Properly prepared diet will allow you to forget the excruciating pain in the joints and live a full life. We are talking about the goiter diet: what is beneficial and what is not.
Gout is a systemic chronic metabolic disease that causes inflammation, swelling, and pain in the joints. The disease is associated with the accumulation and retention of uric acid salts - urates in the body. Gout has been known since ancient times, its main symptoms were described by ancient physicians. Many famous people suffered from goiter, for example, Alexander the Great, emperors and emperors, King Henry VIII of England, German scientist Gottfried Leibniz, philosophers Walter Kant and Schopenhauer.
Gout is still a very common disease. Most often, this disease affects men. As for the age when the first attack usually occurs, in men it is 35-45 years, and in women 45-50 years.
Gout symptoms
A characteristic sign of gout is the formation of the so-called toffee (deposition of uric acid saltsIn the form of nodules and bumps in the connective tissue). Gout sufferers complain of severe joint pain - most often involving the big toe. The name of the disease translates from the ancient Greek as "foot trapped" because most often patients suffer from severe pain in the joints of the legs. The intensity of the pain increases rapidly and reaches a peak after about 24-48 hours. The joint area is red and swollen. Body temperature may rise, chills may appear. Gout attacks are also annoying because they restrict the patient's movement. If you do not apply the appropriate treatment, the acute period lasts about a week, then the symptoms gradually disappear. Gout can progress: pain attacks become more frequent, new joints are involved in the pathological process, for example, elbows, hands. Due to the growth and enlargement of the nodes, the joints become deformed, their mobility and function are impaired. And this causes movement problems: the patient becomes less mobile. In later stages gout can lead to the development of urolithiasis.
Depending on the nature of the course, the disease can be acute (acute gouty arthritis) or chronic (recurrent arthritis). There are also atypical forms of gout, for example, pseudoflegmonic, asthenic, rheumatoid, etc. Sh. They are much less common.
Causes of disease development
As already mentioned, gout develops when a large amount of uric acid is produced in the body which is not expelled from the body in time. A large number of factors can contribute to this. Here are the main reasons for the high level of uric acid and the development of gout.
- Hereditary predisposition. Most often it is manifested in the form of various genetic disorders, during which the amount of this or that enzyme in the body decreases.
- Increased intake of purine stems in the body. These substances contain the DNA and RNA of living organisms and are involved in the transmission of hereditary information. Purine stems are found in the body through food, drink and also during the breakdown of the body's own cells. In the Middle Ages, gout was called the "disease of kings. "Rarely bothered by goiter.
- Problems with uric acid secretion. It is usually manifested in chronic kidney disease. It is generally accepted that gout is secondary in such cases, i. e. it is the result of another disease. If it is eliminated, the goiter will also disappear.
Treatment and prevention of gout
The success of gout treatment is an integrated approach. If possible, specialists try to determine the root cause of the disease and eliminate it. However, this is not always possible, so a person should limit themselves to symptomatic treatment aimed at eliminating the manifestations of the disease and improving the quality of life of the gout patient.
The main directions of gout treatment
- Medical treatmentWith anti-inflammatory and anti-inflammatory agents. Anti-inflammatory drugs are taken mainly to relieve pain and swelling during exacerbations. Antigogit - for a long time, sometimes for life. It is a group of drugs that directly affect the metabolism of purine bases and uric acid in the body.
- Local treatment.It is prescribed both during remission and during exacerbation. It includes the use of compresses with analgesics and anti-inflammatory drugs, as well as in physiotherapy procedures. During remission it is useful to use paraffin, healing mud - it helps to remove urates and improves joint movement.
- Surgery.Assign strong growth of nodes and cones. They are removed to prevent strong deformation of the joints and to limit their mobility.
- Diet.Diet plays an important role in the prevention and treatment of gout. The main purpose of such a diet is to reduce the content of uric acid compounds in the body. In the case of therapeutic and prophylactic diet, purine stems are practically not exposed to the body from the outside and uric acid levels are reduced. By limiting the consumption or complete exclusion of certain foods from the diet, we prevent the development of the disease and postpone the next attack. For patients with gout, it is recommended to follow a therapeutic and prophylactic diet throughout life and not just during the exacerbation period.
How to do a diet
Experts recommend diet table No. 6 as a basis for gout. This therapeutic and prophylactic diet was developed by a renowned nutritionist for patients with diseases that are accompanied by the accumulation of uric acid in the body: gout, urolithiasis and urea. Acid diathesis. All these diseases are metabolic pathologies and cause serious complications. A special diet helps to reduce the concentration of uric acid in the blood and normalize metabolism in the body. Thanks to a special diet, it is possible to reduce the production of uric acid and the accumulation of urates in the kidneys and joints. The diet also prevents the accumulation of purine stems, which causes gout. If you follow this, you can quickly improve your general condition, reduce pain and discomfort in the joints.
Diet Table Number 6 Features
Therapeutic diet is balanced in terms of chemical composition and caloric content of products, sufficient in minerals, vitamins, proteins, fats and carbohydrates. Energy intensity is 2700-3000 kcal. If you are overweight, it is recommended to reduce total calories by reducing carbohydrates.
- The amount of fat is 80-90 g per day. Preference should be given to fats of vegetable origin, the source of which is vegetable oils.
- The daily amount of protein is 70-80 g, and at least half of the indicated amount should come from plant protein foods.
- The amount of carbohydrates is 380-400 g per day of normal body weight. In case of overweight and obesity the amount of carbohydrates is reduced to 250-300 g per day.
- The amount of salt should not exceed 10 g per day.
- The daily volume of fluid consumed should not exceed 1. 5-2 liters (except for first courses).
The gout diet does not imply strict restrictions, so it is usually well tolerated. Food should be cooked, baked, steamed. Try to avoid burning. This leads to the production of large amounts of extracts and carcinogens that affect the digestive, urinary and cardiovascular systems. You should eat in fractions, once every 2-3 hours, in moderate portions, without overeating.
Allowed food for gout
The basis of the gout treatment diet is alkaline foods: they normalize the metabolism of purine stems and also reduce the amount of uric acid.
What can you eat with gout?
- Any kind of vegetables - both fresh and thermally processed.
- Baking products made from rye and wheat flour, as well as with the addition of wheat bran.
- The first dishes cooked in lean vegetable and fish broth, vegetarian okroshka, beets, lean pickles, as well as cabbage soup without meat.
- Dairy products and dairy products: low-fat kefir, cottage cheese milk, whole milk, low-fat sour cream, natural yogurt, fermented baked milk and low-fat cottage cheese.
- Fruits and berries fresh and thermally processed.
- Green and black tea with lemon, honey and milk. Homemade fruit and berry kisses, vegetable and fruit juices, berry fruit drinks. Herbal infusions (from chamomile flowers, rose hips), fruit compotes, chicory.
- Desserts and sweets: natural honey, marshmallows, natural marmalade, berry jam, jam, homemade marshmallows.
- Fats: Refined sunflower, corn, olive, flaxseed oil. Butter is also allowed.
The foods and foods listed are considered safe for gout. There are also a number of products that you can not exclude from the menu, but limit their use.
- Quail and chicken eggs, cooked in the form of steam omelet, but hard-boiled or soft-boiled (no more than 1 egg per day).
- Meat, veal, lean beef, rabbit, turkey and chicken are allowed. From fish - dietary varieties of fish. Meat and fish dishes should be eaten no more than three times a week, preferably cooked. Thanks to this method of heat treatment, meat and fish are cleaned of purine stems, extracts and fragments of uric acid.
- It is recommended to limit pasta to a minimum.
What not to eat with gout
Your diet should not include foods that contain large amounts of purine bases and uric acid. Here are some foods that are not recommended for gout.
- Alcoholic and carbonated beverages.
- Chocolate, cocoa.
- The first dishes are cooked in meat and fish broth.
- All kinds of nuts and legumes, grape juice.
- Hard and pickled cheese.
- Sausage products, smoked products, sausages, canned fish and meat, by-products, as well as meat and fish ingredients with high fat content.
- All kinds of appetizers, pate, sauces, spices, seasonings, ketchup, mayonnaise, mustard, grated horseradish.
- Products for pastries and confectionery, cakes, chocolate and caramel sweets.
Sample menu for the week
Here is a sample menu for seven days of gout. It can be customized according to your preferences.
Monday
Breakfast:Vegetable salad dressed with vegetable oil (sunflower, corn or olive); 1 soft-boiled chicken egg; Pumpkin or carrot juice.
Lunch:Pumpkin baked with honey; A glass of whole milk or natural yogurt.
Dinner:Boiled chicken breast with vegetable stew; A glass of orange or apple juice.
Afternoon Breakfast:Vegetarian borscht with potatoes; Boiled fish fillets; Weak green tea or rose drink.
Dinner:Vegetarian cabbage rolls; Fruit and berry jelly; Low-fat cottage cheese with the addition of dried fruit.
Before going to bed you can drink a glass of milk or low-fat kefir.
Tuesday
Breakfast:Beaten eggs with vegetable salad, vegetable oil (corn, olive or sunflower), one glass of fruit or vegetable juice.
Lunch:Puree of any fruits and vegetables; Curd mass with the addition of dried fruit; A cup of herbal tea.
Dinner:Stewed zucchini with fresh herbs; Potato Puree; Vegetable salad, black or green tea.
Afternoon Breakfast:Part of a fresh berry or fruit; Milk cocktail or a glass of whole milk.
Dinner:Cottage cheese with the addition of berry jam or dried fruit; Berry and fruit compote.
Wednesday
Breakfast:Boiled rice porridge with the addition of grated apples; Weak black or green tea.
Lunch:Portion of fruit salad with natural yogurt.
Dinner:Vegetarian cabbage soup; Pumpkin cutlets; A glass of whole milk
Afternoon Breakfast:A glass of fermented baked milk or kefir; Part of the berry.
Dinner:Pancakes with fruit filling; Fruit and berry compote.
Thursday
Breakfast:Cottage cheese and carrot casserole; Oatmeal; Fruit compote.
Lunch:Homemade noodles cooked in milk.
Dinner:Steamed meat cutlets with stewed white cabbage; Boiled buckwheat porridge, pumpkin juice.
Afternoon Breakfast:Carrot juice.
Dinner:Boiled beet and carrot salad, mixed with olive oil; Fruit jelly.
Friday
Breakfast:Cottage cheese soup; Fruit or vegetable juice.
Lunch:Natural yogurt with the addition of wheat bran.
Dinner:White cabbage and grated carrot salad; Vegetarian soup; Tomato juice.
Afternoon Breakfast:Fruit jelly or a portion of fruit.
Dinner:Baked vegetables; Oatmeal, weak green or black tea.
Saturday
Breakfast:Steam cheesecakes; Natural yogurt; Fruit jelly.
Lunch:Corn or oatmeal with milk.
Dinner:Steamed diet fish with mashed potatoes; Vegetarian soup with zucchini; Weak black tea with lemon.
Afternoon Breakfast:Berries or milk cocktail.
Dinner:Vegetable Salad; Porridge from corn kernels; Pumpkin, apple or carrot juice.
Sunday
Breakfast:Vegetable Salad; A slice of bread with bran; Rose drink.
Lunch:Carrot-pumpkin salad, 1 soft-boiled chicken egg.
Dinner:Potato cutlets with the addition of grated zucchini; Homemade noodles cooked in milk; Fruit jelly.
Afternoon Breakfast:Cottage cheese with fruit.
Dinner:Vegetable cabbage rolls; A glass of whole milk or low-fat kefir.
Recipes
Vegetable vegetable borscht
Ingredients:2, 5 liters of water, 1 onion, 2 carrots, 1 beet, 1 tomato, 1 piece of celery root or stalk, 2 potatoes, 200 g of white cabbage, salt, pepper - to taste, herbs (dill, parsley), low-fat sour. Cream or natural yogurt - for consumption.
Instruction.Put vegetables cut into cubes or grated on a large grinder in boiling water: onions, carrots, celery, beets, potatoes, cabbage, tomatoes (without peel). Cook until the vegetables are ready. Salt, season. Then add the finely chopped herbs. Remove the pan from the heat and bring to a boil. Serve with sour cream or yogurt (optional). You can put lean cooked beef in the prepared borscht.
Omelet with poultry or meat
Ingredients:Turkey breast fillet (chicken, poultry) lean or lean cooked meat (beef, veal), 2 eggs, 2 tbsp. K. L. Skim milk, salt to taste.
Instruction.Beat eggs with milk. ᲛSalt. Boiled or baked pieces of poultry (meat), pour over the covered mass. Bake on both sides in the microwave, slow cooker or deep pan.
Cooked cod
Ingredients:500 g of cod fillet, 1 tsp. K. Lemon juice, 1 onion, 1 bay leaf, 1 tbsp. K. L. Olive oil, parsley root (to taste), peppercorns (4-5 peas), herbs (dill, parsley) - 1 tbsp. K. L. , Salt to taste.
Instruction.Rinse the fillets in cold water with the addition of lemon, pressing into portions. Put the pieces in the broth boiled with the roots and spices so that the water covers the fish. Stew the cod under the lid for 12 minutes. Serve with stewed vegetables.
Carrot, apple and pumpkin salad
Ingredients:100 g fresh pumpkin, 1 medium-sized carrot, 1 green apple, 1 tsp. K. Lemon juice, 2-3 slices of orange or tangerine.
Instruction.Grate the vegetables on a large grater, stir. Add lemon juice and garnish the salad with slices of orange (mandarin).
Pike perch rolls with Chinese cabbage
Ingredients:500 g of pickled perch, 200 g of cottage cheese (5%), 4 egg whites, 1 green Chinese cabbage, salt and pepper to taste.
Instruction.Grind with a mixer or double-pass the pickle fillet in the meat grinder. Then mix with cottage cheese. Whisk the egg whites and add to the mass, mix, salt, pepper. Divide the minced meat into 4 parts and place each on a separate foil on a greased sheet with olive oil. Roll into a roll, fasten the edges. Boil in a double boiler for 10-14 minutes. Wash the cabbage, break it into leaves, add salt, pepper and cook in a double boiler for 10 minutes. Place the cabbage leaves on a plate, pickled perch rolls removed from the foil on top.
Stewed vegetables
Ingredients:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 bell pepper, 100 g small corn, 1 tbsp. K. L. Vegetable oil, herbs (dill, parsley, celery), salt, pepper to taste.
Instruction.Put finely chopped onion, grated carrot, peeled and chopped tomato in a pan heated with oil. Keep it light. Then add the diced cabbage and potatoes, as well as the corn. Stir, pour in the water, close the lid and boil until ready. Five minutes before ready, add the peppers and finely chopped herbs.
Vegetable casserole
Ingredients:1 onion, 1 carrot, 300 g of cauliflower, 1 potato, 1-2 eggs, herbs (dill, parsley, celery), salt and pepper to taste.
Instruction.In a deep baking dish, grease the vegetable mixture with olive oil: finely chopped onions and carrots, cabbage and potatoes cut into squares. Stir, add finely chopped herbs, pepper, salt, scrambled eggs. Bake in a preheated oven at 200 degrees. Bake for 20-25 minutes.
Zucchini rolls with cottage cheese
Ingredients:2 medium-sized zucchini, 1/2 red bell pepper (without seeds), 1 cucumber, 100 g low-fat cottage cheese, 1 bunch arugula, 1 tbsp. K. L. Olive oil, 1 dl. Finely chopped fresh herbs, salt to taste.
Instruction.Wash the zucchini, cut into thin longitudinal strips, lightly fry on both sides with olive oil on each side for 2 minutes (can be baked in the oven). Cottage cheese Mix herbs, salt to taste. Cut peppers and cucumbers into thin longitudinal strips. Place the cottage cheese at the end of the zucchini strip. Add a few strips of red pepper, cucumber, arugula leaves, roll and place upright on a plate.
Cottage cheese casserole with apples
Ingredients:400 g low-fat cottage cheese, 2 eggs, 1 tsp. K. Starch, 1/4 tsp. K. Salt, 1 tbsp. K. L. Sugar, 2 Antonovka apples.
Instruction.Beat eggs with salt and sugar, add cottage cheese and starch. Peel an apple, grate it and squeeze the juice. Mix everything. Bake in the microwave for 12 minutes, until cooked through. Serve with yogurt, honey or jam.
Cottage cheese dessert berries
Ingredients:400 g low-fat cottage cheese, 100 g any fresh berries, 2 egg whites, 1 tbsp. K. L. Sugar, 12 g gelatin, 1/4 pack vanilla.
Instruction.Soak the gelatin in 5-7 tablespoons of cold water. Whiten the whites. Add vanilla, sugar to the cottage cheese, add the beaten proteins. Drain the gelatin over low heat until it opens and add the curd mass, whisking. Refrigerate for 5 hours, serve garnished with berries.