Diet for gout for every day: what is possible and what is not

vegetable juices for gout

Nutrition plays an important role in the treatment of metabolic disorders. Correction of the menu allows you to limit the substances that exacerbate the course of the disease. A properly selected diet is one of the pillars of a long remission without relapses. That is why a competent diet for gout for every day is so important.

What is the diet for gout patients based on?

Gout is a disease of bones and joints, which is expressed by inflammatory processes, arthritis and arthrosis, restricting movement and accompanied by acute pain. In turn, inflammation begins due to a violation of protein metabolism in the body.

The kidneys, in some diseases, can not cope with the disposal of waste products of the body. Uric acid, one of the products of metabolism, accumulates in the blood. Its salts, urates are deposited in the tissues, affecting the joints and causing inflammation.

The purpose of the diet is to limit the intake of purine bases, substances from which uric acid is formed as a result of metabolic processes.

Basic principles of the antipurine diet

vegetable salad for gout

There are several basic postulates that must be followed when compiling a menu for gout:

  1. Doctors recommend fractional frequent meals: 4-5 times a day, overeating and hunger are not acceptable;
  2. Liquid and puree foods should prevail in the diet;
  3. The amount of liquid consumed per day should be at least two liters;
  4. Unloading days are mandatory;
  5. The menu for gout aggravated by other chronic diseases (high cholesterol, hypertension, diabetes mellitus, obesity) should take into account dietary habits and exclude foods prohibited in these cases;
  6. Vegetables and fruits are preferred fresh (raw);
  7. Dishes are steamed or boiled;
  8. For medicinal purposes, alkaline mineral water is indicated.

What should be eliminated from the diet for gout

The low-purine diet is based on table number 6, aimed at normalizing metabolic processes with the participation of purines, shifting the reaction of body fluids to the alkaline side.

  • Avoid foods high in purines
  • The intake of oxalic acid in the body is limited;
  • Salt intake is controlled;
  • Reducing the intake of proteins and refractory fats;

List of products that cause exacerbation:

  • Broths on meat, fish, mushroom;
  • Soups with sorrel, legumes, spinach;
  • Offal (liver, kidneys, brains, tongue);
  • Meat, poultry;
  • Boiled sausage, smoked meat products;
  • Salted fish, caviar;
  • Canned food (meat and fish);
  • Salted cheese;
  • Muffin;
  • Rhubarb, cauliflower, spinach, mushrooms (especially salted and pickled);
  • Horseradish, red and black pepper, mustard, hot sauces and seasonings;
  • Chocolate and chocolate products, cocoa;
  • Raspberry, cranberry;
  • Figs;
  • Strongly brewed coffee and tea;
  • Pork fat, lard, lamb fat

Limit and strictly control the consumption of whole milk and butter, tomatoes, radishes, turnips, plums and prunes.

Since the accumulation of urates is often associated with kidney disease, table number 7 becomes an additional guide in compiling the menu. Onions and garlic, carbonated sweet drinks, mineral water with a high sodium content are added to the list of prohibited foods.

The main feature is the almost complete exclusion of table salt (to prevent edema and reduce the load on the kidneys), as well as the restriction of fluid intake to 1 liter per day.

Excess weight aggravates the course of gout, therefore, for obese people, the recommendations of table number 8 apply. Calorie intake is reduced by limiting sugar and sugar-containing foods, the amount of animal fats, and flavor enhancers and seasonings are excluded. There are restrictions on the amount of salt and liquid, as in diet number 7. On the other hand, emphasis is placed on fiber, vegetables and fruits. Dishes are stewed, boiled, stewed, steamed.

What can you eat with gout

Diet #6 recommends:

  • Vegetarian soups and vegetable broths - borscht, okroshka, beetroot, cabbage soup, with potatoes, cereals, dairy;
  • Bakery products from rye and wheat flour, bran and products with them;
  • Low-fat varieties of meat, fish, poultry - veal, rabbit, chicken, turkey, cod, pike perch, pike (except for salted, smoked, canned);
  • Milk, dairy products (kefir, fermented baked milk, curdled milk, natural yoghurts), cottage cheese, sour cream, cheese (except for salted cheeses);
  • Chicken eggs - no more than one per day;
  • Cereal porridges and soups;
  • Vegetables, preferably raw, with the exception of prohibited, as well as salted and pickled;
  • Vegetable salads, vinaigrettes, vegetable caviar - squash, pumpkin, eggplant, beet, carrot;
  • Fruits, berries, dried fruits, except for raisins and prunes. Particular emphasis should be placed on citrus fruits - oranges, lemons, grapefruits;
  • As sweets and desserts - milk kissels and creams, marshmallows, marshmallows, marmalade, honey, jam (with obesity - strict control! ), caramel, fruit jelly sweets;
  • Sauces from tomatoes, dairy products, vanillin, cinnamon, bay leaf, dill, parsley;
  • Vegetable and butter;
  • Nuts, seeds;
  • Juices, fruit drinks, herbal decoctions, teas (herbal, with milk, with lemon), coffee drink.

Recipes for gout

pea soup for gout

By following the advice of doctors and eliminating forbidden foods, it is possible to prepare nutritious and tasty meals suitable for men and women.

Homemade kvass on oats

To prepare kvass, oats are sorted, washed with running water and left to soak for 2-3 hours. After soaking, the water is drained, the grains are washed several times with cold water.

0. 5 kg of oats pour 2 liters of water and add ½ tbsp. Sahara. The products are placed in a glass container of sufficient volume, the throat is tied with gauze folded in several layers, and left in a warm place.

After a few days, kvass is ready for use. If desired, you can add lemon or citric acid, sugar, honey to it. Unsweetened kvass serves as the basis for making okroshka. After filtering, the grains are stored in the refrigerator, they can be used several more times, pouring water with sugar in the same way.

vegetable omelette

To make an omelette you will need:

  • 1 egg
  • 3 art. l. milk
  • 1 st. l. butter
  • Vegetables to taste, fresh or frozen

Boil or simmer vegetables until tender. Beat the egg with milk until foamy, add vegetables to the mixture. Lubricate the baking dish with butter, pour the egg-vegetable mixture into it and place in the oven preheated to 180 ° C for 8-10 minutes.

carrot pudding

The list of ingredients includes:

  • ½ st. semolina
  • 5 medium carrots
  • 3 eggs
  • 0. 2 l kefir
  • 50 ml water
  • 1 tspbutter
  • 3 art. l. Sahara
  • ½ tsp. salt, baking soda, vinegar
  • 150 g margarine

Semolina is poured with kefir and left for 30-40 minutes to swell. Rub the carrots on a fine grater and stew in a pan with water and butter. After cooling, the carrots are mixed with semolina in kefir, sugar, salt, soda (quenched with vinegar), eggs are added.

The finished dough is poured into a greased mold and baked for 40 minutes at an oven temperature of 180-200°C.

Strawberry Cheesecake No Bake

To prepare a dessert you need:

  • 0. 5 kg cottage cheese
  • 0. 5 kg strawberries
  • A pack of unleavened biscuits (biscuits)
  • 0. 4 l sour cream
  • 30 g gelatin
  • 1 st. Sahara
  • 0. 2 l water
  • Vanillin

Soak gelatin in water and leave to swell. Add sugar and vanilla to cottage cheese, beat in a blender. Chop cookies. Sort strawberries, wash, cut into small pieces. Combine cookies, strawberries and cottage cheese mixture, mix well.

Warm the swollen gelatin, pour in a thin stream into the curd mass, stirring constantly. Pour the finished dessert mass into a mold and leave in the refrigerator overnight until it hardens. Decorate with berries.

Cherry kissel

You will need:

  • 0. 8 kg cherries
  • ½ st. Sahara
  • 0. 8 l water
  • 40 g starch

Wash the cherries, remove the tails and bones, mash or pass through a meat grinder, squeeze out the juice. Add water to the berries, bring to a boil. Strain, add sugar and boil again.

Starch is stirred in cold water and poured into the hot broth in a thin stream, stirring constantly. The broth is not removed from the heat until it reaches the desired density, after which it is mixed with the previously squeezed juice. With long cooking, you can get cherry jelly.

Sample menu for a week with an increased concentration of uric acid

oatmeal with egg for gout

Monday

  1. Breakfast: rice porridge, boiled egg, green tea;
  2. Lunch: rosehip broth;
  3. Lunch: vegetable soup, chicken breast with vermicelli, berry jelly;
  4. Afternoon snack: apple
  5. Dinner: syrniki with sour cream, tea with milk;
  6. Kefir

Tuesday

  1. Breakfast: carrot pudding, herbal tea;
  2. Lunch: vegetable salad;
  3. Lunch: milk soup with noodles, potato pancakes, dried fruit compote;
  4. Afternoon snack: cherry jelly;
  5. Dinner: boiled fish, squash caviar
  6. Ryazhenka

Wednesday

  1. Breakfast: vegetable omelette, tea with lemon;
  2. Lunch: yogurt
  3. Lunch: okroshka, potato zrazy, turkey breast;
  4. Lunch: fruit salad
  5. Dinner: vegetable casserole, fish;
  6. Kefir

Thursday

  1. Breakfast: vinaigrette, scrambled eggs;
  2. Lunch: cottage cheese with sour cream and fruit
  3. Lunch: beetroot, boiled meat with peas and beets, tomato juice;
  4. Afternoon snack: orange
  5. Dinner: cabbage rolls with vegetables and rice, berry compote;
  6. curdled milk

Friday

  1. Breakfast: mashed potatoes with fish, tea;
  2. Lunch: steamed omelet;
  3. Lunch: vegetarian borscht, pasta with seafood, juice;
  4. Lunch: vegetable salad
  5. Dinner: buckwheat porridge with stew, cucumber, tea;
  6. Kefir

Saturday

With gout, it is extremely important not only to follow a diet, but also to arrange one unloading day a week (optional):

  • 0. 4 kg of cottage cheese and 0. 5 l of kefir per day;
  • 1-2 liters of kefir or milk per day;
  • 1. 5 kg of allowed vegetables per day;
  • 1. 5 kg apples (oranges if not allergic) per day

Sunday

  1. Breakfast: oatmeal with bran and herbs, herbal tea;
  2. Lunch: cottage cheese casserole with sour cream;
  3. Lunch: milk soup with dumplings, stewed vegetables with meat, dried apricot compote;
  4. Afternoon snack: green salad;
  5. Dinner: pumpkin-apple stew with berries and cheese, juice;
  6. Yogurt

Proper nutrition for gout allows you to stop the pain and recurrence of the disease. If you have any doubts about whether you can eat certain foods with gout, you should seek the advice of a doctor. Self-discipline and strict control of the food that gets on the table, along with taking medication, will allow you to stop the disease and lead a fulfilling life.