Is it possible to eat sauerkraut if you have gout - features of use, what are the benefits, when not

Author of the article: Marina Dmitrievna

2018.11.26

Prevention methods

Dietary nutrition is considered one of the important components of effective treatment of joint pathologies. Patients diagnosed with gout often ask doctors whether it is possible to eat sauerkraut if they have gout, because the dish itself is a pickle. In fact, the benefits depend on the type of vegetable and the specific method of preparation. There are both positive and negative aspects of use.

What kind of cabbage can you eat?

Features of nutrition for gout

Just a few decades ago, the statement that gout is detected more often in men aged 45-50 years was an undeniable truth. Women were extremely rarely affected by the disease, mainly due to the negative impact of menopause on the body. Over the past few years, cases of pathology have increased 7 times; it affects women and men almost equally. Modern life has accelerated, and therefore provokes severe stress and overexertion, which in addition to this, people try to relieve with the help of alcoholic beverages.

Many great people were diagnosed with gout - Darwin, Newton, Galileo, Franklin. Medical scientists are of the opinion that the main reason for such coincidences is the activation of brain capabilities under the influence of uric acid. Thus, in healthy people this substance is contained in an amount of approximately 1 g, and in patients with gout it is 20 or even 30 times higher than normal.

Contraindications

Mustard oils contained in it can cause gastrointestinal disorders in large quantities.

Contraindications include:

Stomach ulcer;
Duodenal ulcer;
Cholelithiasis;
Kidney failure;
Increased stomach acidity.

Cabbage, like any product, can cause allergies, so it is better to first look at your condition after eating it, and then eat it calmly.

Medicinal properties

Doctors do not deny the benefits of salted cabbage. Extracts are even used in the manufacture of choleretic drugs and medicines for gastrointestinal diseases. The substances in the composition help suppress the spread of tuberculosis.

People who consume the dish for joint pain and tuberculosis recover much faster, and the disease goes away easier.

Against the background of obesity, it is recommended to consume the product daily. It has few calories and no fat at all. The dish meets the needs for important microelements and vitamins.

Sauerkraut helps remove low-density cholesterol, prevents plaque from forming in blood vessels, and helps get rid of toxins. It is useful for any disease, rarely can it actually cause harm to health

Due to the presence of acid in the product, it should not be eaten during an exacerbation. But you won’t be able to do without cabbage if you have gastritis with low acidity or diabetes.

How to cook

How to ferment cabbage so that it is beneficial for patients with gout? Every doctor recommends eating sauerkraut for gout. The benefits of this product have been mentioned above. Currently, this pickled vegetable is available for purchase in any store, but many experts recommend preparing the vegetable yourself at home. To make sauerkraut yourself, you need to know the recipe.

There are a large number of recipes, but there are several easy ways that do not require much effort. Namely:

Sauerkraut with carrots. Chop the cabbage and sprinkle grated carrots on top. Mix everything, add a little salt and a pinch of sugar. Then mix again and tightly fill three-liter jars with the mixture. You cannot close the lid, because the gas that is released during fermentation will rip off the lid and the product will spoil. Leave the jars at room temperature for 3 days.
Sauerkraut with cranberries. Chop the vegetable and mix with grated carrots. Stir well, add salt, add a little dill and bay leaf. Mix everything again, kneading vigorously to release the juice. Then put into jars in the following way: a layer of cabbage, a layer of fresh cranberries, etc. Place the filled jars in a warm place for 3 days.

Sometimes it is recommended to add apples: they are not only allowed for gout, but are also an effective remedy against this disease. Cabbage prepared in these recipes is ideal for people suffering from gout.

Cartilage tissue will begin to recover, swelling will decrease, and joint mobility and activity will return. And all this without operations and expensive medications. All you have to do is start.

Composition and therapeutic effect of vegetables

Cabbage leaves, after pickling and eating, activate the process of releasing uric acid from human urine and blood. Any body needs this, especially a person with gout. Thanks to this, sauerkraut is a powerful way to resist the disease. The leader in its characteristics is white cabbage; it contains a huge amount of useful substances, each even individually has unique properties.

Benefits of vegetables

Ascorbic acid

For gout, sauerkraut is used because of its high content of vitamin C. This compound accelerates the removal of uric acid and urates and prevents the formation of crystals.

Almost all reactions involving redox processes involve ascorbic acid. It can be a reagent or a catalyst. The product helps stop the interaction of sodium protons with uric acid and accelerates excretion through the urinary organs. The following characteristics of the substance allow the health of a person with gout to be normalized:

the ability to regulate carbohydrate metabolism;
control of vascular coagulation and permeability;
acceleration of tissue restoration and healing;
reduction in the required norm of water-soluble and fat-soluble vitamins;
maintaining the colloidal state of the intercellular substance;
activation of the functions of proteolytic enzymes.

Regular consumption of the dish can reduce the symptoms of pain during exacerbations. This happens because ascorbic acid prevents the production of inflammatory mediators. This property makes it possible to reduce the dosage of pharmacological agents, from which severe adverse reactions can develop.

According to the results of recent medical research, it has been revealed that heredity plays an important role in the development of gout. The body produces too much uric acid, and the urinary system is unable to cope with the increased volumes.

Vitamins B

Balanced complexes of vitamins from group B are present in high concentrations after fermentation. They are used to provide treatment for patients with joint problems, including gout. Substances are found in high concentrations in cabbage juice, which is released after fermentation. If you drink it daily, pain in the joints will decrease, and the innervation and blood supply to injured areas will be normalized. It is important that cabbage contains the following vitamins:

Useful composition

thiamine – participates in carbohydrate metabolism, optimizes the functioning of nerve tissues, the supply of impulses, and prevents urates from accumulating and depositing in the urinary system;
cyanocoblanmin - helps speed up the metabolism of uric acid, normalize the functions of the liver, nervous system, stimulate metabolism, synthesis of amino acids;
pyridoxine - normalizes the functioning of the nervous system, actively participates in metabolism, helps produce important neurotransmitters.

Cabbage helps prevent arthritis attacks. It stops the progression of inflammation in cartilage and bone tissues, normalizes blood flow in them, improving the supply of nutrients.

Vitamins K, P, E

Tocopherol or vitamin E in cabbage has a pronounced antioxidant effect, preventing damage to cell membranes due to oxidation. Tocopherol allows you to save oxygen consumption by cells, because with gout the body experiences a deficiency of this substance.

Vitamins P reduce the permeability of capillary walls, improve the condition of small blood vessels, and increase the concentration of hyaluronic acid in the musculoskeletal system.

Cabbage also contains a large amount of vitamin K. Its main property is to normalize coagulation, eliminate swelling, and prevent bone tissue destruction.

The essence of the problem

Gout is a systemic disease caused by abnormal protein metabolism, which leads to an increase in uric acid in the blood and urine, as well as to the accumulation of salts of this acid in the joints. Nature has taken care of protecting humans from this phenomenon: the kidneys produce colloids that provide balance and increase urinary dissolving abilities. In case of kidney problems, the production of protective substances deteriorates, which leads to imbalance.

Uric acid and corresponding salts are a product of purine metabolism. If a significant amount of purines enters the body, and the kidneys malfunction, then a large amount of a substance is formed that is not completely eliminated from the body, but accumulates in the blood, increasing acidity. The salts formed from this acid reach the joint tissues and precipitate, which causes disruption of the functioning of the musculoskeletal system and characteristic symptoms:

an inflammatory reaction (usually starting at the joints of the big toes);
redness;
joint swelling;
intense pain syndrome.

The disease begins with an acute attack, which repeats after 2 - 3 months. If left untreated, attacks become more frequent and become recurrent. The pathology gradually turns into chronic gouty arthritis, which over time leads to damage to the cartilage lining with the formation of a cavity where salt crystals accumulate.

Types of cabbage

Currently, there are more than 35 varieties of cabbage. White cabbage remains the most popular. It is low-calorie with a large number of components necessary for the human body.

Sea kale

Sea kale has a different chemical composition, it does not have a head, but it is also well suited for a diet for gout. The product also allows you to speed up the elimination of purines and overall metabolism. Systematic use improves well-being due to its direct effect on the joints.

But broccoli and Chinese cabbage are not recommended to be consumed, as vegetables can worsen the health of gout.

Benefits and harms

To preserve cabbage for the winter, it is customary to ferment it. Pickled vegetables are the most common diet for gout. Its use will help get rid of the main causes of the disease, remove urates and stop the pathological crystallization of uric acid.

It is better to carry out the fermentation process yourself with the addition of carrots, beets, cranberries, and apples. Vinegar is prohibited for gout. Therefore, it is better to subject vegetables to natural fermentation with minimal addition of salt.

Daily inclusion of sauerkraut in food for gout will allow:

normalize the exchange of acids and alkalis in the body;
improve digestion;
accelerate the decomposition of uric acid salts in joints;
relieve tissue swelling;
reduce inflammation;
reduce pain during an exacerbation of the disease.

Pickled vegetables do not contain purines and fats, so they can be included in the menu of patients without restrictions. Brine removes uric acid salts from the body and prevents the development of the disease.

In addition to many beneficial properties, sauerkraut also has contraindications for gout. Increased salt content in the product can lead to increased blood pressure and fluid retention in body tissues.

Frequent consumption of sauerkraut is not recommended for patients with kidney and stomach diseases.

How to forget about joint pain?

During the period of exacerbation of the disease, the patient can eat meat, but only its dietary varieties; all vegetables are acceptable. The main condition for positive results is to minimize salt in the diet; in addition, any alcohol is strictly prohibited.

In reasonable quantities, fermented cabbage helps remove salt accumulation, thereby restoring well-being and joint health. But you shouldn’t overuse it, as it still contains a lot of salt.

There are special recipes for making sauerkraut for people with gout. The diet should stimulate excretion and not promote the accumulation of salts.

What will be on your menu?

Let's start with the product that is the head of everything - this diet allows moderate consumption of bread products made from first- or second-grade flour, but only if it is yesterday's product, slightly dried by time.

It’s great if the bread is unleavened, unleavened, and even better – enriched with a dry protein mixture.

At lunch, you can treat yourself to a light diet soup with the addition of vegetables that are allowed by the diet and cereals. And if you love milk soups, we have great news for you!

They fit easily into your diet if you cook them with vegetables and pasta.

We have already figured out how to cook meat and fish as part of the new diet. It remains only to clarify that you can eat such a dish 3-4 times a week, in small portions of 150 g.

As for eggs, you can eat one a day, but nutritionists recommend limiting yourself to half. In general, the protein portion of this diet is concentrated in dairy products that do not contain salt.

Diso Nutrimun, a protein mixture certified by nutritionists, during the cooking process .

To accurately calculate the correct ratio of protein in the mixture to proteins obtained from products, you must consult your doctor.

Or, as an option, quickly get a recommendation from specialists at the National Association of Clinical Nutrition.

Folk recipes for using cabbage leaves to combat illness

According to patients, cabbage leaves are an effective remedy not only as a dish, but also as a basis for compresses. This traditional medicine recipe helps relieve pain and inflammation of affected joints. Most often, a compress is applied to the big toe, since this is the area of the body that is most susceptible to the manifestation of pathology.

A simple cabbage leaf compress

The method for preparing the compress is simple: rinse the juicy cabbage leaf in hot water, and then beat it vigorously until the juice is released to the maximum. After this, the sheet should be firmly fixed on the diseased area of the body and the compress should be left overnight.

Cabbage leaf compress with honey and analgin

Honey and analgin are excipients that enhance the therapeutic effect of the compress for severe pain.

Cooking method:

Rinse the cabbage leaf with hot water and beat it firmly with a meat mallet.
Crush the analgin tablet until it becomes powdery.
Add analgin powder to a small amount of honey and mix well.
Rub the resulting mass onto the affected area of the body for 5-7 minutes.
Fix the previously prepared cabbage leaf on the joint, insulate it and leave overnight.

ethnoscience

In addition to diet, the use of folk recipes for internal consumption and direct external effects on sore joints provides a good therapeutic effect. The most beneficial for gout is eating various salads with fresh or pickled cabbage. The use of cabbage leaves for gout in the form of wraps, baths, and compresses is highly effective.

With white cabbage

Scald the fresh leaf and lightly beat it. Apply to sore joints at night, wrapped in film and cloth. To increase the analgesic and anti-inflammatory effect, the inner side of the leaf can be lubricated with an ointment based on honey and analgin.

With sauerkraut

Place a whole pickled leaf or a handful of shredded mass on the affected area, wrap it in parchment and insulate it. Leave for 8-10 hours.

Pour dry sea grass leaves for 20 minutes. boiling water. Dilute the infusion to a comfortable temperature. Duration of the procedure is 30 minutes.

Sea vegetable compress

Pour boiling water over a kelp leaf for 20 minutes. Cool and wrap the gouty joint. Secure with a warm bandage.

Recipes for domestic consumption

Treatment with dry seaweed shows good results. Grind dry kelp leaves to a powder. Take half a teaspoon orally daily (1 time) with a glass of water. The course of treatment is 2 weeks, in difficult cases a month.

Drinking cabbage juice has invaluable benefits in the treatment of gout. You can take it orally or apply gauze to sore joints. This will help relieve fever and reduce joint pain. For treatment, use freshly squeezed white cabbage juice or sauerkraut brine. You should take half a glass of juice daily before meals.

Drinking fermented cabbage juice if you have kidney or gastrointestinal diseases is not recommended.