Diet for gout. Menu for the week. Products, recipes

Prohibited Food Ingredients

A key condition for effective nutrition in this disease is strict restriction or complete exclusion of ingredients containing large amounts of purine bases.

Elements such as soups and raw dishes of red meat and mushrooms, coffee, strong black and green tea, as well as cocoa and chocolate should be completely removed from the daily diet. The gout diet does not provide for fasting and fasting days, as insufficient food intake leads to accelerated production of uric acid.

Complete elimination of such food ingredients from the daily diet helps to improve the overall condition and reduce the metabolic load in the body:

• strong cheeses containing spices and herbs;
• any kind of gut;
• concentrated soup;
• high-fat fish and meat ingredients;
• smoked and canned sausages, sausages, meat and fish ingredients;
• all kinds of mushrooms;
• dried fruits;
• ingredients of canned, pickled and salted vegetables;
confectionery
• ;
sauces, mayonnaise, ketchup, mustard, horseradish root and spicy foods;
• products made from cakes;
• raspberries, blueberries, figs, cranberries;
• beverages containing carbon dioxide, alcohol, dyes and flavors;
• refractory types of animal fats;
• vegetable ingredients like peas, beans, cauliflower, broccoli, spinach, sorrel, rhubarb.

Allowed food ingredients

The list of acceptable products includes those items that contribute to the normalization of urea metabolism in the human body.

The gout diet has a lot in common with a vegetarian diet, as it involves a sharp restriction of animal products and the predominance of plant foods in the diet.

Such a diet not only has a beneficial effect on the state of metabolism, but also normalizes the evacuation function of the large intestine, solving the problem of constipation. Foods that are eaten also create minimal stress on the kidneys, allowing them to focus on eliminating excess uric acid.

You can create a daily menu including the following food ingredients:

• soy products;
• bakery products made from wheat or rye flour;
• chicken eggs in the amount of 1 piece per day (or quail - 3 pieces);
• first courses with the addition of whole milk, noodles, fruits, cereals and vegetables allowed;
• low-fat meat ingredients (chicken, turkey, rabbit, lean fish);
• rice, buckwheat and wheat;
• whole milk and low-fat fermented milk ingredients;
• freshly squeezed fruit and vegetable juices, mineral water medical table with alkaline composition;
• vegetable ingredients (carrots, cabbage, zucchini, squash, lettuce);
• crab meat, shrimp, squid;
• butter without added salt, ghee and vegetable oil;
• some types of sweets (marshmallow, jam, marshmallow, natural honey, fruit and berry jam);
• you can add bay leaves, cinnamon, citric acid, dill and parsley, vanilla as a spice;
• citrus fruits, pineapple, blackberries, melons.

Rational diet with gout has a beneficial effect not only on the work of blood vessels and the heart, but also allows you to reduce the amount of medication used. A restrictive diet reduces the risk of relapse, normalizes body weight, and strengthens the body's defenses.

Consequences of not following the diet

If a person diagnosed with gout neglects a balanced diet, then he or she may face a full list of serious complications.

These complications include:

• atherosclerotic changes;
• irreversible kidney damage (gouty nephritis);
• accumulation of uric acid crystals in the internal organs, which is fraught with the formation of so-called ground joints;
• occurrence of renal insufficiency;
• diffuse damage to the articular apparatus with the development of an erosive form of arthritis;
Irreversible damage to blood vessels and the heart, as well as the formation of persistent hypertension.

Example of daily menus

A person with gout can design a daily menu based on their gastronomic preferences, guided by the list of allowed foods. As an example, the standard diet menu will be shown in violation of uric acid metabolism in the body.

This menu looks like this:

First Day

• Breakfast. Hercules flakes, boiled in milk or in water, 2-3 fresh cucumbers, uzvar of roses.
• Second Breakfast. 150-200 g low-fat cottage cheese with the addition of 15% fat sour cream sauce, 1 cup of fruit and berry jelly or 250 ml of home-made yogurt.
• Lunch. Chicken soup with potatoes, carrots and other permitted vegetables, zucchini stuffed with rice flour and vegetables, seasoned with sour cream, 1 glass of whole milk or berry juice.
• Snack pasdite. Vegetable salad, seasonal with vegetable oil, 150g boiled turkey fillet and 1 glass of rosemary.
• Darka. Vegetable cutlets from white cabbage, cheese cakes with sour cream 15% fat, 250 ml of tomato juice. Before going to bed, you are allowed to eat 1-2 fresh apples or drink 1 glass of home-made yogurt.

The second day

• Breakfast. Grated carrots, seasoned with sour cream 15% fat, rice grains, boiled in water or milk, 1 soft-boiled chicken egg, weak black tea with lemon.
• Second Breakfast. Potatoes, vegetable salad seasoned with vegetable oil, 250 ml of fruit jelly and berry or apple juice.
• Lunch. Vegetable soup with sour cream, milk jelly, casserole with raisins.
• Darka. 2-3 apples baked with cinnamon, steamed egg omelette, any fruit juice. Before going to bed, it is recommended to consume 250 ml of home-made yogurt or kefir with a low percentage of fat.

Third Day

• Breakfast. Salad with white cabbage and carrots, seasoned with sour cream 15% fat, herbal tea made from chamomile flowers, thyme and linden herb.
• Second Breakfast. Steamed fish fillets, cucumber salad with herbs, tomato juice.
• Lunch. Vegetarian borsch, a small slice of chicken fillet boiled in sour cream, berry juice.
• Snack pasdite. Carrot and apple juice, biscuits or biscuits.
• Darka. Buckwheat porridge cooked with milk, vegetarian cabbage rolls with rice and vegetables. In the evening it is allowed to consume 1 glass of tomato or apple juice.

The Fourth Day

• Breakfast. Beet salad integrated with sour cream 15% fat and garlic, 1-2 slices of wholemeal bread, weak black tea with milk.
• Second Breakfast. Any juice from permitted vegetables or fruits.
• Lunch. Vegetable soup with pearl barley, cabbage schnitzel with egg bread, carrot-pumpkin juice.
• Snack pasdite. Orange or grapefruit juice, biscuits biscuits.
• Darka. Carrot pancakes with sour cream 15% fat, homemade milk or fruit jelly.

Day Five

• Breakfast. Oatmeal porridge, cooked with milk, pink decoction, carrot salad with apples.
• Second Breakfast. A portion of low-fat cottage cheese with honey, raspberry or strawberry jelly.
• Lunch. Zucchini with carrots and tomatoes, vegetable soup with potatoes, milkshake with bananas.
• Darka. Cabbage cutlets, boiled rabbit meat, tomato juice.

Sixth day

• Breakfast. Rice porridge cereal in milk, salad with carrots and apples with the addition of nuts, weak green tea.
• Second Breakfast. 1 soft-boiled chicken egg, herbal tea.
• Lunch. Vegetable okroshka, cottage cheese casserole, milk jelly.
• Darka. 1-2 apples baked with honey, carrot-apple juice.

Seventh Day

• Breakfast. Milk buckwheat porridge, cabbage salad with herbs, weak green tea.
• Lunch. Vegetarian hodgepodge, 1-2 slices of whole wheat bread, milk jelly.
• Snack pasdite. Casserole with apple-carrot, pink drink.
• Darka. Pumpkin pulp, baked with honey, apple juice.

Receta

The following recipes for preparing some dishes will help to diversify the diet of a person diagnosed with gout, as well as saturate his body with vital ingredients, vitamins, minerals and amino acids. The list of ingredients used can be changed depending on the culinary preferences.

Salad with cabbage and beets

To prepare this diet dish, you need: take 1 medium red cabbage, 2 medium beets, 35 g nuts, 1 teaspoon honey, a few drops of lemon juice and salt to taste. Cooking should begin with boiling the beets and chopping them on a medium grater. After that, you need to chop the cabbage finely, salt it and stand for 9-11 minutes. After that, all the ingredients are gently mixed, seasoned with honey and a mixture of lemon juice with olive or sunflower oil. To improve the taste, chopped nuts are added to the salad.

First you need to collect ingredients such as peeled potatoes in an amount of 350-400 g, a small pinch of cumin seeds and vegetable oil. Pre-peeled potatoes are cut into wedges and boiled until half cooked in salted water. Semi-finished potatoes are spread on a baking sheet coated with sunflower or butter, coated with vegetable oil on top and sprinkled with casserole seeds. It is recommended to bake this dish in the oven for 35-40 minutes at a temperature of 120 degrees.

Rice and meat puree

To prepare a diet meal you need the following ingredients:

• 300-350 g chicken, turkey or rabbit;
• 30 g raw rice cereal;
• fennel or parsley;
• salt to taste.

Cooking Recipe:

1. The meat should first be boiled, cut into medium pieces and then chopped in a blender or meat grinder.
2. The rice noodles are boiled and thoroughly washed, mixed with chopped meat and passed this mixture again through a blender or meat grinder.
3. Salt the finished mass to taste, mix and incubate on low heat for 5-7 minutes.
4. When the pot boils, mix thoroughly, add 1 tablespoon sunflower oil and stir again.

Sprinkle with herbs before serving.

Jelly Milk

Before making this dessert, you need to gather the following ingredients:

• 150 g granulated sugar;
• 30 g gelatin;
• 15 g grated almonds
• 800 ml whole milk;
• a little vanilla tip.

Add 4-5 tablespoons of boiled water to the chopped almonds and mix the ingredients until they form a mush. Almond flu, vanilla with sugar are added to hot milk, after which the mixture is stirred. After that, the milk is removed from the heat, the gelatin is added to it and mixed gently until the granules are completely dissolved. The finished mixture is poured into pre-prepared forms and left to solidify.

Boiled pumpkin

The following ingredients are required to prepare the dish:

• 100 ml whole milk;
• 300 g peeled pumpkin pulp;
• 1 teaspoon butter
• 1 average orange;
• 2 medium apples;
• 2 tablespoons granulated sugar;
• Vanilla and cinnamon to taste.

Cooking like this:

1. Peeled pumpkin pulp should be grated on a medium grater and boiled in milk for 15-20 minutes, after which sugar, crushed peeled apples, butter are added to the hot mixture.
2. The resulting mixture is cooked on low heat for 10 minutes.

Before serving, sprinkle with vanilla and cinnamon and garnish with peeled orange slices.

Vegetable Borsch

Vegetable stock is one of the easiest options for preparing a lunch dish. Such a dish does not require much time and money, and its taste will be equally pleasant for both adults and children.

To prepare borscht, you need the following ingredients:

• 2 liters of clean water;
• a medium bell pepper;
• 3-4 medium tomatoes;
• white cabbage;
• 2-3 medium potatoes;
• fennel and parsley.

How to cook:

1. These vegetables should be peeled, washed and cut into cubes.
2. Cabbage should be finely chopped, and tomatoes should be washed, boiled in boiling water and peeled.
3. Add diced potatoes and pre-made juice from peeled tomatoes in boiling water.
4. When the potatoes are half cooked, add the cabbage and peppers. When the dish boils (after you have added the cabbage and pepper), it should cook for 7 minutes, then remove from the heat and add the chopped dill and parsley.

It is recommended to serve the dish with 1 teaspoon of sour cream.