Therapeutic diet number 6 for gout helps reduce the symptoms of the disease by eliminating foods from the diet that increase the concentration of uric acid. Patients are encouraged to eat plenty of plant foods and dairy products, while reducing the consumption of animal proteins and salty foods. A combination of therapy, diet and sufficient fluids helps slow inflammation.
Dietary Table 6 helps reduce joint pain in patients with gout. This symptom occurs as a result of excess uric acid. The excretory system processes this product too slowly, and the salts crystallize on the joints, causing discomfort to the patient with gout. Pain relief occurs due to the elimination of purine-containing foods from the diet.
Purines are compounds containing nitrogen. In the process of their breakdown, nitrogen urate is formed, the accumulation of which develops gout on the legs.
Diet 6 for gout is based on the following principles:
The very word “diet” causes discomfort in some patients. However, you should not worry: the restrictions are not very strict, you can eat varied and tasty, so most patients with gout eat without problems within the framework of table No. 6 for a long time. When treating gout you can eat:
The classic 6 diet for gout prohibits the consumption of the following foods:
Cut 2 zucchini into slices. Thickness - 2 cm.
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When preparing a diet for patients with gout, it is necessary to take into account that the number of meals should be at least 5-6. If you need to lose weight, it is better to swap the afternoon snack and dinner.
You can create a complete menu for the week yourself, choosing the most suitable ones from the proposed options:
At first, people with gout may find it difficult to maintain their diet. To ensure that your diet is varied and not harmful, a properly composed seven-day menu helps. Diet recipes for gout are available online, but if in doubt, it is better to consult your doctor.
Diet number 6 for gout is a therapeutic nutrition system recommended for metabolic diseases caused by high concentrations of uric acid in the blood.
Therapeutic diet - table No. 6 is shown:
Since gout develops against the background of metabolic disorders, a proper diet can alleviate the course of the disease and minimize the consequences of metabolic disorders.
Every diet has specific goals. Diet number 6 produces the following therapeutic effect:
Since any diet promotes certain principles, a certain diet should be followed to achieve the desired effect:
With the therapeutic diet “table No. 6”, the consumption of foods high in purines, as well as oxalic acid and sodium chloride is prohibited. But the number of alkalizing products that are indicated for gout, on the contrary, increases (in the absence of contraindications from the cardiovascular system).
It is also necessary to reduce the content of proteins, fats and carbohydrates. Especially in case of obesity, it is recommended to reduce the amount of carbohydrates. Lean meat and fish are consumed only in boiled form, no more than 2-3 times a week. Meat must be boiled, because when cooked, up to 50% of the purines contained in it pass into the broth. Boiled meat and fish can be stewed, baked and used to prepare various dishes. One serving of meat should contain no more than 150 g, and a portion of fish - 170 g. Vegetables can be eaten boiled, stewed, or baked. Food should not be very hot, but at normal temperature. A four-meal (you can increase fractional meals up to 6 times a day) diet and plenty of drinking on an empty stomach in between meals is required.
For gout, fasting days are recommended once a week: dairy, vegetable, kefir, fruit, curd. It is recommended to consume one product. For example, zucchini, pumpkin or carrot day. If it is difficult for a person to eat one product, then you can add another vegetable, or several vegetables, and also combine vegetables with fruits. Fasting days must be supplemented with a drinking regimen. “Therapeutic” fasting is strictly prohibited, since if food does not enter the body, the level of uric acid in the blood increases sharply. For a combination of gouty arthritis and obesity, diet No. 8 is recommended, also using fasting days.
Diet number 6 for gout contains the acceptable chemical composition of products:
Thus, the energy value of such a diet is 2400 - 2600 calories.
Diet No. 6 is prescribed not only to gout. It is indicated for people who suffer from hyperuricemia (increased concentration of uric acid in the blood), but do not yet have gout. Medical statistics claim that increased concentrations of uric acid in the blood are observed in 0.1% of Russians and 2% of Europeans. Since gout can be both primary and secondary, the primary develops as a result of metabolic disorders, and the secondary develops against the background of other diseases (usually blood diseases).
High levels of oxalic acid in the body are also very dangerous. Its excess leads to the deposition of oxalates (oxalic acid salts) in the kidneys, which accumulate, form stones and cause urolithiasis. Diet number 6 is also indicated in this case. Consumption of foods that cause alkalization of the body and the exclusion of foods containing large amounts of purines helps to improve metabolic reactions, namely, they normalize purine metabolism in the body, and also improve the functioning of the gastrointestinal tract, restoring its functions.
Before the advent of effective drug treatment, diet was the main method of treating this disease. And even today it is an effective treatment tool on a par with medications.
Diet No. 6 allows the following foods:
Consumption of wheat, rye and bran bread made from first and second grade flour is allowed: white bread; wheat and rye bread.
Vegetarian borscht, soups and cabbage soup in vegetable broth, with the addition of a variety of cereals, are recommended. Also dairy, fruit soups and beetroot soups.
It is allowed to consume rabbit meat, lean beef, turkey and chicken no more than 2-3 times a week. Meat is allowed only in boiled form, as well as boiled lean fish.
It is recommended to consume dairy and fermented milk products, mild and low-fat cheeses, low-fat cottage cheese and sour cream.
Allowed two eggs per day, cooked in any way
Pasta and cereals
Use in unlimited quantities is allowed.
Diet No. 6 is a vegetarian food system. Vegetables are allowed in any form: stewed, baked and boiled, as well as raw.
Appetizers from vegetables, both fresh and pickled, fruit salads, vinaigrettes are allowed.
You can eat all fruits and berries, except raspberries, cranberries and figs. Dried fruit compote, porridge with raisins and dried fruits are also very useful. Among the sweets you can consume: marshmallows, marmalade, marshmallows, jam, honey, lollipops.
Sauces based on vegetable broth, sour cream, tomato, cream and milk are recommended. You can use vanilla, cinnamon, dill, parsley, bay leaf, and citric acid in cooking.
Allowed are tea with milk and lemon, weak coffee with milk, fruit jelly, vegetable and fruit juices, fruit drinks, alkaline mineral waters, kvass. Decoctions of medicinal herbs, rose hips, bran, rice water, oats and dried fruits.
The following oils are allowed to be eaten: olive, sunflower, corn oil, and butter.
Diet number 6 prohibits the consumption of the following foods:
[attention type=green]Remember! Plant purines contained in vegetables and fruits do not harm the body, unlike purines of animal origin. Abundant meat feasts, coupled with alcoholic drinks, can provoke an acute attack of gouty arthritis.[/attention]
Diet No. 6 involves a varied and rich vegetable menu, which must be taken as a basis, varying and combining the combination of different products and the preparation of dishes to your taste. You can focus on your favorite foods and dishes, but at the same time do not go beyond the scope of this diet, since only such a diet can regulate the balance of uric acid and reduce its concentration in the blood. Thanks to this diet, you can improve your overall health, lose excess weight, and improve metabolic processes in the body. With a reasonable approach to physical activity in combination with diet No. 6, you can gain health for a long time.
It should be said that bad habits, such as smoking, non-compliance with the daily routine, fasting or overeating, night parties with alcohol, can also provoke an attack of gouty arthritis.
Preparing foods for diet number 6 is very simple. They are usually boiled, baked, stewed, and very rarely fried. Strict requirements apply only to the preparation of animal meat and fish. You can prepare a variety of dishes from meat and fish, even fry and bake them, but only after boiling them first. Since animal meat is rich in purines, pre-cooking them can transfer 50% of the purines into the broth. However, it is worth repeating that meat and fish, even low-fat varieties, are consumed only during the period of remission. In case of an acute attack of gout, these foods should be excluded from the diet. Also, a portion of fish or fish should be strictly limited to no more than 150 g, and these products can be consumed only 2 times a week. In addition, you cannot consume both meat and fish on the same day: either only meat, or only fish.
Any fresh, boiled, stewed, baked vegetables are very useful for gout. They can be eaten in unlimited quantities. Cereals can be eaten as a separate dish or added to vegetable soups. Low-fat dairy products are not only allowed, but welcomed in the gout diet. You can prepare various puddings, casseroles, and cheesecakes from low-fat cottage cheese. To reduce the concentration of uric acid in the body, as required by diet number 6, it is necessary to drink alkaline mineral waters with the addition of lemon and grapefruit. Decoctions of berries and medicinal herbs are very useful.
The benefits of herbal medicine in the treatment of gout are well known. All kinds of decoctions, juices, tinctures from medicinal plants, berries, vegetables and fruits contribute to the rapid evacuation of uric and oxalic acid salts from the body.
For this reason, it is necessary to include fruits, berries and medicinal plants in your diet, which are quite appropriate in diet number 6. Below we will provide several recipes for medicinal drinks.
The following berries and medicinal plants are very useful:
The main drink for gout is rosehip decoction. It is prepared like this: three tablespoons of crushed fruits (40g of crushed dry fruits), poured with boiling water. Infuse for 8 hours, then take one glass on an empty stomach or at night. You can prepare a rosehip decoction in a thermos.
Tea made from lingonberry leaves is very useful for gout. It is prepared as follows: 1 tablespoon of lingonberry leaves is brewed with one glass of boiled water. Take 1 glass 3-4 times a day before meals.
You can also prepare a decoction of medicinal herbs. Take the following herbs in equal quantities (1 tablespoon each): linden flowers, St. John's wort, black elderberry, chamomile flowers. All herbs are thoroughly mixed, placed in a glass container and poured with one glass of boiling water. Close the lid tightly and place in a water bath for 15 minutes. Then cool and filter. The resulting broth is brought to a boil, adding water in a ratio of 1:10. Take 3 or 4 glasses a day 15 minutes before meals. The broth is stored in the refrigerator for three days. The course of treatment with medicinal herbs is one month, but during this time they need to be alternated.
Why is it important to control your weight if you have gout? Typically, gout develops in people who eat excessively, which leads not only to the development of gout, but also to obesity. You can even say that obesity is a disease that provokes the development of gout. Obesity occurs as a result of eating foods that contain high levels of purines. In addition, excess body weight puts stress on the joints, causing them to become deformed and inflamed.
All these factors sooner or later lead to the development of gout. Therefore, diet number 8 is prescribed for gout, when a person is also obese. The goal of this diet is to reduce body weight by reducing the amount of calories entering the body. As a result, the amount of fat, carbohydrates and salt entering the body is reduced, and animal fats are also limited. The feeling of fullness when following this diet occurs as a result of consuming large amounts of fiber. Thus, the calorie content of consumed foods is reduced to 2000 kcal per day, which helps to reduce body weight.
Gout is a disease in which uric acid salts accumulate in the body. Metabolic disorders occur due to excessive production of uric acid, which the kidneys do not have time to remove. In addition, the normal functioning of the kidneys may be disrupted. To a large extent, the well-being of any person depends on what he eats. Therefore, let's take a closer look at what recipes exist, as well as what dishes the menu should consist of for gout.
When gout occurs on the legs, the following symptoms occur:
1. Severe pain and inflammation of the joints;
2. The big toes become swollen and red;
3. Body temperature rises;
4. Weakness throughout the body;
5. Pain in the abdominal area.
It is important to begin treatment of the disease in a timely manner in order to save the joints, since if gout is not treated at all, it can destroy them, which will lead to disability. Treatment for gout should be accompanied by an appropriate diet. The first step is to relieve the pain and attack of the disease. Then you should follow all the rules of the menu, which should consist of dishes allowed for gout.
Diet rules during illness:
1. Nutritionists recommend consuming less animal proteins and fats, as well as easily digestible carbohydrates;
2. Try to eat small portions often. Your daily menu should consist of five to six meals;
3. Once every seven days it is important to do a fasting day. On such days, you are allowed to enjoy raw and boiled vegetables and fruits. Remember, during one day you are allowed to eat only one type of vegetable or fruit, for example, baked potatoes or baked apples;
4. To make your diet tasty during the fasting day, it is recommended to prepare rice porridge with apples.
Recipe for making rice porridge. Boil 75 grams of rice in milk (750 milliliters). Divide the finished porridge into three parts and eat it throughout the day. Boil apples or make unsweetened apple compote. You are allowed to eat no more than 250 grams of fruit per day;
5. Despite dietary restrictions for gout, it is important to eat a balanced and varied diet.
For this disease, it is recommended to choose recipes for preparing dishes that consist of vegetables, poultry and rabbit meat, seafood, eggs, and lean fish. As well as butter, fermented milk products, various cereals and noodles, bread, fruits, berries, herbs and other products.
Prohibited foods for gout:
1. It is prohibited to consume smoked meats;
2. You cannot prepare dishes from beans, peas, mushrooms, beans, lard, or spices. The only exceptions are bay leaves and vinegar;
3. It is forbidden to feast on fatty meat, meat, fish and mushroom broths, jellied meat and meat gravy;
4. You cannot eat soups from semi-finished products, canned fish and caviar;
5. Coffee, cocoa, strong tea, and alcoholic beverages are strictly prohibited;
6. Exclude sweet pastries, cream, chocolates from your menu;
7. Forget about grapes, raisins, figs and raspberries for a while.
1.1. We have breakfast with fruit salad dressed with yogurt and honey. We drink tea with milk and crackers;
1.2. Second breakfast – a glass of milk or kefir;
1.3. We have lunch with chopped vegetable soup, seasoned with vegetable oil and herbs;
1.4. For an afternoon snack, potato cutlets with cream;
1.5. We have dinner with a boiled egg and cucumber;
1.6. Before going to bed, eat some cottage cheese or drink yogurt;
2.1. We have breakfast with a salad of tomatoes and cucumbers, rye bread and tea;
2.2. For second breakfast we eat cottage cheese casserole;
2.3. We have lunch with boiled potatoes, stewed cauliflower and compote;
2.4. Afternoon snack – cheese sandwich with kefir;
2.5. We have dinner with oatmeal, gingerbread and tea;
3.1. We have breakfast with buckwheat milk porridge and tea;
3.2. For second breakfast, beet salad;
3.3. We have lunch with pearl barley vegetable soup, lean meat and seaweed and cucumber salad;
3.4. For an afternoon snack – marshmallows with compote;
3.5. We have yogurt and avocado for dinner;
4.1. We have breakfast with two cottage cheese pancakes with jam and weak tea;
4.2. For second breakfast, drink a glass of kefir with crackers;
4.3. We have lunch with stuffed peppers (replace meat with vegetables), eggplant caviar and jelly;
4.4. We have an afternoon snack with a cheese sandwich and compote;
4.5. We have dinner with oatmeal and tea;
5.1. We have breakfast with two tomatoes, cottage cheese and tea;
5.2. For second breakfast - fruit salad dressed with yogurt;
5.3. We have lunch with rice porridge, beef and fresh vegetable salad;
5.4. For an afternoon snack we serve bread with stewed vegetables;
5.5. We have dinner with a boiled egg, tomato, compote and cookies;
6.1. We have breakfast with noodles and gravy and drink chicory tea;
6.2. For second breakfast, fruit;
6.3. We have lunch with jelly;
6.4. We have an afternoon snack of stewed zucchini with bell peppers, pore potatoes and jelly;
6.5. We have dinner with fresh vegetables;
6.6. Before bed, an apple baked with cottage cheese and tea.
7.1. We have cottage cheese and tea for breakfast;
7.2. For second breakfast, kefir with gingerbread;
7.3. We have lunch with vegetable rice soup with chicken meatballs and vegetable salad;
7.4. For an afternoon snack we drink berry yogurt;
7.5. We have dinner with stewed vegetables and jelly.
By following the menu described above for a week, you can alleviate the patient’s condition during an exacerbation of gout.
Now let's take a closer look at the basic cooking recipes:
• Preparing lean borscht:
.1. Place several potatoes in boiled and salted water;
.2. Fry onions, carrots and beets in a frying pan. Add some tomato and boil;
.3. Place the chopped cabbage along with the fried vegetables in a saucepan with the potatoes;
.4. Before turning off the stove, add bell pepper and herbs to the borscht.
• Preparing squash caviar, which is on the menu for the week:
.1. Cut and stew zucchini (1 kilogram);
.2. In a separate frying pan, fry half a kilogram of carrots and onions. Add thick tomato (a couple of spoons) and boil;
.3. Pour the resulting vegetable mixture into the zucchini and boil again;
.4. Before serving, grind the dish using a blender.
• Preparing fried cauliflower:
.1. The cabbage must be disassembled into inflorescences and scalded with boiling water;
.2. Prepare a batter from 2 eggs, which need to be lightly salted and diluted with sour cream;
.3. Pieces of cabbage are dipped in batter and fried in a frying pan on both sides until golden brown.
• Preparing potato soup:
.1. Boil the potatoes, drain the liquid and rub through a sieve;
.2. Dilute the oven-dried flour with drained potato broth (40 grams) and boil;
.3. Mix the remaining broth with the potatoes, the resulting sauce, egg and butter. Boil again;
.4. Before serving, season with sour cream and herbs.
• Prepare vegetable stew:
.1. Stew one chopped onion with three carrots;
.2. As soon as the carrots become soft, add a glass of boiled green peas and 6 boiled potatoes. Season with sour cream (100 grams), salt and simmer for 15 minutes;
.3. Before serving the stew, drizzle with melted butter.
• Prepare buckwheat porridge, which is included in the diet for the week:
.1. Boil 50 grams of cereal in water (100 grams). Be sure to add a little salt. Cook over medium heat;
.2. When the porridge has absorbed the liquid, keep it on the fire for another half hour;
.3. Before serving, add butter (4 grams) to hot buckwheat porridge.
In addition to the dishes described above, there are other recipes that can be found in cookbooks or on the Internet.
Now you know recipes for dishes that can be prepared for gout on the legs. It is recommended that at the first symptoms of the disease, you first consult a doctor. It is the doctor who will conduct an examination, prescribe correct and effective treatment and advise you to follow a special diet that will help alleviate the patient’s condition and help him recover.
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Certain diseases often require nutritional adjustments and maintaining the necessary metabolic balance with the help of a properly selected diet. Diet for gout and high uric acid is an important stage of complex treatment, without which it is impossible to achieve full recovery.
Gout is a chronic disease associated with a disorder of purine metabolism, which is accompanied by accelerated breakdown of proteins and leads to the kidneys losing their ability to remove uric acid from the body. As a result of a high concentration of this substance in the blood (hyperuricemia), crystals of urates (uric acid salts) are formed, which are deposited in the joints and cause their damage.
Gout is a disease that humanity has encountered since the dawn of civilization. The first mentions of this disease are found in written sources of Ancient Egypt. And the founder of modern medicine, the ancient Greek healer and scientist Hippocrates, was the first to note the relationship between gout and intemperance, excessive consumption of fatty foods, alcohol, and mentioned that men are more often susceptible to manifestations of the disease.
The history of the Middle Ages confirms this opinion; it was not without reason that gout was called the “disease of the aristocrats” and was associated with overeating and excess weight. In those days, only rich people and crowned heads could afford abundant consumption of meat food and wine.
The accumulation of uric acid compounds and their deposition in organs and tissues during gout leads to the development of arthritis, accompanied by inflammation and swelling of the joints, limitation of their mobility, pain, development of the inflammatory process, hyperemia and swelling of the skin.
Proper nutrition for gout has the following goals:
The disease is similar in its manifestations to acute forms of arthritis, and during the period of exacerbation, with the highest accumulation of uric acid breakdown products, it is accompanied by unbearable attacks of pain in the joints and kidneys. Thanks to drug therapy and a properly selected diet, taking into account all the recommendations of the attending physician, you can avoid the development of painful symptoms and prevent relapses of the disease.
If you have gout, you should strictly follow the recommendations of a nutritionist on the correct preparation of the daily menu. At the same time, it will not hurt to have information about what the chemical composition of the diet and its calorie content should be. For example, the daily ratio of proteins, fats and carbohydrates should be as follows:
Salt should be eliminated completely or its consumption significantly limited. It is better to cook food without any salt at all and add some salt to ready-made dishes already on the table. Of course, pickles, marinades and most spices should be removed from the diet.
It is recommended to reduce the consumption of protein foods (especially red meat), since accelerated protein metabolism provokes an increase in urate concentrations. If you are overweight, you should also limit carbohydrate foods (especially baked goods and confectionery).
It is necessary to follow the recommended calorie intake. You should not go hungry, as following strict diets leads to increased breakdown of proteins and increases the level of uric acid in the blood. You can have a fasting day once a week - this will not cause a metabolic failure, but will improve the overall well-being of a gout patient. During the day, you can eat fresh fruits, light vegetable salads, or drink low-fat kefir all day.
If a patient with gout is obese, then following a diet with limited carbohydrates, high-calorie and fatty foods will help reduce weight and improve the condition. And following the recommended protein ratio and increasing the amount of unsaturated fatty acids in the diet will reduce the concentration of uric acid and relieve painful attacks of pain.
If you have gout, you will have to follow a diet for the rest of your life. Therefore, you need to know exactly which foods are allowed for consumption and what needs to be excluded from the diet.
To a person who is faced with any medical dietary restrictions for the first time, it seems that the ban applies to all familiar and inexpensive products. And what you can eat is either too expensive or tasteless. However, this is not at all true. An average menu for gout for a week can be inexpensive and quite tasty.
Baked fish and potatoes
Pasta with mushrooms and green peas
Vegetable borscht or beetroot soup
Fish meatballs in mild vegetable sauce with rice
Chicken noodle soup
Soy goulash with tomatoes and buckwheat
Curly egg soup with cereals
Chicken or turkey fillet with broccoli and cauliflower
Fried cheese with lingonberries
Baked Turkey Breast with Beans
At night, you can drink a glass of kefir or limit yourself to mineral water, depending on your desires and preferences.
Tested diets for various diseases include the so-called tables, approved back in the USSR by the Ministry of Health and mandatory as a guide for catering places that have the status of “dietary”. Also, these “tables” were used to determine diets in sanatoriums, dispensaries and rest homes.
Several treatment tables have been developed for patients with kidney diseases, but the most popular in practice was “Diet number 6 for gout and high uric acid.”
In general, diet number six imposes restrictions only on the amount of salt (limiting it to 5 grams per day) and prohibits chocolate, due to the fact that cocoa beans burden the kidneys and practically prevent the body from absorbing protein.
Modern nutritionists love to rework and develop the “medicinal tables” of Soviet times, in particular table No. 6 for gout is actively supplemented and constantly refined in order to maximally adapt it to modern life realities.
There are new additions to the diet regarding what you can and cannot eat. The list of approved products is constantly increasing, mainly due to the greater variety of available products, compared to the 70s of the last century, when this “table” was approved for use.
In exceptional cases, it is allowed to drink up to 100 g of vodka, but other alcohol, especially sweet wines, liqueurs and beer are prohibited! Restrictions also apply to some types of greens and vegetables. For gout, eating sorrel, spinach, cauliflower, and green beans is prohibited.
Today, nutritionists are actively arguing about the advisability of including mushrooms and legumes (peas, lentils, beans) in the diet of gout patients. Some experts claim that these products can provoke an exacerbation of the disease, others dispute this claim.
In the first version of the diet for gout patients, approved by the USSR Ministry of Health, mushrooms and legumes were present. If you wish, these diet options are not so difficult to find; you just need to turn to books on dietary nutrition, published no later than the 80s of the last century. Therefore, you can include controversial products in the menu in small quantities no more than 1-2 times a month.
In these same books you can find quite interesting ideas for preparing dishes that will significantly diversify your diet, for example, these could be:
In fact, the list of dishes is endless; it is limited only by the patient’s financial capabilities, the range of products on store shelves and, of course, the availability of free time and culinary talent. However, regardless of whether you have time to prepare food or not, you should not break your diet, much less eat in catering establishments that do not specialize in preparing dietary dishes.
The painful symptoms that accompany an attack of gout on the legs are comparable in intensity to a fire inside the joints of the fingers. And this feeling haunts not only when walking or standing, but also in a state of complete rest.
To avoid painful symptoms, seek medical help at the first warning signs and strictly follow all the recommendations of your doctor. Including those related to nutritional adjustments. An experienced nutritionist will help you create the right menu, who will tell you what you can eat with an increased concentration of uric acid, and which foods you should avoid forever.
Table No. 6 is one of the therapeutic diets developed by M.I. Pevzner. A diet for gout and urolithiasis is indicated. Compared to most other healing tables, this diet is not very strict; it is limited to a small range of foods. If all the rules are followed, this diet can give a good therapeutic effect.
Dietary table No. 6 is indicated for:
The peculiarity of the diet is that the diet should maintain a normal level of proteins, but animal proteins should be limited. The usual norm of carbohydrates and fats is also shown, but in case of excess body weight, carbohydrates are also limited. The main task is to reduce the acidity of urine.
Allowed with reservations:
You can process food in any usual way, except for meat and fish. They should be eaten only in boiled form - when cooked, purines and oxalic acid are boiled out of them, which are limited by table No. 6. At the same time, broth cannot be consumed, therefore meat and fish soups are strictly prohibited; light vegetable soups should serve as first courses. The rate of consumption of meat or fish is no more than 150-170 g per day.
The daily calorie intake for this diet is not strictly defined, but if you are overweight, then it must be reduced to 1800 kcal per day.
It is necessary to drink a lot (2-2.5 liters) of liquid - clean water, fruit drinks, weak tea with lemon, rosehip decoction, mineral water. Take this into account when planning your menu for the week.
Dairy products do not contain oxalic acid and help restore metabolism, so their consumption is mandatory every day.
Nutritionists highly recommend eating fresh vegetables and fruits - the more, the better, especially citrus fruits.
Dietary table 6 allows any type of cereal, but in moderation.
For convenience when dieting, it is recommended to prepare a menu for each day in advance. Here is an example of a complete menu for the week. Every day, half an hour before breakfast, it is recommended to drink 200 ml of rosehip decoction.
Breakfast: green tea, cucumber salad dressed with sour cream, a slice of any bread.
Second breakfast: any juice.
Lunch: lean cabbage soup, cabbage bits, buckwheat, white bread.
Afternoon snack: lingonberry juice.
Dinner: one egg omelet with milk, carrot salad.
Second dinner: lingonberry juice.
Breakfast: millet porridge, bun, tea with milk.
Second breakfast: jelly, oatmeal cookies.
Lunch: broccoli soup, boiled lean fish, mashed potatoes.
Dinner: rice casserole, fruit salad, juice.
Second dinner : low-fat kefir.
Breakfast: oatmeal with butter, bread, kefir.
Second breakfast : cookies, milk.
Lunch: carrot puree, dumplings with cherries, sour cream, tea.
Afternoon snack: potato cheesecake, jelly.
Dinner: milk soup, boiled chicken breast, juice.
Second dinner : yogurt.
Breakfast: omelet with unsalted cheese, sandwich with butter, herbal tea.
Breakfast: omelet with zucchini, compote.
Second breakfast: kefir.
Lunch: borscht without meat, buckwheat, carrot and cabbage salad.
Afternoon snack : milk, cookies.
Dinner: mashed potatoes, boiled chicken breast, compote.
Second dinner : currant juice.
Breakfast: boiled egg, sandwich with butter, compote.
Second breakfast: yogurt.
Lunch: okroshka on kefir with chicken fillet, white bread.
Afternoon snack: currant juice.
Dinner: spaghetti with tomato sauce, broccoli, juice.
Breakfast: pearl barley porridge, hard-boiled egg, juice.
Second breakfast : cottage cheese with berries, lingonberry juice.
Lunch: lean cabbage soup, carrot casserole, white bread, tea with lemon.
Dinner: stewed zucchini, compote.
Breakfast: cottage cheese with strawberry jam, juice.
Second breakfast: herbal tea.
Lunch: borscht without meat, boiled turkey fillet with herbs, compote.
Afternoon snack : bun, jelly.
Dinner: vegetable stew, bread.
Second dinner: yogurt.
With diet No. 6, herbal medicine is recommended: you need to include lingonberries, cranberries, cherries, strawberries, currants and apples in your diet, eat them and fruit drinks made from them every day before each meal.
You can also prepare a medicinal decoction. To do this, take 1 tbsp. St. John's wort, black elderberry flowers, chamomile flowers, linden blossom, mix and pour boiling water. Cool, strain and take, mixing with water in a ratio of 1:15, at least a glass every day.