Proper nutrition helps every person feel better, maintain strength, vigor and performance throughout life. In some cases, a well-designed diet helps to improve the health of 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 to saturate the diet healthy food. Correct balanced diet It is also necessary for acute illnesses in which there is a disturbance in protein metabolism. Let's talk about what the diet for gout should be, we will give an approximate menu for the week during an exacerbation.

With an exacerbation of gout, the patient develops acute pain, swelling and severe redness of the problem joint (one or two). In most cases, such an acute condition lasts for several days, and in the absence of adequate correction it can last for weeks. To treat an exacerbation of gout, the patient must remain in bed, adhere to dietary nutrition and take medications prescribed by the doctor.

Diet for gout during an exacerbation

In case of exacerbation of gout, the patient is advised to eat according to diet No. 6e. In this case, it is advisable to make up the diet mostly from liquid food. A patient with this diagnosis should take jelly, fruit (citrus) and vegetable juices. Lactic acid drinks, various vegetable soups and compotes.

During an exacerbation of gout, the diet is significantly reduced, but fasting is strictly contraindicated. At intervals of a day, the patient needs fasting days. Nutrition is aimed at alkalizing the body and reducing volumes. uric acid. On a fasting day, the diet may 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 water or the same amount.
Breakfast should be half a portion of thin oatmeal with milk and one glass of milk.

After two hours, the patient can drink a glass.
Lunch can consist of pureed vegetable soup (half a serving) and milk jelly.
An afternoon snack should be made from carrot juice in the amount of one glass.

For dinner, prepare liquid rice porridge with milk (again, half a serving) and a glass of fresh fruit compote. After two hours, the patient can drink a glass of kefir, and just before a night's rest, he should drink a glass of tea with milk without adding sugar.

From the third day of exacerbation, the diet can be gradually expanded in consultation with a doctor.

The third day

On an empty stomach, give the patient a glass of rosehip infusion. Make your first breakfast with tea with milk and sour cream. Second breakfast may consist of a glass of fruit juice. For lunch, prepare a small portion of rice soup with the addition of potatoes; such a dish must be prepared only with vegetable broth. Also for lunch you need to fry cabbage cutlets and boil dried fruit compote. An afternoon snack may consist of rosehip decoction. And for dinner you should prepare an omelette, a couple of carrot zrazas with prunes and a glass. Just before bed, you can drink a glass of kefir.

Fourth day

Drink rosehip decoction on an empty stomach. The first breakfast consists of tea with milk, cabbage salad and sour cream. A glass is suitable for second breakfast. For lunch, prepare vegetarian borscht and milk jelly. Rosehip decoction is perfect for an afternoon snack. Dinner can consist of buckwheat porridge with milk, as well as cabbage rolls stuffed with rice and vegetables. Just before bed, you should drink a glass of fruit juice.

Fifth day

On an empty stomach, drink a glass of rosehip decoction. The first breakfast can consist of tea with milk and prunes baked with cottage cheese. An excellent option for a second breakfast would be fruit juice. Lunch consists of cold beetroot and vegetable stew. An afternoon snack can consist of rosehip decoction, and dinner can consist of oatmeal milk porridge and fruit jelly. Just before bed, you should drink a glass of fresh apple compote.

Sixth day

On an empty stomach, drink a glass of rosehip decoction. Breakfast consists of tea with milk and beet salad in vegetable oil. Second breakfast may consist of tomato juice. And for lunch you can prepare pearl barley vegetable soup, as well as cabbage schnitzel fried in vegetable oil. An excellent option for an afternoon snack would be grape juice. And dinner can be made from carrot cutlets with sour cream and fruit jelly. Just before bed, you can drink yogurt.

Seventh day

On an empty stomach in the morning you should drink rosehip decoction. The first breakfast consists of tea with milk and cucumber salad. An excellent option for a second breakfast would be fruit juice. Lunch can consist of rice and potato soup with vegetable broth, as well as fried cabbage cutlets. For an afternoon snack, prepare a rosehip decoction. And for dinner, an excellent option would be an omelette, stewed carrots and tea with lemon. Just before bed, drink dried fruit compote.

With gout, people have to give up many of their usual foods. But following a diet helps shorten the period of exacerbation and achieve long-term remission.

16-07-2015

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This article is based on scientific evidence, written and reviewed by experts. Our team of licensed nutritionists and estheticians strive to be objective, unbiased, honest and present both sides of the argument.

Gout is chronic illness, in which uric acid salts are deposited in the joints. Unfortunately, it is impossible to get rid of this disease. But it is possible to reduce periods of exacerbation and prolong the remission phase by following strict rules in nutrition.

The diet for gout is aimed at normalizing purine metabolism and reducing uric acid in the body. What is this diet? And how should a patient eat during periods of exacerbation and persistent remission?

Diet during exacerbation of gout and in the phase of stable remission requires adherence to a special diet. The patient should eat 4 times a day at regular intervals. Fasting and overeating are simply unacceptable, as they can lead to the development of new attacks and sharp deterioration well-being. If the patient has excess weight, then you need to get rid of it. But not abruptly, but gradually.

It is also recommended to drink plenty of fluids. During the phase of stable remission, at least two liters, during the period of exacerbation - at least three liters. At the same time, you can drink absolutely any liquid - teas, compotes, juices, jelly, mineral water, etc. It should be taken between meals, and not during meals.

Prohibited Products

The list of prohibited foods for gout is very long. And first of all, a patient with this disease must stop eating animal fats, not completely, but most of them. That is, the diet for gout on the legs excludes food:

• broths prepared with meat, fish and mushrooms;
• offal (liver, lungs, stomachs, etc.);
• meat of young animals;
• various smoked meat products;
• sauces containing animal fats.

A diet for gout during an exacerbation requires a complete abstinence from fish products in any form (boiled, baked, steamed), including caviar. And during the phase of stable remission, it is not recommended to eat salted and fried fish, as well as various canned foods, even those prepared at home.

A patient with gout should not include legumes in their diet, as they can lead to an exacerbation of the disease. These include:

• peas;
• lentils;
• beans;
• beans.

Although cheese is a dietary product, which is included in the list of permitted products in almost all therapeutic diets, it is prohibited to consume it if you have gout. This is especially true for salty and spicy varieties.

Allows the consumption of almost all fruits, with the exception of raspberries, grapes and figs. Among sweets, it is prohibited to eat cream cakes and pastries, as well as chocolate and chocolate candies and bars.

Authorized Products

During the period of stable remission, the consumption of dietary types of meat (turkey, chicken, rabbit) and some types of seafood (shrimp, squid) is allowed. It is allowed to use not fatty varieties fish, but only boiled.

All types of cereals are also allowed. They can be prepared with either water or milk, but only diluted with plain water in a 1:1 ratio. Whole milk is prohibited for consumption. It can be drunk with caution only during the phase of stable remission and only after the approval of the attending physician.

When you have gout, you can eat almost anything, both boiled and raw, baked and fried. Radishes, spinach, celery, asparagus, cauliflower should be consumed in small quantities and only in the phase of stable remission.

Patients with gout are allowed to eat certain types of sweets. These are marshmallows, marshmallows, marmalade, caramels and jams. It is also allowed to eat all types of fruits and berries, as well as nuts and seeds. Menu for diet for gout on the legs.

You can eat any bread. You can prepare dishes and season salads with any vegetable oil. But it is best to use olive or flaxseed. You can eat vegetable oil, but in limited quantities. Dishes should be prepared with minimal addition of salt and other spices that improve taste qualities dishes.

A diet for gout allows the consumption of green tea, chicory, rosehip decoction, fruit and vegetable juices, fruit drinks, kvass, and jelly. Preference should be given to cucumber juice, as it helps remove purines from the body and makes the patient feel better even during an exacerbation.

Also very useful are fruit drinks made from cranberries and lingonberries, mineral alkaline waters with high content gas

Sample diet menu for gout

During an exacerbation, patients with gout are prescribed diet No. 6. It involves a complete abstinence from meat and fish products, consumption only of cottage cheese and dairy products, as well as vegetables and fruits. pure form. In the latter, it is recommended to arrange fasting days every 2 days until the disease subsides.

Per day, patients with gout during an exacerbation are allowed to consume:

• cottage cheese – 400 g;
• kefir – 0.5 l;
• vegetables and fruits – 1.5 kg;
• milk diluted with water – 1 l.

As the patient’s health improves, they begin to add meat and fish products (cutlets, meatballs, soufflé, etc.) to the patient’s diet, but in small portions and steamed.

Detailed menu for one day!

Breakfast: a plate of fruit salad with yogurt and honey, tea with milk, crackers.

Snack: a glass of milk or kefir.

Dinner: vegetable soup with vegetable oil and herbs.

Afternoon snack: potato cutlet, cream.

Dinner: boiled egg with cucumber.

Before bedtime: cottage cheese with yogurt.

Although gout is an incurable disease, it can be easily controlled by the person himself. If he follows all the doctor’s recommendations and adheres to the rules of the diet for gout, then he can for a long time forget about the existence of this disease.

Today we offer an article on the topic: “Diet and nutrition for gout during an exacerbation.” We tried to describe everything clearly and in detail. If you have any questions, ask at the end of the article.

Gout is quite complex disease which causes a person not only discomfort, but also severe pain . With this disease, diet plays a key role and helps avoid attacks of this disease. unpleasant illness . It is proper nutrition that makes it possible to normalize purine metabolism in the body, reduce the formation of uric acid, as well as the salts formed from it, and normalize general state sick.

Contents [Show]

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 the 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 norm increases to three liters of liquid. It is recommended to drink between meals. It is allowed to drink 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 if you have gout

With this disease, restrictions are imposed on various meat products.. You should completely avoid eating meat, fish, and 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, and you should avoid consuming animal fats.

Meat broths should be avoided during gout exacerbation.

When preparing meals 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 avoid fatty fish, in any form. Also, almost all types of legumes are prohibited, from lentils and peas to beans and salt. Pepper, horseradish and mustard should not be added to food.

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 should give up grapes, raspberries and figs. You should forget about sharp and salty cheeses. The consumption of any type of alcoholic beverages, including beer, even in small quantities, is completely prohibited.

In those people who suffer from gout, there is a large number of uric acid and there are problems with its removal from the body.

Proper nutrition

The most optimal diet for this disease is vegetarian diet . It should be based on the consumption of sufficient quantities of all kinds of milk and vegetable soups. It is allowed to consume fermented milk products, as well as fruit infusions. The only meat you can eat is 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 in case of gout. You can eat porridge from a variety of cereals and pasta. It is best if the porridge is cooked with diluted milk. Whole milk should be consumed with caution. With this disease, the patient's salt intake should be limited.

For gout, you can eat almost all types of vegetables.. The most useful are white cabbage, carrots, zucchini, eggplant, as well as potatoes and cucumbers. You can eat, but with minor restrictions asparagus, spinach, celery, radishes and cauliflower. You can include greens in the menu, however green onions and parsley should be consumed in small quantities.

Among the sweets you can include in your diet are non-chocolate candies, marmalade, marshmallows, as well as marshmallows and jam.. The patient should also eat enough apples, plums, apricots and all kinds of berries. All varieties of nuts and seeds are very useful. For gout, you should drink green teas, milk, chicory, as well as fruit juices, fruit drinks and compotes. White and black bread and vegetable oil are allowed.

In case of exacerbation of the disease, the consumption of fish and meat should be completely avoided.. 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. For this disease, the main diet is number six, which should be diluted with fasting days.

Features of diet No. 6

This type of diet involves excluding from the diet those foods that contain purines and oxalic acid. It is based on significant salt restriction and reducing the consumption of proteins, fats and carbohydrates. With it, the patient must receive alkalizing foods and liquids in sufficient quantities. Products that are allowed for consumption are processed in the usual way, but poultry and fish are served only boiled.

Approximately the menu may look like this: for the first breakfast the patient can eat vegetable salad with a boiled egg, carrot pudding with apples and millet, drink tea. For lunch, we can recommend noodle soup with milk, potato cutlets, and jelly. For dinner you can serve baked cheesecakes, cabbage rolls made from vegetables and rice, and tea. Before going to bed, the patient should eat wheat bran. In addition, throughout the day between meals you need to drink as much permitted fluid as possible.

Of course, the diet will not completely eliminate the disease, but it will help significantly reduce pain syndrome and normalize metabolism. She happens to be essential component the entire range of therapeutic measures. Proper nutrition and adherence to a daily routine will help improve the patient’s condition and increase periods of remission.

Video - diet for gout

Gouty arthritis is a pathology that affects the condition of the joints. As a result of failures, excess acid (uric acid) accumulates in the liver, which provokes the development of the disease. The disease develops gradually, with attacks occurring periodically. A diet for gout during an exacerbation will be the optimal solution for treatment.

The inflammatory process is a consequence poor nutrition Accordingly, normalizing the diet will have an impact on its elimination. The determination of the dietary menu is not carried out by a nutritionist, but by a rheumatologist or therapist.

Give your feet a rest

Features of the disease

The disease is detected more often after the first attack. The disease is characterized by a series of remissions and exacerbations. During this period the person does not feel pain. They happen 2 times a year. If treatment does not occur, they are repeated more often. The peculiarity of the disease is the different manifestation of signs that determine the manifestation of aggravated symptoms.

Symptoms

People confuse the signs of a gout attack with the consequences of an injury. Lack of timely assistance will provoke an increase in symptoms. Dense neoplasms appear in the affected tissues. Signs and treatment are interconnected - the method of disposal depends on the stage of development of the disease.

Often attacks last more than a week. They can be eliminated by influencing the cause of their occurrence. Seeing a doctor - The best way, self-medication will worsen the situation. An experienced doctor can correctly identify the symptoms and treat them.

Manifestation of symptoms

Signs of gout appear suddenly. The symptoms manifest themselves as follows:

• discomfort in the joints;
• weakness;
• chills;
• poor sleep;
• nervousness.

Leg joint pain

At the site of inflammation occurs:

• pain;
• redness;
• edema;
• local temperature increase.

The causes of exacerbation are related to what foods are consumed and in what quantities.

1. Binge eating.
2. Starvation.
3. Alcohol intoxication.

Wearing uncomfortable shoes, colds, injuries, stress, and physical overload have an effect.

Signs such as these are common symptoms that may affect each person differently. Their manifestation signals an urgent visit to a medical facility.

Diagnostics

Before fighting the disease, it is necessary to undergo a full diagnosed examination. The doctor will prescribe the procedures. The patient must be tested for acid (uric acid) levels. Treatment depends on its amount in the body.

To prevent complications, medications are prescribed therapeutic diet during exacerbations.

Treatment

Getting rid of leg problems is not difficult if you follow your doctor’s recommendations correctly. Elimination of attacks occurs immediately.

Medical diagnosis

Complications often appear when a person is sleeping. The reason is a dense, fatty dinner, including meat dishes and a lot of alcoholic drinks. Strong painful sensations arise abruptly. The pain affects joints damaged by inflammation and radiates to neighboring tissues. If no therapeutic manipulation is involved, the condition will last several weeks. Joint pain will worsen.

Medication method

After the examination, you should undergo the prescribed tests. The doctor will prescribe therapeutic measures, admission potent drugs. As a result discomfort decrease in intensity. To be completely cured, it is worth completing the course completely. Otherwise, the likelihood of remission is high.

The right diet

A person suffering from gout will likely lose interest in food, as health problems provoke a stressful state and appetite worsens. Fasting makes the situation worse. A diet for gout on the legs does not imply a lack of nutrition. The goal is to exclude foods that increase the level of acid (uric acid) in the blood. It is possible to reduce the level of the indicator if the patient’s diet is changed.

A diet during an acute attack will improve the condition of the injured body and increase the effect of treatment procedures. The intensity of pain will decrease. Medicines help, but if the intake harmful products continues, treatment will give insignificant results.

Mineral water and citrus juice

An attack can be reduced by drinking mineral water containing alkaline salts that dissolve the acid that caused the disease. Cleansing the body in this way provokes cleansing of the organs. If you drink citrus juices or mineral water, the discomfort will disappear.

New treatments medical methods are effective, but without eliminating the cause they will not guarantee that the disease will disappear completely and the person will not have similar problems. Balanced diet will end the torment forever. But you cannot get rid of the problem only in this way. The process must be comprehensive.

Weekly menu

An effective diet for gout for a week contains flour, dairy products, fruits vegetables. Seasonings cannot be used tomato sauces. Acetic and citric acid are acceptable. The addition of salts to food is limited.

It’s great if a patient who has been recommended to follow a special diet drinks rosehip decoction, tea with milk, or jelly. When the disease worsens, you should eat liquid food. Positive result During the diet period, patients with gout will be given fasting days, which must be done 1-2 times a week. This makes uric acid more soluble. Depends on its assimilation fast recovery, general recovery.

A good option for a diet menu would be an apple-rice diet. This diet is healthy and tasty. Includes rice porridge with apple, apple compote, baked fruit.

Food for gout during an exacerbation should be tasty and healthy. From available products you can cook delicious dishes.

Efficient nutrition

Often prescribed for joint diseases therapeutic diet, acting on restoration metabolic processes in the body, which help stop the development of inflammation. Eliminate main reason pathology is possible if you use diet No. 6.

Gouty joint damage was more common in men; now women also suffer from the problem. The reason for the increasing incidence of the disease is the consumption of harmful elements. Nowadays more people drink a lot of alcoholic beverages. Elements considered contraindicated by the body are deposited in it, provoking the development of diseases.

Diet for diabetes mellitus and gout has a positive effect on general health patient, a lot depends on the patient. If the patient follows the dietary recommendations, getting rid of the disease will be faster.

How to eat properly?

Following advice on the use of products related to sample menu during an exacerbation, affects the accumulation of deposits in the joints. In order to correctly follow all the recommendations, it is advisable to limit the intake of foods containing contraindicated elements - protein, a high presence of purine component, salt. Replace them with vegetables and fruits.

Such a diet includes elements that improve the absorption of substances into the blood. Preference should be given to liquid dishes. Soups are prepared in broths cooked with the addition of poultry meat.

Practical recommendations during the period of exacerbation will help to avoid the development of serious problems that arise in advanced cases. The disease can affect the deformation of the limbs and lead to their complete dysfunction. If you ignore the advice given by the doctor and in the article, the patient will have to undergo a complex operation.

What diet a patient needs during an exacerbation is determined in clinics and hospitals. It is not advisable to create a diet on your own; without diagnostics, a person will not identify the cause of the disease. Nutritional features depend on individual health status and uric acid levels.

• Nutritional Features
• Diet No. 6 for gout
• Caloric content of the diet

Gout is caused by a disorder of protein metabolism, an increase in the concentration of uric acid in tissues and blood. A properly selected diet can significantly reduce the number of attacks and improve the patient’s condition. The diet for gout is based on table No. 6, limiting foods with high content purines.

Nutritional Features

High concentrations of free uric acid in the blood (hyperuricemia) are compensated with medications and diet. The diet is prescribed depending on body weight and the severity of the disease. The principles of the diet for gout suggest:

• limiting meat, fish, legumes and other sources of purines;
• weight control;
• consumption of increased fluid volume.

Reducing body weight is considered an important condition for the effectiveness of the diet. It is recommended to drink 2.5 liters of water per day. The ratio of plant and animal proteins is 1.5:1.

Diet No. 6 for gout

A patient with gout is prescribed diet No. 6. According to this diet, meat, fish, and poultry are boiled or steamed. To prepare dishes for gout, use boiled meat and fish 2-3 times a week. It is recommended to introduce a large amount of fiber into the diet daily; the diet for gout (table of products) contains:

• vegetables - cucumbers, carrots, celery, melon, tomatoes;
• berries - all except raspberries, especially strawberries, wild strawberries, currants, lingonberries;
• pasta;
• egg – 1 per day;
• greens – dill, parsley, garlic;
• milk, cheese, fermented milk products;
• vegetable fats, butter;
• dairy, fruit, vegetable soups.

The diet should include raw, boiled vegetables. Seafood is allowed - squid, shrimp. All vegetables are useful for gout, with the exception of vegetables high in oxalic acid and legumes. Boiled meat is allowed 150 g 3 times a week, low-fat boiled fish - 170 g 3 times a week. You are allowed to eat 1 egg daily.

Baking with the addition of ground bran is allowed. Olive, flaxseed, and butter are allowed. Recommended for weight loss low calorie diet for gout - sample menu:

• breakfast - cottage cheese, tea with milk, butter, a slice of bread.
• Second breakfast - egg buckwheat, juice.
• Lunch - vegetable soup, pasta casserole, tea.
• Afternoon snack - vegetable cutlet, boiled meat, jelly.
• Dinner - kefir with a bun.

What drinks are allowed for gout?

It is recommended to drink cranberry, lingonberry fruit drinks, rosehip decoction, juices between meals, especially useful cucumber juice. Alkaline mineral waters, weak tea. It is useful to drink a decoction wheat bran, green tea, chicory.

If gout is accompanied by heart disease, high blood pressure, the amount of fluid to drink is recommended by the doctor individually. To remove uric acid, it is recommended to drink “Essentuki No. 17”, “Naftusya”, “Narzan”, “Borjomi”.

Diet

Diet healthy person differs in variety, the diet for gout should be just as complete - the menu for the week includes vegetable salads, soups, pasta casserole, vegetable soups, potato dishes, vinaigrette, squash, eggplant caviar, rice soup, porridge from any cereals, with the exception of legumes . By day the menu may look like this:

Monday

• salad, egg, carrot pudding, tea.
• juice, rose hip decoction, a piece of bread.
• milk soup, cabbage cutlets, compote.
• Apple.
• cheesecakes, cabbage rolls with vegetables, tea.
• kefir.

• Vegetable salad, bread, egg, coffee.
• Cottage cheese with raisins, apple, tea.
• Milk soup, potato zrazy, jelly.
• Juice, 2 slices of bread.
• Baked pumpkin with honey, a glass of kefir.

• Oatmeal with jam, tea.
• Beetroot salad, oatmeal broth.
• Vegetable soup, lean fish, mashed potatoes, compote
• Tea with marshmallows, omelette.
• Kissel with cookies.

• Cheesecakes, coffee.
• Fruit jelly with cookies.
• Stuffed cabbage rolls, stewed zucchini, compote.
• Egg, cheese, tea with lemon.
• Pumpkin porridge, milk.

• Tomato salad, unsalted cheese, tea.
• Fruit salad, rosehip infusion.
• Buckwheat porridge, meat, salad, compote
• Squash caviar with bread, jelly.
• Omelet, bread, kefir.

• Macaroni and cheese casserole, coffee.
• Nuts, dried fruits, tea with lemon.
• Stewed cabbage, boiled potatoes, vegetable salad, compote.
• Fruit salad with yogurt.
• Kissel with cookies.

Sunday

• Cottage cheese casserole, coffee.
• Egg, compote, piece of bread.
• Pearl barley soup with vegetables, steamed cutlet, salad, tea with lemon.
• Baked apple with honey, jelly.
• Milk, bread.

Food is taken 5 times a day; fasting is not recommended. If you are overweight, reduce weight gradually. Sudden weight loss is not recommended. It is useful to occasionally spend fasting days, eating 1.5 kg of apples, oranges, carrots, watermelon or low-fat cottage cheese all day. A fasting day can be spent on compote, jelly, or oat decoction.

Caloric content of the diet

Per day the body should receive:

• carbohydrates – up to 450 g;
• fat – up to 90 g;
• proteins – up to 80 g;
• table salt – up to 9 g.
• drinks - 2.5 l.

In order not to overeat and not experience hunger, a patient with gout should consume 2500-2700 kcal per day. In patients suffering from high blood pressure, the calorie content of the diet can be reduced to 1900-2000 kcal/day. Approximate low-calorie diet for gout on the legs: menu includes 0.5 liters of milk, 120 g of meat, 30 g of unsalted cheese, 1 egg, no more than 6 slices of bread, vegetables, some potatoes, fruits, 4 teaspoons of sugar, 2 teaspoons of cream oils Weak tea and coffee are allowed.

Nutrition during a gout attack - diet No. 6 e

In case of exacerbation of gout, diet No. 6e is prescribed, consisting mainly of liquid food. The patient is allowed jelly, citrus juice, fruit and vegetable juices, lactic acid drinks, cereals, vegetable soups, compotes. The diet for gout during an exacerbation excludes meat, fish, and it is not recommended to consume seafood.

The diet is significantly reduced, but fasting is not allowed. Special fasting days are arranged every other day, alkalizing the body and reducing uric acid levels. On fasting days, the diet may include:

• 1.5 kg of vegetables or fruits;
• 0.4 kg of cottage cheese and 0.5 liters of kefir;
• 1-2 liters of kefir.

With the help of a diet, you can stop the development of gout and reduce the number of attacks.

Gout is a disease known since ancient times. Often in the novels of Russian writers of the 19th century there is a description of some nobleman who suffers from gouty attacks. And this is no coincidence: gout is popularly referred to as the “disease of kings” and the root cause of its occurrence is the lordly lifestyle under the motto “Eat a lot, move little.” In turn, a competent diet for gout is the main way to control the disease, allowing you to minimize all its manifestations and complications.

Characteristics of gout during an exacerbation

Gout occurs as a result of a disruption in the absorption of purines and the removal of their breakdown product, uric acid, from the body. Excess uric acid in the form of salt is deposited in the joints and for the time being does not make itself felt. At a certain point, when the concentration of uric acid in the body becomes very high, and salt deposits in the joints interfere with their normal functioning– an acute gouty attack occurs. Its main symptoms are:

• Pain syndrome. Pain in the affected joint appears suddenly, most often at night. It intensifies over time and becomes unbearable at the height of the attack.
• More often joints are affected hands and toes, less often - ankles and elbow joints. The recognized leader in the incidence of gout is thumb legs.
• Sore joint swells quickly, the skin on it turns red, becomes hot to the touch and seems to be stretched.
• Any movement of the affected limb cause unbearable pain.
• Temperature rises.
• In later stages of disease development in humans, formations may form in the joint area. gouty nodules– tophi – filled with uric acid salts. And during an acute attack, the tophi burst and their contents in the form of small salt-like crystals are visible to the naked eye.

An acute gout attack can last for several hours or days and then suddenly stop. When encountering it for the first time, a person may confuse its symptoms with similar symptoms in

or an abscess. Gout attacks are provoked by dietary errors, to which patients with gout should pay close attention.

Basic principles of diet for gout

A diet for gout is not a recommendation, but a way of life for the patient. In medicine diet table recommended for patients with this disease is called “ Treatment table No. 6." By carefully following the dietary principles described below, you can minimize the number of gout attacks and reduce their severity.

• Reducing purine intake- the progenitors of harmful uric acid - can be achieved by excluding foods high in them from the diet.
• It is forbidden neither starve nor overeat: You need to eat evenly throughout the day, preferably at the same time.
• Excess weight is a risk factor for the development of gout. But it should be reduced gradually. The optimal diet would be Protasov, designed for 1.5 months and consisting of foods that are harmless to a gouty patient.
• Drink plenty of fluids during the whole day.
• Categorically salty, spicy, smoked foods are contraindicated, and canned foods, alcohol and confectionery.
• Food is desirable cook or steam, either grilled or simply boiled. It is better to exclude fried and baked foods.
• The amount of meat and fish in the diet should be limit.
• No limits You can eat dairy and fermented milk products, vegetables, fruits and berries (with rare exceptions).
• It is useful to eat vegetable soups and broths without meat.
• Vegetarianism is the best way to curb gout.
• Limit amount of salt consumed.
• Since the amount of protein in the diet should be limited, everything legumes are prohibited.

Authorized Products

Directly during a gout attack, it is recommended to drink as much as possible - at least 3 liters of fluid per day. In this case, it is preferable to use unsweetened compotes from permitted dried fruits, jelly and milk.

Prohibited Products

Fasting days

Regularly holding so-called “fasting” days is a harsh prose in the life of a gout patient. After all, thanks to them, the body takes a break from digesting heavy and variety of food, and accumulated toxins and wastes, including excess uric acid, are eliminated faster. A fasting day is not a complete refusal of food and water for a day, as many people think. These are days during which food is as simple and light as possible, and drinking is plentiful and healthy. For example:

• Vegetable fasting day: During the day, eat 1 kg of fresh or steamed vegetables.
• Fruit fasting day: the daily menu consists of 1 kg of any fruit allowed for gout.
• Curd fasting day: 500 g of low-fat cottage cheese per day, divided into 5-6 servings.

You can also arrange combined fasting days: curd-fruit, fruit-vegetable, curd-kefir, apple-rice, etc.

The main thing during unloading is to drink as much liquid as possible (green tea, fruit drinks, unsweetened compotes, rosehip decoction, herbal teas and decoctions) - about 2 liters per day, do not starve and completely eliminate prohibited foods.

To prevent painful attacks of the disease, it is recommended to carry out fasting days at least once a week, and in more severe stages of the disease - 2-3 times a week. It is important to alternate types of fasting days.

Phytotherapy

Following a diet for gout goes well with treatment with various herbal infusions. This is very useful, since most herbal teas are consumed in the form of tea or decoction, and drinking plenty of fluids for gout is encouraged.

Can be prepared and consumed throughout the day:

• Ginger drink: drink brewed ginger root instead of tea.
• Decoctions of chamomile, string, rosehip, blackcurrant leaves.
• Rice water.
• Infusion of young fir cones.

These and many other traditional medicine recipes, coupled with diet, will help you forget about painful gout attacks for a long time.

Bread and flour products: wheat and Rye bread from 1st and 2nd grade flour, various baked products including those containing ground bran.

Soups: vegetarian: cabbage soup, borscht, vegetable, potato, with the addition of cereals, cold (okroshka, beetroot soup), dairy, fruit.

Meat, poultry, fish: lean types and varieties. Up to three times a week, 150 g boiled meat or 170 g of boiled fish. After boiling, they are used for various dishes - stewed, baked, fried, products made from cutlet mass. You can combine meat and fish in approximately equal parts.

Dairy products: milk, fermented milk drinks, cottage cheese and dishes made from it, sour cream and cheese.

Eggs: 1 egg per day in any cooking method.

Cereals: any dish in moderation.

Vegetables: in increased quantities, raw and in any culinary processing, potato dishes.

Appetizers: salads from fresh and pickled vegetables, fruits, vinaigrettes, vegetable caviar, squash, eggplant.

Fruits, sweet dishes and sweets: increased amounts of fruits and berries. Fresh and in any culinary processing. Dried fruits. Milk creams and jelly. Marmalade, marshmallows, non-chocolate candies, 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 rose hips, wheat bran, dried fruits.

Fats: butter, cow's ghee and vegetable oils.

Meat, fish and mushroom broths, sorrel, spinach, and legumes are excluded from the diet. Limit products made from butter dough. Exclude liver, kidneys, tongue, brains, meat of young animals and birds, sausages, smoked meats, salted fish, meat and canned fish, caviar, cheeses, and legumes. Limit pork fat. Mushrooms, fresh legumes, spinach, sorrel, rhubarb, and cauliflower are excluded. Limit salted and pickled vegetables. Avoid chocolate, figs, raspberries, cranberries, peppers, mustard, horseradish, sauces based on meat, fish and mushroom broths, cocoa, strong tea and coffee, beef, lamb and cooking fats.

On an empty stomach: rosehip decoction.

First breakfast: tea with milk, cucumber salad with sour cream.

Lunch: rice soup with potatoes in vegetable broth, fried cabbage cutlets, dried fruit compote.

Afternoon snack: rosehip decoction.

Dinner: omelet, carrot zrazy with prunes, tea with lemon.

At night: kefir.

On an empty stomach: rosehip decoction.

First breakfast: tea with milk, salad with fresh cabbage and sour cream.

Second breakfast: tomato juice.

Afternoon snack: rosehip decoction.

Dinner: buckwheat porridge with milk, cabbage rolls stuffed with vegetables and rice.

At night: fruit juice.

On an empty stomach: rosehip decoction.

First breakfast: tea with milk, prunes baked with cottage cheese.

Second breakfast: fruit juice.

Afternoon snack: rosehip decoction.

On an empty stomach: rosehip decoction.

First breakfast: tea with milk, beet salad with vegetable oil.

Second breakfast: tomato juice.

Lunch: pureed pearl barley soup with vegetables, cabbage schnitzel fried in vegetable oil.

Afternoon snack: grape juice.

Dinner: carrot cutlets with sour cream, fruit jelly.

At night: watermelon or yogurt.

On 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 soup, vegetable stew.

Afternoon snack: rosehip decoction.

Dinner: oatmeal porridge with milk, fruit jelly.

At night: fresh apple compote.

On an empty stomach: rosehip decoction.

First breakfast: tea with milk, cucumber salad.

Second breakfast: fruit juice.

Lunch: rice soup with potatoes in vegetable broth, fried cabbage cutlets.

Afternoon snack: rosehip decoction.

Dinner: omelet, stewed carrots, tea with lemon.

At night: dried fruit compote.

On 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 decoction.

Dinner: buckwheat porridge with milk, stewed cabbage with butter or boiled cabbage.

At night: fruit juice.

First breakfast: vegetable salad with vegetable oil, soft-boiled egg, carrot pudding with apples and millet, tea.

Second breakfast: rosehip decoction.

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.

On an empty stomach: warmed alkaline mineral water (1/2 cup) or rosehip decoction (0.5 cup).

Breakfast: liquid oatmeal with milk (half serving), milk 1 glass.

11 o'clock: grape juice (1 glass).

Lunch: pureed vegetable soup (half portion), milk jelly.

17 hours: carrot juice (1 glass).

Dinner: liquid rice porridge with milk (half a serving), fresh fruit compote (1 glass).

21 hours: kefir.

At night: tea with milk without sugar (1 glass).

Ingredients: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste.

Wash the cucumbers, peel them, sort the salad, wash them. Chop the prepared vegetables, mix, season with sour cream, lemon juice or citric acid, and sugar. Place in a heap in a salad bowl.

Ingredients: beets 80 g, apples 60 g, sugar 7 g, sour cream 25 g, citric acid to taste.

Wash the beets, cook, cool, and chop into strips. Peel the apples, remove the core, chop, combine with beets, season with citric acid, sugar, add half the sour cream. Place in a heap in a salad bowl, garnish with apple slices and pour over the remaining sour cream.

Products: carrots 80 g, apples 70 g, sour cream 25 g, sugar 7 g.

Wash the carrots, peel them, grate them on a fine grater. Peel the apples, remove the core, grate or cut into strips. Mix carrots and apples, add sugar, half the sour cream, mix, put in a heap in a salad bowl and pour over the remaining sour cream.

Products: 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.

Cut boiled peeled potatoes and boiled meat into small slices, add canned green pea, peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Hard boil the egg and chop finely. Place vegetables in a heap in a salad bowl, garnish with slices of meat, fresh cucumbers, apples, sprinkle with chopped egg on top.

Products: potatoes 50 g, carrots 40 g, beets 40 g, fresh cucumbers 40 g, apples 30 g, leaf lettuce 20 g, 1/4 egg, vegetable oil 20 g.

Boil potatoes, beets, carrots separately, cool, cut into small cubes. Wash, peel and finely chop apples, lettuce, fresh cucumbers. Finely chop the hard-boiled egg. Mix vegetables with chopped egg, season with vegetable oil. Place the vinaigrette in a heap in a salad bowl and garnish with lettuce leaves.

Products: fresh cucumbers 100 g, sour cream 10 g.

Cut the prepared cucumbers into thin slices, lightly salt them and put sour cream in them.

Products: fresh tomatoes 100 g, sour cream 10 g.

Cut the prepared tomatoes into thin slices, lightly salt and add sour cream. You can make a salad of tomatoes and cucumbers together.

Ingredients: 110 g carrots, 250 g canned green peas, 10 g parsley, 30 g sour cream.

Grate the carrots on a fine grater, add peas, finely chopped parsley, and season the salad with sour cream.

Ingredients: 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 cored apples into thin strips, add finely chopped lettuce leaves. Mix everything, season with sour cream, adding lemon juice, salt and sugar to taste. Garnish the salad with sliced ​​tomatoes.

Products: carrots 90 g, black currants 40 g, sour cream 15 g, sugar 7 g.

Wash the carrots, peel them, grate them on a coarse grater. Wash the blackcurrants, remove the inflorescences, mash a little with a wooden spoon, combine with carrots, add sour cream, sugar and mix carefully.

Ingredients: beets 80 g, prunes 40 g, sugar 5 g, 1/2 hard-boiled egg, peeled walnuts 10 g, sour cream 15 g.

Boil the beets, peel and grate. Wash the prunes and let sit for 15 minutes. hot water, remove the seeds and chop finely. Finely chop the egg, kernels walnuts grind well. Mix everything thoroughly.

Products: 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 in sour cream sauce, garnish with parsley.

Ingredients: 2 medium apples, 1 fresh cucumber, 1 raw carrots, 50 g salad greens, 50 g sour cream, a little lemon juice, parsley.

Cut apples, cucumbers, carrots into strips, cut some of the salad greens into strips, mix everything, add lemon juice, lightly salt, season with sour cream, sprinkle with finely chopped parsley.

Ingredients: 1 carrot, 200 g of cottage cheese, 1 tablespoon of sugar, 2 tablespoons of sour cream.

Grate the carrots on a fine grater, grind thoroughly with cottage cheese, sugar and sour cream.

Ingredients: potatoes 170 g, water 370 g, butter 10 g, egg 1/2 piece, flour 7 g, sour cream 25 g, herbs 7 g.

Peel the potatoes, wash them, boil them. Pour the broth into another pan, rub the potatoes through a sieve. Prepare the sauce: dilute the oven-dried and cooled flour in 40 g of potato broth, boil and strain. Mix mashed potatoes, sauce and potato broth, add raw egg and butter, mix thoroughly. Boil the soup and add salt. Before serving, season with sour cream and sprinkle with finely chopped parsley.

Ingredients: oatmeal 40 g, water 350 g, butter 8 g, egg 1/4 piece, sugar 3 g.

Sort out the oatmeal, rinse, add boiling water and cook until full readiness. Strain the broth, rub the cereal through a sieve and mix with the broth. Add hot milk, bring the 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 and butter.

Products: 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 25 g, butter 30 g, sour cream 40 g.

Boil vegetables until tender in a small amount of water. Boil the peeled beets in water until half cooked, grate them on a coarse grater and put them in the same water, then add the rest of the chopped vegetables and cook them until tender. Add the remaining amount of liquid to a liter with hot water and bring to a boil. Before serving the borscht, add sour cream and finely chopped herbs.

Ingredients: 250 g vermicelli, 1.5 l milk, 600 g water, 1 tablespoon butter, 1 teaspoon sugar, a little salt.

Place vermicelli in water and cook for 5 minutes. Then pour in hot milk, add sugar and butter and cook until the vermicelli becomes soft.

Ingredients: 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 onions, a little sugar, finely chopped dill, season with sour cream and serve with boiled potatoes.

Boil beets, peel and chop in small pieces or grate on a coarse grater, pour boiling water over it and leave in a hot place for 30 minutes. Then cool, put the tied bread in a clean cloth, and place in a warm place for one day to ferment. When it has fermented, take out the bread.

Ingredients: 6 potatoes, 2 cups chopped pumpkin, 2 carrots, 0.5 tablespoon butter, 1 liter milk, salt.

Cut the potatoes into cubes and carrots into slices. Peel the pumpkin, remove the seeds and cut it into cubes. First put the carrots in boiling water, then the pumpkin, potatoes and cook until all the vegetables are soft. Salt the finished soup and pour in boiled milk. Heat the soup, then add oil.

Products: rice 30 g, dried fruit 25 g, sugar 20 g.

Sort the dried fruits, rinse with warm water, sort, cut large ones into two or three parts. Pour in cold water (except for apricots and prunes) and cook with the lid closed for 15 minutes, then add apricots, prunes and cook until fully cooked, add sugar and bring to a boil. Add cooked rice and sour cream to the finished soup.

Ingredients: 1 cup oatmeal, 3 cups milk, 1 tablespoon butter, 0.5 tablespoon sugar.

Add crushed milk to boiling milk oatmeal, add a little salt and cook, stirring until softened. Add sugar, butter and place in the oven for a few minutes.

Pour oil over the porridge and serve.

Ingredients: 1 glass of oatmeal, 3 glasses of milk, 1 tablespoon of butter, a little salt, sugar to taste.

Pour into boiling milk cereals and, stirring, cook until thickened, then add sugar and butter.

Ingredients: cereal 50 g, water 100 g, butter 4 g.

Pour the cereal into the 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 pan with the porridge on low heat for 30 minutes. Add oil to the prepared porridge and stir.

Products: milk 400 g, cereal 60 g, sugar 25 g, butter 9 g, water 350 g.

Gradually add the cereal into boiling water, stirring continuously, and cook over low heat until smooth. Place the pan with porridge on low heat or water bath for 40 minutes. Then add raw milk, salt, sugar to the hot porridge and cook for 3 minutes while stirring. Add butter to the prepared porridge and stir.

Products: per 100 g: 1 egg, 70 g milk, 3 g butter, 3 g wheat flour.

Thoroughly grind the flour into 20 g of milk, combine with a well-beaten egg, add the remaining milk, stir well, pour into a greased frying pan and place in the oven over medium heat.

You can serve fresh tomatoes and vegetable puree with the omelet.

Products: per 100 g: apples 60 g, egg 1/2 piece, milk 40 g, butter 6 g.

Cut the peeled apples into thin slices, simmer in a frying pan with butter, pour in the egg beaten with milk and put in the oven. Sprinkle the finished omelette with powdered sugar and serve hot.

Products: 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.

Cut the peeled carrots into small pieces and simmer until soft in milk and water under a tightly closed lid. Pass the finished carrots through a meat grinder, add salt, sugar and bring to a boil. Pour into the boiling carrot mixture in a stream semolina and, stirring, cook until thickened, then cool a little, add a beaten egg, stir and make cutlets. Fry the cutlets on both sides until crust appears, put in the oven for 5 minutes. When serving, pour sour cream over the cutlets.

Products: 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 the potatoes, steam them, mash well, add butter, egg, salt and stir thoroughly. Make cutlets from the resulting mass, roll them in flour, fry on both sides until a pink crust appears.

When serving, pour sour cream over the cutlets.

Ingredients: 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 diced or sliced ​​carrots and simmer until softened. Then add boiled green peas, boiled diced potatoes, sour cream, salt, mix lightly and simmer a little more.

You can also add boiled cabbage to the stew. When serving, pour butter over the stew.

Ingredients: 10 carrots, 1 tablespoon butter, 1 tablespoon sugar, 0.5 tablespoon flour, a little salt.

Peel the carrots, wash them, cut them into wedges or slices, put them in a saucepan, add a little water and oil and simmer until they become soft. Then fry the flour in butter, dilute with hot milk or water, cook 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 stewed carrots pour over melted butter.

Ingredients: 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 pieces and boil in lightly salted water. Remove the cabbage and let the water drain. Pass through a meat grinder along with the onions fried in oil. Add semolina, heat for 5 minutes, cool slightly, add egg, butter, a little salt. If the mass is thick, dilute it with sour cream, stir and make cutlets. Moisten them with beaten egg, roll in breadcrumbs and fry in well-heated oil.

Instead of semolina and eggs, you can add slices of soaked and squeezed bread and 2 tablespoons of potato starch to the ground cabbage.

When serving, pour oil over the cutlets and serve separately with sour cream sauce or tomato juice.

Ingredients: 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, peel, finely chop the cabbage and simmer in milk until tender. Then, while stirring, pour semolina into the cabbage in a thin stream, cook until thick and cool until warm state. Add beaten egg, salt to warm cabbage, stir well. Place the finished cabbage mass in a greased frying pan and place in the oven to bake 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 and bring to a boil while stirring. Pour sour cream sauce over the finished casserole.

Ingredients: cottage cheese 200 g, 1 egg, semolina 25 g, sugar 25 g, wheat flour 15 g.

Add sugar, semolina, egg to the cottage cheese and stir well. Place the curd mass on a board sprinkled with flour, cut the cheesecakes, roll them in flour and fry in oil. Place the fried cheesecakes in the oven for 10 minutes.

Serve the cheesecakes with fruit puree, sour cream, and milk sauce.

Ingredients: cottage cheese 110 g, apples 120 g, 1 egg, sugar 30 g, wheat crackers 15 g, butter 10 g, jam syrup 15 g.

Rub the cottage cheese through a sieve, add finely grated apples, sugar, crackers, and yolks. Beat the egg white and add it to the mixture, stirring from bottom to top. Place the prepared mass in a mold, greased with oil and sprinkled with breadcrumbs, cover with oiled paper. Cook the pudding in a water bath for 40 minutes. Pour any jam syrup over the finished pudding.

Instead of apples, you can use black currants, apricots, plums, raspberries, etc.

Products: prunes 100 g, cottage cheese 90 g, sugar 15 g, sour cream 25 g.

Rinse the prunes thoroughly in warm water and pour boiling water for 8-10 minutes until they become soft. Remove from the water, dry with a napkin and then make a cut along each berry and squeeze out the seed. Place half a teaspoon of cottage cheese mixed with sugar inside each berry. Place all the prunes on a baking sheet and bake in the oven for 8 minutes at medium temperature. Before serving, sprinkle the baked prunes with sour cream or any fruit juice.

Products: 400 g 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, place in boiling water with milk, sugar, and salt. Boil, strain, serve sprinkled with browned breadcrumbs and a piece of butter.

Products: 600 g beets, 25 g rice, 150 g apples, 60 g cottage cheese, 25 g raisins, 30 g butter, 1 egg, 25 g sugar, 90 g sour cream.

Boil or bake beets (2 pieces per serving), peel, cut out the core so that it looks like a bowl. Chop apples, mix with sugar, grated cottage cheese, cooked rice, egg, butter. Fill the beets with this mixture, place them in a greased frying pan, pour in sour cream, sprinkle with oil and bake.

Serve with sour cream.

Ingredients: 350 g beets, 550 g boiled rice, 1 egg, 250 g milk.

Boil the rice and combine with chopped boiled beets. Raw eggs dilute with milk, add salt, mix. Pour this mixture over rice mixed with beets and bake in the oven.

Products: 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 pieces. Prepare a white sauce, pour it over the meat, add tomato juice, add a little salt, and stir. Cook at low boil for 10 minutes and season with sour cream. At the table, add a piece of butter and sprinkle the beef stroganoff with finely chopped herbs.

Ingredients: sour cream 70 g, flour 9 g, butter 9 g.

Dry the flour in the oven in a frying pan without fat until light yellow color and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into boiling milk, stirring continuously, and let it boil well.

Season the finished sauce with butter.

Products: milk 70 g, wheat flour 8 g.

Boil half the sour cream, dilute the oven-dried flour in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil, strain.

Ingredients: 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 decoction of carrots, onions, and white roots. Boil the sour cream, dilute the dried and cooled flour with cold vegetable broth and gradually pour into the boiling sour cream, let it boil.

Products: 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 the hot broth and, continuing to stir, cook the sauce for 9 minutes.

Products: 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 to dilute the starch), stir and bring to a boil over low heat.

Serve with dishes of cereals, cottage cheese, pasta.

Products: 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, add hot water, boil for 10 minutes under a closed lid. Remove from heat and leave for 3 hours in a cool place. Leave uncrushed rose hips for 10 hours. Strain the infusion.

Products: 0.5 fresh milk, 0.5 kg fresh berries(strawberries, strawberries), sugar or powdered sugar.

Boil the milk, cool, wash the berries, let the water drain, squeeze out the juice. Combine milk with juice, stirring, add sugar to taste.

Ingredients: 3 glasses of fresh milk, 1 lemon, sugar.

Boil the milk, cool, wash the lemon, squeeze out the juice, stir with sugar or powdered sugar. Pour the juice into the milk carefully, stirring quickly so that it does not curdle.

Ingredients: 3 cups yogurt, 1 bunch of radishes, 1 spoon of finely chopped dill.

Whisk the curdled milk, wash the radishes, chop them finely, put them in milk along with finely chopped dill.

Products: berries 100 g, sugar 25 g, water 250 g.

Rinse fresh berries with cold drinking water, remove stems, mash well, squeeze out the juice through cheesecloth and place in a cool place. Pour hot water over the pomace, let it boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.

Products: apples 30 g, carrots 60 g, sugar 15 g, water 250 g.

Wash the carrots, peel them, grate them on a fine grater, squeeze out the juice through cheesecloth or in a juicer. Wash the apples, cut them without peeling them, place 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 without sugar.

Products: milk 100 g, potato starch 6 g, sugar 9 g.

Boil half a portion of milk, burn sugar in a frying pan until creamy and dissolve in milk. Stir the starch into the second half of the milk and, stirring quickly, gradually pour into the hot milk with sugar and bring to a boil. Cool the finished jelly.

Ingredients: 400 g apples, 2 glasses of water, 70 g sugar, lemon peel.

Boil water with sugar and lemon peel. Wash, peel, cut the apples into quarters, remove the core, cook, gradually lowering them into boiling syrup. Cool.

Products: 400 g of berries (raspberries, strawberries, sea buckthorn, currants), 2 glasses of water, 60 g of potato starch, sugar.

Sort the berries, wash, let the water drain, then cook in boiling water. Squeeze out the juice, strain. Dilute the starch in a few tablespoons of cold water. Boil the berry juice and pour in the diluted starch, stirring, bring to a boil, add sugar. Cool.

Products: 400 g apples (raspberries, strawberries, cherries), 15 g gelatin, 2 egg whites, sugar.

Wash the gelatin and soak in cold water. Wash the apples, cut them, boil them, pouring them lightly with water, rub them through a sieve, put them in a saucepan, add sugar, and boil. Beat the whites until foamy, add boiling water applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into vases, cool.

Products: for 1 liter: 200 g of wheat bran.

Place the bran in boiling water, cook for one hour, strain twice through a fine sieve or cheesecloth, squeezing the first time and without squeezing the second time.

One serving – 250 g of decoction.

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).

Products: carrots 200 g.

Squeeze grated carrots through cheesecloth to obtain natural juice. From 200 g of washed, peeled, grated carrots, 120–130 g of juice are obtained.

Products: per 1 liter: total amount of fruits and berries 600 g, sugar 100 g, water 750 g.

Before cooking, sort all the fruits, remove the stems, rinse in running water, remove the core and thick 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 embedded fruits are soft. Fresh raspberries, strawberries, wild strawberries, peeled tangerines, and oranges are placed in the prepared compote, brought to a boil, removed from heat and cooled.

Products: for 1 l: dried fruits 120 g, sugar 100 g, water 1 l.

Carefully sort the dried fruits, put them in a sieve or colander and wash them in running water. Cut pears and large apples into pieces. IN cold water put the prepared fruits and cook over low heat until all the fruits are soft. Add sugar to the compote at the end of cooking. For flavor, you can add orange or lemon peel. Cool the compote, remove the lemon peels.

Products: 3 apples, 200 g plums or other fruits, lemon zest, sugar.

Wash the fruits, put them in boiling water, boil them, rub them through a sieve, add sugar and grated lemon zest.

Gout is the deposition of uric acid salts in the joints of the limbs. Most often, gout affects the feet of women and men after 40 years of age. The latter suffer from salt deposits 20 times more often than women. The disease cannot be completely cured. It is within the power of the doctor and the patient to alleviate the period of exacerbation and prolong the remission of gout thanks to diet.

Purines are useful microelements for the human body, which are contained in daily diet. During metabolism they become uric acid. The compounds are involved in many physiological processes, metabolism, and even protect tissues from malignant tumors. After which they turn into salts and are excreted through urine. If metabolism is disrupted, salts accumulate and are deposited in the form of kidney stones and salt deposits in the joints. Crystals injure cartilage tissue when moving, causing the patient to experience excruciating pain.

When gout worsens, a special low-purine diet is prescribed. Daily purine for a healthy person is 650-1000 mg. The diet reduces its amount to 100-150 mg. Diet No. 6 reduces the consumption of animal purines, which contribute to increased salt formation and deposition. Plant purine is neutral in this regard.

During an exacerbation of gout, animal meat, poultry, fish and seafood are excluded from the menu. Milk is not so harmful and carries fewer risks, but doctors prohibit its abundance. The method of cooking matters. Research shows that food changes its properties and the amount of purine depending on temperature exposure. For example, boiling doubles the portion of purine in meat, fish and mushroom dishes. The broth is especially dangerous, as it literally becomes a poisonous concentrate. Plant products, like green peas, should not be eaten fresh and raw. In his case, treatment with boiling water reduces the already low purine content.

What to consider when choosing a diet?

Doctors insist on following some culinary recommendations for gout:

1. After cooking the meat, pour out the broth, do not boil it for more than 2 hours (you can eat meat rarely and in small portions during the period of remission).

2. Vegetable broth is also unsuitable for food in case of gout (vegetables, which occupy a leading place in the table of high purine content), it is better to completely abandon it during an exacerbation.

3. Avoid drinks that dehydrate the body: tea, coffee, alcohol. Lean on juices, fresh juices, water, jelly, decoctions of dried fruits and compotes.

4. Don't let the feeling of hunger torment you. Fasting provokes a sharp increase in uric acid in the blood. A similar contrast is fraught acute attack gout Eat in small portions 4-6 times a day. Overeating brings equal harm.

5. During the period of remission, the diet is more gentle. Occasionally allow a modest portion of the desired dish to be eaten. But avoid gastronomic freedom: an excess or spike in purine will definitely have an impact severe attack gout or exacerbation.

6. Have a table of purine content, as well as harmful and healthy products for gout. This is a good cheat sheet for creating a personal menu for the day.

Permitted and prohibited foods

As varied as that of a healthy person. You just need to remember which foods are healthy and heal the body, and which ones are best hidden on the far shelf of the refrigerator during a gout exacerbation.

1. Meat in any form and broths, animal by-products and fat, smoked and dried meat products (sausages, semi-finished products, canned food).

2. Fish in any form, caviar, seafood, canned food. Fried foods and fatty varieties are especially dangerous.

3. Mushrooms in any form, broth, sauces and seasonings with them.

4. High-fat dairy products, salty, spicy, fatty cheeses. Milk converts uric acid into salts, so patients with gout should not drink it during an exacerbation.

5. Salt and salty seasonings, dishes with a lot of salt, brines and sauces.

6. Alcoholic drinks with any percentage of alcohol (beer, wine).

7. Hot herbs and spices: horseradish, mustard, pepper, wasabi.

8. Tea and coffee, cocoa and chocolate, raspberries, grapes and figs.

9. Confectionery sweets like cakes and pastries.

10. Legumes of all types (beans, asparagus, lentils, soybeans, peas), soy products and supplements. And also greens rich in oxalic acid (rhubarb, sorrel, spinach).

The menu for exacerbation of gout should not contain products from the specified list. The diet is maintained throughout life, so minor weaknesses are resolved during long periods of remission.

It is important that the diet for gout during an exacerbation excludes any foods with preservatives. Chemical additives provoke an increase in uric acid. Try to buy homemade vegetables, fruits, meat and herbs at the market rather than in supermarkets.

The diet places great emphasis in nutrition on drinking: weakly brewed black and green tea with milk or lemon, fruit drinks, compotes, rosehip decoction, juices, fresh juices, alkaline mineral water, kvass, fresh cranberry and lingonberry drinks, wheat bran decoction.

What can you use?

1. A drink accompanies every meal or replaces it (afternoon snack, for example, in the form of fruit drink or fresh juice, jelly).

2. During remission, eat lean boiled or baked rabbit or turkey meat and lean boiled fish twice a week. Sometimes fresh shrimp or squid.

3. Skim milk, cottage cheese and sour cream or 1 egg(not in raw form!) can be taken several times a week if the gout has been exacerbating for a long time.

4. The diet for gout allows porridge from any type of grain (with the exception of legumes) in water.

6. Cabbage, cucumbers and even juice, zucchini are eaten in increased quantities and every day. The high water content in vegetables has a beneficial effect on the removal of salts.

7. Diversify the table with pasta of any type and grind according to recipes without meat.

8. People prefer dried fruits for dessert. homemade(except raisins), nuts and seeds, jam, marmalade, honey, jelly and marshmallows.

9. For fruits, stock up on green apples, watermelons, and citrus fruits.

10. Vegetable oil, olive and flaxseed are added to dishes; salads with dill are especially useful.

Sample menu for every day

This is a diet during an exacerbation period. Knowing the characteristics of a patient with gout, you can independently adjust the menu for the week and add recipes to taste.

• tea with milk and honey;

• vegetable soup;
• cabbage rolls with rice and vegetables (preferably without minced meat!);
• green tea with marshmallows.

• Milk vermicelli.
• Apple juice, peach.

• Vegetable salad with olive oil.
• Boiled potatoes with dill.
• Rye bread.
• Plum jelly.

• Tea with lemon, crackers.
• A handful of nuts.

• Tomato cabbage soup.
• Vegetable stew.
• White bread.
• Cherry compote.

• Vinaigrette with linseed oil.
• Cranberry juice.

• Macaroni with lean cheese.
• Salad of Chinese cabbage, cucumber and herbs with butter.
• Fresh tomato.

• oatmeal with a handful of dried fruits.

• Potato cutlets and noodle soup.
• Boiled beets.
• Crackers.
• Wheat bran decoction.

• Semolina porridge with strawberry jam.
• Pancakes with powdered sugar.
• Rose hip decoction.

• Rose hip decoction.
• Apple casserole.

• Vegetarian borscht.
• Buckwheat porridge with rabbit.
• Kvass.

• Fruit salad.

• Pilaf with vegetables.
• Carrot cutlets.
• Marmalade, tea with lemon.

• Rice casserole with beets.
• Orange juice.

• Puree potato soup.
• White bread toast.
• Corn porridge with cheese sauce.
• Pear compote.

• Fruit soup.

• Vermicelli with scrambled eggs.
• Banana pudding.
• Morse.

• Green tea with honey.
• Prunes.

• Soup kharcho.
• Zucchini pancakes.
• Kefir or yogurt with homemade cookies.

• Pumpkin porridge.

• Stewed cauliflower.
• Peppers stuffed with vegetables and rice.
• Kvass.

• Chicory coffee with gingerbread.

• Mashed potatoes.
• Fried eggplants.
• Baked apples.

• Creamy rice soup.
• Sandwich with crab meat.
• Apricot jelly.

• Wheat porridge with vegetable salad.
• Compote with marshmallows.
• Seeds or nuts.