. Due to the presence of ascorbic acid, cabbage promotes the excretion of cholesterol from the body and prevents the development of atherosclerosis .

Scientists have found in cabbage tartronic acid , which normalizes fat metabolism in the human body. It can rightly be called a product that preserves youth! Cabbage contains few carbohydrates, so it is suitable for menus of people suffering from diabetes. Mineral salts of potassium contribute to the removal of excess fluid from the body - in cabbage, the high content of this mineral. In addition, potassium improves the functioning of the heart.

Useful properties of cabbage, application of

Even Avicenna wrote that the ash of cabbage stems dries and has an analgesic property. This is how he described in his works the medicinal properties of cabbage: "Cabbage promotes healing and prevents the spread of malignant ulcers. It is good to put egg whites on burns. Decoction of leaves and cabbage seeds is used for shaking. And with gout, cabbage is placed on the joints with the survivor. Decoction of cabbage and its seeds slows intoxication and helps against dandruff. Cabbage drives urine and menses. "

Cabbage has long been used to treat many diseases.

Juice from cabbage leaves with honey is used for tuberculosis, liver diseases, gastritis and gastric ulcer .Scientific medicine in Sweden officially uses a decoction of cabbage seeds for gout and polyarthritis.

The Romans attributed cabbage to the ability to treat insomnia, to soothe headaches, to cure deafness. It was used to treat intestinal distress and constipation. The slightly boiled vegetable was used for relaxation, and the cabbage, boiled for a long time, was used for fixing. And in Russian folk remedies, there are many recipes for treatment with cabbage of epilepsy and the removal of warts with raw cabbage juice. Also, cabbage helps the stomach very much in digesting food.

Fresh cabbage and its juice are useful for respiratory diseases, hemorrhoids, for diseases of the spleen and liver, for insomnia, burns, eczema, scrofula .The antifungal effect of fresh cabbage juice is also proved.

Sauerkraut is very useful for teeth and gums. Cabbage, both fresh and sour, has vitamin properties and contributes to improving the secretory activity of the glands of the digestive tract. The most interesting is that cabbage can be consumed in any quantity, but nutritionists still recommend eating cabbage late in the evening, as it strengthens intestinal motility due to the content of a significant amount of fiber.

Quail cabbage is strongly advised to use as a dietary product for cardiovascular and gastrointestinal diseases .

Juice of sauerkraut is used as a laxative: it is recommended to drink 1-2 cups on an empty stomach.

In folk medicine, fresh and sauerkraut is used for diseases of the liver, stomach, kidneys, and also for dagra.

Types of cabbage

Red cabbage

Red cabbage is a kind of white cabbage, its closest relative. The pigment anthocyanin gives an unusual violet color to the cabbage. This kind of cabbage was bred by breeders as far back as the 16th century, in Western Europe. Sometimes this cabbage is called "blue cabbage": because of the reaction with alkali, it turns blue. In the case of the addition of red cabbage to acid, it acquires a crimson color.

This kind of cabbage is very rich in vitamin C - experts say that it contains more than 2 times the content of this vitamin in comparison with white cabbage. Carotene in it is 4 times more than in white cabbage. This cabbage is rich in magnesium and potassium salts. It contains iron, sugars, as well as proteins, enzymes, fiber and phytoncides.

For therapeutic purposes, it is used to remove phlegm from the body and in the treatment of internal organs and chiri. Using red cabbage, you can prevent stomach flaccidity and eliminate constipation. Even in ancient Rome, cabbage was used in the treatment of pulmonary tuberculosis, with coughing and hoarse voice .

Cabbage Leaf( Beijing)

Peking cabbage is similar to a salad of inoculum, but the quantity of vitamins considerably exceeds it. It contains a large set of vitamins of group A, as well as vitamins B1, B2, B6, B12.Cabbage Peking contains vitamin PP, which is rarely found in pure form. The lack of this vitamin leads to a slowing down of the reaction of neural connections and an increase in nervous excitability. This vitamin is in rye bread and radish. Anyone who for some reason does not eat rye bread or radish, deprives himself of the opportunity to get a vitamin PP.In the Peking cabbage, a lot of citric acid and carotene, which makes it a natural preservative.

Nutritionists have included this type of cabbage in the number of dietary products because of the high content of fiber and vitamins. When growing, farmers almost do not use harmful chemicals, because Peking cabbage is resistant to diseases and pests.

Citric acid in a vegetable can cause exacerbation of gastritis in people with high acidity. Experts do not recommend to abuse greens and for enterocolitis and colitis , including infectious nature.

Remember that Peking cabbage does not combine with dairy products, so do not eat milk based sauces and do not make salads with cheeses: this can cause indigestion. In all other cases, moderate consumption of cabbage will only be beneficial for your health.

Cabbage Brussels

This cabbage is distinguished by an original and beautiful kind of head size walnut. This kind of cabbage was bred in Belgium, and then it began to travel across Europe, "visiting" Germany, France, Holland and finally reaching the USA and England. The farmers liked these delicious little kochanchiki, and they gladly began to grow them.

In addition, this round little cabbage is the record holder for the content of minerals such as magnesium, iron and potassium salts, unlike other cabbages. Even protein and vitamin C in it is 3 times more than that of her sister - white cabbage. Broth from Brussels sprouts on nutrition and taste is not inferior to chicken broth.

Like other types of cabbage, it contains vitamin B1, B6, B2, PP, enzymes, fiber, carbohydrates, carotene.

Brussels sprouts are considered a valuable dietary product, which is especially useful for patients who underwent a surgical operation. Doctors believe that it stimulates the healing process of wounds.

Due to the abundance of potassium salts, it is an important component in nutrition of people suffering from cardiovascular diseases. Patients with diabetes are recommended to add Brussels sprouts to the diet, as it contributes to the strengthening and recovery of pancreatic function .

Cabbage colored

In the 11th century the famous doctor Avicenna recommended in winter to use as much as possible cauliflower. For a long time this cabbage was actively used for food only in the Middle East, and only in the 16th century it appeared in Europe.

Cauliflower, like its relatives, contains many useful and nutritious substances, for example, vitamins C, B1, B2, B6, PP.In addition, it contains many nitrogenous compounds and enzymes, contains pantothenic acid and mineral salts, as well as important trace elements, such as magnesium, iodine and cobalt.

Specialists recommend to actively include cauliflower in the diet of people suffering from diseases of the gastrointestinal tract. Cauliflower is also good for for baby food .


Broccoli is a type of cauliflower. Externally, they are very similar, differ only in the color of the inflorescence."This cabbage" was born in Calabria( Italy), and only in the XVIII century it appeared in Europe - first in Germany, and then in other regions.

Broccoli, like cauliflower, contains a valuable set of vitamins and minerals, but it exceeds its nutritional value.

The protein content of broccoli is 1.5 times higher;it has more mineral salts and vitamin C and 50 times more carotene. Therefore, the dietary and medicinal properties of broccoli are higher than that of cauliflower.

Scientists claim that the constant use of broccoli prevents the development of atherosclerosis, and, as a consequence, the onset of early old age. Physicians strongly recommend to include it in their diet to people, suffering from radiation sickness .


Kohlrabi, in appearance, reminds us of all the known turnips, only in color it is light green. The taste of kohlrabi is similar to that of white cabbage cabbage, but it is a little sweeter and juicier. In ancient times, the Romans called kohlrabi - "stalk turnip".

Kohlrabi is rich in vitamins, proteins, carbohydrates, mineral salts( calcium and phosphorus).It also contains enzymes and fiber. Nutritionists are advised to include kohlrabi in the children's diet, due to the calcium content in it, which is known to be vital for the proper formation of the skeleton and teeth of .

Physicians highly recommend the use of kohlrabi to pregnant women, due to the large number of mineral salts of phosphorus and calcium contained in it.

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