Features of nutrition for gout
Patients with gout are recommended to adhere to dietary table No. 6 according to Pevzner. Fatty meats and fish, offal, strong broths, legumes, mushrooms, some vegetables and fruits (spinach, sorrel, cauliflower, raspberries, figs) are excluded from the diet. The consumption of alcoholic beverages, strong coffee and chocolate, and products made from yeast dough is prohibited. In addition, the consumption of table salt and animal fats is limited.
All dishes are prepared by boiling, stewing or steaming. Outside of an exacerbation, it is allowed to eat lean boiled meat and fish 1-2 times a week; the serving weight should not exceed 150 g. You can eat eggs, dairy products, cereals, vegetables and fruits.
During an exacerbation, you should switch to a more strict diet - liquid cereals, dietary soups, fermented milk dishes.
Fasting days are useful for gout. They can be done once a week. However, with this disease, you should never fast.
A prerequisite is to drink plenty of fluids, unless the patient has contraindications. Vegetable and fruit juices, decoctions, herbal teas, still mineral water are useful.
Gout
Eating large amounts of meat, fatty fish, and alcoholic beverages. It is very important to follow the rules of what you can and cannot eat if you have gout; as a result of drug treatment - antitumor therapy, which increases protein metabolism; kidney disease and, as a result, a violation of the secretion of uric acid; As well as diseases such as: hypertension, high blood cholesterol and diabetes. And hereditary predisposition.
Stages in the development of gout?
1. Asymptomatic course - can last for several years. People feel well and the disease does not manifest itself in any way. But, with a random examination, the concentration of uric acid will be increased in a biochemical blood test. 2. Acute gouty arthritis - an attack of severe pain occurs, as a rule, suddenly, at night, more often in the early morning hours. Characterized by throbbing, burning, unbearable pain in one of the joints. The joint most often affected is the big toe joint. It looks swollen, red and very painful. The attack lasts for several days, then the inflammation subsides. 3. The interictal period of this disease is characterized by the absence of any symptoms from the joint, however, the slightest provocative factor (eating errors, alcohol consumption, stress, taking medications) can provoke a new attack. 4. Chronic changes in the joints - with each new attack, the tissue structure of the joint is disrupted. The joint changes its shape 5. Changes in other organs - uric acid salts are deposited not only in the joints, but also in other tissues. This is what makes gout dangerous. 6. Tophi may appear on the skin - these are white-yellow formations. They can be detected both on the joints and on other parts of the body, for example the auricle. 7. Deposits of uric acid crystals in the kidneys can contribute to the development of urolithiasis. Stones, damaging the kidney tissue, cause chronic inflammation, for example, chronic pyelonephritis.
Diagnosis of gout
: Having assumed that the patient has gouty arthritis, a specialist (therapist, rheumatologist) will refer the patient for an x-ray of the hands and feet, as well as a biochemical blood test. The doctor will notice on x-rays of the hands and feet characteristic gouty “punches” in the periarticular bones. A blood test will show an increase in uric acid levels. Gout is very easy to treat and is not particularly difficult for a competent specialist, but without a diet there can be no talk of recovery! Therefore, over the next year, it is necessary to exclude from your diet the meat of young animals (lamb, veal), meat soups, broths and extracts, beef entrails, offal (liver, kidneys, brains, lungs), jellied meat, sardines, herring , mackerel and alcohol. In addition, it is necessary to limit the consumption of beef, lamb, poultry, ham, sausages (especially liverwurst), certain types of fish (sprat, sprat, cod, pike perch), porcini mushrooms and champignons, peas, beans, beans, radishes, cauliflower cabbage, lentils, spinach, sorrel, asparagus, figs, oatmeal, cocoa, coffee and beer. You can eat without restrictions: any porridge, except oatmeal; bread, pasta, other flour products; milk and dairy products, cheese of all types, sugar, sweets; eggs; any oil; a variety of fruits and vegetables; nuts of all kinds; vegetable and milk soups prepared from permitted vegetables, without meat and not based on meat broth. Treatment of gouty arthritis consists of two components: treatment of an acute attack and treatment of the gout itself. Non-steroidal anti-inflammatory drugs are used to relieve acute pain. And directly for the treatment of gout, in the absence of contraindications, a drug that reduces the formation of uric acid in the body is used for several months or years.
But never self-medicate, be sure to consult a rheumatologist or therapist.
Composition and properties of jellied meat
Properly prepared jelly contains a large number of useful substances:
- microelements – boron, aluminum, fluorine, phosphorus, sulfur, zinc, calcium;
- vitamins – retinol, folic and ascorbic acid, group B;
- amino acids – lysine, glycine;
- polyunsaturated fatty acids;
- collagen;
- gelatin.
Jellied meat made from pork, beef or chicken has the following beneficial properties:
- Replenishes the deficiency of vitamins and microelements in the body.
- Thanks to its zinc content, it improves spermatogenesis and erectile function, and helps prevent diseases of the male reproductive system.
- The protein myoglobin contained in meat helps improve tissue respiration and protects against cerebral and myocardial ischemia.
- If the recipe includes horseradish and garlic, jellied meat has an antimicrobial and antiviral effect.
- Retinol (vitamin A) improves visual acuity and prevents the development of pathology of the retina and optic nerves.
- Thanks to the high content of collagen and gelatin, jellied meat improves the condition of joints.
- Increases tone and is a source of energy due to its calorie content.
- Choline contained in chicken jellied meat improves metabolic processes.
Characteristics of the fruit
Persimmon is actually a very healthy fruit. It contains a large amount of vitamins and minerals necessary for the body:
- Vitamin C;
- Carotene;
- Vitamin P;
- Citric, malic acids;
- Iodine;
- Iron;
- Manganese;
- Calcium;
- Potassium.
Persimmon for gout
Persimmon is a source of fiber necessary for the proper functioning of the digestive tract. The low sugar content allows it to be consumed by diabetics. The fruit stimulates the urinary tract, cleansing the body of accumulated salts. The potassium and manganese content ensures normal functioning of the heart muscle. Carotene is good for vision, and calcium helps strengthen bones.
Interesting!
Only ripe fruit will bring benefits. It can be distinguished by its smooth orange peel without dark spots. The pulp of ripe persimmon does not have viscosity. Unripe fruits can cause digestive upset.
Why people with gout shouldn’t eat jellied meat
Doctors do not recommend jellied meat to patients with gouty arthritis. The dish contains ingredients prohibited for this disease - pork, beef, offal, fatty strong broth, and a large amount of salt. Meat and broth contain many purines, which provoke an attack of illness.
Large amounts of sodium chloride and animal fats can adversely affect the condition of joints, kidneys, and cause an increase in blood pressure. In addition, it is not recommended to eat this dish for people prone to obesity.
Rules of use
Persimmon and gout are not mutually exclusive concepts. This fruit should be included in the diet for gouty arthritis, but it should be consumed correctly:
- You can eat no more than one fruit per day;
- It is best to consume the fruit in the morning;
- It is better to drink it with milk;
- The diet must contain a sufficient amount of liquid - at least 1.5 liters per day.
Rules for using persimmon for gout
Compliance with these rules will allow you to get the maximum benefit from the fetus without disrupting the body’s functioning. The product can be eaten in different ways - raw, boiled, in the form of marmalade and jam. However, it is most beneficial to consume raw, fresh food for gout.
On a note!
Persimmons can be stored in the refrigerator for several days. If you need to stock up on the product, you can cut it into slices and place it in the freezer. There it can be stored for months without losing its properties.
How to prepare dietary jellied meat
For those who cannot imagine their life without this tasty and nutritious dish, you can cook dietary jellied meat. Fatty pork or beef should be replaced with white chicken, and collagen-rich shanks with gelatin. The amount of table salt in the recipe should also be reduced. To prepare dietary jelly you will need:
- chicken meat (any parts) – 1 kg;
- gelatin – 30 g;
- water – 2 l;
- onion – 1 pc.;
- carrots – 1 pc.;
- garlic – 3 cloves;
- salt, bay leaf, parsley.
The chicken is thoroughly washed and separated from the skin. Fill with water and put on fire. Onions and carrots are peeled and washed. When the water boils, add vegetables and spices to it. Cook on the lowest heat for at least 2.5 hours, periodically removing the foam. Then remove the pan from the heat, remove the meat and vegetables. The chicken is taken into small pieces and mixed with chopped garlic. The onion can be thrown away, and the carrots can be cut into thin strips and placed on the meat.
The broth is filtered and mixed with gelatin so that there are no lumps. Pour the resulting liquid over the meat and set aside. When the broth has cooled, it is put in the refrigerator.
You can eat such a dish only outside of an exacerbation of gout, no more than 1-2 times a week.
Effect on the course of gout
Is it possible to eat persimmons if you have gout? Almost all nutritionists agree that this bright fruit is not contraindicated for this pathology. Since the main mechanism for the development of gout is the deposition of urates (uric acid salts) in tissues, all fruits and vegetables that have a diuretic effect are recommended for a person. Regular urination prevents the deposition of salts, thereby reducing the frequency of exacerbations.
However, uncontrolled consumption of persimmons for gout of the joints can aggravate the course of the disease. This fruit contains acids, which in large quantities stimulate the synthesis of urea, from which urates are subsequently formed. Astringent properties can disrupt intestinal function, which also slows down the removal of salts from the body.
Eating jellied meat for joint diseases
In people with pathologies of the musculoskeletal system, cartilage tissue is destroyed, the amount of synovial fluid decreases and its functions deteriorate. The benefits of jellied meat for such patients are as follows:
- The product is rich in proteins and amino acids, which are the main building materials for all cells and tissues.
- Collagen and gelatin are components of ligaments and cartilage, so consuming jelly improves the functions of the musculoskeletal system.
People who regularly eat jellied meat in small quantities improve the condition of their joints, ligaments and tendons, and normalize their mobility. The most useful product in such cases is one made from chicken feet, the recipe for which can be found in the video.
General principles of diet
The diet for gout has the following goal: limiting the intake of purines into the body, the formation of uric acid and its salts from them, and promotes a shift in urine towards an alkaline reaction.
The diet for gout according to Pevzner corresponds to treatment table No. 6. The daily energy value of the diet is 2700 – 2800 kcal, and its chemical composition is as follows:
- proteins 80 – 90 g, of which 50% are of animal origin;
- fats 90 – 80 g, of which 30% are vegetable;
- carbohydrates 350 - 400 g., of which 80 g. Sahara.
