Diet and nutrition for gout in the period of exacerbation. Diet for gout: diet, daily, weekly diet Nutrition for gout during exacerbation of the legs
Gout is caused by a violation of the metabolism of purine bases, which are nitrogenous compounds, and proteins, as a result of which an increased amount of uric acid is formed in the body.
For satisfactory well-being of the patient, a diet for gout is necessary as one of the components of complex treatment. The disease manifests itself in people of middle and older age and affects the joints of the fingers and toes, hands, elbows, knees, feet.
Peculiarities
The specificity of the diet consists of limiting the consumption of foods with a high level of purines (organ meats; fatty fish; seafood; broths other than vegetable), salt, oxalic acid. At the same time, clinical nutrition involves the active introduction of vegetables, fruits, and dairy products to the menu for gout.
Regular 4 meals a day
With gout, adherence to a diet without overeating and starvation is crucial. A day you need to sit down at the dinner table 4-5 times.
Compulsory boiling of meat, poultry and fish
If you follow a diet, you should eat a reduced amount of protein and salty foods. The amount of fluid you drink should be increased to 2-2.5 liters. The weight of daily food should be about 3 kg, and the energy value of the products should be 2500-2700 kcal.
The required volume of liquid may include drinks: mineral water, weakly brewed tea, compote, vegetable and fruit juice, fruit drink, rosehip broth or medicinal herbs. You need to drink between meals.
With damage to the joints of the lower extremities
In this case, the toes are most often affected, losing normal motor activity during the period of exacerbation of the disease. Taking into account the individual characteristics of the patient, a special diet for gout of the legs with a low content of purines is compiled, which, in combination with other types of treatment, helps to alleviate the condition of the body. Diet food should not be too cold or hot.
The disease progresses if the body receives fatty meat, offal (liver, kidneys, head, tongue, heart, lungs, kidneys), fatty fish, canned food, caviar, chocolate, sweets, pastries with cream. What can not be eaten with gout from plant foods? Legumes, peanuts, cauliflower are prohibited.
Meat products, fats
You can not eat the meat of young animals, smoked meats, sauces, animal fats, jelly, kidneys, liver, brains, canned meat, sausages, soups from packages.
Broths, mushrooms, sorrel, spinach, hot spices
Sorrel soups should be excluded from the menu; all broths, except vegetable; spinach, pepper, mustard, horseradish, spicy snacks.
Fish
It is not allowed to use this product in salted, smoked, fried, canned form, fatty varieties, caviar.
Legumes
You need to give up lentils, peas, beans, beans, soybeans.
canned food
It is necessary to exclude from the diet all foods containing preservatives: meat, fish, vegetables, snacks, juices.
Chocolate, grapes
It is harmful to eat chocolate, cream cakes, pastries, honey, raspberries, figs, cranberries, lingonberries, grapes and its derivatives (raisins, brandy, wines).
Eggs, dairy products
Fried eggs, salty and spicy cheeses, yoghurts, fermented baked milk, cream are prohibited.
Alcoholic and low-alcohol drinks, carbonated water and soft drinks, concentrated juices, natural coffee, cocoa, strong tea should be excluded.
With an exacerbation
A diet for gout during an exacerbation should be observed especially strictly: you can not eat any meat and fish, spicy and spicy foods, strong tea, coffee. From the next day, you need to arrange fasting days to choose from: fruit, vegetable, kefir, curd-kefir, dairy.
The content of uric acid in the body
When a gout diet is indicated to a patient, a table of foods with an increased level of purine bases helps to navigate when compiling a menu.
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Name of products |
The amount of purines in 100 g of product (mg) |
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Veal |
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Beef |
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Lean pork |
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River fish |
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Restrictions
Nutrition for gout is associated with certain restrictions to inhibit the development of the disease and reduce its symptoms.
Salt
Limit salt intake to 6 g per day. If it works, then it would be good to completely abandon salt or use it in extreme cases.
Boiled meat and fish
Preference should be given to poultry, haddock, trout, salmon, salmon, mackerel, as they contribute to the active metabolism of fats. Steam cutlets or casseroles are also the right choice.
Salo, eggs, milk
Medical nutrition limits lard and butter. It is allowed to eat no more than two eggs per day. Milk is best used as a secondary product for adding to cereals or tea.
Vegetables, green onions, plums, pastries
Restrictions apply to beets, carrots, celery, peppers, radishes, turnips. You should not abuse tomatoes: it is enough to eat 2-3 fruits per day. Green onions, parsley and plums are also considered foods that should be consumed in moderation.
Butter items are on the restricted list, so you can eat them occasionally.
As mentioned above, with an exacerbation of gout, meat and fish should not be eaten, it is necessary to organize a fasting day from the next morning to choose from, when the diet consists of:
- 1.5 kg of permitted fruits and vegetables;
- 400 g of low-fat cottage cheese and 500 ml of kefir;
- 1-2 liters of milk or kefir.
You can give preference to apple, compote, watermelon fasting days. It is allowed to use light food instead of 1-2 items of food or drinks: salads, cottage cheese, diluted juices, kissels, mineral water, fruit drinks, compotes. You need to eat 5-6 times a day.
Don't overeat and don't starve
An excessive diet affects the state of health and can lead to an exacerbation of the disease. The body reacts to starvation by a sharp increase in the level of uric acid. At the same time, muscle mass is lost and immunity is reduced, which creates an environment for the occurrence of various diseases.
The most correct choice for the treatment of the disease in question is a vegetarian diet, as it contains all the most effective things that you can eat for gout: soups with vegetables and milk, decoctions of herbs and fruits, fermented milk products. Meat, fish, cereals, vegetable oil and a number of other products are allowed to be consumed.
Meat, eggs, fish
Poultry meat, rabbit after boiling or baked are allowed. The diet also includes eggs, omelettes, including those with vegetables. It is allowed to eat fish, except fried, salted, smoked. You can eat mussels, lobsters, shrimps.
Soups without meat
Vegetarian borscht, soups, cabbage soup are an excellent dish for gouty people. The right addition to the menu will be such first courses as okroshka, milk and fruit soups.
Dairy products, cereals
Low-fat cottage cheese, cheese and low-fat sour cream, cereals, boiled pasta are useful. Milk, as already emphasized, should be used as an addition to cereals in half with water.
Vegetables, salads, herbs
The main types of vegetables have a positive effect on the body: white cabbage, potatoes, cucumbers, zucchini, tomatoes, eggplants. Vegetable and fruit salads, squash caviar, eggplant, vegetable caviar are used. Included in the diet are onions, dill, parsley leaves.
Confectionery, fruits, nuts
As for sweets, you can eat sweets, except for chocolate ones; marshmallow, marshmallow, marmalade, jam, desserts from whipped proteins and sugar (meringue). Useful berries, citrus fruits and fruits, with the exception of grapes, raspberries, plums. The diet also contains nuts of all kinds, seeds.
Bread, vegetable oil
You can eat wheat, rye, dietary, bran bread, muesli. It is recommended to add vegetable oil to food with a preference for olive, flaxseed.
With gout, it is important to remember to drink plenty of water. From drinks, weak tea with lemon or milk, green tea are allowed; chicory; fruit, vegetable, berry juices; compotes, kvass; fruit drinks; still mineral water.
About diet number 6, sample menu
Nutrition for gout is referred to as diet number 6, the features of which are discussed at the beginning of the article. The diet has a reasonable place for meat, fish, subject to proper processing.
The diet for gout, the approximate menu of which will be presented below, is aimed at maintaining an active metabolism, so experts attach particular importance to nutrition.
The average daily nutrition of the patient should roughly look like this:
Breakfast. Salad of raw vegetables with vegetable oil. Wheat pudding with apple and carrot. Soft-boiled egg. Herb tea.
Lunch. Rosehip decoction.
Dinner. Milk noodle soup. Potato cutlets. Kissel.
afternoon tea. Apples.
Dinner. Stuffed cabbage is vegetarian. Cheesecakes baked in the oven. Herbal tea.
Second dinner. Decoction of wheat bran.
If we talk about the menu for the whole week, then it can be made something like this.
Monday
Morning. Oatmeal in milk diluted with water.
Noon. Cottage cheese with sour cream. Kissel fruit.
Day. Vegetable soup. Zucchini stuffed with rice in sour cream sauce. Strawberries with cream.
Evening. Cabbage cutlets. Syrniki. Tomato juice.
Late evening. Apple.
Tuesday
Morning. Carrot salad with sour cream. Milk rice porridge. Boiled egg, can be soft-boiled. Tea with lemon.
Noon. Boiled potatoes with cucumber. Apple juice.
Day. Vegetable soup. Cottage cheese casserole. Milk jelly.
Evening. Baked apples. Fruit or vegetable juice.
Late evening. Low-fat kefir.
Wednesday
Morning. Cabbage salad. Macaroni with cottage cheese. Weak tea.
Noon. Potato pancakes with sour cream. Juice.
Day. Vegetarian borscht. Lean boiled meat. Jelly citrus.
Evening. Vegetable stew. Cheesecakes with sour cream. Kissel berry.
Late evening. Apple.
Thursday
Morning. Buckwheat porridge with milk. Cabbage and apple salad. Egg boiled or soft-boiled. Tea.
Noon. Curd casserole with apples. Tea with milk.
Day. Vegetarian pickle. Pancakes with chicken. Rosehip decoction.
Evening. Baked pumpkin. Juice.
Late evening. Yogurt.
Friday
Morning. Tomato salad. Cottage cheese with sour cream. Kissel fruit.
Noon. Cabbage cutlets. Rosehip decoction.
Day. Milk vermicelli soup. Vegetarian cabbage rolls with buckwheat. Kiwi.
Evening. Curd pudding with sour cream. Carrot cutlets. Dried fruits compote.
Late evening. Apple.
Saturday
Morning. Milk millet porridge. Vegetable Salad. Kissel.
Noon. Carrot cutlets with apple. Tea.
Day. Shchi is dietary. Curd pudding. Kissel milk.
Evening. Protein omelet. Zucchini baked with sour cream. Juice.
Late evening. Kefir.
Sunday
Morning. Cucumber and tomato salad.
Noon. Baked cabbage with egg. Kissel.
Day. Okroshka vegetable. Boiled chicken, rice. Baked apples.
Evening. Ragout of zucchini, carrots and onions. Cottage cheese pancakes with dried apricots. Tea.
Late evening. Kefir.
You need to eat at the same time, for example: at 8-9, 12-13, 16-17, 19-20 and 22 hours.
A diet for gout on the legs, the menu of which practically does not differ from table number 6, should contain meat dishes no more than 2-3 times a week.
A complete transition to dietary nutrition, taking into account the taste inclinations of the patient, does not give gout a chance to develop and helps prevent attacks during treatment.
It is a rather complex disease that causes a person not only discomfort, but also severe pain. . With this disease, diet plays a key role and helps to avoid attacks of this unpleasant disease.. It is proper nutrition that makes it possible to normalize the exchange of purines in the body, reduce the formation of uric acid, as well as the salts formed from it, and normalize the general condition of the patient.
When forming a diet, it is necessary to include a sufficient amount of liquid in the diet.. Food should be taken four times a day, and portions should not be too small and not too large. The patient should drink at least two liters per day, and during an exacerbation of the disease, this rate rises to three liters of fluid. It is recommended to drink in between meals. It is allowed to use mineral water, various compotes, fruit drinks, as well as only weak tea.
Gout is considered one of the oldest diseases on earth. The first information about it was described in the fifth century BC.
What not to eat with gout
With this disease, restrictions are imposed on various meat products.. You should completely abandon the use of both meat and fish, as well as mushroom broths. In addition, the meat of young animals and all kinds of offal, such as liver, kidneys, and lungs, should be excluded from the diet. It is forbidden to eat various smoked meats and sauces, you should refuse to consume fats of animal origin.
From meat broths with exacerbation of gout should be abandoned
When preparing food for a patient with gout, salted and fried fish should be excluded from the menu.. Avoid eating canned fish and caviar. During the period of exacerbation of the disease, it is necessary to abandon fatty fish, and in any form. Almost all types of legumes are also banned, from lentils and peas to beans and salt. You can not add pepper to food, as well as horseradish and mustard.
It is highly undesirable to drink strong teas, as well as coffee and cocoa. Chocolate, cakes and, of course, cream cakes are completely excluded from the menu. The patient must give up grapes, raspberries and figs. You should forget about spicy and salty cheeses. The consumption of any kind of alcoholic beverages, including beer, is completely prohibited, even in small quantities.
Those people who suffer from gout have a large amount of uric acid in the body and have problems with its removal from the body.
Proper nutrition
The most optimal diet for this disease is a vegetarian diet.. It should be based on the use of a sufficient amount of all kinds of dairy and vegetable soups. It is allowed to use fermented milk products, as well as fruit decoctions. From meat, you can eat only dietary varieties, such as chicken, rabbit and turkey. The menu includes boiled fish, shrimp, squid, and chicken eggs.
Low-fat cottage cheese and dishes derived from it, as well as low-fat cheese, have a beneficial effect on the body with gout. You can eat cereals from a variety of cereals, pasta. It is best if the cereals are cooked in diluted milk. Whole milk should be used with caution. With this disease, salt intake should be limited.
With gout, the use of almost all types of vegetables is allowed.. The most useful are white cabbage, carrots, zucchini, eggplant, as well as potatoes and cucumbers. You can eat, but with slight restrictions, asparagus, spinach, celery, radishes and cauliflower. You can include greens in the menu, but green onions and parsley should be consumed in small quantities.
With an exacerbation of gout, it is recommended to eat more vegetables From sweets, you can include in the diet non-chocolate sweets, marmalade, marshmallows, as well as marshmallows and jam. Also, the patient should consume apples, plums, apricots and all kinds of berries in sufficient quantities. All varieties of nuts and seeds are very useful. With gout, you should drink green teas, milk, chicory, as well as fruit juices, fruit drinks and compotes. Both white and black bread, vegetable oil are allowed.
With an exacerbation of the disease, the consumption of fish and meat should be completely excluded.. In this case, they switch to a more strict diet, which should mainly consist of fruits and vegetables, as well as cottage cheese and milk. With this disease, the main diet is number six, which should be diluted with fasting days.
Features of diet number 6
This type of diet involves the exclusion from the diet of those foods that contain purines and oxalic acid in their composition. It is based on a significant restriction of salt and a reduction in the intake of proteins, fats and carbohydrates. With it, the patient should receive alkalizing foods and liquids in sufficient quantities. Products that are allowed for consumption are processed in the usual way, however, poultry and fish are served only in boiled form.
Approximately the menu may look like this: for the first breakfast, the patient can eat a vegetable salad with a boiled egg, carrot pudding with apples and millet, drink tea. For lunch, you can recommend noodle soup with milk, potato cutlets, jelly. For dinner, you can serve baked cheesecakes, cabbage rolls from vegetables and rice, tea. Before going to bed, the patient should eat wheat bran. In addition, throughout the day between meals, you need to drink as much of the permitted liquid as possible.
Of course, the diet will not completely get rid of the disease, but it will help to significantly relieve pain and normalize metabolism. It is the most important component of the whole complex of therapeutic measures. Proper nutrition and adherence to the daily regimen will help improve the patient's condition and increase periods of remission.
Bread and flour products: wheat and rye bread from flour of the 1st and 2nd grade, various baked goods, including those with the inclusion of ground bran.
Soups: vegetarian: cabbage soup, borscht, vegetable, potato, with the addition of cereals, cold (okroshka, beetroot), dairy, fruit.
Meat, poultry, fish: low-fat species and varieties. Up to three times a week, 150 g of boiled meat or 170 g of boiled fish. After boiling, they are used for various dishes - stewed, baked, fried, cutlet mass products. You can combine meat and fish in approximately equal parts.
Dairy products: milk, sour-milk drinks, cottage cheese and dishes made from it, sour cream and cheese.
Eggs: 1 egg per day in any cooking.
Cereals: in moderation, any food.
Vegetables: in increased quantities, raw and in any culinary processing, potato dishes.
Snacks: salads from fresh and pickled vegetables, fruits, vinaigrettes, vegetable caviar, squash, eggplant.
Fruits, sweet dishes and sweets: in an increased amount of fruits and berries. Fresh and in any culinary processing. Dried fruits. Creams and milk jelly. Marmalade, marshmallow, non-chocolate sweets, jam, honey, meringues.
Sauces and spices: vegetable broth, tomato, sour cream, milk. Citric acid, cinnamon, vanillin, bay leaf. Dill, parsley.
Drinks: tea with lemon, milk, weak coffee with milk. Juices of fruits, berries and vegetables, fruit drinks, water with juices, kvass. Decoctions of wild rose, wheat bran, dried fruits.
Fats: butter, ghee and vegetable oils.
LIST OF EXCLUDED FOOD AND DISHES
Meat, fish and mushroom broths, from sorrel, spinach, legumes are excluded from the diet. Limit products from sweet dough. They exclude the liver, kidneys, tongue, brains, meat of young animals and birds, sausages, smoked meats, salted fish, canned meat and fish, caviar, cheeses, and legumes. Limit pork fat. Exclude mushrooms, fresh legume pods, spinach, sorrel, rhubarb, cauliflower. Limit salted and pickled vegetables. Exclude chocolate, figs, raspberries, cranberries, peppers, mustard, horseradish, sauces on meat, fish and mushroom broths, cocoa, strong tea and coffee, beef, lamb and cooking oils.
EXAMPLE WEEK MENU FOR GOUT
MONDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, cucumber salad with sour cream.
Lunch: rice soup with potatoes on a vegetable broth, fried cabbage cutlets, dried fruit compote.
Afternoon snack: rosehip broth.
Dinner: scrambled eggs, carrot zrazy with prunes, tea with lemon.
At night: kefir.
TUESDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, fresh cabbage salad with sour cream.
Second breakfast: tomato juice.
Afternoon snack: rosehip broth.
Dinner: buckwheat porridge with milk, cabbage rolls stuffed with vegetables and rice.
At night: fruit juice.
WEDNESDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, prunes baked with cottage cheese.
Second breakfast: fruit juice.
Afternoon snack: rosehip broth.
THURSDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, beetroot salad in vegetable oil.
Second breakfast: tomato juice.
Lunch: vegetarian mashed pearl barley soup with vegetables, cabbage schnitzel fried in vegetable oil.
Snack: grape juice.
Dinner: carrot cutlets with sour cream, fruit jelly.
At night: watermelon or curdled milk.
FRIDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, soft-boiled egg, carrots stewed with vegetable oil.
Second breakfast: tomato juice.
Lunch: cold beetroot, vegetable stew.
Afternoon snack: rosehip broth.
Dinner: oatmeal milk porridge, fruit jelly.
At night: fresh apple compote.
SATURDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, cucumber salad.
Second breakfast: fruit juice.
Lunch: rice soup with potatoes on vegetable broth, fried cabbage cutlets.
Afternoon snack: rosehip broth.
Dinner: scrambled eggs, stewed carrots, tea with lemon.
At night: dried fruit compote.
SUNDAYOn an empty stomach: rosehip decoction.
First breakfast: tea with milk, fresh cabbage salad with sour cream.
Second breakfast: tomato juice.
Lunch: vegetarian borscht, boiled meat in white sauce.
Afternoon snack: rosehip broth.
Dinner: buckwheat porridge with milk, stewed cabbage with butter or boiled cabbage.
At night: fruit juice.
EXAMPLE ONE DAY MENU EXCLUDING MEAT
First breakfast: vegetable salad with vegetable oil, soft-boiled egg, carrot pudding with apples and millet, tea.
Second breakfast: rosehip broth.
Lunch: milk noodle soup or milk soup with pumpkin and semolina, fried potato cutlets, jelly.
Afternoon snack: fresh apples.
Dinner: baked cheesecakes, beets stuffed with rice and apples, tea.
At night: compote or decoction of wheat bran.
EXAMPLE MENU FOR EXAMINATION OF GOUT
On an empty stomach: warmed alkaline mineral water (1/2 cup) or rose hip decoction (0.5 cup).
Breakfast: liquid oatmeal with milk (half serving), 1 glass of milk.
11 o'clock: grape juice (1 glass).
Lunch: mashed vegetable soup (half portion), milk jelly.
5 p.m.: Carrot juice (1 cup).
Dinner: liquid rice porridge with milk (half serving), fresh fruit compote (1 cup).
9 pm: kefir.
At night: tea with milk without sugar (1 glass).
RECIPES FOR COOKING INDIVIDUAL DISHES AT HOME
FRESH CUCUMBER AND LEAF SALAD WITH SOUR CREAMProducts: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste.
Cucumbers wash, peel, lettuce sorted out, washed. Chop prepared vegetables, mix, season with sour cream, lemon juice or citric acid, sugar. Place in a salad bowl.
BEET AND APPLE SALAD WITH SOUR CREAMProducts: beets 80 g, apples 60 g, sugar 7 g, sour cream 25 g, citric acid to taste.
Wash the beets, boil, cool, chop into strips. Peel the apples, remove the core, chop, combine with beets, season with citric acid, sugar, add half the sour cream. Put in a salad bowl with a slide, decorate with apple slices and pour over the remaining sour cream.
RAW CARROT AND APPLE SALAD WITH SOUR CREAMProducts: carrots 80 g, apples 70 g, sour cream 25 g, sugar 7 g.
Carrots wash, peel, grate on a fine grater. Peel the apples, remove the core, grate on a coarse grater or cut into strips. Mix carrots and apples, add sugar, half sour cream, mix, put in a salad bowl with a slide and pour over the remaining sour cream.
VEGETABLE SALAD WITH MEAT AND VEGETABLE OILProducts: meat 60 g, fresh cucumbers 50 g, potatoes 60 g, canned green peas 40 g, 1/4 egg, apples 30 g, vegetable oil 25 g.
Boiled peeled potatoes and boiled meat cut into small slices, add canned green peas, peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Hard boil the egg and chop finely. Put the vegetables in a salad bowl, garnish with slices of meat, fresh cucumbers, apples, sprinkle with chopped egg on top.
VINAIGRET WITH VEGETABLE OILProducts: potatoes 50 g, carrots 40 g, beets 40 g, fresh cucumbers 40 g, apples 30 g, leafy lettuce 20 g, egg 1/4 piece, vegetable oil 20 g.
Cook potatoes, beets, carrots separately, cool, cut into small cubes. Wash apples, lettuce, fresh cucumbers, peel and finely chop. Finely chop the hard-boiled egg. Mix vegetables with chopped egg, season with vegetable oil. Put the vinaigrette in a salad bowl, garnish with lettuce leaves.
SALAD OF FRESH CUCUMBERSProducts: fresh cucumbers 100 g, sour cream 10 g.
Cut the prepared cucumbers into thin slices, lightly salt and put sour cream in them.
FRESH TOMATO SALADProducts: fresh tomatoes 100 g, sour cream 10 g.
Cut the prepared tomatoes into thin slices, lightly salt and put sour cream in them. You can make a salad of tomatoes and cucumbers together.
CARROT AND GREEN PEA SALADProducts: 110 g carrots, 250 g canned green peas, 10 g parsley, 30 g sour cream.
Grate carrots, add peas, finely chopped parsley, dress the salad with sour cream.
CARROT, APPLE AND CUCUMBER SALAD WITH SOUR CREAMProducts: 3 small carrots, 2 fresh cucumbers, 2 apples, 40 g of lettuce, 100 g of tomatoes, 80 g of sour cream, lemon juice, sugar.
Cut carrots, cucumbers and apples with a cut core into thin strips, add finely chopped lettuce leaves. Mix everything, season with sour cream, adding lemon juice, salt and sugar to taste. Decorate the salad with sliced tomatoes.
CARROT AND BLACKCURRANT SALADProducts: carrots 90 g, blackcurrant 40 g, sour cream 15 g, sugar 7 g.
Carrots wash, peel, grate on a coarse grater. Wash the blackcurrant, remove the inflorescences, mash a little with a wooden spoon, combine with carrots, add sour cream, sugar and mix gently.
BEET AND PRUNE SALADProducts: beets 80 g, prunes 40 g, sugar 5 g, 1/2 hard boiled egg, walnuts peeled 10 g, sour cream 15 g.
Boil beets, peel, grate. Wash the prunes, pour hot water for 15 minutes, remove the pits and chop finely. Finely chop the egg, grind the walnut kernels well. Mix everything thoroughly.
POTATO SALAD WITH FRESH VEGETABLESIngredients: 400 g potatoes, 1 fresh cucumber, 1 carrot, 1 tomato, 100 g sour cream sauce, greens.
Boil potatoes, cut into cubes, wash cucumbers and finely chop, grate raw carrots, finely chop tomatoes, mix everything, pour sour cream sauce, garnish with parsley.
FRUIT AND VEGETABLE SALADIngredients: 2 medium apples, 1 fresh cucumber, 1 raw carrot, 50 g lettuce, 50 g sour cream, a little lemon juice, parsley.
Cut apples, cucumbers, carrots into strips, cut a part of lettuce into strips, mix everything, add lemon juice, lightly salt, season with sour cream, sprinkle with finely chopped parsley.
CARROT AND COTTAGE COTTAGE SALADProducts: 1 carrot, 200 g of cottage cheese, 1 tablespoon of sugar, 2 tablespoons of sour cream.
Grate carrots on a fine grater, rub thoroughly with cottage cheese, sugar and sour cream.
FIRST MEAL
PURED POTATO SOUPProducts: potatoes 170 g, water 370 g, butter 10 g, egg 1/2 piece, flour 7 g, sour cream 25 g, greens 7 g.
Peel, wash and boil potatoes. Pour the broth into another pan, rub the potatoes through a sieve. Prepare the sauce: dilute the dried and chilled flour in 40 g of potato broth, boil and strain. Mix mashed potatoes, sauce and potato broth, add a raw egg and butter, mix thoroughly. Boil the soup, salt. Before serving, season with sour cream and sprinkle with finely chopped parsley.
OAT MILK SOUPProducts: oatmeal 40 g, water 350 g, butter 8 g, egg 1/4 piece, sugar 3 g.
Sort the oatmeal, rinse, pour boiling water and cook until fully cooked. Strain the broth, rub the grits through a sieve and mix with the broth. Add hot milk, bring soup to a boil and remove from heat. Shake the raw egg with a fork and pour hot boiled milk into it. Season the soup with this mixture, add sugar, butter to it.
BORSCH VEGETARIANProducts: fresh white cabbage 140 g, beets 160 g, potatoes 160 g, carrots 60 g, onions 40 g, fresh tomatoes 110 g or tomato puree 15 g, parsley root 15 g, parsley greens 25 g, butter 30 g, sour cream 40 g.
Cook the vegetables in a small amount of water until tender. Boil the peeled beets in water until half cooked, grate on a coarse grater and dip in the same water, then add the rest of the chopped vegetables and cook them until tender. Add the amount of liquid missing up to a liter with hot water and bring to a boil. Before serving borscht, put sour cream and finely chopped greens into it.
MILK SOUP WITH VERMICHELProducts: 250 g of vermicelli, 1.5 liters of milk, 600 g of water, 1 tablespoon of butter, 1 teaspoon of sugar, a little salt.
Place vermicelli in water and boil for 5 minutes. Then pour in hot milk, add sugar and butter and cook until the vermicelli is soft.
BORSCH COLDProducts: 3 beets, 2 slices of black bread, 100 g of sour cream, 1 onion, dill, a little sugar.
Make kvass from beets or black bread. Take 1.5 liters of beet kvass, add finely chopped onion, a little sugar, finely chopped dill, season with sour cream and serve with boiled potatoes.
PREPARING BEET KVASSBoil the beets, peel, cut into small pieces or grate on a coarse grater, pour boiling water and leave in a hot place for 30 minutes. Then cool, put the bread, tied in a clean cloth, and put in a warm place for one day for fermentation. When fermented, take out the bread.
PUMPKIN MILK SOUP WITH POTATOESProducts: 6 potatoes, 2 cups chopped pumpkin, 2 carrots, 0.5 tablespoon of butter, 1 liter of milk, salt.
Cut potatoes into cubes, and carrots into slices. Remove the skin from the pumpkin, remove the seeds and cut it into cubes. In boiling water, first put carrots, then pumpkin, potatoes and cook until all vegetables are soft. Salt the finished soup, pour in the boiled milk. Heat the soup, then add the butter.
FRUIT SOUPProducts: rice 30 g, dried fruits 25 g, sugar 20 g.
Sort dried fruits, rinse with warm water, sort, cut large ones into two or three parts. Pour cold water (except apricots and prunes) and cook with the lid closed for 15 minutes, then add apricots, prunes and cook until fully cooked, put sugar and bring to a boil. Add boiled rice and sour cream to the finished soup.
SECOND DISHES
OAT PORRIDGE WITH MILKProducts: 1 cup of oatmeal, 3 cups of milk, 1 tablespoon of butter, 0.5 tablespoon of sugar.
Pour crushed oatmeal into boiling milk, add a little salt and cook, stirring until softened. Add sugar, butter and put in the oven for a few minutes.
Drizzle the porridge with oil and serve.
PORRIDGE FROM OAT FLAKES "HERCULES"Ingredients: 1 cup oatmeal, 3 cups milk, 1 tablespoon butter, a little salt, sugar to taste.
Pour oatmeal into boiling milk and, stirring, cook until thickened, then add sugar and butter.
BUCKWHEAT PORRIDGEProducts: cereals 50 g, water 100 g, butter 4 g.
Pour the cereal into water, add a little salt, stir, close the lid tightly and put on medium heat. When the cereal has absorbed all the water, place the pot of porridge on a small fire for 30 minutes. Add oil to the finished porridge and stir.
PORRIDGE BUCKWHEAT SEMI-VISCOUSProducts: milk 400 g, cereals 60 g, sugar 25 g, butter 9 g, water 350 g.
Gradually pour the groats into boiling water with continuous stirring and boil over low heat until a homogeneous mass is obtained. Put the pot with porridge on a small fire or in a water bath for 40 minutes. Then add raw milk, salt, sugar to the hot porridge and cook for 3 minutes while stirring. Put oil into the prepared porridge and stir.
OMELETTEProducts: per 100 g: egg 1 piece, milk 70 g, butter 3 g, wheat flour 3 g.
Thoroughly grind the flour in 20 g of milk, combine with a well-beaten egg, add the remaining milk, stir well, pour into a frying pan greased with oil and place in the oven with medium heat.
Omelet can be served with fresh tomatoes, vegetable puree.
APPLE OMELETTEProducts: per 100 g: apples 60 g, egg 1/2 piece, milk 40 g, butter 6 g.
Cut the peeled apples into thin slices, stew in a frying pan with butter, pour in the beaten egg with milk, and put in the oven. Sprinkle the finished omelette with powdered sugar and serve hot.
CARROT CUTLETS WITH SOUR CREAMProducts: per 100 g: carrots 110 g, milk 30 g, sugar 3 g, semolina 7 g, egg 1/4 part, water 15 g, vegetable oil 7 g, sour cream 7 g.
Peeled carrots cut into small pieces and stew until soft in milk with water under a tightly closed lid. Pass the prepared carrots through a meat grinder, add salt, sugar and bring to a boil. Pour semolina into the boiling carrot mass with a stream and, stirring, cook until thickened, then cool slightly, add a beaten egg to it, stir and make cutlets. Fry the cutlets on both sides until a crust appears, put in the oven for 5 minutes. When serving cutlets pour sour cream.
POTATO CUTLETSProducts: per 100 g: potatoes 120 g, butter 10 g (of which 5 g put in mashed potatoes), egg 1/4 piece, sour cream 15 g.
Peel potatoes, steam, mash well, add butter, egg, salt and mix thoroughly. From the resulting mass, make cutlets, roll them in flour, fry on both sides until a pink crust appears.
When serving cutlets pour sour cream.
VEGETABLE RAGUProducts: 6 potatoes, 3 carrots, 1 glass of green peas, 1 onion, 1 tablespoon of butter, 100 g of sour cream, a little salt.
Chop the onion and fry it in oil. Add carrots cut into cubes or slices and simmer until softened. Then add boiled green peas, boiled sliced potatoes, sour cream, salt, mix slightly and simmer a little more.
Boiled cabbage can also be added to the stew. Drizzle with butter when serving.
CARROT STEWIngredients: 10 carrots, 1 tablespoon butter, 1 tablespoon sugar, 0.5 tablespoon flour, a little salt.
Peel the carrots, wash, cut into slices or slices, put in a saucepan, add a little water, oil and simmer until it becomes soft. Then fry the flour in butter, dilute with hot milk or water, boil a little and pour over the carrots. For taste, add a little sugar, a spoonful of sour cream (optional) and simmer for a few more minutes.
When serving, pour the stewed carrots with melted butter.
CABBAGE CUTLETSProducts: 1 head of cabbage, 1 tablespoon of semolina, 1 egg, 0.5 cups of crackers, 1 tablespoon of butter, 1 onion, 150 g of sour cream sauce, salt.
Cut the peeled head of cabbage into 6 parts and boil in lightly salted water. Take out the cabbage, let the water drain. Pass through a meat grinder along with onions fried in oil. Pour semolina, heat for 5 minutes, cool slightly, add an egg, butter, a little salt. If the mass is thick, dilute it with sour cream, stir and make cutlets. Moisten them with a beaten egg, roll in breadcrumbs and fry in well-heated oil.
Instead of semolina and eggs, slices of soaked and squeezed buns and 2 tablespoons of potato starch can be added to ground cabbage.
When serving cutlets pour oil and separately serve sour cream sauce or tomato juice.
Cabbage Casserole with Sour Cream SauceProducts: fresh white cabbage 320 g, milk 60 g, semolina 20 g, 1 egg, vegetable oil 7 g, sour cream 25 g, wheat flour 5 g.
Wash the cabbage, peel, finely chop and simmer in milk until tender. Then, while stirring, pour semolina into the cabbage in a thin stream, cook until thick and cool to a warm state. Add beaten egg, salt to warm cabbage, mix well. Put the prepared cabbage mass in a frying pan, greased with oil, and put in the oven for baking until a pink crust forms on the casserole.
While the casserole is in the oven, you need to prepare the sauce: grind the flour in sour cream well and bring to a boil while stirring. Pour the finished casserole with sour cream sauce.
CHEESE COTTAGE COTTAGE CHEESEProducts: cottage cheese 200 g, 1 egg, semolina 25 g, sugar 25 g, wheat flour 15 g.
Add sugar, semolina, egg to cottage cheese and mix well. Put the curd mass on a board sprinkled with flour, cut the cheesecakes, roll them in flour and fry in oil. Put the fried cheesecakes in the oven for 10 minutes.
Serve with fruit puree, sour cream, milk sauce.
COTTAGE COTTAGE APPLE PUDDINGProducts: cottage cheese 110 g, apples 120 g, 1 egg, sugar 30 g, wheat crackers 15 g, butter 10 g, jam syrup 15 g.
Rub cottage cheese through a sieve, add grated apples, sugar, crackers, yolks. Beat the protein and add to the mass, stirring from the bottom up. Put the prepared mass into a mold, greased with oil and sprinkled with breadcrumbs, cover with oiled paper. Boil the pudding in a water bath for 40 minutes. Pour the finished pudding with syrup of any jam.
Instead of apples, you can use black currants, apricots, plums, raspberries, etc.
PRUNE BAKED WITH COTTAGE CHEESEProducts: prunes 100 g, cottage cheese 90 g, sugar 15 g, sour cream 25 g.
Rinse prunes thoroughly in warm water and pour boiling water for 8-10 minutes to make it soft. Remove from the water, dry with a napkin and then make a cut along each berry and squeeze out the seed. Put half a teaspoon of cottage cheese mixed with sugar inside each berry. Place all prunes on a baking sheet and bake in the oven for 8 minutes at medium temperature. Drizzle baked prunes with sour cream or any fruit juice before serving.
CABBAGE BOILEDProducts: 400 g of white cabbage, 0.5 cups of milk, sugar, 0.5 tablespoon of crushed crackers, 1 teaspoon of butter.
Peel the cabbage from spoiled leaves, wash, chop, put in boiling water with milk, sugar, salt. Boil, drain, serve sprinkled with browned breadcrumbs, with a piece of butter.
BEET STUFFED WITH RICE AND APPLESProducts: 600 g of beets, 25 g of rice, 150 g of apples, 60 g of cottage cheese, 25 g of raisins, 30 g of butter, 1 egg, 25 g of sugar, 90 g of sour cream.
Boil or bake beets (2 pieces per serving), peel, cut the core so that it looks like a bowl. Chop apples, mix with sugar, grated cottage cheese, boiled rice, egg, butter. Fill the beets with this mass, put them on a greased pan, pour over sour cream, drizzle with oil and bake.
Serve with sour cream.
RICE CASTLE WITH BEETProducts: 350 g of beets, 550 g of boiled rice, 1 egg, 250 g of milk.
Boil rice and combine with chopped boiled beets. Dilute raw eggs with milk, add salt, mix. Pour rice mixed with beets with this mass and bake in the oven.
BEEF STROGANOVE FROM BOILED MEATProducts: meat 110 g, butter 7 g, milk 60 g, wheat flour 7 g, sour cream 20 g, tomato juice 20 g, parsley.
Boil the meat, cool, cut into thin slices. Prepare white sauce, pour meat over it, add tomato juice, salt a little, mix. Cook at a low boil for 10 minutes and season with sour cream. At the table, add a piece of butter and sprinkle beef stroganoff with finely chopped herbs.
MILK SAUCEProducts: sour cream 70 g, flour 9 g, butter 9 g.
Dry the flour in the oven in a pan without fat until light yellow and cool. Boil milk. Cool a quarter of the milk, add dried flour, stir, pour into boiling milk, stirring constantly, let it boil well.
Season the finished sauce with butter.
SOUR SAUCEProducts: milk 70 g, wheat flour 8 g.
Boil half of the sour cream, dilute the flour dried in the oven in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil, strain.
SOUR CREAM SAUCE ON VEGETABLE BOWLProducts: sour cream 40 g, flour 8 g, carrots 15 g, parsley root, celery root - 3 g each, onion 9 g, water 120 g.
Prepare a vegetable broth from carrots, onions, white roots. Boil the sour cream, dilute the dried and chilled flour with cold vegetable broth and gradually pour into the boiling sour cream, let it boil.
WHITE SAUCEProducts: per 100 g: broth 110 g, wheat flour 7 g, butter 5 g.
Fry the flour until light yellow in a frying pan without fat, grind with butter and, with continuous stirring, combine with hot broth and, continuing to stir, cook the sauce for 9 minutes.
FRESH BERRIER SAUCEProducts: per 100 g: berries 45 g, sugar 15 g, potato starch 5 g, water 80 g.
Rub the prepared berries through a sieve. Put sugar into the resulting mass, pour in water (leave some for starch dilution), mix and bring to a boil over low heat.
Serve with cereals, cottage cheese, pasta.
VITAMIN DRINK
Rosehip decoctionProducts: dried rose hips 30 g, water 270 g, sugar 10 g (add before use).
Peel dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, pour hot water, boil for 10 minutes under a closed lid. Remove from heat and infuse for 3 hours in a cool place. Unground rose hips insist 10 hours. Strain the infusion.
BERRY - MILK DRINKProducts: 0.5 fresh milk, 0.5 kg of fresh berries (strawberries, strawberries), sugar or powdered sugar.
Boil the milk, cool, wash the berries, let the water drain, squeeze the juice. Milk, stirring, combine with juice, add sugar to taste.
LEMON - MILK DRINKIngredients: 3 cups fresh milk, 1 lemon, sugar.
Boil the milk, cool, wash the lemon, squeeze the juice, stir with sugar or powdered sugar. Pour the juice into the milk carefully, stirring quickly so that it does not curdle.
A drink from curdled milkProducts: 3 cups of curdled milk, 1 bunch of radishes, 1 tablespoon of finely chopped dill.
Shake yogurt, wash the radish, finely chop, put in milk along with finely chopped dill.
DRINK WITH FRESH BERRIESProducts: berries 100 g, sugar 25 g, water 250 g.
Rinse fresh berries with cold drinking water, peel off the stalks, knead well, squeeze the juice through gauze and put in a cool place. Pour pomace with hot water, let it boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.
CARROT-APPLE DRINKProducts: apples 30 g, carrots 60 g, sugar 15 g, water 250 g.
Rinse, peel, grate the carrots, squeeze the juice through cheesecloth or in a juicer. Wash the apples, cut them without peeling them, put them in boiling water, bring to a boil, leave for 3 hours, strain. Pour carrot juice into apple infusion, add sugar. This drink is healthy and tasty and without sugar.
MILK KISSELProducts: milk 100 g, potato starch 6 g, sugar 9 g.
Boil half a serving of milk, burn sugar in a pan until creamy and dissolve in milk. In the second half of the milk, stir the starch and, stirring quickly, gradually pour into the hot milk with sugar, bring to a boil. Ready jelly to cool.
APPLE COMPOTEProducts: 400 g apples, 2 glasses of water, sugar 70 g, lemon peel.
Boil water with sugar and lemon peel. Wash the apples, peel, cut into quarters, remove the core, cook, gradually lowering into boiling syrup. Cool down.
BERRY KISELProducts: 400 g of berries (raspberries, strawberries, sea buckthorn, currants), 2 cups of water, 60 g of potato starch, sugar.
Sort the berries, wash, let the water drain, then boil in boiling water. Extract juice, strain. Dissolve starch in a few tablespoons of cold water. Boil the berry juice and pour in the diluted starch, stirring, bring to a boil, put the sugar. Cool down.
FRUIT MUSSProducts: 400 g of apples (raspberries, strawberries, cherries), 15 g of gelatin, 2 proteins, sugar.
Wash gelatin, soak in cold water. Wash the apples, cut them, boil them, lightly water them with water, rub them through a sieve, put them in a saucepan, add sugar, and boil. Beat egg whites until foamy, add boiling applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into bowls, cool.
WHEAT BRAN BOWLProducts: per 1 liter: 200 g of wheat bran.
Dip the bran into boiling water, boil for one hour, strain twice through a fine sieve or gauze, squeezing the first time, and not squeezing the second time.
One serving - 250 g of broth.
The decoction is added to sauces, soups or kvass is prepared by adding sugar and yeast (2 g of yeast and 10 g of sugar per 200 g serving).
CARROT JUICEProducts: carrots 200 g.
Grated carrots, squeeze through gauze and get natural juice. From 200 g of washed and peeled, grated carrots, 120-130 g of juice is obtained.
FRESH FRUITS AND BERRIES COMPOTEProducts: per 1 liter: total amount of fruits and berries 600 g, sugar 100 g, water 750 g.
Before cooking, sort out all the fruits, free from the stalks, rinse in running water, remove the core and dense skin from apples and pears, cut the fruit into pieces, put in boiling water with sugar. Remove pits from plums. Cook the compote over low heat until all the fruits are soft. Fresh raspberries, strawberries, wild strawberries, peeled tangerines, oranges are placed in ready-made compote, brought to a boil, removed from heat and cooled.
DRIED FRUITS COMPOTEIngredients: per 1 liter: dried fruit 120 g, sugar 100 g, water 1 liter.
Sort dried fruits carefully, put in a sieve or colander and wash in running water. Pears and large apples cut into pieces. Put prepared fruits in cold water and cook over low heat until all the fruits are soft. Sugar put in compote at the end of cooking. For flavor, you can put a peel of orange or lemon. Cool the compote, remove the lemon peels.
FRUIT PUREEProducts: 3 apples, 200 g plums or other fruits, lemon zest, sugar.
Wash the fruits, put in boiling water, boil, rub through a sieve, put sugar and grated lemon zest.
A pathology in which uric acid accumulates in the joints is called gout. It is impossible to completely cure the disease, however, with the help of a diet, people with such a diagnosis can prolong the period of remission and reduce the intensity of exacerbations.
Nutrition for gout during an exacerbation
The purine diet for gout during an exacerbation implies strict adherence to the diet. The patient should eat at least four times a day (optimally - with the same time interval). The diet for gouty arthritis does not allow fasting or overeating, as this can cause new attacks or greatly worsen the person's condition. If the patient is obese, excess weight should be slowly disposed of by reducing the daily calorie intake.
Diet for gout and high uric acid, in addition, involves the consumption of a large amount of fluid. During the period of remission of the disease, you need to drink at least 2 liters, and during an exacerbation - at least 3 liters of fluid. In addition to water without gas, it is allowed to use any natural drinks (compote, fresh juice, jelly, fruit drink, tea). Drinking is allowed only in between meals. If you follow all the doctor's instructions and stick to a diet, you can forget about the pathology for a long time.
What not to eat
The list of contraindicated products is extensive and the main point in the treatment of gout is the rejection of most animal fats. The doctor may prohibit not only smoked meat dishes such as sausages, offal, but also poultry or fish broths and sauces containing animal fats. The table below shows which foods should not be eaten with gout:
| What to exclude during an exacerbation | What to refuse during remission |
| Any fish | Fried, salted fish |
| Canned food (including homemade) |
|
| Meat of young animals | Fat meat |
| All legumes | Some legumes (lentils, peas, beans, soybeans) |
| Any seasonings, especially salt | Spices, spices (pepper, horseradish, mustard) |
| Any cheese | Hot or salty cheese |
| Cakes, pastries, chocolate | Sweets, pastries with chocolate or heavy cream |
| Raspberries, figs, grapes | |
| Coffee, strong tea, cocoa | |
| Any alcohol, soda | |
What can you eat
For the purpose of prevention and treatment of the disease, it is important to adhere to the list of permitted products. The diet for gout during an exacerbation is similar to a vegetarian one - it is allowed to eat any vegetable soups, milk and sour-milk products, etc. Below is a table that lists healthy foods for gout. The classic hypopurine diet during an exacerbation of pathology involves the consumption of such products:
| During the period of exacerbation | In remission |
| Low-fat cottage cheese | Dietary meats |
| Any cereals on water or diluted milk 1:1 | Calamari, shrimp |
| Almost any boiled / baked vegetables, except spinach, radishes, asparagus, celery, cauliflower | Lean fish (only boiled) |
| Pastila, caramel, marshmallow, jam, marmalade | Whole milk (little and with doctor's permission) |
| Nuts, dried fruits, seeds | All vegetables, including asparagus, radishes, cauliflower, spinach, garlic, etc. |
| Any fruits / berries (you should eat lemon, lingonberries more often) | Some salt, other natural seasonings |
| Vegetable oil (linseed or olive) | Sunflower oil |
| Green tea, fruit or vegetable juices, jelly, kvass, herbal decoctions, chicory | |
Rules for compiling a treatment menu for gout
The therapeutic diet for gout during an exacerbation is aimed at getting rid of excess body weight. During the day it is recommended to drink 2.5-3 liters of water. The patient's diet should be balanced and contain a certain amount of proteins of plant and animal origin - 1.5:1. Other rules that a diet for gout on the legs suggests:
- need to diversify the menu;
- be sure to include in the diet during the treatment of gout dairy foods, vegetables and lean meat;
- eat regularly and in accordance with the regimen;
- give preference to products with an alkalizing effect (such as milk, lemons, green vegetables, etc.);
- reduce the consumption of flour dishes as much as possible;
- the optimal daily menu for gout includes 90 g of fat, 450 g of carbohydrates and up to 80 g of protein;
- the maximum allowable amount of salt entering the body per day is 9 g;
- for overweight people with gout, the daily calorie intake is up to 2000 kcal, for patients with normal weight this figure can be increased to 2500 kcal.
Diet table number 6 for gout in the acute stage
A diet for gout during an exacerbation is observed for at least a week, however, as a rule, therapeutic nutrition is not limited to a seven-day period. During a relapse, the doctor prescribes the sixth dietary table to the patient, which involves the exclusion of meat and fish food. At the same time, the patient can eat only dairy and sour-milk products, berries / fruits, and many vegetables. Periodically it is worth doing fasting days (recommended - every 2-3 days), until the exacerbation of the pathology passes.
An approximate daily menu for people with gout looks like this:
- half a liter of kefir 1%;
- boiled vegetables, fresh fruits (1.5 kg);
- 400 g of cottage cheese;
- milk diluted with water (1 l).
Gradually, in the course of improving well-being, steamed meat and fish are added to the patient's menu. With remission in a patient with gout, the menu for the day looks something like this:
- a glass of kefir, a serving of fruit salad;
- milk or vegetable soup, potato zrazy, baked beets;
- steamed pork cutlet, vegetable salad, kefir;
- boiled egg with vegetables, compote;
- cottage cheese with raisins, tea.
Proper nutrition helps every person feel better, maintain strength, vitality and performance throughout life. In some cases, a well-composed diet helps to improve the body and even eliminate many pathological conditions. For some diseases, doctors strongly advise their patients to exclude frankly harmful foods from the diet, and saturate the diet with healthy food. Proper balanced nutrition is also necessary for acute illness, in which there is a violation of protein metabolism. Let's talk about what the diet for gout should be like, we will give an approximate menu for the week during the exacerbation period.
With an exacerbation of gout, the patient develops acute pain, swelling and severe redness of the problem joint (one or two). Such an acute condition in most cases lasts for several days, and in the absence of adequate correction it can last even weeks. For the treatment of exacerbation of gout, the patient must comply with bed rest, adhere to dietary nutrition and take medication prescribed by the doctor.
Diet for gout during an exacerbation
With an exacerbation of gout, the patient is shown nutrition according to diet No. 6e. In this case, it is desirable to make up the diet mostly from liquid food. A patient with such a diagnosis should take jelly, fruit (citrus) and vegetable juices. Lactic acid drinks, various vegetable soups and compotes will benefit.
With an exacerbation of gout, the diet is significantly reduced, but fasting is categorically contraindicated. With an interval of a day, the patient needs fasting days. Nutrition in this case is aimed at alkalizing the body and reducing the volume of uric acid. On a fasting day, the diet can consist of one and a half kilograms of vegetables or fruits, four hundred grams of cottage cheese and half a liter of kefir, or one or two liters of kefir.
Diet in the first two days of exacerbation
In the morning on an empty stomach, the patient needs to drink half a glass of warmed or the same amount.
Breakfast is half a serving of thin oatmeal with milk and one glass of milk.
After two hours, the patient can drink a glass.
Lunch may consist of vegetable pureed soup (half portion) and milk jelly.
An afternoon snack should be made from carrot juice in the amount of one glass.
For dinner, prepare a liquid rice porridge with milk (again, half a serving) and a glass of fresh fruit compote. Two hours later, the patient can drink a glass of kefir, and just before a night's rest, it is worth drinking a glass of tea with milk without adding sugar.
From the third day of exacerbation, the diet can be gradually expanded after consulting a doctor.
The third day
On an empty stomach, let the patient drink a glass of rosehip broth. The first breakfast is made up of tea with milk and sour cream. The second breakfast may consist of a glass of fruit juice. For lunch, prepare a small portion of rice soup with potatoes, such a dish should be cooked only on vegetable broth. Also for lunch, you need to fry cabbage cutlets and boil dried fruit compote. An afternoon snack may consist of a decoction of wild rose. And for dinner, you should prepare an omelette, a couple of carrot slices with prunes and a glass. Just before going to bed, you can drink a glass of kefir.
Fourth day
On an empty stomach, drink a rosehip decoction. The first breakfast is made up of tea with milk, coleslaw and sour cream. A glass is suitable for a second breakfast. For lunch, cook vegetarian borscht and milk jelly. For an afternoon snack, rosehip broth is perfect. Dinner may consist of buckwheat porridge with milk, as well as cabbage rolls stuffed with rice and vegetables. Drink a glass of fruit juice before bed.
Fifth day
On an empty stomach, drink a glass of rosehip broth. The first breakfast may consist of tea with milk and prunes baked with cottage cheese. Fruit juice is a great option for a second breakfast. Lunch is composed of cold beetroot and vegetable stew. An afternoon snack may consist of a rosehip broth, and dinner may consist of oatmeal milk porridge and fruit jelly. Just before going to bed, you should drink a glass of fresh apple compote.
Sixth day
Drink a glass of wild rose broth on an empty stomach. Breakfast consists of tea with milk and beetroot salad in vegetable oil. The second breakfast may consist of tomato juice. And for lunch, you can cook barley vegetable soup, as well as cabbage schnitzel fried in vegetable oil. Grape juice is a great option for an afternoon snack. And dinner can be made up of carrot cutlets with sour cream and fruit jelly. Just before going to bed, you can drink yogurt.
Seventh day
On an empty stomach in the morning it is worth drinking rosehip broth. The first breakfast is made up of tea with milk and cucumber salad. Fruit juice is a great option for a second breakfast. Lunch may consist of rice potato soup with vegetable broth, as well as cabbage fried cutlets. For an afternoon snack, prepare a rosehip broth. And for dinner, an omelette, stewed carrots and tea with lemon will be an excellent option. Drink dried fruit compote right before going to bed.
With gout, people have to give up many familiar dishes. But following a diet helps to reduce the period of exacerbation and achieve a long-term remission.
