Diet for rheumatism

Diet and proper nutrition for rheumatism

Diet and proper nutrition with rheumatism

Sokolsky-Buyo disease, which is known to many as rheumatism, is rather insidious: after a certain amount of time, from the moment of manifestations of the first symptoms, the illness turns into a chronic form.

The inflammatory process affects the connective tissues of the body, which causes considerable inconvenience to the patient. In addition, during the height of the inflammatory process, the heart, vessels and many other organs and systems are affected.

To alleviate the suffering of the patient and improve the quality of his life, the doctor prescribes diet therapy, because proper nutrition is an important part of the treatment. The menu can be considered correctly developed only in the case when the doctor took into account the age of the patient, his habitual way of life;Has established, in what phase the disease is at the moment;identified the presence of concomitant problems;clarified the features of the course of the disease.

The competent physician knows that a menu relevant to a patient with an acute phase of rheumatism is not exactly suitable for a patient suffering from the same ailment, but in an inactive phase. It's not just about the composition of the necessary products - the volume of consumed liquid is not less significant. That is why it is important that in his diet each person, who is sick with rheumatism, focuses exclusively on the prescriptions and recommendations of the doctor.

The purpose of the menu is to normalize the water-salt balance, and also to regulate the metabolic processes of the patient's body. This is necessary so that the liquid and sodium do not stagnate in the tissues, as this gives rise to inflammatory diseases such as polyarthritis and carditis. In this case, a salt-free diet is prescribed: salt intake up to 5 g is the main condition. Developing a diet, the doctor emphasizes that a large volume of protein foods replaced by the use of foods enriched with vitamins: a similar tactic can reduce the manifestations of inflammation.

What you can eat and what you can not eat with rheumatism?

In its recommendations for proper nutrition for a patient suffering from acute rheumatism, the doctor advises the inclusion of foods saturated with potassium and vitamin C. At the same time, the amount of liquid consumed should not exceed 1 liter.

Actual in this case is gentle culinary processing of products - thanks to the boiling and steaming, the vitamins and nutrients the patient needs are not destroyed.

Authorized and prohibited products are the same for all stages of the disease.

It is allowed to use such products as:

  • Fruits and vegetables - both in kind, and as fruit drinks, juices, compotes;

  • Sour-milk products of low fat content;

  • Foods fortified with vitamin C: black currant, dog rose, citrus;

  • Foods that contain vitamin E: olive oil, nuts, soybean oil, cashews, walnuts, oatmeal;

  • Products containing sulfur: fish, milk, chicken eggs;

  • Products that include selenium: wheat, liver, kidneys, seafood.

  • Bread of any kind;

  • The consumption of sugar is reduced to 30 grams per day.

The following products are prohibited:

  • dishes that contain salt or spicy spices;

  • spirits, strong coffee and tea;

  • Extractive substances that are part of the confectionery, and also used for processing meat and fish: chocolate, wafers, glaze. Sauces and spices.

The number of meals is up to 7 times a day, and the calorie content of the meals of the total daily ration should not exceed 2500 kcal, and if bed rest is observed, 1880 kcal.

Eating in the subacute phase of rheumatism

After two weeks, the disease takes on a slightly different form, and its phase is called subacute. Priority in the menu is protein food, and its mandatory element is potassium. Loyal attitude can be traced in terms of water balance: patients with rheumatism at this stage are allowed to consume up to 1.3 liters of fluid.

The strict menu for exacerbation of the disease consists in the prohibition of food salting-in the diet of people with rheumatism subacute stage, the addition of salt is allowed, but in limited quantities( up to 6 g) and immediately before serving.

Competent nutrition of people with an inactive phase of rheumatism

Diet and proper nutrition with rheumatism

When making menus for people with rheumatism, doctors focus their attention on the fact that you need to increase the intake of protein to 100 g. At the same time, sugar and its derivatives are prohibited. The water balance is regulated in favor of the patient - at this stage of the disease, liquid intake up to 1, 7 liters is allowed.

Example of a weekly menu, relevant for patients with rheumatism:


  • Morning: 30 g of almonds;

  • Second breakfast: at least 180 grams of ragout of ground vegetables, small portion of omelets, 1 tbsp.herbal tea;

  • For lunch: no more than 300 ml of warm soup on a weak fish broth, 180 g of grated porridge from buckwheat, 180 g of carp cooked on steam;150 grams of lean cabbage lettuce, 250 ml of fresh milk;

  • 16. 00: 1 small apple;

  • For dinner: lean fish in the amount of 180 g, cooked in the oven;a small portion of low-fat cottage cheese, 30 g of fresh biscuits.


  • Morning: 180 g omelets, 1 tbsp.compote;

  • 2 hours before the planned dinner: 250 g of chicken fillet, baked in the oven;2 eggplants baked with garlic;a glass of cocoa;

  • Lunch: soup, cooked on fish broth - 200 ml;180 grams of buckwheat porridge, a salad of fresh vegetables in the amount of 300 g, cooked carp - 200 g, 200 ml kefir;

  • Snack: 1 peach;

  • Dinner: 2 cutlets from carrots, a glass of yogurt, biscuit - 100 g;


  • Morning: 1 cooked egg, two slices of hard cheese, 1 tbsp.tea with the addition of 30 ml of milk;

  • 2 hours before the expected lunch: 250 g of fresh low-fat cottage cheese, 200 ml of warm briar broth;

  • For lunch: 200 ml of soup with a thin broth of fish or meat, at least 200 g of ground boiled potatoes, 1 fish steak, 1 tbsp.cocoa;

  • 17. 00: casserole from cottage cheese, 1 tbsp.compote of fresh berries;

  • Dinner: 2 meatballs, 2 cutlets from fish, 1 tbsp.herbal tea.


  • Morning: 3 curd, 1 tbsp.milk;1 peach;

  • 2 hours before lunch: potatoes with vegetables - 200 g, 1 glass of fresh fruit juice;

  • For lunch: lean borscht - 300 ml, 200 g vermicelli, boiled turkey meat in the amount of 150 g, 250 ml of compote;

  • Snack: 150 grams of omelet, broth from rose hips - up to 200 ml;

  • For dinner: 1% kefir - 1 item, not less than 100 g of jellied fish, a small portion of low-fat cottage cheese.


  • Morning: 1 apple;

  • 2 hours before lunch: rice soup boiled in milk - up to 200 ml;30 g of fresh biscuits, dried apricots - 100 g;

  • Lunch: not more than 300 ml of loose broth from perch, small portion of pudding from millet porridge;eggs boiled soft-boiled - 2 pcs., 1 tbsp.tea;

  • After three hours: 180 ml of rosehip broth;

  • Evening: 300 g of vinaigrette, 150 g of baked carp, 200 ml of 0, 5% kefir.


  • Morning: 1 peach;

  • Two hours before the expected lunch: 180 g of wheat porridge, 50 grams of lean ham, 250 fresh milk;

  • For lunch: 300 ml of loose meat broth, 180 g of vegetable pilaf, eggs boiled soft-boiled - 2 pcs., 200 ml of weak black tea;

  • Snack: 100 g of omelet;200 ml of berry fruit;

  • Dinner: boiled chicken meat in 200 g portion, 250 g of beetroot salad, 1 tbsp.low-fat kefir.


  • Morning: 1 banana;

  • Two hours before the expected dinner: 200 g of low-fat fresh cottage cheese, 50 g of biscuit;

  • For lunch: soup from grinded vegetables - 300 ml, 180 g grated buckwheat porridge, hard cheese in the amount of 50 grams, a couple of slices of baked pumpkin, tea with milk - 1 item;

  • Snack: 100 g of dried fruits;

  • Dinner: a small portion of salad from berries and fruits, 30 g of biscuits, 1 tbsp.1% of yogurt.

There is no ban on bread consumption, but there is a recommendation to its certain restriction. Responsible attitude to the implementation of the compiled menu will have a beneficial effect on the body of a person suffering from such an unpleasant ailment as rheumatism.

Author: Dietitian, Kuzmina Vera, especially for the site

Nutrition for different types of rheumatism

Rheumatism is a systemic inflammatory disease of connective tissues. Most often, children and adolescents are at risk. This disease has great medico-social significance among joint diseases. Proper nutrition with rheumatism helps to reduce inflammation and alleviate pain. Often during the disease, the nervous system is damaged. In this case, you may need medical and pedagogical assistance. To know what to do with rheumatism and how to eat, you need to familiarize yourself with its symptoms and types.

Symptoms and treatment of rheumatism

The most common cause of inflammation of connective tissue is angina or infectious diseases. The first signs of rheumatism appear after 2-3 weeks. The main ones are:

  • sharp joint pains;
  • increased swelling;
  • sharp pain while moving;
  • increased body temperature;
  • sweating, not accompanied by chills.

If you have these symptoms, you need medical attention. To identify rheumatism it is necessary to undergo a comprehensive examination, which includes the delivery of tests, the passage of ultrasound and X-rays. This examination will help to identify the disease even with minor inflammatory processes:

  • electrocardiography will help to identify violations in the rhythm of the heart;
  • using X-ray can detect changes in the configuration of the heart;
  • thanks to ultrasound can visually track changes;The
  • blood test will show the presence of streptococcal infection.

Therapy for rheumatism performs the task of suppressing the inflammatory processes of the nervous system. First of all, it is necessary to eliminate streptococcal infection in order to prevent heart disease. Treatment for rheumatism consists of three stages:

  • treatment, consisting of hospitalization, examination and diet appointment;
  • treatment at home or in a sanatorium;
  • visit to the polyclinic for observation.

At the stage of medical treatment, the doctor must prescribe a therapy that will reduce pain. With rheumatism, carbohydrates, meat, salt, beans are excluded from the diet.

Rheumatism of the nervous system

affection of the nervous system

In the rheumatic process, the nervous system is often affected. Nervous functions are violated and cause damage to the vessels of the brain. Neurorrhythmism is of several types: cerebral vascular with focal lesion of nerve tissues, small chorea, rheumatic psychosis, neuritis. According to the course, it can be: acute, subacute, recurrent and latent. The defeat of cerebral vessels can lead to minor strokes.

Rheumatic encephalitis is the most common form of neurorematism. Its causes may be angina, rheumatic carditis. This form of neurorematism can serve as manifestations of rheumatism in children under 15 years of age, less often up to 25 years. The female sex is more likely to fall into the risk zone. This disease is manifested in the following:

  • the psyche is disturbed;
  • increases irritability;
  • appears absent-mindedness and stubbornness;
  • is disturbed by a dream, the temperature rises.

These symptoms are nonspecific, so the initial stage of diagnosing the disease is difficult. If these symptoms are accompanied by pain in the joints, a violation of the motor functions, medical care is needed. The defeat of the nervous system can lead to loss of motor and speaking functions.

In another form, the hypothalamic region is affected. Neurorheumatism can cause a diencephalic syndrome. It is characterized by a high temperature, which is not reduced by antibiotics, sweating, sleep disturbance, headaches. The defeat of the nervous system in this form leads to vegetative crises:

  • fear of light, sound;
  • sadness, apathy;
  • worry;
  • delirious state.

For the diagnosis of neuro-rheumatism it is necessary to be examined by a neurologist. He will conduct a number of procedures and tests( blood test, ultrasound, X-ray, ECG).After determining the diagnosis, the neuropathologist and therapist should prescribe the treatment. In acute form of the disease, the patient is referred to a hospital. When acute processes subsided, treatment is continued in the sanatoriums. Children in this case may still need medical and pedagogical assistance. Since after the defeat of the nervous system they may be impaired motor and speech functions.

The course of treatment of neurorematism is necessarily accompanied by diets that make up the doctor. Mostly from the diet of the patient, acute products and seasonings are excluded. Useful will be vegetables, fruits. Herbal infusions of flax, lemongrass, and ragweed are also prescribed.

Rheumatism in children

Rheumatism in children

Rheumatism often affects children of school and adolescence. The cause most often is the previous sore throat, scarlet fever or pharyngitis. At the onset of the disease, the temperature rises, weakness and pain appear. Sometimes accompanied by a rash and pain in the abdomen. With rheumatism, the joints are first affected. More serious is heart failure. Polyarthritis can be cured completely, and the result of damage to the heart can become heart disease. Pain in the heart and shortness of breath will affect the ECG.In order to diagnose rheumatism, it is necessary to undergo a number of procedures:

  • to donate blood for tests;
  • undergo an examination with a rheumatologist;
  • make ECG and ECHO-KG.

You need to help children and adults as early as possible. In the first two weeks, strictly bed rest is needed. Motor activity increases gradually. The course of treatment includes diets made by a doctor. In children's rheumatism they need the following food:

  • varied, protein-rich food;
  • amount of carbohydrates - maximum 400 g per day;
  • is rich in vitamins and fruits;
  • ascorbic acid and askorutin;
  • to limit the use of salt;
  • it is advisable to consume at least 5 boiled eggs per week.

Helping children with rheumatism must necessarily be comprehensive. It consists of drugs that take away signs of inflammation, physiotherapy, physiotherapy and diet. After the course of treatment, you must re-take the tests and make an ECG to make sure there is no disease.

Children's rheumatism is the most common. Therefore, from the very birth it is necessary to perform a number of preventive procedures:

  • constantly perform wet cleaning and ventilation of premises;
  • make up the daily routine;
  • choose the right diet;
  • do gymnastics, inculcate interest in sports;
  • medico-pedagogical prophylaxis.

The fulfillment of these conditions is the basis of the child's health. The disease often affects children with weakened immunity. To improve immunity helps proper nutrition. For its usefulness, it is necessary to correlate nutrients( proteins, fats, carbohydrates, vitamins) in the correct proportions. Caloric content and volume of food varies with age, so it must be strictly observed during the growth period. Do not allow products to lose their vitamin value during cooking. Therefore, you need to adhere to the rules of cooking and storing foods. Fruit and vegetable juices will enrich the baby's body with vitamins.

Diet for different phases of rheumatism

salt for rheumatism

The main goal of this diet is to weaken the inflammatory process, at the stage of exacerbation. To comply with this diet it is necessary: ​​

  1. Limit easily absorbed carbohydrates: exclude from the diet sugar, honey, jams. Their use can cause an allergic reaction or intensify inflammatory processes. It is necessary to replace them with fruits and juices that contain vitamins and minerals.
  2. Completely eliminate the use of salt. In exchange, it can be seasoned with seasoning based on herbs.
  3. Use liquid to reduce to 1 liter per day.
  4. Reduce the intake of protein( meat is periodically replaced with fish).
  5. To meet the energy needs of the body, it is necessary to eat curd, dairy and sour-milk products, eggs in moderation. With acute rheumatism, you need a bed rest and strict diet.

With rheumatism of the inactive phase, the pain subsides. You should follow a diet, even when the acute stage of the disease has passed. The following ration should be adhered to:

  1. Carbohydrate foods, like protein, are only allowed in limited quantities.
  2. Sturdy broths, smoked meat products and animal fats are used in small quantities.
  3. Completely eliminate the negative effects of food allergens.
  4. Salt is not more than 5 grams per day.
  5. In large quantities, you need to consume fruits and dairy products to increase calcium.
  6. If the disease is sluggish, you can alternate a diet with regular meals every other day.
  7. Eat small meals 5 times a day.

Rheumatism is one of the most common diseases. If joint pain or other signs are felt, you should immediately consult a doctor. When treating rheumatism should strictly adhere to the diet. With the help of herbal infusions can remove pain and inflammation. Recipes for herbal nasties are prescribed by doctors.

Secrets of proper nutrition in rheumatism

Under rheumatism it is often understood not a medical diagnosis as such, but a manifestation of specific pains localized in various parts of the body.

In fact, such pains can be very strong, cause excessive sweating, weakness and insomnia.

Believe me, I know what I'm writing about, because I know about rheumatism of the joints of the feet firsthand. All the teenage years suffered from this disease, doctors spread their hands, but could not do anything.

Vinili congenital heart problems( small ventricular imbalance) and promised that with age, the pain will subside. But only those who have experienced such pain themselves know how painful rheumatism can be.

And I propose to start with a review of the patient's diet to introduce into the daily menu useful products for rheumatism, as well as to exclude products that are harmful.

Healthy products for rheumatism

So, it is important to introduce into your diet not one, but as many products useful for rheumatism. The main advantage of this approach to treatment is accessibility, edibility and perfect naturalness of components, which can be bought without exaggeration in any supermarket.

You can be sure that vegetables and fruits are friendly products for most people. They are a source of antioxidants with a wide range of useful properties.

Eric Newman, author of "FAQ on rheumatism", is sure that vegetables and fruits contain a lot of vitamin A, vitamin C and B, which are also involved in the process of getting rid of rheumatism.

Include in your diet: oranges, spinach, cherries, strawberries, blueberries, raspberries and cranberries, pieces of fresh pineapple, white cabbage, melon, watermelon, broccoli, green and red peppers, tomatoes, carrots and lettuce.

Some of the most effective products in the treatment of rheumatism are listed below.


Helps to get rid of the pain and discomfort caused by rheumatism. In the potato peel there are many mineral salts, so the water in which the potatoes "in uniform" was welded can become an effective remedy for the treatment of rheumatism. To drink potato water I advise on 1 glass before meals.

Bitter cucumber

Its juice is easily extracted, mixed with a tablespoon of honey. For patients with rheumatism it is important to take this folk remedy every day, for 3 months. Only in this case positive dynamics are possible.

Black radish

Bitter cucumbers in Russia on each bush do not grow, so the recipe is more relevant for folk medicine in the US.

A good alternative for our person is the juice of black radish with honey( 1 tablespoon).I can say that this is really an effective remedy for rheumatism, which once helped me to ease the pain in the joints.


Liquid extract of celery seeds is much more effective than many other useful vegetables when it comes to treating rheumatism.

Lemon juice

You need fresh and self-cooked, drink for 3 months daily. Recommended daily dose: juice from 2-3 lemons. If for you pure lemon juice is too caustic, you can dilute it with boiled water in the right proportion.

Take with caution in case of stomach problems.


Half a dozen a day are very effective in treating rheumatism with folk remedies. Some mountain doctors make various tinctures on walnuts, on shells and partitions. Perhaps they are also useful, but it is not worth buying doubtful fluids from unfamiliar doctors.

Fish and seafood

According to research conducted at the Johns Hopkins Medical Center, foods rich in fatty acids, in particular omega-3, help to reduce and prevent rheumatic pain.

Natural sources of fatty acids are also able to reduce the inflammatory processes in tissues caused by arthritis. Pay special attention to the following types of fish: salmon, tuna, lake trout, herring, halibut, mackerel and cod. Many fatty acids, important for patients with rheumatism, are found in nuts, linseed oil and in rapeseed oil.

Whole grains

The modern community is quite aware of the benefits of whole grains. It will be useful and sick rheumatism. This is the opinion of Earl J. Brewer, referring to the large number of amino acids in whole grains. These acids are designed to reduce inflammation in rheumatism.

And if you have already tried the rice diet for medicinal purposes, but did not achieve significant success, know: the problem is not in rice, but in the methods of its processing.

Begin to eat millet, poultry, bulgur, rye, oats, unpeeled and wild rice, and the effect will not slow to appear.


Foods with a high sulfur content are beneficial for everyone, especially those suffering from rheumatism. This is quite sure of the same Brewer. Sulfur is necessary for the health of connective tissue and bone tissue, for the integrity of cell membranes. In eggs, there is also a lot of protein and vitamin B. In a word, eat your health!

Of other, more exotic and less common products used in the prevention and treatment of rheumatism, the foreign press notes the seeds of primrose, borage and black currant.

Oils contained in them, can alleviate pain and eliminate the stiffness of motion upon awakening. However, doctors note possible side effects, such as nausea, diarrhea and increased gas production. Excessive enthusiasm even with natural oils has a bad effect on the liver, especially when combined with medicines. So do not forget to consult your doctor.

Harmful products with rheumatism

Like a list of natural products useful for rheumatism, there is a list of products with overtly harmful properties that are extremely undesirable to use for people suffering from rheumatism.

First of all I advise you to refuse or substantially restrict:

  • alcohol,
  • caffeinated drinks such as tea, coffee and hot chocolate,
  • spicy seasonings, pickled and salted foods,
  • red meat,
  • white yeast bread and other pastries,
  • candiesand other sweets.

Many patients in a period of particularly severe rheumatic pain are advised to drink a lot of juice for 2-3 consecutive days. But it is important to include in your diet the right, healthy juices.

Canned, packaged, and any diluted and sweetened juices that can not be categorized as freshly squeezed will rather harm your health than help.

In the simplest version, purchase an inexpensive, hand or electric juicer for citrus. Also use on health!

We also recommend reading: Useful properties of bulgur.

Diet for rheumatoid arthritis - women's magazine InFlora

Rheumatoid arthritis is a disease of the whole body with a lesion, mainly of the musculoskeletal system of an infectious-allergic origin.

The patient is concerned about pain in the joints, their tight mobility, especially in the morning, deformation of some joints, atrophy of individual muscles.

In case of exacerbation of rheumatoid arthritis, the amount of proteins in the diet is reduced to 1.0-1.5 g per 1 kg of body weight.

In a diet with rheumatoid arthritis,

  • milk, lactic acid drinks, cottage cheese, cheese, eggs are allowed;
  • meat, fish( boiled in water, steamed, baked in the oven, after boiling fried);
  • vegetables, fruits, berries, decoctions;
  • buckwheat, oatmeal and millet cereals;
  • bran and bread with the addition of bran, greens.

The amount of fat should be approximately 1 g per 1 kg of body weight. About 15% of their total amount falls to the share of vegetable oil. During the exacerbation, carbohydrates( 2-2.5 g per 1 kg of body weight) are sharply restricted, especially easily digestible - sugar, honey, jam, syrups.

Consumption of table salt is reduced to 4-5 g per day, i.е.when cooking food is not salted, but slightly salted ready-made meals( 1.5-2 grams per day).

With a diet for rheumatoid arthritis, the following are excluded:

  • spinach, sorrel, rhubarb, cauliflower, cocoa, chocolate;
  • salt;
  • sweets, bread;
  • alcohol( causes an exacerbation of rheumatoid arthritis).

Vitamins, especially B1, B2, B6, PP, C, P, B, are introduced into the diet of the patient in high quantities. The intake of antirheumatoid preparations determines the peculiarities of cooking( as in peptic ulcer disease).The use of drugs such as pyramidone, rheopyrin, butadione, cyclophosphamide, requires the inclusion of a large amount of protein, vitamins in the diet, and hormone therapy is accompanied by products rich in potassium.

In the acute phase of rheumatoid arthritis prescribe a salt-free diet with a sharp restriction of carbohydrates with enough vegetables, fruits and berries( № 10).

In the acute phase of rheumatoid arthritis,

  • is allowed: a sufficient number of vegetables, unsweetened fruits and berries;
  • with decreased appetite, pronounced changes in joints, their deformation, changes in blood composition, recommend increased nutrition with increased protein, normal fat content, moderate restriction of carbohydrates and table salt.

Without exacerbation, when anti-rheumatic drugs are not taken, food should still contain a sufficient amount of protein.

In rheumatoid arthritis, without aggravation:

  • low-fat meat, fish, eggs( especially milk and dairy products, cottage cheese, cheese);
  • wheat bread, rye bread 200 g;
  • soups, meat, fish, vegetable, dairy;
  • buckwheat and oatmeal( in small quantities and not daily);
  • vegetables, fruits, berries and various dishes from them;
  • tea, coffee with milk, vegetable, fruit and berry juices.

In rheumatoid arthritis, exacerbations are limited to:

  • borsch, soup from sour cabbage, kidneys, caviar, porridges and puddings from manna and rice cereals, condensed milk.

In rheumatoid arthritis, exacerbation excludes:

  • meat of internal organs( liver, kidneys, brains, etc.), small animal meat;
  • salt;
  • alcoholic drinks, fruit waters, cakes, pastries.

Diet for rheumatoid arthritis. The approximate menu of the day for rheumatism in the active phase

1st breakfast. Omelet of 2 eggs, buckwheat porridge, tea with milk.


2 eggs, 30 ml of milk, 10 g of butter.

Whisk eggs with milk, pour into a frying pan, oiled, and bring it under the lid until it is ready.

2nd breakfast. Apple baked without sugar.

Lunch. Borsch vegetarian without salt( 1/2 portion), boiled meat with vermicelli, fruit jelly.

Borsch "Summer"

1 bunch of young beets, 3 potatoes, 1 carrot, 1 tbsp.a spoon of finely chopped greens of celery, 1 tomato, 100 g of courgettes, vegetable broth, 2 tbsp.spoons of finely chopped green onions, 1 bay leaf, 1 tbsp.spoon of sour cream.

Wash the beetroot and cut into strips, and the stems into several parts. In the boiling broth put the beets, carrots and cook for 10-15 minutes. Then put the scalded and sliced ​​beet leaves, peeled and chopped zucchini, tomatoes and potatoes, onions, celery, bay leaves and cook until ready. Borsch to fill with sour cream.

Snack. Broth of dog rose.

Dinner. Boiled fish with boiled potatoes, tea with lemon.

At night. Kefir.

For the whole day. 100 g of white bread.

Diet for rheumatoid arthritis. Approximate menu of the day for rheumatism in the inactive phase

1st breakfast. 2 soft-boiled eggs, curd cheese, tea with milk.

Curd slices with sour cream

100 g cottage cheese, 10 grams of wheat flour, 1/4 eggs, 10 g of butter, prunes( dried apricots, braised apples), sour cream.

Wipe the mashed curd with flour and egg, mix well and cut into small flat cakes 1 cm thick. In the middle put the filling - steamed prunes( dried apricots, stewed apples), edges to protect. The product to give a flat look and fry( or bake).When serving, pour the dish with sour cream.

2nd breakfast. Boiled meat, yeast drink without sugar. Dinner. Beetroot( 1/2 portion), goulash from boiled meat, rice porridge with butter, fruit jelly.


100 g of beet, 75 g of potatoes, 50 g of cucumbers, 50 g of boiled lean meat, 1/2 boiled egg, 3 g of citric acid.

Beet peel, cut into strips( or grate on a large grater) and pour hot water. Add the citric acid and cook for a slight boil for 20 minutes. Wait 2-3 hours. Boil and peel potatoes. Cut all the ingredients in small cubes, pour the beet broth and mix.

Goulash from boiled meat

300 g of boiled meat, 1 tbsp.spoon flour, 1 tbsp.spoons of margarine, 1 onion, salt, greens.

Divide the meat into small pieces, add salt and fry in a pan. Then take out "but, in the remaining fat, salvage finely chopped onions and flour. Put the pieces of meat back into the frying pan and pour boiling water over them so that their surface is covered with water. Thoroughly mix everything and stew until done. Before serving add greenery.

Snack. Broth of dog rose.

Dinner. Meatballs with carrot puree.

Meat meatballs

80 g minced meat, 6 grams of rice, 20 ml of milk, 1 egg white, salt.

Rinse croup and cook until ready. In the mince add boiled rice, milk, egg white, salt and mix well. To form meatballs. Cook them for a couple.

At night. Kefir.

Traditional medicine - nutrition and treatment of rheumatism

Rheumatism: how to cope?

Rheumatism( from other Greek, "flow", "flow") is a systemic inflammatory disease of connective tissue and joints with a predominant lesion of the cardiovascular system. The reasons for the appearance of rheumatism are several: • untreated infectious and even catarrhal diseases;• Streptococcal infection;• the presence of foci of infection in the nasopharynx( sore throat, chronic pharyngitis or tonsillitis);Scarlet fever;• genetic predisposition. What is dangerous for this disease? If it is not treated, other diseases can develop. For example, polyarthritis leads to partial or complete real estate, and carditis sometimes provokes heart disease.

Symptoms of rheumatism

As a rule, rheumatism manifests itself 1-3 weeks after an angina, less often after another infectious disease. The first symptoms: • severe pain of large joints-knee, wrist, ankle and elbow;• swelling;• the skin in the area of ​​the joints( more precisely above them) is hot;• movement causes severe pain;• body temperature rises to 38-40 ° C;• excessive sweating, but without chills. When the heart muscle( rheumatic myocarditis) is affected, the following symptoms appear: • mild pain or uncomfortable shortness of breath due to physical exertion;• palpitation.

How to identify rheumatism

Unfortunately, there are no special laboratory tests confirming the presence of rheumatism. However, based on a comprehensive examination( tests, x-rays, ultrasound), one can evaluate the activity of the rheumatic process, since various tests can detect inflammation even when the symptoms of the disease are no longer so distinct.• An electrocardiogram often shows irregularities in the rhythm.• X-ray, in addition to increasing the heart, determines the signs of a decrease in the contractile function of the myocardium, changes in the configuration of the heart.• Ultrasound gives a visible picture of changes in the heart.• A laboratory blood test reveals signs of streptococcal infection, the presence of an inflammatory process and a general decrease in immunity.

Treatment of rheumatism

First of all, this is a complex therapy. It is aimed at suppressing streptococcal infection and the activity of the inflammatory process, as well as preventing the development of heart disease.1 STAGE OF THE TREATMENT.Hospitalization, examination, treatment and diet.2 STAGE.Aftercare at home or in a cardio-rheumatological sanatorium.3 STAGE.Constant observation in the clinic. Remember: doctors also recommend adhering to a certain diet. From the diet should be excluded: red meat, salted, pickled, smoked products, dishes from legumes( peas, beans, lentils, beans).In addition, it is necessary to limit the intake of salt, starchy foods( potatoes, bananas) and sweets. Recommended porridge from different groats. Oat flakes, vegetable soups, low-fat dairy products, egg dishes, boiled fish, white boiled poultry meat, vegetables in raw and stewed form, fresh fruit, juices and compotes( especially apple), green tea with lemon,drinks from rose hips and currants. Reduce the pain will help products such as lemon, dogwood, pomegranate, pear, raspberry, blueberries, berries of red mountain ash, apples, cranberries, sauerkraut, carrots, onions, tea mushroom infusion and coriander.

Diet for rheumatism.

Diet in the active phase( during exacerbation) of rheumatism has the main goal of reducing inflammation. For this, the following measures are taken.• Restriction of carbohydrates, especially easily absorbed( sugar, jam, honey, etc.).They contribute to allergic and inflammatory reactions. Instead, fruits and fruit juices, berries and vegetables rich in vitamins and minerals are introduced.• Complete refusal of table salt. All dishes are prepared without the use of salt, herbal seasonings are allowed instead.• Reduce the volume of consumed liquid to 1 liter per day.• Slight decrease in the number of proteins due to the exclusion of meat and meat products. At the same time milk and sour milk drinks, cottage cheese, eggs and fish are allowed. The low caloric content of this diet should satisfy the energy needs of the body, since during this period the patient complies with bed rest. The more severely the diet will be observed, the shorter will be the period of the active phase of rheumatism. In the inactive phase of rheumatism, the recommendations are similar to the principles of nutrition in rheumatoid arthritis.• Most protein products are allowed, but the amount of carbohydrate( easily assimilated) is limited.• The number of animal fats, strong broths, smoked meat products is reduced.• All food allergens are excluded;their negative impact is especially important for rheumatism.• The amount of table salt is limited to 3-5 grams per day.• When treating hormonal drugs, potassium and calcium must be supplied in high amounts. For this reason, it is recommended to consume more dairy products, fruits and vegetables.• With a sluggish form of the disease, alternate days with a normal diet( including lean meat, fish, milk, etc.) and unloading vegetable days are prescribed.• Frequent fractional meals are prescribed: 5-6 meals a day.

External means for articular rheumatism

2 tbsp.l. Laurel leaf powder pour 1 tbsp.refined vegetable oil, insist a week in a dark place, periodically shaking the mixture, strain. Use to rub the sick joints at night.• Drink the medicinal powder of the body sponge with an equal amount of butter. Mixture rub into sore spots overnight.• 1 tbsp.l.chopped fresh fruits of red hot chili pepper fill 0.5, insist a week in a dark place, strain and wring out the raw materials. Tincture is used to rub the sick places at night as a distraction and anesthetic.• 2 tbsp.l.of fruit of juniper of an ordinary pour 0,5, insist a week in a dark place, strain. Use the same way.• 1 tbsp.l.dry chopped buds of poplar black grind with 3 tbsp.l.butter. Use to rub the sick joints at night.• 1 tbsp.l.crushed in a coffee grinder of buds of a birch warty fill in 0,5, insist a week in a dark place, strain. Use to rub the sick joints at night.• 1 tbsp.l.powdered dry powder of thyme ordinary mixed with 3 tbsp.l.butter. With the resulting mixture, rub the aching joints for the night.

Rosehip with rheumatism

With rheumatism 1.5 cups of ground rose hips, pour 1.5 liters of vodka, insist for a week. Take this: the first 3 days - 1 tbsp.spoon 3 times a day, and then - 2 tbsp.spoon until the end of treatment.

Anti-rheumatic oil

The drug is useful in inflammation of joints and rheumatic pains. For its preparation you will need: olive oil, root, as well as fresh leaves and young stems of Angelica. We crush the root, leaves and stems of Angelica. Fill them with a glass jar for 2/3 of the height. Pour olive oil and close the lid tightly. Prepared in this way, the drug is left for 2 weeks in a warm, well-lit place. After this period, the liquid is filtered through a fine strainer and poured into a bottle of dark glass. We lubricate painful places with this oil.

Fees for rheumatism

Rheumatism is a special inflammatory process that "beats" usually not only on the joints, but also on the heart. Rheumatic polyarthritis is characterized by sharp soreness and swelling of large joints, which is usually not accompanied by limited movements in them, often there is a fever. In an acute period, it is necessary to take aspirin and herb collections containing salicylic compounds and exerting a diaphoretic effect. Here are the recipes of some fees:

  • With articular rheumatic attack: crust bark, cornflower flowers, juniper fruits, calendula flowers of medicinal - 5 grams, nettle leaves dioecious, 10 grams of black elderberry, birch leaves, horsetail grass, willow bark - 20 prepared for 1 second.l.collecting 1 cup of boiling water. Take it every 2 hours in a hot form for 1 glass in small sips.
  • The bark of the buckthorn is 10 grams, the leaves of the birch are 40 grams, the willow bark is 50 g. The method of preparation is the same. An infusion of 2 cups a day is taken.
  • Ebony black flowers, nettle leaves dioecious, parsley root, willow bark - 30 grams. The method of preparation is the same. Infusion is taken 1 glass 2 times a day in a warm form. The courses of treatment with these infusions are from 1 to 3-4 weeks.
  • Infusion of young shoots of cranberries is prepared as follows: 1/3 of the bottle is filled with them, and the rest is filled with alcohol, insists on sun and is taken by a glass 2 times a day.
  • Navar celery: 100 g of celery together with the root is cooked in 200 ml of water until 1 glass remains. Strain, drink portion during the day.
  • Drink 2-3 cups of cook from "bear's ears"( 1 tsp of grass for 1 cup of boiling water).
  • It is good to drink lemon juice( from 1 lemon to 1/4 cup of water).
  • Baths help to reduce rheumatic pain.
  • Of bran.
  • Of fresh birch leaves.
  • Salted( 2-3 kg of sea salt per bath).
  • Alkaline( lye is prepared from pure wood ash, which is poured in water, boiled, then settled for a whole night or the whole day - clean liquor is obtained from above, it is taken for a bath, shaken with water).In the bath the patient should sit for 10-15 minutes at a water temperature of 30-32 ° C.
  • Joints can be cleaned well with camphor or bosy ointment. Bodjaja ointment is prepared from 1 part of a powder of a bodypox and 9 parts of lard, it is rubbed in 10-15 minutes.
  • In the initial stages of rheumatism, it is not bad to plant bees on sick places( only if you do not have allergies to bee venom).
  • It is believed that the rheumatic process is weakened if you go to the bath and, after splashing well there, rub an ointment made of pork lard and salt in the affected areas( before finishing the bath procedures, wash the lubricated areas with hot water).
  • People have a good way to treat articular rheumatism with earthworms: collect worms, wash them, put them in a glass jar, tie them with paper and put them on the sun for a few days until they get a mess from the worms. This porridge and you need to rub the sore spots.
  • You can lubricate diseased joints and ointment made from birch buds( or birch leaves) or from pine needles. It is prepared in such a proportion: 1 part of the powder of dried buds( leaves) or needles is mixed with 2 parts of fat.
  • In the villages, so far the joints affected by rheumatism are smeared with pure tar or a mixture of radish and kerosene juice.
  • You can rub the sick joints with pepper( or infusion of red hot pepper on alcohol), and before grinding, you should add a little vegetable oil( any) to the pepper. Doctor and writer Evgeniy Alexandrovich Tarasov

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Therapeutic diet( diet) for rheumatism: what you can eat, sample menu

ATTENTION! Specific menu in each case, always check with your doctor!

Rheumatism is a relapsing infectious-allergic disease with systemic involvement of connective tissue. First of all, the cardiovascular system and joints are affected.

Therapeutic diet for rheumatism is aimed at reducing the phenomena of hyperergic and inflammation, strengthening of connective structures, correction of metabolic disorders, prevention of the negative effects of drugs that are used to treat rheumatism.

Diet therapy for rheumatism is based on the treatment used, the degree of activity of the process and the nature of metabolic disorders, the state of the digestive and renal organs, and the presence or absence of signs of circulatory insufficiency.

In a hospital environment, depending on the degree of severity of circulatory disorders, therapeutic diet No. 10, the therapeutic diet No. 10a or the therapeutic diet No. 7 are used.

Indications for the appointment of therapeutic nutrition is: active phase of rheumatism, activity of the third degree, attack with carditis, polyarthritis, when allergic and inflammatory manifestations occur in the joints, heart, with fever,


Basic nutrition requirements for exacerbation of rheumatism :

  • providing the energy of the patient's body, in accordance with its physiological norm;
  • high-grade protein in the amount of physiological norm( 70-80 g);
  • 60 g of animal and 30 g of vegetable fat;
  • restriction of the intake of simple carbohydrates, salt, liquid;
  • exclusion of sharp, salty foods, extractives, strong drinks, natural coffee, tea;
  • meals are divided into small portions( 5-6 times a day).

The main purpose of nutrition for rheumatism : restoration of disturbed carbohydrate and water-salt metabolic processes, which result in a delay in the tissues of fluid and salt( due to increased vascular permeability).

Caloric content of the diet - 1800-2000 kcal: proteins - 80 g;fats - 80 g;carbohydrates - 200-250 g. Cookery salt - no more than 4-5 g.

Food is prepared without salt. The total amount of liquid consumed is not more than 1 liter. Meat and fish are cooked in a boiled form. Vegetables boil well.

Menu in the acute period of rheumatism

  • First breakfast: two soft-boiled eggs, porcupine porridge, tea with milk;
  • Second breakfast: apple;
  • Lunch: a portion of vegetarian cabbage soup, boiled meat with vermicelli, fruit jelly;
  • Snack: rose hips;
  • Dinner: boiled fish, cabbage-carrot chops, tea with milk;
  • Overnight: kefir.

Nutrition for rheumatism with a low degree of activity

In the subacute period of rheumatism in the diet of the patient increases the amount of protein( due to dairy products and fat).Food is enriched with vitamins. This helps to increase the body's defenses and restore damaged tissues. Useful unloading vegetable and fruit days, as well as potassium diet.

For rheumatism with a low degree of activity, food is prescribed with moderately high protein content, moderate restriction of carbohydrates and normal fat content. The process of recovery lasts for several months. In this case, the organism remains sensitive to various adverse environmental influences.

With slow-flowing form of rheumatism with recurrent rheumatic carditis, nutrition with an increased protein content of 130 g is required;increased amount of fat - 110 g;a reduced amount of carbohydrates - 300 g. The body should be fully provided with vitamins and minerals.

Food is prepared without salt. Meat and fish are cooked in a boiled form. Vegetables are boiled. The temperature of food is normal.

Caloric content of the diet is 2600-2800 kcal. Table salt up to 5 g. Amount of free liquid up to 1.5 liters. Food is divided into small portions( 5-6 times a day).

Menu in the subacute period of rheumatism

  • First breakfast: two soft-boiled eggs, cheese cakes baked with sour cream, tea with milk;
  • Second breakfast: boiled meat, sugar-free yeast;
  • Lunch: a portion of vegetarian cabbage soup, boiled meat with vermicelli, fruit jelly;
  • Snack: yeast drink without sugar;
  • Dinner: meatballs baked in sour cream with boiled potatoes, carrot cutlets in vegetable oil;
  • Overnight: kefir. What you can eat with rheumatism
    • Bakery products: white bread, gray bread, rye, bran;unsweetened uneatable cookies, crispy breads, biscuit;
    • Soups: vegetarian soups, vegetable, cereal, dairy, fruit;weak meat and fish broth( allowed once a week);
    • Meat dishes: lean beef, lamb, pork, chicken in boiled or baked form;
    • Fish dishes: perch, carp, pike, pike perch, bream, cod, once a week soaked herring;
    • Dairy products: natural milk and cottage cheese, yogurt, yogurt, kumis, sour cream, cream;whole eggs soft, in the form of an omelette and a dish;
    • Vegetable dishes: vinaigrettes and salads with vegetable oil from potatoes, cabbage, pumpkins, zucchini, tomatoes;cucumbers - limited, vegetables in the form of side dishes;allowed onions, garlic, parsley, dill, celery;
    • Groats: cereals, puddings from oats, buckwheat, millet cereals, rice, from pasta and vermicelli;
    • Snacks: jellied fish, tongue, veal, lean ham, boiled sausages, raw cheese;
    • Fruit: recommended fruits and vegetables rich in potassium salts: dried apricots, prunes, raisins, peaches, apricots, dog-rose, bananas, potatoes, cabbage, eggplants;products rich in magnesium salts: oatmeal, buckwheat, millet croup;soy, bran, almonds, walnuts;
    • Sauces and spices: bay leaf, dill, parsley, cinnamon, cloves, milk sauces on vegetable broth, fruit and berry sauces;
    • Drinks: not strong tea, coffee with milk, vegetable, fruit and berry juices;
    • Fats: butter, vegetable oil.

    Potassium diet( approximate menu)

    • First breakfast: salad from fresh cabbage, buckwheat crumbly porridge, coffee with milk;
    • Second breakfast: fresh cabbage juice, soaked raisins;
    • Lunch: vegetarian potato soup, pilaf from boiled meat with rice, broth of wild rose;
    • Snack: soaked dried apricots;
    • Dinner: jellied fish, potato patties, tea with milk;
    • Overnight: kefir.

    Diet for gout, rheumatoid arthritis, rheumatism of joints, autoimmune diseases

    Diet is an important factor in maintaining health and working capacity in this pathology. Its main goal is to improve metabolic processes in the body, including in the cartilage, as well as the normalization of body weight to reduce the burden on the affected joints. With increased body weight, the task is to normalize it or reduce it. Nutrition patient is built on the same principles as are recommended for obesity.

    If the disease develops against the background of normal body weight, then diet therapy should be aimed at improving the metabolic process in the body.

    By the way, the normalization of body weight is also an improvement in metabolic processes, in particular fat. A full-fledged balanced diet is recommended.

    However, in the daily diet, the ratio of individual food components must be revised.

    Thus, the relative protein content of meat products decreases due to an increase in protein of vegetable origin and milk proteins.

    The body should be provided with enough vitamins and mineral salts( vegetables, fruits, berries).It is necessary to include daily in your menu vegetables and fruits in any form of at least 750 g.

    In case of an exacerbation of the disease, the therapeutic effect gives the holding of unloading days( vegetable, fruit) 2 times a week. Shorter sessions of unloading and diet therapy( curative fasting) are also shown.

    Unloading days or curative starvation serve for the body as a stressful situation, against which the processes of metabolism in the body become more active, the intensity of pain in the joints decreases.

    Gouty Arthritis: Nutritional Features and Diet

    Gout is a chronic disease associated with impaired purine metabolism, accumulation of uric acid salts in the body and their deposition in joints, kidneys, sinews and other organs.

    The main goal of dietotherapy is the normalization of uric acid metabolism. People with a lot of meat products, grape wines, and beer are much more likely to suffer from gout.

    Nutrition is considered as one of the ways of treatment in conjunction with other actions aimed at regulating the exchange of uric acid.

    So how do you reduce the uric acid in the blood? To do this, the diet limited to foods rich in purine bases. When gout is not possible to eat meat broths, ears, internal organs of animals( brains, liver, kidneys, tongue), pork, beef products, especially from the meat of young animals, beans, spicy snacks. Many purine bases in fish, including sardines, horse mackerel, herring, sprat, humpback, ket, etc.

    For patients with high levels of uric acid in the blood, the diet contains lean meats, fish, and chicken. These products are allowed no more than 2-3 times a week, in a total amount of 200-300 g, only in a boiled form( when cooking up to 50% of the purines from the products goes into the broth).

    Showing milk and dairy products( cottage cheese, sour cream, cheese) vegetables, potatoes, fruits, eggs, cereals, nuts. Wild strawberry is especially useful.

    Historians say that the famous Swedish botanist Carl Linnaeus escaped from the fierce gout, consuming a lot of strawberries.

    Restrict the consumption of mushrooms, spinach, cauliflower. In these products, there are relatively many purines.

    In no case should you spend hungry days or courses of fasting. Starvation contributes to a significant increase in the level of uric acid and blood and triggers an attack of gout. Categorically prohibited alcoholic beverages for gout, hampering the excretion of uric acid from the body.

    Every day it is recommended to drink at least 2 liters of liquid: tea, milk, mors, juices, alkaline mineral water, loose coffee and milk. This promotes the excretion of uric acid through the kidneys. Very useful days of unloading, especially fruit, vegetable, kefir, curd( 1 time per week).

    With concomitant obesity, reduce the total caloric value of food. During an acute attack gout for 5-10 days completely exclude from the diet meat, fish dishes and poultry dishes, increase the amount of daily liquid, alkaline valence products in the diet.

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    Proper nutrition with rheumatoid arthritis

    Rheumatoid arthritis is a chronic systemic connective disease with a progressive lesion of primarily the joints of the hands and feet. Women are more often ill than men.

    The main goal of dietotherapy is to increase the body's resistance to the effects of unfavorable environmental factors and to reduce autoimmune( directed against the tissues of the body) disorders.

    Diet for rheumatoid arthritis should be complete and provide the body's need for nutrients in energy.

    The diet provides a sufficient amount of protein, balanced by amino acid composition.

    Use products containing protein of both animal and plant origin. Limit the amount of fat by reducing the proportion of animal fats.

    First of all avoid refractory animal fats. Reduce the intake of easily digestible carbohydrates( sugar, sweets), without reducing the amount of cereals, potatoes, vegetables, fruits, berries.

    The body should receive a sufficient amount of vitamins, especially ascorbic acid and vitamin E, calcium salts. Fish oil is useful.

    The following products are not recommended for use: meat and mushroom noodles, soup, fatty meat varieties, lard, beef and mutton fats, smoked products, hot snacks, canned food, pickles, marinades, dough, strong tea and coffee, alcoholic beverages.

    Given the irritating effect of medications on the stomach( their patients are taken continuously), a good( at least once a day) food is shown. All dishes are cooked with boiled or baked.

    Diet for rheumatism of joints

    Rheumatism is a systemic inflammatory disease of connective tissue with predominant heart damage. The main and most serious complication of the disease is the formation of heart defects.

    The main goal of dietotherapy is to reduce the burden on the affected heart and to promote the normalization of the contractile function of the myocardium( cardiac muscle).A full-fledged diet with a sufficient content of proteins, fats, carbohydrates, vitamins is needed.

    Limit digestible carbohydrates( total carbohydrate content does not decrease) and table salt. Therefore, foods that contain a lot of common salt( pickles, herrings, etc.) are excluded from the diet, reduce the share of sugar, sweets, and products made from dough.

    In the inactive phase of rheumatism, they switch to normal full-fledged nutrition. In the case of heart disease, dietary recommendations depend on the presence or absence of signs of circulatory insufficiency( decompensation of the defect).If it is not there, the food is no different from the usual one.

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    Features of nutrition in autoimmune diseases

    If there is stagnation, go on a diet forpatients with chronic circulatory failure. Diffuse connective tissue diseases( systemic lupus erythematosus, systemic scleroderma, dermatomyositis, Sjogren's disease) and totemic vasculitis.

    This is a group of autoimmune diseases in which the damage of various organs and systems is different, and for their treatment, they usually use coronostearoid hormones. In view of these circumstances, dietary treatment is also under construction.

    A diet with a sufficient content of proteins, fats, vitamins, mineral salts and restriction of digestible carbohydrates is recommended.

    Against the backdrop of corticosteroid hormone treatment, the diet increases the number of foods rich in calcium.

    The diet does not limit the number of vegetables, fruits, berries, foods rich in calcium salts( cottage cheese, cheese, milk, yogurt, potatoes, etc.).

    The amount of protein food( meat, fish, cottage cheese, cereals, etc.) increases above the norm when the patient is losing weight, which is one of the characteristic signs of the listed diseases. Long-term use of corticosteroid hormones because of their side effects on metabolism also requires increasing in the diet of protein( lean meat, fish, poultry, cottage cheese and other dairy products).

    Simultaneously, limit the number of animal fats, without reducing the proportion of vegetable oils in the diet. From animal fats, preference is given to milk fat( butter, cream, sour cream).Decrease the content of easily digestible carbohydrates in the diet, able in the body to easily turn into fats. This applies to sugar and other sweets, dough products.

    Against the backdrop of treatment with corticosteroid hormones, it is advisable to increase the amount of products containing a lot of potassium( rye bread, prunes, cabbage, apples, potatoes, beets, etc.) in the food ration. From the food should be excluded meat and fish oil, fatty meats, refractory animal fats, smoked products, hot snacks, canned food, pickles, strong tea and coffee, alcohol.

    Showing frequent and good nutrition. The dishes are cooked mostly boiled, stewed and baked.

    If against the background of treatment because of taking medications there are abdominal pain( under the spoon), for one or two weeks they go on a diet for patients with gastritis with increased secretion.

    The greatest doctor of antiquity Hippocrates answered this question: "Your food should be a medicine, and your medicine should be food".

    Therefore, nutrition in rheumatic diseases, back pain is important, because it serves as a background on which the effectiveness of other methods of treatment( medications, physiotherapy, etc.) increases.

    Avicenna: Do not fill the stomach to such an extent that there is no room for additional food, but you must stop eating even if you have some appetite. Seneca

    : Any excess is a defect.

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