Scandinavian diet

Norwegian, or as it is also called, the Scandinavian diet found its birth in a fairly well-known Copenhagen restaurant in Denmark.

The initiator of its development was one of the metropolitan nutritionists, who proposed to create a diet that would effectively help to fight excess weight, improving the body, and at the same time it would include products that are not exotic for the northern region, but local vegetables, fruits, meat and fish dishes.

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Scandinavian diet for rheumatoid arthritis

The developed diet does not infringe upon the addiction of many people to food, but is a "bridge", allowing painless transition to a correct and rational diet. It was she who became the basis of a healthy Scandinavian diet, which not only allows you to lose extra pounds (four to five over a couple of months), but also significantly improve your body. After all, the diet allows the introduction of plant foods rich in vitamins, trace elements and minerals, so necessary to the human body for its normal functioning. At the same time, meat-eaters and seafood lovers do not suffer.

Rheumatoid arthritis is a pathology of an autoimmune nature, caused by inflammatory processes that affect the joint tissues of the human body and surrounding tissues. As a rule, there is symmetry in the lesion. In this case, patients who have encountered this problem, understand perfectly well that the extra pounds only aggravate the situation, increasing the burden on the sick joints. Therefore, the Scandinavian diet for rheumatoid arthritis has found a positive response "in the hearts" of patients suffering from this disease.

Not so long ago, data were published on the results of monitoring patients with a diagnosis of rheumatoid arthritis who underwent therapy for the disease with the help of various diets. And it was Scandinavian rheumatologists who managed to achieve the most striking results. At the same time the Scandinavian diet was used.

It is necessary to inform the consenting persons beforehand about the introduction to their life that it is not so simple to sustain the recommendations that the Norwegian and Danish dieticians put forward, but the result is able to exceed all expectations. Treatment of rheumatoid arthritis against the background of dietary nutrition makes it possible for patients to significantly reduce the quantitative component of the hormone receptor.

The implementation of all the recommendations will significantly reduce the pain syndrome, the joint will acquire greater mobility. The first step in adjusting the ration of a suffering person is to maintain a sufficiently hard low-calorie diet. This stage usually lasts from seven to ten days. During this time period such products are allowed:

• Teas, brewed on the basis of various herbs (black tea, fruit juices, coffee and other drinks are prohibited).
• Allowed to receive freshly prepared juices obtained from garlic, beets or carrots.
• Tincture from wild rose berries.
• Reception of vegetable broths.
• Broths of parsley and potatoes.

The second stage, which stretches for 3.5 months, the patient goes to dishes from vegetables.

Allowed to receive:

• Virtually all vegetables.
• Berries and fruit. In addition to citrus fruits.
• In small quantities, balsamic vinegar, horseradish and mustard are allowed. They will allow to diversify and improve the taste of dishes.
• Pic. Is allowed.
• Different nuts.
• It is advisable to replace olive and sunflower oil with rapeseed oil.
• Salt can be introduced into dishes, but in limited quantities.

Prohibited to receive:

• Dairy products, especially whole milk.
• Bakery products and other products made from cereals. Especially it concerns wheat and corn groats, oatmeal, rye. Consumption of products based on them can exacerbate the inflammatory process that occurs in the joint tissues.
• Banned eggs and eggs of other birds.
• Any meat. It is advisable to only exclude or restrict the intake of pork.
• Reception of semifinished products and production of fast food.
• Refined sugar.
• A fish.
• Coffee.
• Alcoholic drinks, any fortress.
• Additives of artificial origin should be discarded.
• Canned food.
• Fried dishes.
• Citrus fruits, grapes and bananas.
• Spicy condiments.

Through the expiration of the sounded time Scandinavian diet allows you to expand the number of allowed products. Gradually, the patient can return to his diet:

• Dairy products:
  • Kefir.
  • A drizzle.
  • Cottage cheese.
  • Ryazhenka.
  • Yoghurts.
  • Hard cheeses.
• Products from cereals.
• Eggs, but not more than three for one week.
• Salt remains under the ban and at this stage of the restrictions.

This, the third stage of the diet, usually lasts about a year, or even more.

Against the backdrop of dietary treatment, during the entire period of treatment, the patient's body should be supported by the use of multivitamins and vitamin-mineral complexes, which the doctor in charge prescribes, prescribes the therapy. The composition of such drugs must necessarily include vitamins C and E, as well as selenium.

It is not necessary to prescribe for yourself such a diet. Such tight restrictions may well affect the work of other internal organs and body systems. Therefore, before you sit on a Scandinavian diet, you need to undergo a complete examination, and if there are no significant abnormalities in the gastrointestinal tract and other systems, the doctor will go ahead with the beginning of food restrictions.

The predominant number of patients diagnosed with rheumatoid arthritis and the years sitting on the diet in question, observe a significant improvement in their state of health. It should be noted that not only articular pains go away, blood pressure normalization (with hypertension), the problems of ulcerative lesions of the mucosa of the digestive tract, and also lose excess kilograms, the figure returns to normal, which is also not unimportant for the patient's emotional health.

The basic postulates of the Scandinavian diet are:

• Under prohibition is fasting or, conversely, overeating.
• The daily ration of products is carried out for five to six receptions.
• Immediately before going to sleep, you are allowed to drink a glass of yogurt, tea from herbs, kefir, milk.

Rheumatoid arthritis does not involve serious sports. Against the background of the Norwegian diet, in the treatment of pathology, we can talk about special therapeutic exercises, combined in a specialized complex, which was developed for a specific patient. Mostly, such loads are carried out in a recumbent and seated position.

Very carefully to monitor, in order to prevent hypothermia. You should constantly monitor the heart rate. After all, this patient is categorically contraindicated in intensive workloads. After the end of physical therapy, a person should feel only light fatigue.

Scandinavian diet menu

What attracts the diet considered in this article is that it adapts perfectly to any season of the year, starting with seasonality of vegetables and fruits. This allows you not to feel the person flawed, daily throughout the year receiving a variety of dishes and drinks.

A great place in this diet is seafood, because the Scandinavians are the people of the sea and their diet and life are in many ways connected with this particular element. But if one of the people is not a fan of seafood, there are no problems, he is quite capable to choose a diet to taste.

The menu of the Scandinavian diet is mainly based on fish dishes. It can be both river and sea fish: herring, salmon, Baltic herring, pike, cod, mackerel and so on. From the seafood will enrich the table of mussels, scallops, squids ...

Of meat products should be preferred to lean varieties, and dishes based on them should be eaten no more than two to three times throughout the week.

Varieties of your table can be made from cereals, while it is better if they have a high fiber content. But the basis of the diet is still vegetables and fruits, which you can eat in any combination. The only exception is citrus, as well as bananas and grapes, which have a high caloric value. It should only be noted that they should be prepared by one of the following methods: steamed, boiled or baked. Fried foods should disappear from the diet of a person who takes care of their health.

Enrich their diet is allowed and mushroom dishes, recipes from legumes. Well-behaved and nuts, but they should know the measure, do not overeat.

In accordance with the northern diet, the main meal - lunch - can consist of two components: the first and the salad or the second and the salad.

The first "allowed" dishes include:

• Fish soup from low-fat fish or seafood.
• Lenten borsch.
• Vegetable rassolnik or soup.
• Okroshka.

The second dish can be offered:

• Baked salmon with garnishes from boiled rice.
• Boiled asparagus with meat or fish meatballs.
• Pea puree with fish souffle.
• Meat steak baked on charcoal with Brussels sprouts, kohlrabi or broccoli.
• Vegetable saute.
• Lean meat baked in a pumpkin.
• Perlovka with meat goulash (meat is not fat).
• Risotto from brown rice with mushroom sauce.
• Potatoes - mashed potatoes with boiled fish.
• Boiled rice with vegetables and mushrooms.
• And many other recipes.

Variations on the theme of salads are quite diverse and there is where to put your imagination. It is only necessary to fulfill certain conditions. For their preparation use:

• Red and white cabbage.
• Cabbage of other varieties.
• Boiled beets.
• Fresh carrots.
• Leaf salad.
• Sea cabbage.
• Pumpkin.
• Courgettes.
• Black radish.
• Onion and garlic.
• Nuts.
• Apple, pear, other allowed fruits.
• For filling, vegetable oil is used.

The breakfast of the Scandinavian diet can consist of:

• Cottage cheese casserole with berry gravy.
• Fried eggs, baked in the oven.
• Baked with cinnamon and honey apple.
• Oatmeal porridge with fresh fruits or berries.
• Herbal tea with bread.
• Omelette, bake in the oven with spinach.
• Homemade yogurt and muesli.

For the second breakfast (lunch) you can submit:

• A piece of whole grain bread with a plate of ham.
• Bread with pâté.
• Dried rye bread with fish fricasse.
• A sandwich made from bread of hard sorts of coarse grind and cottage cheese, fried together with greens.
• A handful of nuts.
• Granny with Adyghe cheese.

On the street, a person who adheres to the northern diet can cook himself:

• Fish steamed with stewed vegetables.
• Baked chicken with champignons.
• Goulash from lean meat.

Menu for the week of the Scandinavian diet

When the cold season comes, many diets start to be limited to a set of available products that not only provide an opportunity to maintain health in a proper way, but also do not allow for the accumulation of excessive kilograms. This aspect does not concern the Scandinavian diet at all. It helps the body to get the necessary daily norm of vitamins and minerals, chemical elements necessary for its full functioning. At the same time, a balanced diet provides a drop of up to 900 g for one week. That is, it makes it possible to lose weight and at the same time maintain the necessary level of the body's condition, which makes it possible to feel, if not perfectly, at least satisfactory.

Below is one of the menu options for the week of the Scandinavian diet, which a person, if desired, can diversify or compose on his own, the main thing is that all the recommendations agreed by its developers are sustained.

Below is one of the options for a weekly diet.

Monday

Breakfast:

• Egg baked with slices of ham.
• Salad of fresh tomato, dressed with balsamic vinegar and vegetable oil.

Lunch: some nuts.

Dinner:

• Lenten borsch.
• Avocado salad with boiled chicken breast, dressed with cream - lemon sauce.

Snack: compote of dried fruits.

Dinner:

• Baked turkey with cheese.
• One fresh cucumber.

Before going to bed: a glass of curdled milk.

Tuesday

Breakfast:

• Muesli with a glass of milk.

Lunch: A slice of whole grain bread with a plate of hard cheese.

Dinner:

• Mashed potatoes.
• Baked salmon fillet.
• Asparagus boiled.

Afternoon snack: Apple.

Dinner:

• Meat fricassee on a spinach pillow.

Before going to bed: A glass of kefir.

Wednesday

Breakfast:

• Green tea.
• Hard cheese.

Lunch: A sandwich made of rye bread with pate.

Dinner:

• Baked fillet of mackerel with lemon juice.
• Salad from fresh cabbage.

Afternoon snack: Cranberry juice.

Dinner:

• Meat goulash from lean meat.
• Boiled cauliflower.

Before going to bed: A glass of low-fat milk.

Thursday

Breakfast:

• Omelette with mushrooms.

Lunch: Dried rye bread with fish fricassee.

Dinner:

• Chicken soup with broccoli.
• Fresh carrot salad.

Afternoon snack: Pear.

Dinner:

• Spaghetti from durum wheat.
• Tomato sauce and cheese.

Before going to bed: A glass of yogurt.

Friday

Breakfast:

• Herb tea.
• Hard cheese.

Lunch: Granny with Adyghe cheese.

Dinner:

• 1. Baked goulash in a pumpkin pot with a crust of cheese.
• 2. Salad with goat cheese.

Snack: A glass of carrot juice.

Dinner:

• Meat goulash from lean meat.
• Boiled cauliflower.

Before going to bed: A glass of kefir.

Saturday

Breakfast:

• Oatmeal.
• Fresh fruit or berries.

Lunch: A sandwich made from bread of hard sorts of coarse grinding and cottage cheese, fried together with greens.

Dinner:

• Rassolnik.
• Salad - mix from roqula with cherry tomatoes.

Afternoon snack: fruit jelly.

Dinner:

• Chicken fillet stuffed with sweet pepper, baked in the oven.

Before going to bed: a glass of ryazhenka.

Sunday

Breakfast:

• Oatmeal.
• Fresh fruit or berries.

Lunch: A sandwich made from bread of hard sorts of coarse grinding and cottage cheese, fried together with greens.

Dinner:

• Steak on the coals.
• Puree from beans or peas.

Afternoon snack: an apple.

Dinner:

• Boiled beef.
• Vegetable stew.

Before going to bed: a glass of broth from the dog rose.

In the hot season, hot soups and borsch can be replaced with vegetable and fruit cold soups.

Recipes of the Scandinavian diet

To reflect in one small article the whole spectrum of combinations of the Norwegian diet is, of course, impossible. One of these options was proposed here. The recipes of the Scandinavian diet are also quite numerous, which will make it possible to significantly diversify the table of a person adhering to her recommendations.

First meal:

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The Finnish soup

Ingredients:

• Cabbage - 1 kg
• Lean pork - 500 g
• You can take a little bit of sugar and brains
• Peppercorns - 10 pieces
• Salt to taste

Sequence of preparation:

• Sour cabbage thoroughly rinsed in cold water, if desired, you can even slightly soak for half an hour.
• Meat, bones and brains thoroughly rinse and dry with a kitchen towel. Put in boiling water. After boiling, rid the broth from the rising foam.
• Add salt and pepper with pepper.
• Lay the sauerkraut in broth, which is boiling.
• After a couple of minutes, reduce the fire. Boil the cabbage soup for two to three hours.
• Before serving, remove the meat, grind it, return it to the broth.

Soup on meat in Finnish

Ingredients:

• Lenten beef - 1 kg. It is best to use a sugar bone, a meat of a brisket or scapula
• Carrots - 2 pieces
• Potatoes - 6 medium tubers
• Celery root - half medium
• Brukwa - a quarter of the root
• Root of parsnip - half of root
• Onion - 2 pieces
• Water - 2.5 liters
• Peppercorns - 10 pieces
• Salt - 1 tablespoon without top
• Chopped parsley - 2 tablespoons

Sequence of preparation:

• Cut a piece of meat and dry with a kitchen towel.
• Water put on fire and boil.
• In boiling water to enter the meat, wait for the boil and remove the foam.
• Introduce salt, onion, pepper.
• Finished meat to take out, rid it of films and tendons and divide into large pieces.
• In the boiling solution add carrots, parsnips, rutabaga, celery and the latest we introduce - crushed potato tubers.
• A couple of minutes before the end of cooking, the soup is added finely chopped parsley.

Pea soup

Ingredients:

• Lean pork - 350 g. Suitable sugar bone with pulp, it is possible a marrow pits
• Lenten beef - 250 g
• Peas - 250 g
• Water - 2 liters
• Wheat flour - 2 tablespoons
• Salt - 1 tablespoon without top

Sequence of preparation:

• Peas pour water and leave for the night, several times changing the water.
• Water put on the fire and in a warm liquid to add all the peas. To boil.
• Pieces of meat rinse well and dry with a kitchen towel. Introduce boiled meat and bones, wait for boiling, remove the foam. Salt. Cook for two to three hours.
• Take a fourth of a glass of cold boiled water and dissolve the flour in it.
• Pour the broth with diluted flour.

Spring soup

Ingredients:

• Chicken meat - 200 g
• Cauliflower inflorescence - 200 g
• Carrots - 30 g
• Leaves spinach - 70 grams
• Celery root - 10 - 15 g
• Green peas - 180 g
• Egg yolk - half
• Low-fat cream - 70 g
• Flour - 2 tablespoons
• Salt, pepper to taste
• Vegetable oil

Sequence of preparation:

• Wash the chicken, dry it, put it in water, boil it, remove the foam. Continue cooking on low heat.
• Greens, cauliflower, carrots and celery are crushed.
• All the slicing, as well as green peas pour the meat broth and pripusaem for several minutes.
• In cold boiled water we breed flour.
• In broth with chicken, we introduce vegetables, ground spinach leaves, diluted flour, cook until all ingredients are ready.
• We prepare lezones: beat the egg yolk with a fork together with cream at a temperature of about 80 ° C.
• Before serving on the table in broth carefully add lezones and greens.

The second dishes of the Scandinavian diet

Lamb with cabbage

Ingredients:

• Meat of lamb - 500 g
• Cabbage white - 1 kg
• Margarine - 30 - 60 g
• Flour - 2 tablespoons
• Salt, bell pepper to taste

Sequence of preparation:

• Lamb meat thoroughly rinse. Divide into small pieces, lightly fry on a small amount of vegetable oil. You can without the fat in a skillet - grill.
• Put the lamb in a saucepan and pour a small amount of water, add and bring to almost ready.
• Remove mutton from the pan, and put the cabbage into the remaining sauce, chopped into large pieces. Stew until it is ready.
• Get the glass refractory utensils and put the meat and cabbage into it. Dissolve the flour in the remaining "carrot" after the carcass. Salt to taste. Pepper to grind, pepper them with liquid. Add a little water and keep it on the fire until the sauce thickens.
• Pour the ingredients with sauce and put into the oven for 20 minutes.

Garnishes for this dish you can take a potato, seasoned with cumin seeds.

Pork fillet, stuffed

Ingredients:

• For one serving of pork fillet - 250 g
• Prunes dried in pits (smoked is not desirable, but in the absence of jerky - say) - 50 g
• Apple is one
• Butter or margarine butter - one - two tablespoons
• Low-fat cream - half a glass
• Water - one glass
• Salt, bell pepper to taste
• Some potato starch

Sequence of preparation:

• Rinse thoroughly under running water and dry with a kitchen towel. Cut along the meat fibers, a little without cutting to the end. Unfold the two halves and beat off gently with a hammer.
• Prunes pre-soak and, softened, lay on the meat cloth.
• Top with thin pieces of peeled apple.
• The resulting layer is rolled into a roll and tightly tied with a string to preserve the shape.
• Put the fat on the frying pan and heat it to a high temperature.
• Put a roll on a hot frying pan and fry it well on all sides until golden brown.
• Add, if desired, sprinkle with ground pepper. In the container, pour a small amount of water and stew until the meat is ready.
• Carefully loosen the finished product from the threads. Cut into pieces in increments of one and a half to two centimeters.
• Pour each portion with sauce.

You can serve together with rice garnish or potatoes - mashed potatoes.

Risotto with mushrooms

Ingredients:

• Brown rice - 250 g
• Water as needed
• Salt to taste
• Any mushrooms - 300 g
• Garlic - a pair of teeth
• Parsley - one beam

Sequence of preparation:

• Rice a few times rinse with clean cold water.
• Place in a saucepan in a thick bottom and pour water over the surface of the cereal it was above about a centimeter.
• Salt and put on a fire, bring to a boil.
• Wash the mushrooms, if necessary - clean. Slice thin plates.
• Separately in a frying pan fry the mushrooms, garlic (whole) and chopped parsley.
• Ready rice to enter into the prepared mushrooms. Hold together for five minutes.
• Add a little water and then put out for about 10 minutes.

Meatballs made of meat

Ingredients:

• Meat cut - 250 g
• Chopped meat - 250 g
• Breadcrumbs - 2 tablespoons
• Onion grated on a fine grater - 1 tablespoon
• Potato boiled potatoes - two pieces
• Potato starch - 1 teaspoon
• Milk - 1 glass
• Salt - 1,5 teaspoons without top
• Ground pepper - a quarter teaspoon
• A little fat

Sequence of preparation:

• Cook the boiled potatoes through a meat grinder.
• Meat skip through the meat grinder, but it will be more delicious if it is simply chopped finely with a sharp knife.
• All ingredients should be mixed thoroughly. Leave for 20 minutes to "exchange" smells and juices.
• From the resulting mass roll portioned balls, in size close to the size of the walnut.
• In the frying pan pour enough fat and put on a strong fire. After she was heated, put the meatballs. Too much at a time is not worth putting, there must be a gap between them.
• In the course of frying, the frying pan must be shaken or turned over with a spatula to achieve uniform frying from all sides.

This dish can be eaten both hot and cold. Sour cream for meat meatballs can serve as salt, sugar, mustard and pepper.

Chicken in Pineapples

Ingredients:

• Chicken - 1 kg
• Pulp of pineapple chopped on large graters - one glass
• Sugar - Pisok - 1 teaspoon
• Salt - 100 g
• Mayonnaise - 100 g
• Low-fat cream - 2 tablespoons
• Salad leaves

Sequence of preparation:

• Take a half liter of water and dissolve sugar and salt in it. Brine to bring to a boil and cool to room temperature.
• Chicken carcass wash and gut. It is possible in a general form, but it is better to divide into portioned pieces. Put in brine and soak for a couple of days.
• Periodically, for a more uniform impregnation, roll the pieces.
• After the time has elapsed, remove the chicken and boil it in clean water. Fluid enough to pour a small amount.
• Ready chicken meat is separated from the skin and bones.
• Cream, mayonnaise and a little pineapple juice to mix.
• Put on a plate of lettuce. Top with chicken. On it are pieces of pineapple. Finished dish can be watered with mayonnaise - creamy sauce.

In a side dish, baked or boiled potatoes are suitable.

For dessert you can cook:

Swedish pancakes

Ingredients: per serving

• Flour of the highest grade (suitable for first) - 30 g
• Sugar - Pisok - 11 g
• Jam or any thick jam - 40 g
• Egg - 3/4
• Milk - 70 g
• Salt - pinch
• A bit of fat for frying

Sequence of preparation:

• Knead the dough using eggs (yolks), flour, salt, sugar and milk.
• Proteins are whipped separately and very gently added to the dough.
• Fry pancakes from the resulting dough in the main way: after frying first on one side, then turn the spatula and fry the other.

On the table, this dish is served with jam or jam.

Fruit soufflé

Ingredients:

• Berries of gooseberry -500 g
• Sugar - Pisok - 120 g
• Wheat Flour - 1 teaspoon
• Half a lemon zest
• Eggs - 2 pieces
• White dry wine - half glass

Sequence of preparation:

• Wash the fruits of gooseberries and peel.
• Place in a saucepan. Here also introduce sugar, zest and a small amount of water.
• Cook until softened berries.
• Soft berries to grind through a sieve.
• Separate yolks from eggs. Mix them with berry puree and sugar. Put on a small fire and, constantly interfering, hold for three to five minutes.
• Introduce white wine.
• Remove from the plate.
• Egg whites to shake in a thick foam and very gently enter into the berry mass.
• Take a mold for baking. Spread its inner surface with oil.
• Put the mass in the mold, bake in a small flame for half an hour.

Reviews about the Scandinavian diet

To date, the Norwegian diet is increasingly finding its application in the diet of our compatriots. But it should be noted that there are negative reviews, and they mostly refer to people who want a very quick result. That is a week and 5 - 6 kg is not present. This is unlikely to be achieved with the diet prescribed in this article. It is designed for a long time. But this, perhaps, is one of the few of its shortcomings. But is it a shortage? After all, a smooth decrease in body weight does not harm the health and is more stable and held weight.

Another of the disadvantages of this regime is that it is assumed that the first stage of the diet is being passed, which is characterized by a special rigidity of maintaining the restrictions. This stage people with weak willpower are going through hard.

But the rest of the reviews about the Scandinavian diet are very positive. After all, if a person has safely "experienced" the first seven - ten cleansing days, a consistent diet is no longer frightening. But the loss of excess kilograms is a persistent process. To keep the new weight is not difficult.

Many respondents note that the recommendations of the Norwegian nutritionists, sustained by them, make it less painful to switch to healthy food and balance their diet. In parallel with the loss of extra pounds, the body of people who have gone through a diet, significantly improved, disappeared symptomatic pain. In patients with arthritis and other diseases affecting the musculoskeletal system of the body, mobility in the joints has improved significantly.

It has been clinically proven that this approach to nutrition significantly improves the state of the cardiovascular system, prevents the onset and development of diabetes mellitus, and reduces the risk of oncological diseases.

But there are also "contraindications" to its application. This diet is strictly not suitable for people promoting vegetarianism, as the basis of the diet is meat and fish dishes, as well as if there is an allergy to seafood in a person's anamnesis.

Analyzing the effectiveness of numerous diets, nutritionists came to the conclusion that the Scandinavian diet is more acceptable for use in the cold season, whereas in the hot season it is better to dwell on the Mediterranean menu. As specialists note, this tandem brings a double benefit.

The Scandinavian diet is not a fast-acting method for losing excess weight, but a lifestyle for all the remaining years. If you live in a region with a moderate or cold climate and at the same time want to feel healthy and in great shape, then the way of life with the recommendations of Norwegian nutritionists is a pledge of vivacity, good health and a good mood for life. It is necessary only at first to show patience and willpower, so as not to "break". It will take a little time, the body will learn with the new regime, and you will get physical and emotional comfort.