Nutrition for gout at the feet of the menu

Dietary nutrition for gout: approximate menu

If many other diseases can be successfully treated and without therapeutic nutrition, then the diet for gout is one of the most important therapeutic and preventive measures for this pathology. As you know, gout is a metabolic disorder, in which excess uric acid is formed in the body. It is deposited in organs and peripheral tissues, causing many problems, including acute attacks of gouty arthritis and the formation of kidney stones.

All modern medications that include the treatment of gout are aimed at reducing the formation of uric acid in the body and increasing the rate of its excretion in the urine. But despite the constant therapy, which, by the way, has many side effects and is costly, the disease often fails to "take control"( it is known that curing gout is impossible, you can only achieve a stable remission, sometimes for life).In such cases, a curative and preventive antipuric diet will help.

Vegetarian foods
Diet for gout should be mostly vegetarian

What is the essence of dietary nutrition

To understand why diet for gout is effective, first you need to figure out where uric acid comes from. So, gout occurs when violating the purine metabolism. Purines enter the body with food in free form or in the composition of nucleic acids. The main source of purines is protein products.

Purine bases are very important for the human body and their metabolism is clearly regulated. But, for some initial reason, this process starts not to function properly, the disintegration of purine bases begins to dominate over their formation, as a result of which the level of uric acid in the body increases, because it is the ultimate secreted product of purine metabolism.

Normally, uric acid is excreted by the kidneys, but with gout it exceeds the functionality of the excretory system, which leads to the deposition of uric acid salts in different tissues and the corresponding consequences.

It becomes logical, if you limit the intake of food products that are rich in purines, you can reduce the level of uric acid in the body. And if you eat this way for a long time, then you can forget about painful attacks of arthritis.

It is necessary to remember! Diet from gout has a clear goal - reducing the intake of purines in the body and the formation of uric acid from them, the normalization of purine metabolism, removing from the body of excess salts of uric acid.

Gouty Arthritis
With gout, uric acid is deposited in the joints. Most often, the first finger on the leg suffers, this inflammation causes very intense pain.

. General dietary principles.

. The diet should include the following recommendations:

  • , the number of meals is 5 times a day, and they should be regular and at the same time intervals, because overeating andfasting is unacceptable - can provoke an acute attack of gouty arthritis;
  • is important to keep to a diet not only with exacerbation, but also during remission, remember that the longer period you eat properly, the longer the pain with gout will not overtake you;
  • all patients with gout should watch their weight, if the extra pounds are available, then the daily calorie intake should be reduced so that the body mass index comes back to normal;
  • the amount of liquid per day should be at the level of 1.5-2 liters, in the period of acute attack - up to 3 liters, if there are no contraindications from the heart and kidneys( it is very useful to use dogrose as a decoction, alkaline mineral water);
  • energy value of the daily menu should match your parameters and work type, if there is a problem of excess weight, then caloric content is reduced;
  • necessarily exclude products rich in purines( they will be discussed below) and oxalic acid;
  • meat and poultry cook in a boiled form, the rest of the products - the usual culinary processing;
  • this diet corresponds to the diet table No. 6 in Pevzner with restriction of proteins, fats, salt and spirits.

Remember! Gout is a serious risk factor for some chronic diseases, in the first place - arterial hypertension, ischemic heart and brain damage, urolithiasis and cholelithiasis. Therefore, maintaining uric acid at the physiological level is an important preventive measure.

Prohibited and Allowed Products

The main issue that worries patients with gout is that one can eat, and what should be discarded. The following table can answer it.

Red wine and meat
Meat and alcohol - basic inhibitions for gout
Product group Forbidden Can
Bakery products Pastry made of puff pastry and baking Bread of whole wheat flour
Bird and meat Fatty meat, canned food, smoked meat, by-products( liver, heart, kidneys), meat of young birds and animals, sausages, any fried meat, fat Low-fat meat( rabbit, turkey) and poultry cooked or baked in the oven after boiling, not more than 2 times a week( during exacerbation, fullnessare excluded)
Fish and seafood Fatty varieties of sea fish( salmon, tuna, etc.), caviar, canned goods, smoked and salted fish products Seafood in fresh or frozen form, lean varieties of fish, in boiled form no more than 2-3 times a week( with exacerbation completely excluded)
Milk and milk products, eggs Salted, fatty and sharp sorts of cheese Whole milk, sour milk products, sour cream, cottage cheese, soft cheese, allowed 1 chicken egg per day
Groats Pulsesbeans, peas, lentils, peanuts) All assortment, in addition to legumes
Vegetables Rhubarb, spinach, mushrooms, other vegetables that are rich in oxalic acid All raw, boiled, stewed or steamed vegetables
Fruits and berries Cowberry, figs, raspberries Cherries, cherries,watermelon, apples, apricots, orange, plums, peach, pears
Soups Filled meat and fish broths Dairy and vegetarian soups and borscht, vegetable with cereals
Sweet Chocolate Sugar, honey, marmalade, milk desserts, jams
Fats TO Vegetable oils and creamy
Drinks Strong tea and coffee, cocoa, all alcoholic beverages, including beer, wine Coffee and tea with milk, berry and fruit compotes and juices

Howyou can not starve when gout is not necessary, a menu for a week can be full, tasty, and most importantly - useful.

Sample menu for

For patients who encountered gout for the first time and can not yet compose their own diet, we offer an approximate menu for one day.

Vegetable stew
Vegetable stew is not only useful, but also very tasty.

First breakfast

  • not strong coffee with milk;
  • boiled soft-boiled egg;
  • piece of rye bread;
  • salad with boiled beet with vegetable oil.

Second breakfast

  • curd and apple casserole;
  • freshly squeezed orange juice.


Can also read: knee How dangerous is the deposition of salts in the joints of the legs?
  • vegetable soup with sour cream;
  • boiled rabbit in a dairy sauce;
  • boiled potatoes with greens;
  • salad with tomatoes and cucumbers dressed with olive oil;
  • rose hips;
  • piece of rye bread.


  • pancakes with apricot jam;
  • fruit jelly.


  • cabbage rolls with rice and vegetables under tomato sauce;
  • 2 apples;
  • a glass of kefir overnight.

If you have a desire to stay healthy, then a little imagination - and you will come up with such recipes for dietary meals that relatives will be ready to give their pork chops for your pasta with seafood under cream sauce.

Sample menu and diet for gout

During an attack around the joint, redness and swelling appear

During an attack around the joint, redness and swelling occur.

Gout is a serious joint disease. It occurs due to the deposition of uric acid salts in the human body. As a rule, gout usually manifests itself at night during sleep. At such times a person experiences severe pain in the area of ​​inflamed joints( in most cases it is the joints of the toes), as well as fever, general weakness and aching pain in the abdomen. Soft tissues around the patient's joint become very inflamed and swell, and the skin acquires a bright red color. To date, almost all symptoms are known and treatment methods are developed, but the most important factor in fighting the disease is adherence to a diet for gout, which is aimed at reducing the level of uric acid in the human body.

Proper nutrition is the key to effective treatment. Admission of drugs must be accompanied by a special diet. When treating gout, it is very important to delete from your diet all foods that contain a large amount of urate salts( the so-called urates).This contributes to a significant slowdown in the development of the disease and a marked improvement in the patient's condition. Long adherence to the therapeutic diet will not only significantly increase the time interval between attacks of gout, but also significantly reduce their intensity, reduce pain and inflammation of the joints.

Proper nutrition with gout

Today, to successfully combat gout, doctors are urging their patients to completely abandon the use of animal proteins. However, one should not think that only they can worsen the condition of patients and cause a new attack. In addition to proteins, animal fats and various digestible carbohydrates are a great danger for people suffering from gout. As with diabetes, gout patients are advised to completely avoid foods high in sugar.

The basis of the patient

The basis of the patient's menu should be vegetables

Fasting is contraindicated in patients with gout, so food should be fractional( there is a need often, but in small portions). According to the rules of nutrition for this disease, for one day a patient needs to eat at least 5-6 times.
Diet for gout involves conducting at least once a week of special days of release, during which the patient must eat exclusively fresh fruit or vegetables. You can eat these products in this week, both raw and cooked, the main thing is that they are prepared without the addition of salt. It should be emphasized that during the unloading day, the patient is allowed to eat only one kind of fruit or vegetables, for example, once a week apples or pears, cooked carrots or baked potatoes.

In addition, the rice and apple version of the day of unloading enjoys enormous popularity among patients with gout.

As you can understand from the very name of the diet, once a week for the whole day the patient needs food containing only boiled rice and raw apples. To this diet has given the desired health effect, you need to be able to properly prepare a useful rice porridge, without violating the dietician's prohibitions.

To prepare dietary rice porridge, take 75 grams of rice, pour 750 ml of milk and cook until ready. Ready rice porridge must be divided into three equal parts. You will have to eat them for breakfast, lunch and dinner.

Between these meals is allowed to eat apples. However, remember that the total weight of the fruits you eat should not exceed 300 g. Apples can be eaten and raw, but it is best to cut fruit and boil them unsweetened compote.

Recipes for medical dishes

It is very important to ensure that the diet of the ill, despite numerous prohibitions, remained full, balanced and contained all the necessary nutrients for the body. Here are some simple recipes of dishes that will be useful for gout and can be served daily on the patient's table.
Vegetarian borsch. To prepare one of the dietary dishes, the following products will be needed:

Vegetarian borscht is prepared from fresh vegetables and without preliminary frying

Vegetarian borscht is prepared from fresh vegetables and without preliminary frying

  • 170 g of potatoes;
  • 150 g cabbage;
  • 160 g of beet;
  • 120 g of tomatoes;
  • 65 g carrots;
  • 50 g of onion;
  • 30 g of sour cream;
  • 30 g of parsley.

Cooking. First, boil the beet to half cooked( preferably in a double boiler), peel and peel on a large grater. Then finely chop the cabbage. Potatoes and tomatoes peel and cut into cubes, carrots thin straws, onion semirings. Next, add all the prepared vegetables in one pan, fill with cold water and leave the soup to cook until ready. Before you serve ready borsch on the table, season it with sour cream and sprinkle with finely chopped parsley.

Potato soup. During the diet with gout, you can cook and put on the table incredibly light and delicious potato soup, which will be useful for diabetes. To cook a diet potato soup, you will need:

  • several potato tubers;
  • 1 chicken egg;
  • 1 tbsp.flour;
  • fresh sour cream;
  • natural butter;
  • greens to taste.

Cooking. Peel the potatoes and cook until they are ready. Then pour the potato broth into a separate container( do not empty it), and grind the potatoes well and wipe them through a sieve. Next, proceed to prepare the sauce for this dish. First, warm the flour in the oven a little, then dilute it in 50 ml of potato broth and boil it well. Now combine in one pot the crushed potatoes, the previously merged broth and sauce from the burnt flour and mix everything thoroughly. Then add chicken egg and butter to the soup. Bring to a boil again - and you can serve the ready soup on the table, adding a little sour cream and chopped greens to the plate.

Nutritious and healthy dish - vegetable stew Vegetable stew. To prepare a tasty and very useful vegetable stew, take:
  • 7 potato tubers;
  • 4 red carrots;
  • 1 full glass of fresh green peas;
  • 1 small onion;
  • 100 g fresh sour cream;
  • 1 tbsp.vegetable oil;
  • salt to taste.

Cut the onions into small cubes and fry in a frying pan in warmed vegetable oil. When the onion turns golden, add the finely chopped carrots to it and simmer the vegetables until they become soft. Then put in the frying pan in advance boiled green peas and boiled potatoes, cut into medium cubes. After this, add sour cream and a little salt to the dish and leave to stew for another 15 minutes. Before serving, pour the vegetable ragout with melted butter.

Buckwheat porridge. Dietary buckwheat porridge, especially useful for gout patients, is prepared as follows. Take 50 g of buckwheat and pour it 100 g of clean cold water. Then add a small pinch of salt, mix it well and put it on the stove, covering the pan with a lid. When the buckwheat grains absorb water, stir well the gruel with a spoon and leave it to cook on a small fire for another half hour.

Before serving porridge on the table, add 1 tsp to it.butter.

What can and can not be eaten with a sick gout

People suffering from gout are not only possible, but also need to add to their diet as many fresh vegetables as possible, which contain a large number of vitamins and microelements needed by the patient's body. The only exception to this rule are vegetables with a sharp taste, such as horseradish, garlic or radish. It is strongly advised not to eat sorrel, spinach and celery greens, as well as cauliflower.

In addition, the therapeutic diet for gout approves the use by patients with food of any kind of fruit, like traditional apples, plums and pears, and exotic grapefruits, bananas and pineapples. Treatment of gout should be accompanied by the intake of skim milk, low-fat cottage cheese, kefir, yogurt and other low-fat dairy products. In addition, patients with gout should include in their diet dishes of eggs, especially quail. Doctors recommend eating cereals from whole grains, various nuts and natural honey. It is very useful to perform herbal treatment that will help reduce inflammation and improve the patient's condition.

Prohibited products

People suffering from gout are categorically prohibited from eating any kinds of smoked products. Meat and fish can be placed on the table only in very small quantities. But the best salt is to exclude table salt from your diet.

In addition, the list of products that are banned by the sick gout, were:

  • cute beans;
  • ripe peas;
  • all kinds of mushrooms;
  • any beans;
  • all seasonings and spices, except for bay leaf and apple and wine vinegar;
  • fat.

You can not drink coffee, black and green tea, any alcoholic beverages. Liquid dishes from fish, meat and poultry, even broths are forbidden. Under the strict ban, all kinds of chocolate and cocoa beverages were introduced.

A sample menu for patients with gout.

  1. Menu for gout for breakfast: salad, made from fresh vegetables( tomatoes, cucumbers, cabbage, carrots, etc.) and flavored with vegetable oil, pudding from millet, sweet apples and carrots, egg, boiled soft-boiled, herbal tea. A sample menu for a second breakfast is a decoction of rose hips.
  2. Lunch: milk soup with homemade noodles, cutlets from potatoes( can be fried), berry jelly.
  3. Snack: fresh apples.
  4. Dishes for dinner: stuffed cabbage stuffed with boiled rice with various vegetables, baked syrniki, herbal tea.

Before going to bed, you can be pampered with a decoction of bran. Be healthy.

What kind of food can I eat for gout?

If your legs are not so beautiful, then you simply do not know what to do with them, says the popular wisdom. How to deal with the problem? The answer is simple - take care! There are entire sites devoted solely to foot diseases. This unfortunate statistics easily drives into a stupor. One of the most insidious and dangerous leg diseases is gout. To understand how to fight the disease, how to prevent it, you should know the origins of the disease.

Gout is a joint disease caused by the deposition of uric acid salts. The defeat of the disease often begins with the joints of the legs. Although the zone of risk is also elbows, knees, finger and wrist joints and feet. The most susceptible to gout pain are men after the age of forty and women during menopause. You can talk a lot about the medical methods of treatment of the disease, but a healthy lifestyle, rejection of bad habits and special food is always on the first place. What kind of food can I eat for gout?

Foods recommended for daily nutrition

It is important to remember a very important fact: gout is not deadly, but forever. The paramount task is to provide for yourself the widest possible comfort zone. The list of specially selected products for each day does not look boring.

diet for gout

An important condition: the selection of products for life with gout should be such as to minimize the accumulation of uric acid salts in the joints.

Key Points:

  • to eat regularly four times a day;
  • no starvation and abuse of food;
  • aggressively, but carefully combat excess weight;
  • drink 2.5-3.0 liters of fluid per day.

Vegetarian food for gout is a prerequisite. The list of products permitted for consumption must contain vegetables, berries, nuts. Vegetables - white cabbage, carrots, potatoes, zucchini and cucumbers, aubergines. Nuts are useful almost any, especially hazelnuts.

In the summer it is recommended to use fresh berries - cherries, strawberries, currants( red or black), cowberry. Berries should be included in the diet twice a day - in the morning and in the evening about 40 minutes before a meal or at least two hours later. No less useful and recommended to eat berries that have been thermally processed - light compotes, fruit drinks, juices.

If unbearable without meat products, preference should be given to dietary species - chicken, rabbit meat, turkey meat. Fish and seafood will successfully complement and diversify the table. Preference for boiled meat dishes, steamed or baked in the oven. Soups are the ideal solution in this case.

Foods that are inadmissible for a gout

Prohibited foods for gout

But now the most delicious and harmful for gout disease begins. What any doctor categorically crosses out by checking out the list of foods intended for nutrition.

If you remember the vegetables, it is, first of all, legumes, as well as pickles and pickled vegetables. All smoked and canned products, salty cheese - cross out. Here everything is clear - if the word "salt" is present even in the name, these products are harmful.

Unwanted guests on the table suffer from gout - raspberries and cranberries, figs and many peanut nuts.

Steep meat, mushroom and fish broths, dishes and sauces with their use are taboo. Not recommended for use are invigorating drinks - strong tea, coffee, cocoa, alcohol. Chocolate lovers will also have to give up their favorite delicacies.

Recipes of a light and quick menu for a day for a patient with gout

salads for gout

It's not so difficult to eat with gout, given the fact that there are enough tasty foods in the diet. Of these, you can quickly and quickly cook delicious food and do not feel at the same time restrained.

  1. First breakfast: salad from vegetables, boiled egg, millet porridge with apples and carrots, compote. Salad from vegetables. You will need vegetables - two fresh tomatoes, one cucumber, boiled egg, lettuce leaves and several green onion feathers. Cut the vegetables into large slices. Add ripped lettuce leaves. Egg cut into 4-6 parts. The feathers of onions are chopped diagonally. Mix the ingredients, fill with three tablespoons of vegetable or olive oil with the addition of lemon juice. Salt - not abusing. Millet porridge with apples and carrots. You will need millet - 300 g, water - 600 ml. In boiling water, fill in the washed millet and cook until all the water has been soaked. After this, leave the porridge on the steam bath for 20 minutes. Carrots boil until cooked and cut nicely. Remove the apple from the seeds, cut into thin slices. Add carrots, apples, fill the dish with honey, gently mix and warm for about five minutes. Compote from fresh berries or dried fruits.
  2. Second breakfast: fresh fruit juice, squeezed right before use. If desired, you can replace the juice with a rose hips decoction.
  3. Lunch: fish soup, chicken steak chicken, kissel from berries. Fish soup. It will take fish trout, 2-3 potatoes, red onions, milk, flour. Cut potatoes large, onions - half rings and cook in one liter of water for 10 minutes. Cut the fish portionwise, add to the vegetables, cook for another ten minutes.400 ml of milk mixed with flour until the lumps disappear and pour the resulting mixture into the soup. Bring the dish to a boil, remove from heat, sprinkle with chopped greens. Fish can be any. A pleasant light creamy taste of the dish will not leave you indifferent! Chicken steak chicken. You will need 500 g chicken or chicken fillet, 2 tablespoons chicken.semolina, apple, onion. Remove green apple from seeds and peel, chop the blender together with onion, minced meat or chicken fillet. Salt and add spices to taste. Add the croup of mango and leave the hour for one and a half. During this time, the manga will absorb excess moisture and mincemeat will become more homogeneous. Form the cutlets of the desired shape and cook in a steamer for 25 minutes. When serving, sprinkle with herbs, dried paprika. Cutlets are very soft and light, with original taste. Kissel from berries. You will need berries - any for the season, taking into account the recommended use for gout.2 tablespoonsstarch. Sugar to taste. Berries are washed, cleaned of excess debris and cooked in water. Starch diluted in 50 ml of water and a minute before the readiness to pour a thin stream, stirring intensely, into the berries. Cook for an additional ten minutes.
  4. Snack: fresh berries.
  5. Dinner: syrniki, stuffed cabbage stuffed with rice, tea. Syrniki. You will need 200 grams of curds of medium fat, egg, 2 tablespoons.flour, 1 tbsp.semolina, nuts, sugar and vanilla to taste. All these ingredients should be mixed thoroughly. Mold small cheese cakes and fry in oil on both sides until cooked. To enhance the taste, you can add nuts, raisins. To make the syrniki easier, it makes sense to put them in special molds and bake in the oven.

    Cabbage rolls. You will need slightly boiled white cabbage leaves, carrots, rice, spices, sour cream. Leave the cabbage for the filling, remove the hard veins. Rice boil until half cooked. Carrot chopped or finely chopped, fry in a small amount of butter, add chopped greens and put out a couple of minutes. Mix rice with vegetables. Ready fillings put on a cabbage leaf and fold the sheet envelope. Put the semi-finished product in a saucepan, pour half of the water, add salt, add spices and simmer for about 15 minutes.

    Tea. It is recommended green or phyto-tea. Phyto-tea is a drink brewed on the basis of the collection of medicinal herbs. You can add fresh or dried berries. Due to its 100% naturalness, phyto-tea is extremely useful for health.

  6. At night: a glass of yogurt and fruit / berries in small quantities.

And this is only an indicative list of dishes for gout for one day. Special food for gout will not cause additional trouble. On the contrary - it will relieve and make it easier to work in the kitchen, because dishes with such a diet do not need long processing. They are prepared quickly, keeping the maximum of nutrients, and significantly diversify the diet.

Unloading day

milk for gout

Despite the easy way of feeding, it's necessary to organize a fasting day. When gout is recommended to do once a week. And this is not a day of starvation, in any case! Meals on a day off are reduced to apples and rice. Rice cook in a special way - from 750 ml of milk and 75 grams of rice to cook porridge. The received volume of a dish and 250 g of apples makes a daily rate. The porridge is eaten in three steps. Apples can be eaten raw, but it is better to cook compote without sugar or bake in the oven.

Bon appetit, good health and good spirits!

Diet №6 with gout on the legs

In addition, if the patient is overweight, all simple carbohydrates are subject to a sharp restriction: sweet pastries, baked goods from the premium flour, and any confectionery.

Despite such an extensive list of prohibitions, with gout you can eat deliciously and diversely.3-4 times a week you can eat low-fat varieties of meat and fish, chicken eggs are allowed( one per day).Meat should be eaten only boiled, because with this treatment half of the purine substances are boiled. Low-fat dairy products are useful: cottage cheese, kefir, sour cream, cheeses. The basis of the diet should be vegetables and fruits, which you can eat in any quantity and in any form. You can cook soups on the water, make soup-mashed potatoes and milk soups. Any cereal in moderate quantities is allowed. All salads, soups and vegetable stews can be flavored with vegetable, cream or melted butter. Of course, the amount of creamy and melted must be controlled.

Cornelian has an amazing ability to expel uric acid from the body. The use of decoction of cornel berries will make treatment even more successful.

The diet menu for gout

Let's give an approximate menu for a week, which can be used as a basis for making a diet for a sick gout.

  • Monday

Breakfast: a bowl of fruit salad dressed with honey or natural yoghurt;a cup of tea with milk and biscuit.

Second breakfast: a glass of kefir or milk.

Lunch: a bowl of soup-puree from vegetables, seasoned with a tablespoon of vegetable oil and lavishly sprinkled with herbs;zrazy potato( 2 pcs.) with a tablespoon of sour cream.

Snack: 1 boiled egg and 1 fresh cucumber.

Dinner: 200 grams of cottage cheese, a glass of yogurt.

  • Tuesday

Breakfast: a bowl of vegetable salad( cucumber, tomato, pepper, greens), seasoned with vegetable oil;a slice of rye bread;a cup of tea, coffee or broth of a dogrose.

Second breakfast: baked apple stuffed with cottage cheese and raisins.

Lunch: 200 grams of mashed potatoes;6-8 inflorescence of cauliflower fried in batter;A glass of tomato juice.

Snack: 2 small pieces of rye bread, smeared with squash caviar.

Dinner: a bowl of rice porridge on the milk;1 oatmeal cookies and a cup of tea.

  • Wednesday

Breakfast: a plate of oatmeal with a tablespoon of jam;a cup of tea or coffee.

Second breakfast: 2-3 tablespoons of salad from boiled beet, dressed with vegetable oil.

Lunch: soup bowl with wheat and vegetables;150 grams of boiled or steamed lean fish;fresh cucumber.

Snack: cup of tea and 2 slices of marmalade or marshmallow.

Dinner: cup kefir and 1 banana

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Reduce the risk of a stroke and heart attack with an anti-cholesterol diet.

  • Thursday

Breakfast: 4 syrnik with a spoon of sour cream or jam;a cup of coffee with milk.

Second breakfast: cup of fruit jelly with biscuit or biscuit biscuit.

Lunch: 2 stuffed cabbage stuffed with rice and vegetables;roast zucchini - 4-5 slices;glass of compote.

Snack: boiled egg and a slice of cheese.

Dinner: a plate of pumpkin porridge and a glass of milk.

  • Friday

Breakfast: 2 tomatoes sprinkled with herbs;50 grams of unsalted Adyghe cheese;a cup of tea with milk.

Second breakfast: fruit mix

Lunch: bowl of buckwheat porridge and 200 grams of boiled low-fat veal;3-4 tablespoons salad from fresh cabbage and carrots with herbs and vegetable oil.

Snack: slice of rye bread with beetroot.

Dinner: omelette from 1 egg with tomato and pepper;a cup of tea with a biscuit.

  • Saturday

Breakfast: bowl of pasta sprinkled with grated cheese;a cup of coffee with milk.

Second breakfast: for a handful of dried fruits and nuts;a glass of compote or juice.

Lunch: a plate of stewed cabbage with carrots;2 baked potatoes with vegetable oil and herbs;a glass of compote or juice.

Snack: fresh fruit salad with yogurt or fresh vegetables with sour cream.

Dinner: 200 grams of baked pumpkin with a teaspoon of honey and a glass of kefir.

  • Sunday

Breakfast: 150 grams of curd casserole and a cup of coffee with milk.

Second breakfast: boiled egg

Lunch: a dish of rubbed soup with pearl barley and vegetables;1 steam cutlet from low-fat minced meat;lettuce leaves.

Snack: baked apple, drizzled with a teaspoon of honey.

Dinner: a plate of vinaigrette( without beans) and a slice of rye bread;a cup of tea or warm milk.

Such a varied and rich menu can be taken as a basis, adding dishes from cereals, fruits and vegetables, which will please the patient with gout. Between meals you need to drink water or decoctions, which will help reduce the concentration of salts of uric acid.

Recipes of dietary dishes with gout

Vegetarian borscht

In boiling slightly salted water throw 5 medium cut potatoes. While the potatoes are brewed, in a frying pan with 2 tablespoons of refined sunflower oil, it is necessary to fry 1 medium crushed bulb.

When the onion is lightly browned, you need to add grated carrot and beets to the grater. When all this is well protruded, add a glass of tomato juice to the pan and stew until the excess liquid evaporates. When the potatoes are almost cooked, add the contents of the frying pan and a small fork of cabbage to the pan. You need to cook borsch a little longer if you like soft cabbage, and very little if you want it to crunch. A few minutes before the preparation in the pan, you need to add chopped sweet peppers and finely chopped greens. A fragrant and healthy vegetarian borsch is ready. Serve it better with sour cream.

Caviar roe

1 kg of fresh zucchini cut into small cubes and place on a frying pan previously greased with vegetable oil. They should be stewed until all the liquid has evaporated. Meanwhile, in another pan, simmer onions and carrots. Take them need a lot, 500 grams of both. When these vegetables are fried and browned, 3-4 tablespoons of tomato paste should be added to them and put out all together. Then we connect the contents of the two pans, mix and stew for another couple of minutes. Cucumber caviar can be eaten in such a way as a vegetable stew, but to be more conveniently spread on bread, it is better to create a homogeneous soft mass with the help of a blender.

Cauliflower in batter

Fork of fresh cauliflower to disassemble into separate inflorescences and lower for 5-7 minutes into boiling water. Get the cabbage with a whisk, then cook the dessert. Whisk with a fork 2 eggs with a tablespoon of sour cream and a pinch of salt. Dip inflorescences in the batter and place on the heated pan. When the cabbage is browned, put it on the dish. Ready-made inflorescences can be sprinkled with grated hard cheese.

Diet results and possible complications of

As a rule, diet number 6 brings the body only benefit of .Reasonable combination of fiber, vegetable fats and proteins, as well as limiting the caloric content of the daily diet have a positive effect on the work of all systems and organs.

However, before starting a diet, you need a doctor's consultation. Especially if the patient has other diseases in addition to gout. So, an increase in the amount of liquid can harm hypertensive patients, and a large number of raw vegetables and fruits can cause an exacerbation of diseases of the gastrointestinal tract. For this reason, appoint a therapeutic diet should only a doctor who is familiar with the full history of the patient's illness.

The result of diet No. 6 will be the normalization of purine metabolism and a decrease in the concentration of uric acid salts. Continuous patient compliance with this principle of nutrition will maximize the gap between relapses of gouty arthritis. In addition, such a diet will help reduce body weight and the concentration of cholesterol in the blood. As a result, blood pressure will be normalized and the risk of blood clots will decrease.

The opinion of doctors about the diet for gout

Doctors recommend diet number 6 as diverse and full. It provides the human body with all the necessary substances and helps to purify the blood from the salts of uric acid, thereby reducing the risk of new attacks of gout. The diet contains a sufficient amount of fresh fruits and vegetables, which are necessary for normal operation of the intestine;permits the use of dairy products containing calcium;allows the use of cereals, which are a source of complex carbohydrates. It does not exclude the animal protein contained in eggs and meat. The doctors' opinion is unequivocal: diet No. 6 is indispensable for gouty arthritis and urolithiasis, and can also be used by healthy people for preventive purposes.

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

According to the data in the table, when making a diet menu for gout from the diet, products included in group A are completely excluded.included in group B, in therapeutic nutrition 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.

Although brains, bacon and sea products belong to group B, 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 foods in the diet for leg 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 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 fruits and vegetables, both raw and cooked, has an alkaline effect( the organic acids in them are converted into carbonates in the body), changes the urine reaction to the alkaline side.

A decrease in 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 liquid( 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 refers to 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( animal: vegetable ratio 1: 1),carbohydrates - 300-350 g;the energy value is 2100-2400 kcal.

Food restriction in gout disease

A diet with gout disease is shown to be hyponatric, physiologically complete, with a normal total protein content, but with a reduced quota of animal proteins, with normal levels 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, citrus fruits( lemon, grapefruit, etc.), alkaline mineral waters are included in the diet. 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 of .In a moderate amount, any.

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

Soups of .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 if the disease worsens.

Prohibited: liver, kidney, tongue, meat of young animals, meat smoked products, 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.

Diet table for gout, indicating the amount of proteins, fats and carbohydrates:

Diet for gout on the hands and feet /

Gout is a disease that is typical for men after 40 years and women in menopause. It is manifested by articular pains of an acute and piercing nature. The cause of pain is salt accumulated in the joints. Almost all products contain purines - substances, in the decay of which uric acid is formed. It is excreted from the body with urine with the participation of the kidneys. If there are abnormalities in the work of the kidneys or nutrition is not performed correctly, there is accumulation and crystallization of uric acid in the tissues, as well as its subsidence in the joints in the form of salts.

Observations point to the incurability of gout. The principle of an antipuric diet is the restriction of the intake of purines in the body, ie, a reduction to a minimum in the body of the source of uric acid formation. Diet is not curative, but it can reduce the strength and duration of pain. The use of this diet for a long time will significantly increase the effect of medications prescribed by a doctor and will be an excellent preventive maintenance of the disease.

This diet allows a limited number of boiled-smoked products, fat, butter( cream).Milk is consumed only with porridge or added to tea. No more than three tomatoes a day, a little green onions, parsley, plums. It is allowed to drink coffee beverages occasionally from barley. If you can not refuse alcohol, then choose a gin or vodka. Overeating of the above products will aggravate the development of gout and provoke complications in the form of hypertension, kidney failure and the like.

List of products for the antipurin diet:

  • Pasta, cereals, potatoes without skin;

  • Meat of rabbit, turkey, chicken, fish in boiled or baked form;

  • Lemons, green apples, watermelons;

  • Carrots, pumpkin, beets, cucumbers, cabbage( white-headed);

  • Dill, daily eat garlic and onions;

  • Sour milk products( sour cream, kefir, cottage cheese);

  • Bread from 1 grade flour, eggs( three times a week for 1 pc.);

  • Green tea, vegetable oil.

The antipuric diet does not allow fasting. It helps increase the formation of uric acid. In the diet it is forbidden to eat: meat and fish broths, dishes from offal( kidney, liver, etc.), all beans, raw smoked products, fried fish, pork in any form, whole milk. You can not eat grapes in any versions, cabbage color, sorrel, turnip, salad, radish. Cakes and cakes with cream, chocolate, honey, coffee and all products with preservatives are forbidden.

Diet menu for gout

Gout is a disease that can not be completely cured. Compliance with diet in the presence of this ailment, becomes an important component in the complex of appointments by the doctor. On how conscientiously a patient adheres to a diet, the frequency of the onset of exacerbations and the duration of stable conditions with a good state of health depends. Therefore, a diet is prescribed that normalizes the process of purine metabolism and reduces the occurrence of uric acid in the body, and, consequently, salts.

The principle of the diet is a regular four meals a day without overeating and starvation. The patient must control his weight, but not to allow his sharp jumps, both to increase and to decrease. Drinking in the diet is constantly present in quantities up to two liters, and when exacerbated to three. You can drink mineral water, weak tea, compotes, fruit drinks, broth of wild rose. It is better to take a drink in between meals.

The diet is characterized by a moderate restriction of salt, the lack of oxalic acid in the menu, the reduction of proteins, carbohydrates with easy digestibility and refractory fats, except for purine-containing products. It is forbidden to eat meatballs and sauces. Get away from legumes, salty snacks, smoked products, chocolate, grapes, raspberries, coffee. Baking from the menu is cleaned completely, along with cakes and pastries, rich in cream.

Fill the diet with products that alkalize the body - any vegetables and fruits, milk. The usual culinary processing, involves mandatory pre-boiling meat, fish and poultry. In a week you can eat three times 150g of meat( 170g of fish).Allowed vegetable borscht and soups, you can eat any of the cereals. Bakery products are only from 1 grade flour with the addition of bran. Welcome sour-milk products and lean milk, eggs - three times a week in any form, vegetables in fresh, stewed, kvasshenom performance, as well as fruit.

Benefit will bring the unloading days in a raw or cooked version. They are recommended to be held once a week. During this day, eat one kind of product - raw apples or baked potatoes. Making up the menu, remember its diversity. This is the right way to enter the body of nutrients. Having carefully studied the list of recommended products, you can certainly make a tasty and balanced menu.

Diet for gout on the legs

Gout is characterized by the deposition of salts in the joints due to an overabundance of uric acid in the body. Each disease has its own "favorite" place. In gout, such a place is the feet, namely the joint of the thumb. Many people are familiar with such symptoms as pain during walking, difficulty with the choice of shoes, impaired mobility in the joints, deformation of the feet. The reason for everything is a lump on the foot of the thumb, at first small and inconspicuous, and eventually growing in size.

One of the reasons for the development of gout may be heredity, but nutrition is an important element in the prevention of the disease and the effect on the already diagnosed diagnosis."Disease aristocrats" - this is the ancient name of gout. And why? Excessive consumption of wine and meat, led to the fact that in fifty years aristocratic legs decorated painful lumps. We draw a conclusion - for the prevention of gout you need a diet.

The limited protein content and increased consumption of vegetables, except for cauliflower and sorrel, will become the basis of nutrition for gout. The diet excludes alcohol, including beer, which helps the body to accumulate uric acid. Excess weight can also become an assistant in the development of gout. It is necessary to maintain weight in a stable state, according to age. It is unacceptable to resort to starvation.

Doctors with a diagnosis of gout recommend compliance with diet number 6.It limits the consumption of products rich in purines and thereby reduces the production of uric acid by the body. Diet is diverse in its menu, moderately satisfying, and if you reduce portions, you will bring the figure in order, and thus reduce the burden on the legs. One of the rules of the diet - control over the intake of water into the body( 1,5 - 2l), it removes purines. A thoughtful menu will be the first step towards preventing gout.

Diet for gout at the hands of

Disturbance of metabolic processes in the body, causes the appearance of gout. It often appears on the legs, but the joints of the hands may also suffer. Uric acid crystallizes, is deposited in the joints and is manifested by painful attacks. An experienced doctor will first prescribe a diet to the patient. After all, the positive effect of a balanced diet on the course of this disease has already been proven. Diet for gout should rely on products that are poor in purines. With this task, diet # 6 is doing very well.

List of recommended menus for daily meals:

  • Meat of chicken, turkey, rabbit, lean fish and eggs;

  • Various vegetarian soups( you can add boiled meat to them separately);

  • Serum milk products, milk as a supplement to cereal or tea;

  • Various cereals, pasta from durum wheat, 1st grade bread;

  • Nuts( walnuts, almonds and others), seeds;

  • Cabbage( white cabbage), cucumbers, zucchini, potatoes, carrots;

  • Jam, marmalade, marshmallow, pastille;

  • Dried fruits( except raisins and figs), honey, berries( except raspberries);

  • Gooseberries, melons, green apples, avocados, citrus fruits;

  • Live vegetable oils, dill, basil, cilantro;

  • Salo and butter( limited).

The total volume of the daily ration is 3 kg with a calorie content of up to 2700kcal. In the diet should be a plentiful drink - up to two liters in the form of still water. Depending on the patient's condition, the doctor will supplement the list with acceptable products and name those that are totally unacceptable. Observing the prescribed diet and diet, it is possible to stabilize during a month the severe course of the disease.

Diet for gout and arthritis

Gouty arthritis is the only type of arthritis on which there is a lever of influence - diet food. Therefore, such a diagnosis is not a verdict, it must be influenced by a balanced diet. The diet for this disease should consist of fruits and vegetables, cereals, products of fermented milk, lean milk, bread, poultry, fish. Limit fats, salt and sweets. The use of offal( giblets, liver, etc.) is simply unacceptable. Harmful sorrel, peas, lentils, legumes, mollusks and alcohol.

Prepare meals by adding the minimum amount of fat and salt. From drinks, choose compotes, teas, juices with low sugar content. Drinking plenty of clean water( up to 2 liters), it is better in between meals, to exclude alcohol altogether. Your daily diet should be based on a combination of four product groups that are evenly distributed into five meals.

The daily volume of the ration consists of the following types of products:

  • Fruits - 2 servings, vegetables - 3 servings( per serving to take half-circles of cooked vegetables or medium apple, small potatoes, etc.);

  • bread( porridges) - 6 servings( per serving to take a bowl of cereal or a piece of bread);

  • lean milk and fermented milk products - 2 servings( for a cup to take a cup or 40g of cheese);

  • meat( fish) - 100g.

For a more detailed menu, you can use the help of a nutritionist and your doctor.

Diet recipes for gout

Any diet provides limitations in the choice of foods, but even with certain limits in the choice of food, you can include imagination, fiction and make a refined menu. We offer several recipes for a diet for gout.

Borsch dietary.

Beets, potatoes, white cabbage for 150g, carrots - 60g, fresh tomatoes - 90g, onions - 1pc., Sour cream - 2st.l., the green of parsley.

Grate beetroot cooked until half-ready, cover in a saucepan. The remaining vegetables are also cut and sent after the beets. Top up the water, bring to a boil and cook over low heat. After the preparation is finished, add the sour cream, sprinkle with herbs. Stew of vegetables.

Potatoes - 7 pieces, carrots - 4 pieces, onions - 1 pc., Green peas - 1 glass, sour cream - 100 g, vegetable oil.

Fry in a pan a chopped onion, then add the same carrots, cut into cubes and stew until ready. Boil potatoes and peas. Cut the potatoes and, together with the peas, send it to the frying pan, pour the sour cream. Stew for another 15 minutes.

Potato pancakes.

Potatoes - 5 pieces, flour - 1 st.l., egg, sour cream - 50 g, vegetable oil - 20 g.

Finely grate the peeled potatoes. Drain the juice of potatoes and add flour, yolk and ½ sour cream to the bulk. Mix everything and mix with whipped whites. Stir the dough. Fry pancakes in a heated frying pan.

Principles of nutrition for gout: menus, diets and recipes

Gout arises from the accumulation of uric acid salts in the body. Most often, the attack manifests itself unexpectedly, at night. At this time, the symptoms of gout are the following: severe pain in the area of ​​inflamed joints( usually the big toes), swelling and redness of the joints themselves, as well as general disorders - fever, weakness, abdominal pain.

Gout, diet, treatment - all this is interconnected. Treatment of gout is a lengthy process, however, the most important is the arrest of the attack and the removal of the pain syndrome. In the future, proper nutrition is very important, as reducing the intake of products containing urate salts( urates) leads to a slowdown in the development of the disease. Nutrition for gout is a question deserving close attention, since it is the normalization of nutrition that promotes a speedy recovery and increases the time interval between relapses of the disease. Products for gout can be used only certain, so regarding the menu and nutrition of patients, there are many rules that you need to know.

Menu and diet for gout

First of all, we will consider the main points of nutrition and find out what kind of diet for gout should be in the patient. Doctors recommend that patients exclude from their diet animal proteins, but not only they are dangerous for people suffering from gout - to dangerous are also animal fats and digestible carbohydrates.

Food for gout should be frequent, but the food should be consumed in small portions. Thus, during the day the patient should eat five to six times, and at least once a week you need to arrange a day off.

On fasting days you can eat fresh vegetables and fruits. And they can be both raw and boiled( but without salt).Here it is important to remember that during the day you should eat only one kind of vegetables or fruits, for example baked potatoes, or raw apples.

In addition, there is a very popular option for a fasting day - rice and apple. From the name it is clear that on this day the patient should eat rice and apples, but you need to properly prepare the rice porridge itself. So, to cook rice porridge for a fasting day, it is necessary to boil 75 grams of rice in 750 ml of milk - this is a portion of food for one day. Porridge should be eaten for a day, in three divided doses. Apples can be eaten up to 250 g, and it is best to cook them or make them compote without sugar.

Of course, despite many exceptions, which will be described below, the menu for gout should still not be monotonous and this is very important, because the body must receive all the necessary substances. Therefore, you need to take care of a balanced diet.

Recipes for dishes with gout

Here are some recipes for gout, which are not only useful, but also delicious.

VEGITARIAN BOR.To prepare borsch, the following products are needed: 160 g of beet, 160 g of potatoes, 60 g of carrots, 140 g of white cabbage, 40 g of onion, 100 g of fresh tomatoes, 25 g of parsley, 40 g of sour cream.

Separately boil the beet until half-ready and grate it on a large grater. Then, all the vegetables( including beets), put together in one container, filled with water and cook until everything is ready. Serve the borscht on the table, fill it with sour cream and put chopped parsley.

Another recipe that allows a diet for gout is a recipe for potato soup. So, SOUP POTATO is prepared from such products: water, potatoes, ½ eggs, butter, flour, sour cream( 25 g), greens.

The cooking process is very simple - clean and boil the potatoes, drain the water into a separate container and wipe through a sieve. Next, you need to prepare the sauce, for what in the oven to dry the flour and dilute it in 40 g of potato broth, and then boil. Mix together the potato broth, the mashed potatoes and the cooked sauce, add the egg and butter. Again, all boil and serve on the table, filling with sour cream and putting the greens. Of course, the diet for gout is not at all monotonous, and according to her, patients can eat not only liquid dishes, but also various cereals and side dishes. Here are some examples of second courses that can be included in the diet of patients.

VEGETABLE RAW.For cooking you need to take 6 potatoes, 3 carrots, 1 onion, 1 glass of green peas, 1 tbsp.a spoonful of oil, 100 g of sour cream and a pinch of salt.

Cut the onion finely and fry it in oil, then add the diced carrots into the skillet and simmer. When the carrot will be soft, you need to add boiled green peas, boiled and diced potatoes, sour cream and salt and all the ingredients to put out for 15 minutes. 15. When serving the dish on the table, it is poured with butter.

Nutrition for gout allows patients to eat and porridge. For example, buckwheat. So, to prepare the porridge GREEKLYNYU can be as follows: 50 g of buckwheat grains poured into 100 g of water, add a pinch of salt, stir and, closing the pan with a lid, put on medium fire. After the porridge absorbs all the water, continue to cook it on a small fire for 20-30 minutes.4 g of butter are added to the prepared porridge.

Very good effect in the treatment of gout renders mineral water, especially medicinal. Mineral water for gout can be consumed both daily, as a drink, and as a day of discharge - during the day you should drink only medicinal mineral water.

There are many other recipes for gout, and they can easily be found on the Internet or in the literature. However, this shows that the menu for gout is very diverse and you can choose the appropriate nutrition for any person. But still there are forbidden foods for gout, and this must always be remembered.

What you can eat with a gout

So, first consider what you can eat with gout, and then list the products for gout, which can not be.

Almost without fear, patients with gout can eat any vegetables in their food. The exception is only acute( for example, radish and horseradish), as well as sorrel, celery, spinach and cauliflower.

Also, the diet for gout allows you to eat any fruits, including exotic( grapefruits, oranges, tangerines).You can eat low-fat dairy and sour-milk products( low-fat cottage cheese and yogurt).Very useful chicken and, especially quail eggs.

From fat you can get a little butter, and vegetable oil of any kind. Very recommended cereals from whole grains, natural bees honey and nuts.

What you can not eat with a gout

Knowing about what foods can be eaten with gout, we will now consider what can not be eaten with gout. So, it is strictly forbidden to use any kind of smoked food with a sick gout. Very small amounts of meat and fish are allowed, but salt should be completely excluded from the diet as much as possible.

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