Diet for gout is the same element of therapy as medications, physiotherapy and therapeutic exercises. Consumption of prohibited foods reduces the effectiveness of therapy, fills cells with purines, and provokes active production of uric acid. The result is increased discomfort, severe pain in the joints, increased swelling, and poor tests.
When developing a treatment regimen, the doctor reminds the patient how important diet is for gout. A table of foods that have a positive and negative effect on the metabolism of uric acid in the body will help you create a menu for gout for every day.
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Doctors unanimously say: “Proper nutrition in the treatment of gouty arthritis is not inferior in strength to drug therapy.” What is the importance of diet?
The answer is simple: by consuming approved products, the patient himself regulates the level of production and elimination of dangerous urates. The more useful items, the less uric acid the body produces, the sooner urates are excreted by the kidneys. “Harmful” foods, on the contrary, accelerate the accumulation of harmful uric acid salts, slow down the excretion of urates, and provoke acute inflammation of the joints (gout attack).
Regular consumption of approved products normalizes the condition of the joints and the whole body:
On what basis is the list of healthy and “harmful” foods compiled? Why are carrots and potatoes in one column of the table, and cauliflower and spinach in another?
Proper nutrition solves two problems:
Table of foods for creating a diet for gout
Gout is a rare joint disease in which uric acid accumulates in the joint tissues. It is accompanied by pain, swelling of soft tissues and an increase in their temperature (to the touch, the skin over the inflamed joint can be much higher than the temperature of the whole body).
The main factors that provoke the development of this disease are various diseases of the circulatory system, the impact of an unfavorable environment on the body, etc. But the main reason for the development of gout is poor diet.
It is almost impossible to recover from this disease, but you can alleviate your condition. A special diet for gout will help improve water-salt metabolism in the body, which will normalize the patient’s general well-being.
There is an opinion that gout is a disease of people who are overweight and cannot control their appetite. At the same time, it is enough to simply give up fatty and fried foods, baked goods and bad habits (alcohol, smoking). Then the disease will recede and will not bother the person. However, as practice shows, this opinion is fundamentally wrong.
In the treatment of gout, it is very important to follow a proper diet. Absolutely all meals should take place at the same time at certain intervals. At the same time, you need to eat this way throughout your life, and not just during periods of exacerbation of the disease.
A patient with gout needs to carefully consider his diet, and the number of main meals should not be less than 4-5 times. You should eat in small portions. Overeating is not acceptable, but you should not limit your body in nutrients either.
Remember that extra pounds have a negative impact on your health. However, sudden weight loss is also very dangerous. Therefore, the process of losing weight with gout should occur gradually.
We remind you once again that a diet for gout of the legs is not a temporary measure, but a way of life that aims to normalize health.
The first thing a patient with such a disease should do is reduce the amount of food containing purines, or better yet, eliminate them altogether. These substances take part in the synthesis of uric acid, the accumulation of which leads to an inflammatory process in the joints.
If a healthy person's daily intake of purines is 700-800 mg, then in a patient with gout this amount should not exceed 150 mg. Foods high in purines include:
All of these foods contain a lot of purines, so if gout develops, it is better to avoid them forever. However, it is worth noting that purines, which are found in cocoa, coffee and black tea, do not provoke active production of uric acid. But at the same time, they have a diuretic effect, releasing all the moisture from the cells, thereby increasing the amount of uric acid in them.
If you have gout, you can drink sweet compotes. Just sweeten them with regular sugar, not honey. The latter is contraindicated for this disease, since it contains oxalic acid, which can provoke an exacerbation of the disease.
The therapeutic diet for gout of the legs also prohibits the consumption of salty and spicy foods. You should also once and for all give up drinks that contain alcohol. They have a very high purine content, but in addition to this, they also lead to dehydration of body cells and intoxication. Therefore, you cannot combine alcohol and gout, even in very small quantities.
If you have gout, you should eat foods low in purines, but “rich” in substances beneficial to the body (proteins, carbohydrates, fats, vitamins, minerals, etc.).
It is believed that foods high in fiber are most beneficial for gout. They contribute to the normalization of the digestive tract and the patient’s weight. These products include various cereals, whole grain flour products, bread and muesli.
Vegetables, fruits and nuts should be the main part of the patient's diet. After all, they contain not only vitamins and minerals, but also antioxidants, which help strengthen the body’s defenses and help it resist various negative factors.
In addition, greens are also useful for this disease (only sorrel is prohibited). It should also be consumed in large quantities. The patient’s diet should still include the following foods:
All these products contain an insignificant amount of purines, but there is a lot of fiber, vitamins and other substances necessary for the body.
In moments of exacerbation of the disease, it is necessary to completely abandon meat and fish dishes. During such periods, it is useful to arrange fasting days. It is necessary to completely abandon food and replace it with liquid food, for example, juices, jelly, water or alkaline mineral water.
When the patient's condition returns to normal, meat and fish may appear in his diet. Only they must be dietary. You can eat:
In addition, it is also allowed to consume cheeses and cottage cheese, since they also contain a minimal amount of purines. Eggs should be on the patient's table every day. Their protein contains no purines at all, but the yolk contains very little. It is better to eat boiled eggs.
However, tomatoes are the most beneficial for gout. They help reduce pain and saturate the body with various vitamins and minerals. At the same time, they are low in calories and are great for weight loss.
There are many diets that are prescribed to treat gout. All of them are aimed primarily at eliminating excess weight and providing the body with all the necessary substances.
The most popular diet for gout is the classic one, which is assigned No. 6. It is easy to implement and has several simple rules:
The consumption of protein foods should be limited (meat, fish, beans, etc.). In this case, the majority should be protein of plant origin.
It is necessary to limit the consumption of refractory fats (they are found in lamb, pork, beef).
The patient's diet should contain vegetable oils and melted butter.
Do not eat food containing oxalic acid.
The use of mushroom, meat and fish broths is prohibited.
Reduce daily salt intake to 1 g.
In the absence of pathological processes in the heart and kidneys, it is necessary to drink at least 2 liters of ordinary drinking water per day.
This diet for gout allows the consumption of soy foods, for example, tofu cheese. It is soy that helps remove uric acid from the body. Therefore, its daily use is considered a necessity.
You can also eat garlic, which has antibacterial and anti-inflammatory effects, and also lowers the level of “bad” cholesterol in the blood.
In addition to various therapeutic diets, traditional medicine can also be used to treat gout.
For example, ginger drink has proven itself very well in this area, which helps eliminate toxic substances and relieve inflammatory processes in the joints. It is very easy to prepare. To do this, fresh ginger root is grated with a fine grater and 1 tbsp. The resulting slurry is brewed with a glass of boiling water. After which the drink should be left for about 30 minutes, strained and drunk on an empty stomach (it is better to do this every morning).
An infusion prepared from the leaves and juice of grape berries also helps relieve pain. Leaves and berries should also be crushed, pour boiling water and leave. You should take this drink at least once a day, preferably on an empty stomach.
In addition, fresh grapes can be consumed for gout. It relieves inflammation and promotes the transition of gout into remission.
You can also use a decoction of flax seeds to treat gout. It is prepared as follows: 2 tsp. seeds are poured with 3 cups of boiling water and left for a quarter of an hour. You need to take this drink 4 times a day, 1 tbsp.
You can also take decoctions made from chamomile, sageweed and saxifrage roots. They are mixed in equal quantities, after which 3 tsp is taken. prepared raw materials and pour 2 cups of boiling water. After which the broth should be allowed to brew for about 10-15 minutes, strain and take it according to ? glasses 3 times a day before meals.
Remember that traditional medicine will be truly effective only if you completely switch to dietary nutrition and follow all the recommendations that your doctor gives you.
NUTRITION DURING A GOUT EXCERNSATION
Treatment for an acute attack of gout includes bed rest, a strict diet, and medication. For the entire period of exacerbation, exclude meat and fish products. The diet consists mainly of liquid foods (milk, fermented milk products, jelly, compotes, vegetable and fruit juices, weak tea with milk or lemon, vegetable soups, liquid porridges). It is necessary to ensure that the patient does not starve and consumes up to 2 liters of fluid per day. Alkaline mineral waters are recommended. An approximate menu during an exacerbation of gout is given below.
LIST OF RECOMMENDED PRODUCTS AND DISHES
Bread and flour products: wheat and rye bread made from 1st and 2nd grade flour, various baked products including those containing ground bran.
Soups: vegetarian: cabbage soup, borscht, vegetable, potato, with the addition of cereals, cold (okroshka, beetroot soup), dairy, fruit.
Meat, poultry, fish: lean types and varieties. Up to three times a week, 150 g of boiled meat or 170 g of boiled fish. After boiling, they are used for various dishes - stewed, baked, fried, products made from cutlet mass. You can combine meat and fish in approximately equal parts.
Dairy products: milk, fermented milk drinks, cottage cheese and dishes made from it, sour cream and cheese.
Eggs: 1 egg per day in any cooking method.
Cereals: any dish in moderation.
Vegetables: in increased quantities, raw and in any culinary processing, potato dishes.
Appetizers: salads from fresh and pickled vegetables, fruits, vinaigrettes, vegetable caviar, squash, eggplant.
Fruits, sweet dishes and sweets: increased amounts of fruits and berries. Fresh and in any culinary processing. Dried fruits. Milk creams and jelly. Marmalade, marshmallows, non-chocolate candies, jam, honey, meringues.
Sauces and spices: vegetable broth, tomato, sour cream, milk. Citric acid, cinnamon, vanillin, bay leaf. Dill, parsley.
Drinks: tea with lemon, milk, weak coffee with milk. Juices of fruits, berries and vegetables, fruit drinks, water with juices, kvass. Decoctions of rose hips, wheat bran, dried fruits.
Fats: butter, cow's ghee and vegetable oils.
LIST OF EXCLUDED PRODUCTS AND DISHES
Meat, fish and mushroom broths, sorrel, spinach, and legumes are excluded from the diet. Limit products made from butter dough. Exclude liver, kidneys, tongue, brains, meat of young animals and birds, sausages, smoked meats, salted fish, canned meat and fish, caviar, cheeses, and legumes. Limit pork fat. Mushrooms, fresh legumes, spinach, sorrel, rhubarb, and cauliflower are excluded. Limit salted and pickled vegetables. Avoid chocolate, figs, raspberries, cranberries, peppers, mustard, horseradish, sauces based on meat, fish and mushroom broths, cocoa, strong tea and coffee, beef, lamb and cooking fats.
SAMPLE MENU FOR A WEEK FOR GOUT
On an empty stomach: rosehip decoction.
First breakfast: tea with milk, cucumber salad with sour cream.
Second breakfast: fruit juice.
Lunch: rice soup with potatoes in vegetable broth, fried cabbage cutlets, dried fruit compote.
Afternoon snack: rosehip decoction.
Dinner: omelet, carrot zrazy with prunes, tea with lemon.
First breakfast: tea with milk, salad with fresh cabbage and sour cream.
Dinner: buckwheat porridge with milk, cabbage rolls stuffed with vegetables and rice.
At night: fruit juice.
First breakfast: tea with milk, prunes baked with cottage cheese.
Lunch: cold beetroot soup, vegetable stew.
First breakfast: tea with milk, beet salad with vegetable oil.
Lunch: pureed pearl barley soup with vegetables, cabbage schnitzel fried in vegetable oil.
Afternoon snack: grape juice.
Dinner: carrot cutlets with sour cream, fruit jelly.
At night: watermelon or yogurt.
First breakfast: tea with milk, soft-boiled egg, carrots stewed with vegetable oil.
Second breakfast: tomato juice.
Dinner: oatmeal porridge with milk, fruit jelly.
At night: fresh apple compote.
First breakfast: tea with milk, cucumber salad.
Lunch: rice soup with potatoes in vegetable broth, fried cabbage cutlets.
Dinner: omelet, stewed carrots, tea with lemon.
At night: dried fruit compote.
First breakfast: tea with milk, fresh cabbage salad with sour cream.
Lunch: vegetarian borscht, boiled meat in white sauce.
Dinner: buckwheat porridge with milk, stewed cabbage with butter or boiled cabbage.
SAMPLE ONE-DAY MENU WITH THE EXCLUSION OF MEAT
First breakfast: vegetable salad with vegetable oil, soft-boiled egg, carrot pudding with apples and millet, tea.
Second breakfast: rosehip decoction.
Lunch: milk noodle soup or milk soup with pumpkin and semolina, fried potato cutlets, jelly.
Afternoon snack: fresh apples.
Dinner: baked cheesecakes, beets stuffed with rice and apples, tea.
At night: compote or decoction of wheat bran.
SAMPLE MENU IN CASE OF GOUT EXCERNSATION
On an empty stomach: warmed alkaline mineral water (1/2 cup) or rosehip decoction (0.5 cup).
Breakfast: liquid oatmeal with milk (half a serving), 1 glass of milk.
11 o'clock: grape juice (1 glass).
Lunch: pureed vegetable soup (half portion), milk jelly.
17 hours: carrot juice (1 glass).
Dinner: liquid rice porridge with milk (half a serving), fresh fruit compote (1 glass).
At night: tea with milk without sugar (1 glass).
RECIPES FOR COOKING INDIVIDUAL DISHES AT HOME
Ingredients: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste.
Wash the cucumbers, peel them, sort the salad, wash them. Chop the prepared vegetables, mix, season with sour cream, lemon juice or citric acid, and sugar. Place in a heap in a salad bowl.
BEET AND APPLE SALAD WITH SOUR CREAM
Ingredients: beets 80 g, apples 60 g, sugar 7 g, sour cream 25 g, citric acid to taste.
Wash the beets, cook, cool, and chop into strips. Peel the apples, remove the core, chop, combine with beets, season with citric acid, sugar, add half the sour cream. Place in a heap in a salad bowl, garnish with apple slices and pour over the remaining sour cream.
RAW CARROTS AND APPLES SALAD WITH SOUR CREAM
Products: carrots 80 g, apples 70 g, sour cream 25 g, sugar 7 g.
Wash the carrots, peel them, grate them on a fine grater. Peel the apples, remove the core, grate or cut into strips. Mix carrots and apples, add sugar, half the sour cream, mix, put in a heap in a salad bowl and pour over the remaining sour cream.
VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: meat 60 g, fresh cucumbers 50 g, potatoes 60 g, canned green peas 40 g, 1/4 egg, apples 30 g, vegetable oil 25 g.
Cut boiled peeled potatoes and boiled meat into small slices, add canned green peas, peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Hard boil the egg and chop finely. Place the vegetables in a heap in a salad bowl, decorate with slices of meat, fresh cucumbers, apples, and sprinkle with chopped egg on top.
VINAIGRETTE WITH VEGETABLE OIL
Products: potatoes 50 g, carrots 40 g, beets 40 g, fresh cucumbers 40 g, apples 30 g, leaf lettuce 20 g, 1/4 egg, vegetable oil 20 g.
Boil potatoes, beets, carrots separately, cool, cut into small cubes. Wash, peel and finely chop apples, lettuce, fresh cucumbers. Finely chop the hard-boiled egg. Mix vegetables with chopped egg, season with vegetable oil. Place the vinaigrette in a heap in a salad bowl and garnish with lettuce leaves.
FRESH CUCUMBER SALAD
Products: fresh cucumbers 100 g, sour cream 10 g.
Cut the prepared cucumbers into thin slices, lightly salt them and put sour cream in them.
FRESH TOMATO SALAD
Ingredients: fresh tomatoes 100 g, sour cream 10 g.
Cut the prepared tomatoes into thin slices, lightly salt and add sour cream. You can make a salad of tomatoes and cucumbers together.
CARROT AND GREEN PEAS SALAD
Ingredients: 110 g carrots, 250 g canned green peas, 10 g parsley, 30 g sour cream.
Grate the carrots on a fine grater, add peas, finely chopped parsley, and season the salad with sour cream.
SALAD OF CARROTS, APPLES AND CUCUMBERS WITH SOUR CREAM
Ingredients: 3 small carrots, 2 fresh cucumbers, 2 apples, 40 g of lettuce, 100 g of tomatoes, 80 g of sour cream, lemon juice, sugar.
Cut carrots, cucumbers and cored apples into thin strips, add finely chopped lettuce leaves. Mix everything, season with sour cream, adding lemon juice, salt and sugar to taste. Garnish the salad with sliced tomatoes.
CARROT AND BLACKCURRANT SALAD
Products: carrots 90 g, black currants 40 g, sour cream 15 g, sugar 7 g.
Wash the carrots, peel them, grate them on a coarse grater. Wash the blackcurrants, remove the inflorescences, mash a little with a wooden spoon, combine with carrots, add sour cream, sugar and mix carefully.
BEET AND PRUNE SALAD
Ingredients: beets 80 g, prunes 40 g, sugar 5 g, 1/2 hard-boiled egg, peeled walnuts 10 g, sour cream 15 g.
Boil the beets, peel and grate. Wash the prunes, cover with hot water for 15 minutes, remove the pits and finely chop. Finely chop the egg, grind the walnut kernels well. Mix everything thoroughly.
POTATO SALAD WITH FRESH VEGETABLES
Ingredients: 400 g potatoes, 1 fresh cucumber, 1 carrot, 1 tomato, 100 g sour cream sauce, greens.
Boil potatoes, cut into cubes, wash cucumbers and finely chop, grate raw carrots, finely chop tomatoes, mix everything, pour in sour cream sauce, garnish with parsley.
FRUIT AND VEGETABLE SALAD
Ingredients: 2 medium apples, 1 fresh cucumber, 1 raw carrot, 50 g of lettuce, 50 g of sour cream, a little lemon juice, parsley.
Cut apples, cucumbers, carrots into strips, cut some of the salad greens into strips, mix everything, add lemon juice, lightly salt, season with sour cream, sprinkle with finely chopped parsley.
CARROT AND COOK SALAD
Ingredients: 1 carrot, 200 g of cottage cheese, 1 tablespoon of sugar, 2 tablespoons of sour cream.
Grate the carrots on a fine grater, grind thoroughly with cottage cheese, sugar and sour cream.
Ingredients: potatoes 170 g, water 370 g, butter 10 g, egg 1/2 piece, flour 7 g, sour cream 25 g, herbs 7 g.
Peel the potatoes, wash them, boil them. Pour the broth into another pan, rub the potatoes through a sieve. Prepare the sauce: dilute the oven-dried and cooled flour in 40 g of potato broth, boil and strain. Mix mashed potatoes, sauce and potato broth, add raw egg and butter, mix thoroughly. Boil the soup and add salt. Before serving, season with sour cream and sprinkle with finely chopped parsley.
OAT MILK SOUP
Ingredients: oatmeal 40 g, water 350 g, butter 8 g, egg 1/4 piece, sugar 3 g.
Sort out the oatmeal, rinse, add boiling water and cook until fully cooked. Strain the broth, rub the cereal through a sieve and mix with the broth. Add hot milk, bring the soup to a boil and remove from heat. Shake the raw egg with a fork and pour hot boiled milk into it. Season the soup with this mixture, add sugar and butter.
Products: fresh white cabbage 140 g, beets 160 g, potatoes 160 g, carrots 60 g, onions 40 g, fresh tomatoes 110 g or tomato puree 15 g, parsley root 15 g, parsley 25 g, butter 30 g, sour cream 40 g.
Boil vegetables until tender in a small amount of water. Boil the peeled beets in water until half cooked, grate them on a coarse grater and put them in the same water, then add the rest of the chopped vegetables and cook them until tender. Add the remaining amount of liquid to a liter with hot water and bring to a boil. Before serving the borscht, add sour cream and finely chopped herbs.
MILK SOUP WITH VERMICHELLI
Ingredients: 250 g vermicelli, 1.5 l milk, 600 g water, 1 tablespoon butter, 1 teaspoon sugar, a little salt.
Place vermicelli in water and cook for 5 minutes. Then pour in hot milk, add sugar and butter and cook until the vermicelli becomes soft.
Ingredients: 3 beets, 2 slices of black bread, 100 g of sour cream, 1 onion, dill, a little sugar.
Make kvass from beets or black bread. Take 1.5 liters of beet kvass, add finely chopped onions, a little sugar, finely chopped dill, season with sour cream and serve with boiled potatoes.
PREPARATION OF BEET KVASS
Boil the beets, peel, cut into small pieces or grate on a coarse grater, pour boiling water over them and leave in a hot place for 30 minutes. Then cool, put the tied bread in a clean cloth, and place in a warm place for one day to ferment. When it has fermented, take out the bread.
PUMPKIN MILK SOUP WITH POTATOES
Ingredients: 6 potatoes, 2 cups chopped pumpkin, 2 carrots, 0.5 tablespoon butter, 1 liter milk, salt.
Cut the potatoes into cubes and carrots into slices. Peel the pumpkin, remove the seeds and cut it into cubes. First put the carrots in boiling water, then the pumpkin, potatoes and cook until all the vegetables are soft. Salt the finished soup and pour in boiled milk. Heat the soup, then add oil.
Products: rice 30 g, dried fruit 25 g, sugar 20 g.
Sort the dried fruits, rinse with warm water, sort, cut large ones into two or three parts. Pour in cold water (except for apricots and prunes) and cook with the lid closed for 15 minutes, then add apricots, prunes and cook until fully cooked, add sugar and bring to a boil. Add cooked rice and sour cream to the finished soup.
Ingredients: 1 cup oatmeal, 3 cups milk, 1 tablespoon butter, 0.5 tablespoon sugar.
Pour crushed oatmeal into boiling milk, add a little salt and cook, stirring until softened. Add sugar, butter and place in the oven for a few minutes.
Pour oil over the porridge and serve.
“HERCULES” OAT FLAKE PORridge
Ingredients: 1 glass of oatmeal, 3 glasses of milk, 1 tablespoon of butter, a little salt, sugar to taste.
Pour oatmeal into boiling milk and, stirring, cook until thickened, then add sugar and butter.
BUCKWHEAT PORRIDGE CRUMBLE
Ingredients: cereal 50 g, water 100 g, butter 4 g.
Pour the cereal into the water, add a little salt, stir, close the lid tightly and put on medium heat. When the cereal has absorbed all the water, place the pan with the porridge on low heat for 30 minutes. Add oil to the prepared porridge and stir.
Semi-viscous buckwheat porridge
Products: milk 400 g, cereal 60 g, sugar 25 g, butter 9 g, water 350 g.
Gradually add the cereal into boiling water, stirring continuously, and cook over low heat until smooth. Place the pan with porridge on low heat or in a water bath for 40 minutes. Then add raw milk, salt, sugar to the hot porridge and cook for 3 minutes while stirring. Add butter to the prepared porridge and stir.
Products: per 100 g: 1 egg, 70 g milk, 3 g butter, 3 g wheat flour.
Thoroughly grind the flour into 20 g of milk, combine with a well-beaten egg, add the remaining milk, stir well, pour into a greased frying pan and place in the oven over medium heat.
You can serve fresh tomatoes and vegetable puree with the omelet.
OMELET WITH APPLES
Products: per 100 g: apples 60 g, egg 1/2 piece, milk 40 g, butter 6 g.
Cut the peeled apples into thin slices, simmer in a frying pan with butter, pour in the egg beaten with milk and put in the oven. Sprinkle the finished omelette with powdered sugar and serve hot.
CARROT CUTLETS WITH SOUR CREAM
Products: per 100 g: carrots 110 g, milk 30 g, sugar 3 g, semolina 7 g, egg 1/4 part, water 15 g, vegetable oil 7 g, sour cream 7 g.
Cut the peeled carrots into small pieces and simmer until soft in milk and water under a tightly closed lid. Pass the finished carrots through a meat grinder, add salt, sugar and bring to a boil. Pour semolina into the boiling carrot mixture and, stirring, cook until thickened, then cool a little, add a beaten egg, stir and make cutlets. Fry the cutlets on both sides until crust appears, put in the oven for 5 minutes. When serving, pour sour cream over the cutlets.
Products: per 100 g: potatoes 120 g, butter 10 g (of which 5 g put in mashed potatoes), egg 1/4 piece, sour cream 15 g.
Peel the potatoes, steam them, mash well, add butter, egg, salt and stir thoroughly. Make cutlets from the resulting mass, roll them in flour, fry on both sides until a pink crust appears.
When serving, pour sour cream over the cutlets.
Ingredients: 6 potatoes, 3 carrots, 1 glass of green peas, 1 onion, 1 tablespoon of butter, 100 g of sour cream, a little salt.
Chop the onion and fry it in oil. Add diced or sliced carrots and simmer until softened. Then add boiled green peas, boiled diced potatoes, sour cream, salt, mix lightly and simmer a little more.
You can also add boiled cabbage to the stew. When serving, pour butter over the stew.
Ingredients: 10 carrots, 1 tablespoon butter, 1 tablespoon sugar, 0.5 tablespoon flour, a little salt.
Peel the carrots, wash them, cut them into wedges or slices, put them in a saucepan, add a little water and oil and simmer until they become soft. Then fry the flour in butter, dilute with hot milk or water, cook a little and pour over the carrots. For taste, add a little sugar, a spoonful of sour cream (optional) and simmer for a few more minutes.
When serving, pour melted butter over the stewed carrots.
Ingredients: 1 head of cabbage, 1 tablespoon of semolina, 1 egg, 0.5 cups of crackers, 1 tablespoon of butter, 1 onion, 150 g of sour cream sauce, salt.
Cut the peeled head of cabbage into 6 pieces and boil in lightly salted water. Remove the cabbage and let the water drain. Pass through a meat grinder along with the onions fried in oil. Add semolina, heat for 5 minutes, cool slightly, add egg, butter, a little salt. If the mass is thick, dilute it with sour cream, stir and make cutlets. Moisten them with beaten egg, roll in breadcrumbs and fry in well-heated oil.
Instead of semolina and eggs, you can add slices of soaked and squeezed bread and 2 tablespoons of potato starch to the ground cabbage.
When serving, pour the cutlets with oil and serve separately with sour cream sauce or tomato juice.
CABBAGE CASSERLE WITH SOUR CREAM SAUCE
Ingredients: fresh white cabbage 320 g, milk 60 g, semolina 20 g, 1 egg, vegetable oil 7 g, sour cream 25 g, wheat flour 5 g.
Wash, peel, finely chop the cabbage and simmer in milk until tender. Then, while stirring, pour semolina into the cabbage in a thin stream, cook until thick and cool until warm. Add beaten egg, salt to warm cabbage, stir well. Place the finished cabbage mass in a greased frying pan and place in the oven to bake until a pink crust forms on the casserole.
While the casserole is in the oven, you need to prepare the sauce: grind the flour in sour cream and bring to a boil while stirring. Pour sour cream sauce over the finished casserole.
CHEESE CAKES FROM COOK
Ingredients: cottage cheese 200 g, 1 egg, semolina 25 g, sugar 25 g, wheat flour 15 g.
Add sugar, semolina, egg to the cottage cheese and stir well. Place the curd mass on a board sprinkled with flour, cut the cheesecakes, roll them in flour and fry in oil. Place the fried cheesecakes in the oven for 10 minutes.
Serve the cheesecakes with fruit puree, sour cream, and milk sauce.
CREATIVE APPLE PUDDING
Ingredients: cottage cheese 110 g, apples 120 g, 1 egg, sugar 30 g, wheat crackers 15 g, butter 10 g, jam syrup 15 g.
Rub the cottage cheese through a sieve, add finely grated apples, sugar, crackers, and yolks. Beat the egg white and add it to the mixture, stirring from bottom to top. Place the prepared mass in a mold, greased with oil and sprinkled with breadcrumbs, cover with oiled paper. Cook the pudding in a water bath for 40 minutes. Pour any jam syrup over the finished pudding.
Instead of apples, you can use black currants, apricots, plums, raspberries, etc.
PRUNES BAKED WITH Cottage Cheese
Products: prunes 100 g, cottage cheese 90 g, sugar 15 g, sour cream 25 g.
Rinse the prunes thoroughly in warm water and pour boiling water for 8-10 minutes until they become soft. Remove from the water, dry with a napkin and then make a cut along each berry and squeeze out the seed. Place half a teaspoon of cottage cheese mixed with sugar inside each berry. Place all the prunes on a baking sheet and bake in the oven for 8 minutes at medium temperature. Before serving, sprinkle the baked prunes with sour cream or any fruit juice.
Ingredients: 400 g of white cabbage, 0.5 cups of milk, sugar, 0.5 tablespoon of crushed crackers, 1 teaspoon of butter.
Peel the cabbage from spoiled leaves, wash, chop, place in boiling water with milk, sugar, and salt. Boil, strain, serve sprinkled with browned breadcrumbs and a piece of butter.
BEET STUFFED WITH RICE AND APPLES
Products: 600 g beets, 25 g rice, 150 g apples, 60 g cottage cheese, 25 g raisins, 30 g butter, 1 egg, 25 g sugar, 90 g sour cream.
Boil or bake beets (2 pieces per serving), peel, cut out the core so that it looks like a bowl. Chop apples, mix with sugar, grated cottage cheese, cooked rice, egg, butter. Fill the beets with this mixture, place them in a greased frying pan, pour in sour cream, sprinkle with oil and bake.
Serve with sour cream.
RICE CASSERLE WITH BEET
Ingredients: 350 g beets, 550 g boiled rice, 1 egg, 250 g milk.
Boil the rice and combine with chopped boiled beets. Dilute raw eggs with milk, add salt, mix. Pour this mixture over rice mixed with beets and bake in the oven.
BOILED MEAT BEEF STROGANOV
Products: meat 110 g, butter 7 g, milk 60 g, wheat flour 7 g, sour cream 20 g, tomato juice 20 g, parsley.
Boil the meat, cool, cut into thin pieces. Prepare a white sauce, pour it over the meat, add tomato juice, add a little salt, and stir. Cook at low boil for 10 minutes and season with sour cream. At the table, add a piece of butter and sprinkle the beef stroganoff with finely chopped herbs.
Ingredients: sour cream 70 g, flour 9 g, butter 9 g.
Dry the flour in the oven in a frying pan without fat until light yellow and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into boiling milk, stirring continuously, and let it boil well.
Season the finished sauce with butter.
Products: milk 70 g, wheat flour 8 g.
Boil half the sour cream, dilute the oven-dried flour in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil, strain.
SOURCE SAUCE WITH VEGETABLE BROOCH
Ingredients: sour cream 40 g, flour 8 g, carrots 15 g, parsley root, celery root - 3 g each, onion 9 g, water 120 g.
Prepare a vegetable decoction of carrots, onions, and white roots. Boil the sour cream, dilute the dried and cooled flour with cold vegetable broth and gradually pour into the boiling sour cream, let it boil.
Products: per 100 g: broth 110 g, wheat flour 7 g, butter 5 g.
Fry the flour until light yellow in a frying pan without fat, grind with butter and, with continuous stirring, combine with the hot broth and, continuing to stir, cook the sauce for 9 minutes.
FRESH BERRY SAUCE
Products: per 100 g: berries 45 g, sugar 15 g, potato starch 5 g, water 80 g.
Rub the prepared berries through a sieve. Put sugar into the resulting mass, pour in water (leave some to dilute the starch), stir and bring to a boil over low heat.
Serve with dishes of cereals, cottage cheese, pasta.
Products: dried rose hips 30 g, water 270 g, sugar 10 g (add before use).
Peel dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, add hot water, boil for 10 minutes under a closed lid. Remove from heat and leave for 3 hours in a cool place. Leave uncrushed rose hips for 10 hours. Strain the infusion.
BERRY – MILK DRINK
Products: 0.5 fresh milk, 0.5 kg of fresh berries (strawberries, strawberries), sugar or powdered sugar.
Boil the milk, cool, wash the berries, let the water drain, squeeze out the juice. Combine milk with juice, stirring, add sugar to taste.
LEMON-MILK DRINK
Ingredients: 3 glasses of fresh milk, 1 lemon, sugar.
Boil the milk, cool, wash the lemon, squeeze out the juice, stir with sugar or powdered sugar. Pour the juice into the milk carefully, stirring quickly so that it does not curdle.
DRINK FROM SORROWED VASHA
Ingredients: 3 cups yogurt, 1 bunch of radishes, 1 spoon of finely chopped dill.
Whisk the curdled milk, wash the radishes, chop them finely, put them in milk along with finely chopped dill.
FRESH BERRY DRINK
Products: berries 100 g, sugar 25 g, water 250 g.
Rinse fresh berries with cold drinking water, remove stems, mash well, squeeze out the juice through cheesecloth and place in a cool place. Pour hot water over the pomace, let it boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.
CARROT-APPLE DRINK
Products: apples 30 g, carrots 60 g, sugar 15 g, water 250 g.
Wash the carrots, peel them, grate them on a fine grater, squeeze out the juice through cheesecloth or in a juicer. Wash the apples, cut them without peeling them, place them in boiling water, bring to a boil, leave for 3 hours, strain. Pour carrot juice into apple infusion, add sugar. This drink is healthy and tasty without sugar.
Products: milk 100 g, potato starch 6 g, sugar 9 g.
Boil half a portion of milk, burn sugar in a frying pan until creamy and dissolve in milk. Stir the starch into the second half of the milk and, stirring quickly, gradually pour into the hot milk with sugar and bring to a boil. Cool the finished jelly.
Ingredients: 400 g apples, 2 glasses of water, 70 g sugar, lemon peel.
Boil water with sugar and lemon peel. Wash, peel, cut the apples into quarters, remove the core, cook, gradually lowering them into boiling syrup. Cool.
Products: 400 g of berries (raspberries, strawberries, sea buckthorn, currants), 2 glasses of water, 60 g of potato starch, sugar.
Sort the berries, wash, let the water drain, then cook in boiling water. Squeeze out the juice and strain. Dilute the starch in a few tablespoons of cold water. Boil the berry juice and pour in the diluted starch, stirring, bring to a boil, add sugar. Cool.
Products: 400 g apples (raspberries, strawberries, cherries), 15 g gelatin, 2 egg whites, sugar.
Wash the gelatin and soak in cold water. Wash the apples, cut them, boil them, pouring them lightly with water, rub them through a sieve, put them in a saucepan, add sugar, and boil. Beat the whites until foamy, add boiling applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into vases, cool.
WHEAT BRAN DECOFFECTION
Products: for 1 liter: 200 g of wheat bran.
Place the bran in boiling water, cook for one hour, strain twice through a fine sieve or cheesecloth, squeezing the first time and without squeezing the second time.
One serving – 250 g of decoction.
The decoction is added to sauces, soups, or kvass is prepared by adding sugar and yeast (2 g of yeast and 10 g of sugar per 200 g serving).
Products: carrots 200 g.
Squeeze grated carrots through cheesecloth to obtain natural juice. From 200 g of washed, peeled, grated carrots, 120–130 g of juice are obtained.
COMPOTE OF FRESH FRUIT AND BERRIES
Products: per 1 liter: total amount of fruits and berries 600 g, sugar 100 g, water 750 g.
Before cooking, sort all the fruits, remove the stems, rinse in running water, remove the core and thick skin from apples and pears, cut the fruit into pieces, put in boiling water with sugar. Remove pits from plums. Cook the compote over low heat until all the embedded fruits are soft. Fresh raspberries, strawberries, wild strawberries, peeled tangerines, and oranges are placed in the prepared compote, brought to a boil, removed from heat and cooled.
DRIED FRUITS COMPOTE
Products: for 1 l: dried fruits 120 g, sugar 100 g, water 1 l.
Carefully sort the dried fruits, put them in a sieve or colander and wash them in running water. Cut pears and large apples into pieces. Place the prepared fruits in cold water and cook over low heat until all the fruits are soft. Add sugar to the compote at the end of cooking. For flavor, you can add orange or lemon peel. Cool the compote, remove the lemon peels.
Ingredients: 3 apples, 200 g plums or other fruits, lemon zest, sugar.
Wash the fruits, put them in boiling water, cook them, rub them through a sieve, add sugar and grated lemon zest.
Treatment of ophthalmological diseases involves the use of various means and methods. In order for therapy to be as effective as possible, the ophthalmologist must take into account the characteristics of the disease and the patient’s body itself, as well as other factors - for example, the presence of concomitant diseases. Often drug treatment is combined with massage, physiotherapy, and gymnastics.
The use of eye drops and ointments is practiced in cases of damage to the anterior part of the eye and the tissues that surround it (keratitis, conjunctivitis). Such products are good because they can be used by patients independently. There are also tablet preparations intended for the treatment of pathologies in deep tissues. Such drugs act systemically, that is, on the eyes and other internal organs. As for massage and gymnastics , they are effective if there are no complications. With the help of massage, for example, diseases of the eyelids are treated.
Hardware treatment and physiotherapy are actively used in various areas of ophthalmology. With the help of the first, children's strabismus is treated, while physiotherapy is effective in inflammatory processes - the same keratitis, barley.
Note! Also used for treatment are injections , which can be of several types depending on the injection site. Injection treatment should only be carried out by an experienced doctor, otherwise the consequences can be very dire.
Finally, eye surgeries are performed when other methods fail. But any surgical intervention comes with certain risks. A small example: diagnosed glaucoma is first treated with eye drops, and surgery is performed only when vision continues to deteriorate or the pressure is high enough.
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Gout is a difficult to treat joint disease. The main category of patients are men aged 50 years and older. The recurrent nature of the pathology, severe pain during attacks poison many days, worsen health, and interfere with living and working fully.
During periods of pain, sufferers are tormented by questions: “Is there an effective treatment for gout during an exacerbation? How to get rid of painful attacks? Doctors offer medications to relieve pain. Herbalists and patients who have suffered from a serious illness for many years give recommendations on the use of folk remedies for gout attacks.
Rheumatic disease occurs when the concentration of lactic acid in the joints increases. An inflammatory process develops, severe pain occurs, and specific nodules—tophi—appear near the affected joints. Over time, joints and cartilage cannot fully perform their function, gait worsens, arms become weaker, and performance decreases. Over time, a person becomes afraid of a new attack and loses the joy of life.
Visit a therapist, get advice from a specialist: a surgeon, rheumatologist, orthopedist or arthrologist if you identify the characteristic signs of gout. The sooner you get an appointment, the less you will have to suffer. Frequent relapses turn life into a series of pain and visits to the doctor in the hope of getting a medicine to relieve suffering.
Find out effective methods for treating polyarthritis of the fingers using folk remedies.
Ways to treat foot arthritis at home are described on this page.
Stages of development and symptoms of gout:
If you suspect a rheumatic disease, visit a therapist, undergo an in-depth examination, and get tested. If the diagnosis of gout is confirmed, the doctor will prescribe potent medications to eliminate inflammation, reduce lactic acid levels, and relieve pain.
How to treat gout? Patients should remember: getting rid of unpleasant symptoms in one day will not work. During the attack you will have to take painkillers and special anti-inflammatory drugs. Without treatment, the attack lasts a month, two or more; with medications and folk methods, the painful symptoms gradually disappear after a week or two, sometimes earlier (or later).
Effective medications for gout attacks:
Proven compositions from natural ingredients for the treatment of gout with folk remedies at home:
Find out effective methods of treating arthrosis of the knee joint using folk remedies.
Methods for treating ankle pain when walking are described here.
Two more proven recipes:
Listen to the recommendations of doctors and patients:
Treating gout on the legs and other parts of the body is difficult and takes a long time, severe pain interferes with life, frequent relapses prevent you from working quietly or doing household chores. Prevent the development of the disease, monitor your diet, follow a gout diet, control your weight and blood pressure.
Read more about the treatment of gout during exacerbation in the following video: