Diet 6 for gout

The appearance and further progression of gout contributes to some errors in nutrition. For example, it is a regular intake of alcohol, fatty meat, as well as regular consumption of too much food. To establish control over the disease, the doctor necessarily appoints the patient a diet. Diet 6 with gout is considered the most suitable: it provides for a sharp restriction of fatty meat and fish dishes, periodic holding of unloading days. Such changes in nutrition help to shift the urine reaction to the alkaline side and increase the excretion of uric acid.

[1], [2], [3], [4], [5], [6],

The essence of diet 6 for gout

Diet 6 is a diet with the maximum restriction of protein products, that is, meat, fish, beans. At the same time, half of the remaining proteins must be plant proteins.

At the same time, reduced intake of animal fat, including mixed culinary, is reduced, since this fat blocks the excretion of urate from the body.

Under the ban is also oxalic acid, which is contained in spinach, sorrel, rhubarb and other products.

Fish and meat dishes are allowed to be consumed only 2-3 times a week, but only in a boiled form and with a minimum amount of fat. You can not consume broth after cooking meat, since most of the purines pass into it.

Purines are nitrogen-containing compounds that serve as a base for the formation of nucleic acids. During the cleavage of purines, sodium urate is formed, or uric acid, the excess of which stimulates the development of gout. For this reason, the diet, in the first place, implies the restriction of purines in the food used.

If there are no contraindications, it is recommended to drink at least 2 liters of liquid throughout the day, which will accelerate the excretion of uric acid from the circulatory system. The effect can be enhanced by using alkaline mineral water without gas.

To prevent the formation of uric acid crystals, it is necessary to significantly reduce the use of salt. Doctors recommend to salt food directly before eating - so the amount of salt is easier to control. The optimum daily amount of salt is from 1 to 6 g.

A certain benefit will bring relief days. They are advised to arrange once a week, preferring dairy products, vegetables, juices. To starve without taking a liquid for gout is prohibited, and categorically. Sometimes fasting on the water is allowed, but only under the supervision of a doctor.

Also categorically not recommended the use of alcoholic beverages. Alcohol enhances the breakdown of protein, which provokes an increase in the number of urates. This, in turn, is the cause of another exacerbation of the disease.

Well, if a sick gout adheres to a vegetarian diet. Vegetable food for gout is welcome. It is also the basis of the diet table number 6, which is recommended for gout.

Recipes for diet 6 for gout

• The recipe for rice cutlets.

Ingredients: a glass of washed rice, one onion, breading, vegetable oil for frying.

Rice boil to the full readiness, it is better - if it is porridge - "mash". Bulb grind and fry in vegetable oil. With rice, drain the water, salt, add the fried onions. We make cutlets, crumble in breadcrumbs (in breadcrumbs or corn flour) and fry until browned.

• Recipe for buckwheat casserole with vegetables.

Ingredients: 150 g of buckwheat flour, 8 tbsp. L. Buckwheat, 4 eggs, 10 tbsp. L. Milk, salt, pepper, baking powder, garlic to taste, 100-200 g cabbage, tomato, 100 grams of hard cheese.

Whisk eggs with milk, add buckwheat flour, 1 tsp. Baking powder, salt and pepper. Stirring. Add the rump and crushed garlic.

Cabbage finely shred, mixed in a dough.

In the form, greased with oil, we spread the obtained mixture, from above we put tomato slices. We put in the oven at 180 ° C for 30 minutes, then take it out, sprinkle with grated cheese and again we send bake for 5 more minutes.

Serve with sour cream or garlic sauce.

• The recipe for toast for breakfast.

Bread from wheat flour cut into random pieces, dip in a mixture of eggs, 50 ml of milk, sugar, nutmeg, cinnamon and orange peel. Fry until a crust is formed, on both sides. When serving, you can sprinkle powder or pour honey.

• A recipe for stewed potatoes with zucchini.

Ingredients: 1 carrot, 1 onion, 2 medium zucchini, parsley, vegetable oil, pepper, salt, garlic, tomato.

Finely chop carrots and onions. Squash we cut a large cube. Potatoes are cleaned and cut arbitrarily.

Fry potatoes with onions and carrots until half cooked, after which add zucchini and garlic, salt and pepper. At the end, we put tomato slices and fry for a few more minutes. Serve with finely chopped parsley.

During an attack of gout it is better to arrange a fasting day, during which it is necessary to drink a sufficient amount of mineral water and weak tea with lemon.

Sample diet menu 6 for gout

In order to correctly orient in the diet and not deviate from the recommended diet, we suggest that you familiarize yourself with the approximate version of the menu for the week.

• Menu for Monday:
  • For breakfast - oatmeal with dried fruit, tea with lemon.
  • For a snack - curd pudding.
  • For lunch - rice soup, pancakes from courgettes with sour cream, oat jelly.
  • For a snack - a glass of tomato juice.
  • For dinner - cabbage salad, pear.
• Menu for Tuesday:
  • For breakfast - rice croquettes with carrots and sour cream, green tea.
  • For a snack - apple fresh.
  • For lunch - vegetable stew, pasta with sour cream, compote.
  • For an afternoon snack - a baked apple with honey.
  • For dinner - beetroot salad, toast with cheese.
• Menu for the environment:
  • For breakfast - rice porridge with raisins, broth of wild rose.
  • For a snack - cottage cheese with sour cream.
  • For dinner - cabbage soup, sour cream, kissel.
  • For a snack - fruit jelly.
  • For dinner, there are sorcery with sour cream.
• Menu for Thursday:
  • For breakfast - fried eggs and dill, a sandwich with cheese.
  • For a snack - a salad of carrots and apples with sour cream.
  • For lunch - beet soup, pancakes with sour cream, compote.
  • For a snack - plum fresh.
  • For dinner - pumpkin cereal with cinnamon.
• Menu for Friday:
  • For breakfast - cottage cheese with honey, herbal tea.
  • For a snack - a banana.
  • For lunch - vegetable noodles, rice cakes, jelly.
  • For a snack - a bunch of grapes.
  • For dinner - baked zucchini with cheese and tomatoes.
• Menu for Saturday:
  • For breakfast - millet casserole with honey, tea with mint.
  • For a snack - an apple.
  • For lunch - buckwheat soup, zrazy with cabbage, compote.
  • For a snack, kefir and cookies.
  • For dinner - potatoes baked with vegetables.
• Menu for Sunday:
  • For breakfast - two boiled eggs, a salad of cucumbers.
  • For a snack - cheese toast.
  • For lunch - milk noodles, pancakes with cheese.
  • For a snack - fruit mousse.
  • For dinner - stewed cabbage, bread with peanut butter.

Diet 6 with gout helps reduce the number, frequency and intensity of seizures, especially against the background of periodic preventive treatment, which should appoint a rheumatologist.

What you can eat and what you can not eat with diet 6?

The daily amount of food should be divided into 5 receptions. Food for cooking should be chosen from those that are allowed for use with gout. What products can be eaten, and which can not, can be reflected in the following list.

What is recommended for gout:

• fresh juices from berries, vegetables and fruits;
• tea on the basis of a dogrose.

What you can eat:

• vegetable refined and unrefined oils;
• low-fat types of cheese;
• cereals;
• nuts;
• vegetable crops;
• dairy and fermented milk products;
• berries and fruits;
• seafood (squid, mussels, shrimp, sea kale);
• eggs;
• products of beekeeping.

What should be limited with gout:

• sorrel, rhubarb, spinach, celery, radish;
• canned goods, including homemade preparations, salting;
• fat;
• salt;
• meat and fish products;
• mushrooms;
• beans.

What you can not eat with gout:

• fried meat and fish dishes;
• alcohol-containing drinks, including beer;
• stew, canned mackerel, sardines, sprats;
• sauces, condiments;
• chocolate, cocoa;
• black coffee and strong tea;
• smoked dishes;
• offal.

In addition, it is recommended to pay attention to the purine content in some food products (amount per 100 g of product):

• cocoa powder - 1900 mg;
• offal - 300 mg;
• beef - 100-150 mg;
• carp, carp - 135 mg;
• herring - 120 mg;
• chicken fillet - 110 mg;
• rice cereal - 110 mg;
• beans - 45-100 mg;
• canned fish - 80-120 mg;
• rabbit meat - 60 mg;
• asparagus - 30 mg.