Gout is a joint disease that is associated with the deposition of uric acid salts in the joint tissues.
Intense pain in the joint, redness of the skin, increased temperature and swelling in the joint area, general increase in temperature, headache and fatigue, limitation of joint movements.
A diet for gout should be based on the principle of excluding foods high in uric acid (purine) and may include the following foods:
Early breakfast: oatmeal, cucumber salad, mineral water.
Second breakfast: fruit jelly, low-fat cottage cheese.
Lunch: baked zucchini with vegetables and rice in sour cream sauce, vegetable soup, milk with strawberries.
Dinner: tomato juice, cottage cheese pancakes, cabbage cutlets.
At night: apples.
Early breakfast: carrot salad with sour cream, milk rice porridge, weak tea with lemon, one soft-boiled egg.
Second breakfast: apple juice, new potatoes with cucumbers.
Lunch: cottage cheese casserole, vegetable soup with sour cream, milk jelly.
Dinner: baked apples in a white omelette, fruit juice.
At night: kefir.
Early breakfast: cabbage salad, noodles with cottage cheese, fruit juice.
Second breakfast: fruit juice, potato pancakes.
Lunch: vegetarian borscht, cheese, boiled meat in milk sauce, mashed potatoes, lemon jelly.
Dinner: vegetable stew, cheesecakes with sour cream, fruit jelly.
Early breakfast: soft-boiled egg, apple and cabbage salad, buckwheat milk porridge, mineral water.
Second breakfast: apple and carrot casserole, tea with lemon.
Lunch: pickle soup with sour cream and vegetable broth, blackcurrant jelly, pancakes with cottage cheese.
Dinner: baked pumpkin in sour cream, apples stuffed with cottage cheese, apple juice.
At night: yogurt.
Early breakfast: fresh tomatoes, fruit jelly, cottage cheese with sour cream.
Second breakfast: cabbage cutlets in sour cream, pomegranate juice.
Lunch: homemade noodle soup, cabbage rolls with cottage cheese and buckwheat in sour cream sauce, fresh grapes.
Dinner: carrot cutlets, curd pudding with sour cream, fruit compote.
Early breakfast: vegetable salad, one egg omelette, milk millet porridge, tea with jam.
Second breakfast: carrot zrazy with raisins and apples, grape juice.
Lunch: vegetarian cabbage soup, curd pudding with apples and raisins, milk jelly.
Dinner: baked egg white omelette and zucchini in sour cream, tea.
Early breakfast: salad of apples, tomatoes and cucumbers, milk with cottage cheese, fruit compote.
Second breakfast: baked cabbage, fruit jelly.
Lunch: boiled rice with chicken, okroshka with kefir, baked apples.
Dinner: pearl barley with cottage cheese, vegetable stew, tea.
At night: natural yogurt.
You should limit the consumption of the following products: salt, sausages, fatty boiled fish and meat, mushrooms, lard, legumes, pickles, certain types of vegetables (spinach, sorrel, cauliflower, celery, radishes). And also exclude from the diet: meat extracts, offal (kidneys, lungs, brains, liver), smoked meats, canned fish and meat, hot seasonings, chocolate and cocoa, spices, strong tea and coffee, alcohol (especially beer and wine), spicy cheese, mushroom or fish broths, figs, herring, raspberries, rhubarb, horseradish, mustard, black pepper.
Leave a comment 19,247
Beets are saturated with a large amount of sugar, proteins and organic acids. Despite the low concentration of vitamins, the vegetable contains a lot of potassium, iron, magnesium, iodine, manganese, copper, and zinc. With regular consumption of the root vegetable, the hematopoietic system is stimulated, sexual function is regulated, and metabolism is adjusted. A gentle cleansing of the liver, gall bladder and intestines is carried out by consuming beetroot broth, juice, and kvass. The results of cleansing are lowering cholesterol, normalizing blood pressure, improving heart and kidney function.
Beetroot is a vegetable rich in nutrients, which is used in many folk recipes for treating various diseases.
By regularly cleansing at home, it is possible to reduce the damage caused to the liver by poor environment, poor nutrition, and use of medications. This can be done with the help of beets, which, thanks to their composition, cures most diseases. But there are some nuances that you need to know about when consuming vegetables for the purpose of cleansing and general health of the body, so as not to cause damage. It is best to test the reaction by consuming minimal doses of cleaning products derived from the root vegetable.
Possibilities of vegetables in improving the health of the body:
When beets are regularly consumed by a healthy person, the body receives a sufficient set of microelements that prevent the occurrence of pathologies. If a sick person consumes a vegetable, his condition improves. The benefit of beetroot cleansing for the liver and gallbladder lies in the presence of a substance in the vegetable - beatine, which improves the processes of breakdown and absorption of protein foods. Any plant and animal protein will be completely absorbed and processed if it is consumed together with beets. Beatin is useful because it increases the performance of the liver, due to which the main function of the organ is restored or improved - blood filtration. Beetroot broth, juice, kvass are the best means of cleaning the liver at home, as their components can remove toxins and other harmful substances that clog the organ and impair its functioning.
Despite the richness of the composition and the benefits of the product, there are diseases for which it is forbidden to eat boiled vegetables or drink beet broth. The harm from the product will not be too high, but it is better to cleanse it in another way. A list of pathological conditions in which checking and cleaning the liver with beets is not recommended due to the reverse effect and the possibility of worsening health:
It is better not to use beetroot decoction for cleaning after severe shock, stress or heavy physical activity. It is not recommended for pregnant and lactating women to eat beets frequently.
Important: the root vegetable contains oxalate salts of oxalic acid, which trigger the process of stone formation in the kidneys.
Cleansing the body with beetroot recipes at home is a simple, easy, healthy and cheap method that does not require a lot of time and complex manipulations. It is enough to know a few recipes for preparing products that allow you to cleanse the liver, and you will be properly prepared for the procedure. This will help achieve maximum effect.
Prepare for cleaning 24 hours in advance. To do this, a person adheres to a specific diet based on the complete exclusion of any food except apples, purees and juices from this fruit. But if such a strict diet does not suit someone, you can choose a more gentle preparation method:
On the day of cleaning, you should adhere to the following rules:
Below are several popular recipes that help you effectively cleanse your liver using beets.
This method is the simplest. It takes a minimum of time to prepare the cleaning product. You will need to boil 1 beet and grate it. Roll the resulting puree into balls the size of a walnut. You should consume 1 ball each time before starting a meal for 1-2 weeks.
The drink is prepared simply:
The finished drink is filtered through cheesecloth. Cleaning is carried out by taking kvass 3 times a day 15 minutes before the start of a meal, 1 tbsp. l. The course of treatment is designed to consume 3 liters of drink.
Important: you will need to re-clean with beet kvass after 3 months.
Homemade recipe:
The finished drink should be drunk in an amount of 200 ml immediately after preparation. Subsequent portions (200 ml) are taken every 3-4 hours. Treatment with a decoction is allowed 1-2 times a year.
It is important to prepare only freshly squeezed product for each meal. You cannot prepare the daily dose in advance, as this will negate the effect of the cleansing procedure.
You can prepare the drink according to this recipe:
Cleaning is carried out twice a day with a gradual increase in dose from 1 tsp. up to 100 ml at a time. At the same time, the liver reaction should be checked based on the general condition of the patient. To improve the taste, you can dilute the squeeze with water in a 50/50 ratio. Treatment is carried out for 2 weeks, after which a break is taken. This recipe can be modified by adding other drinks - apple, carrot, etc. instead of water. In this case, the course of treatment is extended to 3 months.
Return to contents
Two other approaches to liver cleansing are suggested:
Beets cleanse the liver gently and delicately, without causing discomfort or pain. In addition to removing waste, toxins, metabolites, recipes from root vegetables saturate the body with useful microelements necessary to restore damaged organ tissue and stabilize functionality. To improve the cleansing effect, it is recommended to give up meat and other heavy foods, replacing them with vegetables and apples.
Although the root vegetable is healthy, it should not be used to cleanse the liver if you have:
In these cases, it is better not to even check the liver's reaction to beet cleansing.
The liver is a vital organ that performs many functions. In particular, the liver is responsible for neutralizing xenobiotics, including allergens, poisons and toxins; removal of excess hormones, mediators, vitamins; participates in the processes of digestion, the synthesis of bile acids and bilirubin and much more. Let’s stop here, since today we will not talk about the functions of the liver, but about its treatment with beets.
Before I tell you a few traditional medicine recipes that will help get rid of liver problems, I would like to tell you what determines the effectiveness of the root vegetable in treatment. Naturally, the beneficial properties of beets are explained by its chemical composition. The vegetable contains a lot of vitamins (C, B1, B2, B6, P, PP, E), organic acids (malic, tartaric, lactic), macro- and microelements (potassium, calcium, phosphorus, iron, magnesium, sulfur, iodine ). Beets also contain cobalt, which takes part in the synthesis of vitamin B12, which, together with folic acid, forms red blood cells. Beetroot also contains betanin, which promotes the breakdown of proteins and is involved in the formation of choline, which increases the vital activity of liver cells and prevents the development of malignant tumors.
It has been proven that most liver and gallbladder diseases can be easily cured by cleansing. Beetroot will help you cope with this task most safely.
Beetroot juice is famous for its miraculous properties. You can take it alone or make all kinds of cocktails, adding the juice of other equally useful plants. We offer you a recipe for beet juice with carrots and celery, which will cleanse the liver in the shortest possible time.
Beetroot juice will help cleanse the liver not only of toxins, but also of stones, and will do this quickly and painlessly. All that is needed to dissolve liver stones is to drink raw beetroot juice every day on an empty stomach in the amount that the body accepts. Within a couple of weeks you will feel improvement.
Beetroot syrup can also help break up kidney stones. To prepare it, you need to boil a couple of chopped beets to a syrupy state. Take the drink 3/4 cup 4 times a day until complete healing.
Agree, it’s nice when something healthy is also tasty. It is these properties that beet salad is famous for. Eat a salad made from boiled beets and seasoned with vegetable oil for breakfast, and your liver will tell you: “Thank you!”
As you can see, beets are useful for liver diseases in any form. You can drink juices, eat salads, eat it raw or boiled. Enjoy and be healthy!
IT IS IMPORTANT TO KNOW! The only remedy for JOINT PAIN, arthritis, arthrosis, osteochondrosis and other diseases of the musculoskeletal system, recommended by doctors! Read more.
Beets are a unique and very healthy vegetable. No other root vegetable can compare with the vitamin composition of beets, and especially the fact that even with heat treatment, beets do not lose their beneficial substances. That is why we can say with confidence that the benefits of boiled and fresh beets are exactly the same.
The red color of this vegetable is given by a special component – biotin. In addition, biotin is an active “fighter” for the health of the heart muscle and circulatory system. In particular, it is an amino acid that rejuvenates and heals the entire body. People with heart problems and diseases are recommended to include beets in their daily diet.
IMPORTANT: Beets contain a lot of iron, more than apples and garlic. It is also rich in iodine, which it contains slightly less than in algae and seaweed.
Beetroot is a healthy vegetable for the human body.
It is interesting that in beets, both the root part and the tops are edible. For example, the root is rich in vitamin C, while are a source of vitamin A. Due to the huge supply of micro and macroelements, beets are actively used in traditional medicine to treat many diseases.
Beneficial substances of beets, composition:
Boiled beets are a low-calorie product. Such beets are very useful in the process of losing weight and getting rid of excess weight. Boiled beets are a real antioxidant that helps maintain the health and beauty of the body, fight stress and free radicals.
The benefits of boiled beets
IMPORTANT: Boiled beets retain all their beneficial properties provided that the vegetable is cooked in its peel.
It is not difficult to completely restore JOINTS! The most important thing is to rub this into the sore spot 2-3 times a day.
Benefits of raw beets
Considering the above beneficial properties of raw beets, we can say with confidence that the vegetable is useful for humans in any of its forms.
Beets do not lose their benefits when boiled, stewed or baked. The only caveat to consuming raw beets is their ability to increase stomach acidity and greatly weaken the intestines.
IMPORTANT: Boiled or raw vegetables must be thoroughly washed in water to remove any remaining dirt before eating to avoid poisoning. Beets must be cooked with their skins on and only then removed.
The benefits of boiled and raw beets for humans
Beetroot juice, benefits of juice
Beets are good for the health of internal organs. Each organ in the human body is responsible for an important function and works in full mode. Modern living conditions, ecology and junk food lead to the fact that internal organs accumulate a lot of toxins and unfavorable substances.
This is why it is important to know about “cleaning” methods. Beets are one of the few plant foods that help the body cleanse itself of toxins and improve their functioning. Beets are very useful for the liver and gall bladder.
To do this, alternative medicine advises organizing fasting beet days on juices , salads and beet decoctions. Beets will have a very mild effect and will not bring any negative consequences if you do not have urolithiasis, gastritis or diabetes.
Beets help “cleanse” the liver and gallbladder
A decoction of beets will help “drive” stones out of the gallbladder:
Beets help get rid of gallstones
Not long ago, scientists discovered that the protein contained in human blood is also found in beet juice. It is precisely because beets are rich in protein similar to hemoglobin that they can improve blood quality. Beetroot juices and a beetroot diet are often prescribed to people who have anemia (anemia).
In addition, beets gently thin the blood , lowering blood pressure. It stimulates the production of red blood cells and the red body. By dilating blood vessels, beets improve blood flow and thereby relieve many diseases.
Beetroot improves blood
Anemia is a disease characterized by a decrease in the number of red blood cells in a person’s blood and the level of hemoglobin. As a result, a person may often feel unwell and experience:
Beetroot will help get rid of anemia:
Beetroot - glycemic index
The calorie content of beets is 41 kcal per 100 grams.
Beetroot is a vegetable that contains a lot of glucose and fructose. That is why it should be used with caution by type 2 diabetics. It is best to completely limit yourself from eating raw beets.
You can only eat boiled beets in small portions. Beets must be supplemented with vegetable oil or cream (sour cream). If you have diabetes, juices and fresh beets are prohibited.
Beets have a mild laxative effect on the human body. It starts the digestive system into accelerated mode, cleanses the intestines from deposits of feces and putrefactive bacteria.
As a result, intestinal function and absorption of nutrients improves. The intestines are freed from waste and toxins. Both fresh and boiled beets have laxative properties.
The only difference is that fresh beets can irritate the gastric mucosa , so do not consume them in excessive quantities. The beetroot diet is very beneficial for children with difficult bowel movements, people suffering from hemorrhoids, pregnant women and people with chronic constipation.
IMPORTANT: The laxative property of beets can negatively affect the health of people with chronic diarrhea.
Beets have a laxative effect
Beets are the best remedy for constipation. In addition, it is very gentle, unlike synthetic drugs, and is also always available. Beetroot can correct all a person’s bad eating habits and inactivity.
The laxative component of beets is fiber . It causes the intestines to contract intensively, that is, it increases peristalsis. It gently “irritates” the intestinal mucosa, acting on the “brush” principle.
Beets are a vegetable that can be eaten raw or cooked . The main condition for eating raw beets is to thoroughly remove any remaining dirt from the root crop and wash it in water. If this is not done, the remaining soil and humus can cause poisoning.
Raw beets are suitable for cooking:
Beetroot is a dietary vegetable approved for use in pancreatitis. Beets contain many useful substances that restore the work and function of the pancreas. If you have pancreatitis, beets can be eaten raw or boiled. In any form, it is absorbed very well.
IMPORTANT: If you have increased stomach acidity, it is best to eat boiled beets.
Beetroot is good for pancreatitis
Boiled or fresh beets have a very strong coloring property . Both human feces and urine can turn a characteristic pink or even burgundy color. This can happen even from eating beets in minimal quantities. This is a normal phenomenon and does not require worry.
Studying beets, scientists came to the conclusion that the root vegetable has an antitumor effect . That is why recently it is increasingly prescribed to patients with cancer. It has been noticed that in the early stages of the disease, beets “inhibit” the growth of tumors and prevent free radicals from dividing cells.
For preventive and therapeutic purposes, it is recommended to consume freshly squeezed beet juice. Observations of patients showed that 13 out of 15 patients noticeably feel relief and improvement in their condition.
Treatment of cancer with beets
Beets can thin the blood , thereby improving blood flow and lowering blood pressure . That is why beets and beet dishes are useful for hypertensive patients. To prevent frequent consumption of beets from harming the stomach and leading to chronic diarrhea, it is enough to eat 100 grams of boiled beets per day.
The absorption of beneficial microelements in beets will be better if the beets are eaten with fatty foods: vegetable or butter, sour cream or cream.
Beets contain many vitamins and microelements that can not only strengthen the immune system , but also have an expectorant effect. For this, a recipe for treating beets with honey will be useful:
This medicine should be taken both internally and as a gargle. The more often you gargle and drink beet juice, the better. The course of treatment with beets should last at least five days.
Beetroot juice strengthens the immune system and treats cough
Those who consume beets for medicinal purposes or simply because they love this vegetable should be aware that beets can irritate the mucous membranes. The root vegetable contains a lot of fiber, which increases intestinal motility.
Eating beets too often can have the opposite effect and lead to diarrhea instead of a mild laxative. The course of treatment or consumption of beets should have short “breaks” of one week.
Patients with gout should carefully introduce beets into their diet . The fact is that this vegetable contains oxalic acid, and it can negatively affect joints .
In this case, it is best to prepare vegetarian beetroot pancakes for daily consumption, since beets are not friendly in fresh form and in the form of juice.
If you don’t want to cook beetroot, you can eat 100 grams of boiled beets per day. Recipes for stewed beets with onions and carrots are very useful.
Beets have high levels of oxalic acid . That is why frequent and abundant consumption of this vegetable can lead to negative consequences. It is strictly forbidden to consume fresh beets and juices from them for people with gastritis and stomach ulcers.
It is allowed to eat stewed and boiled beets, baked beets and beet caviar . The vegetable must be seasoned with something fatty: vegetable oil, cream or sour cream, in order to partially neutralize the acid.
Beetroot for gastritis
This disease is characterized by compression of the urethra . Adenoma is a tumor that can be gotten rid of with beets. The rich vitamin reserve of beets not only strengthens the immune system, but also blocks tumor growth.
Beets contain a lot of zinc, which has a beneficial effect on a man’s health and the functions of his sexual organ. beetroot juice therapy should be carried out along with traditional treatment .
To do this, you should drink a glass of freshly squeezed beet juice every day. The juice can be diluted with water and seasoned with vegetable oil to make it easier to digest.
Beetroot juice helps get rid of prostate adenoma
Freshly squeezed beet juice has powerful bactericidal and anti-inflammatory properties . That is why it is actively used to treat sinusitis. Fresh beets should be grated on a fine grater and the juice should be squeezed out through cheesecloth.
It is important to know that instilling fresh juice may irritate the nasal mucosa. That is why it is recommended to mix it in equal proportions with saline in one to one proportions.
Warm medicine should always be instilled into the nose . The dose for an adult is 8 drops in one nostril, for a child – 3 drops . The course of treatment lasts from five to ten days .
You can also get rid of hemorrhoids with the help of beets. For this, it is useful to take it both internally and externally. For treatment, you should take a decoction of the root vegetable. To do this, add water to the clean vegetable and cook for about two hours. You should drink the decoction three times a day, half a glass.
Dishes with beets will have a mild laxative effect and will therefore facilitate the process of defecation in case of hemorrhoids. If hemorrhoids are accompanied by bloody discharge, then it will be useful to apply the leaves of the tops to the anus for several hours.
Beetroot helps get rid of hemorrhoids
Few people know that beets are an active component in many home-made cosmetics, as they contain antioxidants. Beetroot juice and decoctions can be used to wash damaged hair to treat and restore it.
The most popular use of beets is as a mask . To do this, you need to use fresh beets. A small amount of the fruit is grated, seasoned with a spoonful of sour cream and applied to the face and décolleté. Keep the mask on for no longer than fifteen minutes.
After this, the mask is thoroughly washed off with cold water. Dry skin can be additionally moisturized with cream. Beetroot helps keep the skin toned, nourishes it and gives it a healthy glow.
Gout is a disease that is unfamiliar to young people. In rare cases, it occurs in people over the age of 30, and more often develops in those over forty. This disease is caused by the deposition of sodium urate in various organs and tissues, primarily in the joints and kidneys. A prolonged elevated level of uric acid in the blood leads to the fact that one day the doctor diagnoses “gout”.
One of the types of secondary gout is the so-called lead gout, caused by lead poisoning. Indeed, in earlier times, people quite often suffered from lead poisoning due to the consumption of alcoholic beverages stored in containers containing lead (for example, “lead” crystal). Nowadays, lead enters the body in large quantities through water, air and food. Lead is often used in industrial production, and when industries “release” it into the environment, it ends up in fields, ending up in water and soil. Therefore, it is recommended that all gout patients undergo a test for lead levels in the body, just in case. If you do not have this opportunity, eat more foods that help eliminate this element: beets, carrots, dandelions, cabbage, whole grains, artichokes.
Doctors usually identify the following risk factors for developing this disease:
• hereditary factors affecting the synthesis of uric acid in the body;
• taking certain medications (primarily diuretics);
• overeating, excess weight and poor nutrition (excess fatty, salty, spicy foods in the diet);
• overwork and nervous exhaustion;
• some diseases (primarily metabolic diseases);
• chronic lead poisoning.
Gout has several characteristic symptoms, but the most noticeable and unpleasant is acute inflammation of the joints. This occurs suddenly and sharply, and usually affects one joint. That is why such attacks are sometimes called a gout attack. They are due to the fact that crystals of uric acid salts from time to time fall from the tissues of the joint into its cavity.
Such an unpleasant fate can befall almost any joint. But most often the joints of the legs (especially the feet and ankle joints) are affected. As a rule, the first toe to fall victim to gout is the big toe (this is where the first attack of gout develops). Another unpleasant fact: such attacks usually begin at night. Therefore, gout is often accompanied by weakness, drowsiness, and bad mood; the patient simply does not get enough sleep.
In addition to the rapidly increasing pain, swelling of the joint, as well as the surrounding tissues, becomes noticeable. The skin over the inflamed area may become red. Sometimes the temperature rises.
Patients with gout know well that they often provoke attacks of this disease by their inattention to the body. A gout attack can be triggered by drinking alcohol, prolonged stress on the joint (for example, walking long distances), taking certain medications (diuretics), as well as surgical operations, injuries and other stressful conditions for the body.
A gout attack usually lasts for several days. In mild cases, it goes away on its own without treatment. In more severe cases, medications are required, and treatment is delayed for weeks.
If you have had a gout attack, know that the attack, unfortunately, can happen again. This usually occurs an average of a year after the first attack. Although for some people the interval between exacerbations can reach several years. Over time, the pauses between attacks become shorter and shorter.
Another characteristic feature of gout is the formation of small nodules under the skin. They are called tophi. Tophi are usually located in the area of the elbow joints, cartilage of the auricles and Achilles tendons on the legs. They can exceed 2 cm in size (although they are usually smaller), but despite their size, they do not cause much trouble to their owners.
In some cases, tophi cause inflammation in nearby periarticular bursae or tendons. In this case, pain will likely appear due to the development of a new disease. Sometimes tophi open outward, releasing white contents with a consistency reminiscent of cottage cheese.
The diagnosis of gout is never made solely on the basis that the patient has a painful attack. The doctor must conduct an examination. If the level of uric acid in the blood exceeds the norm (416.4 µmol/l in men and 356.9 µmol/l in women), we may be talking about this disease. In addition to studying the level of uric acid in the blood, it is necessary to determine its daily excretion in the urine and examine the condition of the kidneys, since, in addition to damage to the joints, a symptom of gout is the appearance of kidney stones. This course of the disease is typical for 20% of patients. And of course, the presence of tophi will be a clue to the doctor.
Gout requires complex treatment, combining medication, physiotherapy and diet.
Drug treatment consists mainly of the use of anti-inflammatory drugs, as well as drugs that inhibit the formation of uric acid. Sometimes your doctor will recommend corticosteroid hormones, which can change the acidity of your urine and reduce the likelihood of kidney stones. Sometimes uric acid deposits in soft tissues are removed through surgery.
Physiotherapeutic procedures also significantly alleviate the condition of patients. In recent years, new methods have emerged to combat this disease. Thus, the procedure of blood purification using special devices (plasmophoresis-hemosorption) began to be used.
If you ever have an attack of gout, you need to monitor your weight. Weight correction is both one of the important ways to prevent this disease and a method of stopping its attacks.
In addition, gout “loves” those who have managed to acquire metabolic diseases, in particular atherosclerosis and diabetes. Therefore, try to prevent their development. Watch your diet. It should be varied and balanced, not full of fatty and fried foods. Don't overeat on sweets and salty foods (especially if you have a family history of people with gout).
And don't forget that you need to move more. Moderate (but not exhausting!) physical activity in the fresh air will help you feel better and reduce the risk of developing joint diseases.
It is also recommended to take a high-quality vitamin and mineral complex (avoid large doses of vitamin C!), quercetin, omega-3 acids and folic acid.
1. Avoid alcohol
Alcohol increases the production of uric acid and slows its removal from the body. As a result, the level of uric acid in the blood increases significantly. It is for this reason that drinking alcohol often provokes acute attacks of gout. Sometimes all you need to do to lower your uric acid levels and prevent the disease is just to give up alcohol.
The low-purine diet for gout has been deservedly extolled by nutritionists for many years. Foods high in purines should be completely excluded from the diet. These are meat, shellfish, products containing yeast (beer and confectionery), herring, sardines, mackerel.
Patients with gout are usually overweight, prone to high blood pressure and diabetes, and at risk of cardiovascular disease. Weight loss helps normalize uric acid levels. Achieving an ideal weight is perhaps the most important goal of nutritional therapy in the treatment of gout.
Consumption of refined carbohydrates and saturated fats should be kept to a minimum. The former stimulate the production of uric acid, the latter impair its removal from the body. When consuming large amounts of protein, the synthesis of uric acid is accelerated both in healthy people and in patients with gout.
Drinking plenty of fluids dilutes the urine and helps remove uric acid from the body. Drinking plenty of fluids also reduces the risk of kidney stones.
Cherries, grapes, blueberries and other dark berries are rich sources of anthocyanidins and proanthocyanidins. It is these flavonoid compounds that give the berries their deep red-blue color. Berries rich in flavonoids help prevent the destruction of joint structures. Scientists have proven that you can reduce uric acid levels and prevent gout attacks by eating about 700 g of fresh cherries (or the same amount of other foods containing flavonoids) per day.
FOOD SUPPLEMENTS FOR TREATING GOUT
Usually, following a diet for gout in itself has a healing effect, and there is no need for special nutritional supplements. Large doses of vitamin C or niacin may only increase uric acid levels. The general recommendation for gout sufferers is to simply take a quality multivitamin and multimineral supplement that provides 100% of the recommended dietary allowance. If you feel that this is not enough, you can additionally take quercetin, omega-3 acids and folic acid.
The flavonoid quercetin inhibits the production of uric acid in much the same way as allopurinol does, and it also slows the production and release of substances that cause inflammation. Quercetin is found in many vegetables and fruits. For best results, take 200 - 400 mg of quercetin with bromelain between meals, 3 times a day. Bromelain not only promotes the absorption of quercetin, but also has anti-inflammatory effects.
Omega-3 fatty acids
Omega-3 fatty acids, found in flaxseed and fish oils in particular, limit the body's production of compounds that cause inflammation and tissue damage in gout. Recommendations for the use of omega-3 fatty acids in cases of gout and rheumatoid arthritis are the same.
Folic acid inhibits the action of xanthine oxidase, the enzyme responsible for the production of uric acid. Studies have shown that some of the folic acid derivatives are more potent xanthine oxidase inhibitors than allopurinol. However, the data remains to be clarified. In any case, you need to know that the required dosage of folic acid is about 10 - 40 mg per day. At this dosage, folic acid is non-toxic and safer than traditional medications used to treat gout. However, you should consult your doctor before you start taking folic acid.
FOLK REMEDIES FOR TREATING GOUT
Essentially, the natural approach to treating chronic gout is not too different from the approach of traditional medicine. However, this approach uses natural remedies rather than medications to maintain normal uric acid levels.
The use of folk remedies to combat gout does not replace the need to follow a diet. They are just a complement to other methods. And of course, before using this or that product, you should consult your doctor.
Blueberry leaf 2 parts, St. John's wort herb 4 parts, flax seeds 2 parts, dandelion root 3 parts, tansy flowers 1 part, hop cones 3 parts.
Pour two tablespoons of the mixture into 0.5 ml of boiling water and leave overnight. Take 1/3 - 1/2 cup 3 - 5 times a day. The course of treatment is 2 - 3 months.
Burdock root, goldenrod herb, cudweed herb, rose hips, rowan fruits, cinquefoil root.
Take all ingredients in equal proportions, grind in a coffee grinder and mix thoroughly. Pour two tablespoons of the mixture into two glasses of boiling water and leave overnight. During the period of exacerbation of the disease, the preparations are taken in loading doses: 5 - 6 tbsp. spoons per liter of boiling water for 2 - 3 weeks, after which they switch to the usual intake (2 tablespoons per 0.5 liter of boiling water). Take 1/3 - 1/2 cup 3 - 5 times a day. The course of treatment is 2 - 3 months.
Bearberry leaf, knotweed herb, bay leaf, kidney tea, Kuril tea, St. John's wort herb, yarrow herb, licorice root - equally.
Pour two tablespoons of the mixture into 0.5 ml of boiling water and leave overnight. During the period of exacerbation of the disease, the preparations are taken in loading doses: 5 - 6 tbsp. spoons per liter of boiling water for 2 - 3 weeks, after which they switch to the usual intake (2 tablespoons per 0.5 liter of boiling water). Take 1/3 - 1/2 cup 3 - 5 times a day. The course of treatment is 2 - 3 months.
DIET FOR GOUT
With gout, metabolism is disrupted, mainly protein metabolism. In order to balance the imbalance, it is necessary to follow certain principles in nutrition. This will increase the intervals between attacks (attacks) and reduce their severity.
An important condition for proper nutrition is limiting protein foods, primarily meat and fish. An important role is played by the reduction of animal fats and easily digestible carbohydrates in the diet. It is very important to significantly reduce the consumption of table salt (and, if possible, it is advisable to completely abandon it). Sugar should be consumed in moderation, and it is better to replace it with honey and dried fruits.
Once a week, doctors recommend that people with gout have fasting days. You should not completely refuse food on such days, but the amount of food should be significantly reduced.
Typically, the doctor recommends eating up to two kilograms of raw or boiled vegetables and fruits from the permitted list during the day. At the same time, there is no need to add sugar and salt to drinks and dishes. You can combine different products: make stews, salads (without dressing), bake fruits. Or you can “sit” all day on one product - for example, potatoes baked in their jackets or apples.
On the eve of the fasting day, it is recommended to do a warm enema, perhaps with chamomile or sage. During the fasting day, you are allowed to drink only water (at least 1.5 liters). The next day after unloading, the food should be vegetarian, that is, without meat, fish and eggs.
List of foods recommended for gout:
• vegetables: potatoes, carrots, beets, onions, tomatoes, cucumbers, cabbage;
• fruits: growing in the middle zone and citrus fruits;
• milk and fermented milk products;
• low-fat varieties of cheese and cottage cheese;
• chicken and quail eggs;
• vegetable oil and butter;
• flour products (but not baked goods);
List of products that should be limited:
• pickles and marinades;
• boiled meat and fish;
• some types of vegetables: spinach, sorrel, celery, cauliflower, radish;
List of foods prohibited for gout:
• meat and fish broths;
• fried meat and fish;
• offal (liver, lungs, brains, kidneys);
• smoked meats, sausages, canned meat and fish;
• hot herbs and spices (except vinegar and bay leaf);
• chocolate, cocoa, coffee, strong black tea;
RECIPES OF DISHES RECOMMENDED FOR GOUT
Since many fruits and vegetables are allowed for gout, you can get creative with salads. You can add lemon juice and vinegar, low-fat yogurt, vegetable oil and kefir to dressings. But you should add salt little by little. Or don't add salt at all.
MARINATED SALAD WITH CRESS AND NUTS
Ingredients: 150 g watercress, 2 handfuls of chopped lettuce, 20 g chopped chicory leaves, 80 g pine nuts, 4 peeled tangerines. For dressing: juice of 1 tangerine, juice of 1 lemon, 1/2 orange, 3 tbsp. spoons of olive oil.
Mix all ingredients, add dressing, let sit for 15 minutes before serving.
CUCUMBER AND FRESH PUMPKIN SALAD
Ingredients: 4 fresh cucumbers, 1/3 of a small pumpkin, 2 eggs, 150 ml of natural low-fat yoghurt (unflavored), a pinch of salt.
Cut fresh pumpkin and cucumbers into strips, add finely chopped boiled eggs and season with a little salt. Mix the salad and pour yogurt over it.
CUCUMBER AND EGG SALAD WITH TOMATO JUICE
Ingredients: 3 - 4 cucumbers, 2 - 3 eggs, 1/2 cup of tomato juice without salt, chopped herbs to taste, several sprigs of parsley or cilantro for decoration.
Cut the cucumbers and boiled eggs into cubes, mix and pour in tomato juice. Add chopped herbs. On top of the salad you can decorate with slices of boiled eggs and sprigs of cilantro or parsley.
CUCUMBER AND EGG SALAD WITH SPENTY DRESSING
Ingredients: 2 cucumbers, 3 eggs, parsley and dill. For dressing: 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of lemon juice, dill.
Cut fresh cucumbers and hard-boiled eggs into slices, mix and pour over the dressing. Place the salad in the refrigerator for 1 - 2 hours, sprinkle with fresh chopped herbs before serving.
CUCUMBER AND TOMATO SALAD WITH EGG
Ingredients: 3 - 4 medium tomatoes, 1 egg, 1 cucumber, 1 tbsp. a spoonful of chopped green salad leaves, 1/2 cup natural yogurt, dill.
Wash the tomatoes, cut into small circles and place on a plate mixed with cucumber and egg slices. Then sprinkle the mixture with chopped green salad leaves, season with natural yogurt, and sprinkle with finely chopped dill.
Ingredients: 4 - 5 fresh cucumbers, 1 - 2 small beets, 1/2 cup peeled walnuts, 1/2 cup vegetable broth, chopped lettuce, 1 teaspoon lemon juice.
Boil the beets until half cooked and grate them on a coarse grater. Mix beets with chopped cucumbers and chopped walnut kernels. Pour vegetable broth mixed with lemon juice over the salad and sprinkle chopped lettuce on top.
POTATO SALAD WITH CARROTS
Ingredients: 1 kg of potatoes, 500 g of young carrots, 100 - 125 g of vegetable oil, 50 g of dill, a little lemon juice.
Cool the boiled potatoes in their jackets so that they can be peeled and cut into thin slices. Peel the boiled carrots and cut into slices, mix with potatoes, season with vegetable oil and mix carefully. Sprinkle with finely chopped dill. Before serving, you can add lemon juice to the salad to taste.
Soups for gout are recommended mainly vegetarian, but a couple of times a week you can indulge in a first course with dairy products (low-fat cheeses, kefir, natural yogurt or skim milk). If you want to add a piece of meat to the plate, you should boil it separately, since meat broths are contraindicated for gout. And of course, the meat must be dietary. You can afford this “luxury” no more than once a week. Soups should be salted as little as possible, do not pepper, and generally do not use spices (except for bay leaves).
RICE SOUP WITH ORANGE
Ingredients: 1 red bell pepper, 1 orange, 1 tbsp. a spoonful of olive oil, 2 liters of vegetable broth without salt, 200 g of rice, 50 g of parsley, a pinch of salt, 100 ml of low-fat yogurt.
Peel the orange, cut the peel into strips, grate a quarter of it, squeeze the juice into a glass. Chop the parsley. Peel the pepper from seeds, grate a quarter of it on a coarse grater, finely chop the rest. Heat oil in a heavy-bottomed saucepan over moderate heat. Reduce heat. Place the prepared peppers in the oil and sauté for 5 minutes until they are soft.
Rinse and sort the rice. Place strips of orange peel in cheesecloth and tie with thread. Place the bag on a string into the pan. Pour in vegetable broth and add rice. Bring to a boil and reduce heat. Cook until the rice is cooked. Remove the bag with the peel from the soup. Pour in orange juice. Add parsley and salt. Pour the soup into bowls. Add a tablespoon of low-fat yogurt to each plate. Garnish with orange zest and parsley sprigs.
COLD EGGPLANT SOUP WITH GREENS
Ingredients: 1.5 liters of vegetable broth without salt, 250 g of young eggplants, 30 g of parsley, 30 g of dill, 1 teaspoon of tomato sauce, lemon juice to taste.
Wash young eggplants, peel them and place in cold water for an hour to remove the bitterness. Then hold over the steam so that a fork fits easily into them. Finely chop the steamed fruits, quickly rinse with cold water and let the water drain. Place in cold vegetable broth, add tomato sauce and lemon juice. Pour the cold soup into bowls and sprinkle generously with chopped table herbs.
COLD CUCUMBER SOUP WITH MINT
Ingredients: 4 small cucumbers, 250 ml buttermilk, 125 ml low-fat yogurt or sour cream, 1 boiled egg, 2 teaspoons fresh lemon juice, 1 tbsp. a spoonful of fresh crushed mint leaves, 2 teaspoons of chopped dill.
Peel, seed and finely chop 3 cucumbers. Place the cucumbers in a food processor and puree until smooth. Add buttermilk and yogurt. Run the food processor for another 20 seconds. Add lemon juice. Pour the soup into a small bowl.
Peel and seed and cut the remaining cucumber into small cubes. Place diced cucumber, dill and mint into the puree. To stir thoroughly. Cover with plastic wrap and leave for 2 hours until the soup acquires its characteristic aroma. Transfer soup to chilled serving bowls. Place a slice of hard-boiled egg on each plate. Garnish with sprigs of mint and dill.
APPLE SOUP WITH CRANBERRY
Ingredients: 300 g cranberries, 500 g apples, 1 tbsp. spoon of potato flour, 1 tbsp. a spoonful of low-fat cream, a pinch of brown sugar or 1 teaspoon of honey.
Rinse the cranberries, mash with a fork, pour 2 cups of boiling water and put on fire for 10 - 15 minutes. Peel the apples, remove the core and cut into slices. Strain the cranberry broth and, stirring, add sugar (or honey) and apples. Boil. Dilute potato flour with cold water and pour into boiling soup. To stir thoroughly. Remove soup from heat and cool. Serve with skim cream.
ONION SOUP WITH ORANGE
Ingredients: 2 cups chopped onions, 4 carrots, 2 liters of vegetable broth, 1 cup orange juice, 1 tbsp. a spoonful of orange zest, orange segments or slices for garnish, 1 teaspoon salt, 1/2 teaspoon chopped green onions for garnish.
Heat vegetable broth in a large saucepan over moderate heat. Place the onion in the pan and reduce the heat. Cook the onion for 15 minutes until it becomes soft. Peel the carrots and cut into large pieces. Add carrots and orange zest to the soup and bring to a boil. Cover with a lid and reduce heat. Cook for 20 - 25 minutes until the carrots are soft. Discard the vegetables without pouring out the broth. In a food processor, puree the vegetables and 500 ml of broth. Pour the puree back into the pan and mix with the remaining broth. Add orange juice and salt. Reheat over moderate heat. Pour the soup into bowls. Garnish with orange slices or slices. Sprinkle with chopped green onions.
ONION SOUP WITH CHEESE
Ingredients: 500 g onions, 2 - 3 tbsp. spoons of vegetable oil, 1.5 liters of vegetable broth, 3 tbsp. spoons of almonds, 150 g of hard cheese, 5 sprigs of fresh basil, a pinch of salt.
Cut the onion into rings and lightly brown in vegetable oil, but do not fry. Place the onion in the hot broth and boil for 15 minutes. Add salt. Grind the almonds in a mortar. Grate the cheese on a fine grater. Pour the soup into bowls, top each with roasted almonds, sprinkle with a thick layer of grated cheese and garnish with basil sprigs.
CABBAGE SOUP WITH CHEESE
Ingredients: 1 head of cabbage weighing 700 - 800 g, 100 g processed cheese, dill, 1 tbsp. a spoonful of grated walnuts, a pinch of salt.
Boil water in a large saucepan and lightly salt it. Chop the cabbage, getting rid of the limp leaves, stalks and white thickenings on the top leaves. Rinse and cook in salted water until tender. Remove about half of the cabbage with a slotted spoon, cool, puree with a blender and put back into the pan. Chop the cheese, add to the cabbage and stir until completely dissolved. Remove from heat. Wash and chop the dill greens. Sprinkle hot soup with chopped dill and grated walnuts.
POTATO SOUP WITH YOGURT
Ingredients: 5 small potatoes, 1 onion, 1 carrot, parsley, 1 bay leaf, 1/2 cup low-fat yogurt, pinch of salt.
Peel the potatoes and cut into quarters. Cut the carrots into cubes, chop the onion. First place the carrots in a saucepan with boiling water and bay leaves, and after 5 minutes the onions and potatoes. Add salt and cook for about 10 minutes until the vegetables are ready. Remove from the stove and do not cover with a lid. Cool the yogurt. Wash the parsley and chop finely.
Serve the soup hot, sprinkled thickly with herbs. On top of the layer of greens, pour 20 - 30 ml of yogurt into each plate for decoration in a thin stream, depicting a spiral, lattice, etc.
CHEESE SOUP WITH ZUCCHES
Ingredients: 1 processed cheese, 2 young zucchini, 1 onion, 2 potatoes, 1 carrot, 1 tbsp. a spoonful of tomato sauce (preferably homemade without adding salt), parsley, a pinch of salt.
Peel the zucchini, carrots and potatoes and cut into cubes. Chop the onion. Place the vegetables in a saucepan, add a small amount of water, add tomato paste and simmer over low heat, stirring and adding water for 12 - 15 minutes. Add water, lightly salt and bring to a boil.
Finely chop the processed cheese, place in water and continue cooking over low heat, stirring constantly, until the cheese is completely dissolved. At the same time, you need to make sure that it does not stick to the bottom of the pan. Remove the soup from the stove. When serving, sprinkle it in plates with finely chopped parsley.
NUT SOUP WITH YOUNG CARROTS
Ingredients: 500 g of young carrots, 3 tablespoons of grated nuts (preferably cashews), 100 g of hard cheese, 1 lemon, a pinch of salt, herbs for decoration.
Wash, peel and place young carrots in boiling, lightly salted water. Cook for 15 minutes. Grate the cheese on a fine grater. The nuts can be lightly browned in a hot frying pan. Pour the grated cheese into the pan and stir thoroughly until completely dissolved. Then pour in lemon juice and remove from heat. In bowls, sprinkle the soup with grated nuts and garnish with sprigs of table greens.
Ideally, doctors recommend giving up meat and fish dishes, replacing them with dairy products, cereals and vegetables. Unfortunately, such a strict diet is not for everyone. If you are one of the “meat eaters” or cannot live without fish, arrange meat and fish days for yourself no more than twice a week. Such food may only be consumed boiled or baked. For one meal you can eat one gram of meat or fish per kilogram of weight. That is, a person weighing 80 kg can afford 80 g of meat or fish twice a week.
The choice should be made in favor of beef - boiled or steamed. Chicken meat is allowed. But veal and chicken meat can worsen the patient’s condition, as they contain a lot of purines. Fried fish and meat, lard and offal (liver, kidneys, brains, etc.), as well as canned fish and meat are strictly contraindicated.
Ingredients: 500 g lean beef pulp, 1 carrot, 1 parsley root, a little salt. Peel the parsley, cut into large pieces and cook, covered with cold water, for 30 minutes.
Strain the slightly cooled broth (do not throw away the parsley). Rinse the meat in running water, cut off the membranes, lightly add salt and place in a saucepan with the broth, cook for another hour and a half, skimming off the foam after boiling and reducing the heat. Cut the peeled carrots into small cubes. Add the carrots and reserved parsley to the meat and continue cooking over low heat for a couple of minutes.
BEEF IN STEAMER
Ingredients: 1 kg beef tenderloin, 4 carrots, 1 parsley root, salt.
Rinse the beef in running water, remove films, cut into thin slices and place in the lower basket of the steamer. Wash the carrots and parsley, peel and cut into cubes. Place finely chopped vegetables and roots in the upper basket of the steamer and lightly salt. Place both baskets in a steamer and cook until the meat is done. Before serving, garnish the meat with steamed vegetables.
BEEF WITH VEGETABLES
Ingredients: 400 g beef pulp, 1 bell pepper, 1 carrot, 1 turnip, 1 teaspoon vegetable oil, 1 pinch of sugar, 1 tbsp. a spoonful of grated hard cheese, herbs and a pinch of salt.
Cut the meat, washed and cleared of films, across the grain into slices about 1 cm thick, lightly beat with a hammer, add a little salt and leave for 30 minutes. Grease the mold with oil and place pieces of veal there and fill halfway with water. Place in the oven for about 45 minutes and cook until half cooked, adding water if necessary.
Wash, peel and cut vegetables. Sprinkle on top of the veal, add a little salt and leave in the oven for about 25 minutes (until the meat is completely cooked). 10 minutes before the vegetables are ready, sprinkle with grated cheese. Place back in the oven until the cheese is completely melted.
STEAMED COD WITH ZUCCHINI
Ingredients: 1 kg cod, 1 carrot, 3 zucchini, 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of dried parsnip, a little salt.
Process the fish, add a little salt and rub with dry parsnip greens on the outside and inside. Place the fish in the refrigerator for 30 minutes. Peel the carrots and zucchini and cut into large cubes. Salt the vegetables and place them on the bottom of the steam basket, placing the fish on top. Cook the dish for 20 - 25 minutes.
Ingredients: 700 g of pike perch, 2 cups of vegetable broth or spicy broth, herbs and a little salt.
Cut the gutted and washed fish into portions, dry with a napkin and rub with salt. Place the prepared fish in a steam basket, topped with sprigs of herbs. Pour vegetable broth or spicy broth into the steamer container. Steam the fish for 15 minutes.
Serve as a side dish with fluffy rice, cooked at the same time as the fish.
Porridge (milk and boiled in water) and vegetable stews should become the basis of your diet. Remember that when cooking you should not add salt or pepper to your food. Avoid beans, peas and other legumes.
Ingredients: 10 potatoes, 1 carrot, 1 onion, 2 bay leaves, a little salt. Cut the peeled potatoes into 4 parts, fill 2/3 with water, add grated carrots, onions, bay leaves, and add a little salt. Simmer for 20 minutes.
CARROTS STEWED WITH PRUNES AND HONEY
Ingredients: 1 kg of carrots, 1 glass of pitted prunes, 2 - 3 tbsp. spoons of vegetable oil, 100 g of honey.
Simmer diced carrots, adding water and oil, until half cooked. Then add chopped prunes and honey to it and simmer for another 5 - 7 minutes.
CARROTS WITH LEEKS
Ingredients: 5 - 6 carrots, 100 g leeks, 1 tbsp. spoon of vegetable oil, 3 tbsp. spoons of lemon juice, a little salt.
Cut the carrots into strips, leeks into circles. Stir, add oil. Warm gently over low heat for 3 minutes. Then add lemon juice, salt and simmer in a closed container for another 3 - 5 minutes.
CARROTS STEWED WITH OIL
Ingredients: 0.5 kg carrots, 4 tbsp. spoons of olive oil, a pinch of sugar, 1 cup of water, parsley, a pinch of salt.
Peel the carrots, cut into slices or cubes and place in a saucepan. Add vegetable oil, a pinch of cane sugar and salt and a coffee cup of water. Simmer over low heat until the liquid evaporates. The finished carrots can be sprinkled with finely chopped parsley.
Ingredients: 300 g sweet pepper, 1 onion, 30 g lemon juice, 5 tbsp. spoons of vegetable oil, a little salt.
Wash the peppers and bake them whole in the oven, then peel and chop. Peel the onion, cut into rings, season with vegetable oil and lemon juice and mix with pepper. Add a little salt. Serve as a side dish for beef and chicken main courses.
HERCULES WITH FRUIT AND HONEY
Ingredients: 1 glass of rolled oats, 100 g of fresh strawberries, 1 banana, 1 teaspoon of liquid honey.
Wash the strawberries and cut each berry into four parts. Peel the banana and cut into circles. Pour boiling water over Hercules and leave covered for 5 minutes. Add honey, strawberries, banana, stir and leave for another 5 minutes.
COOK WITH TOMATOES
Ingredients: 200 g of cottage cheese, 2 - 3 tomatoes, 1 onion, 1 teaspoon of vegetable oil, a little salt.
Grate the cottage cheese, finely chop the onion, peel the tomatoes and chop finely. Add salt and, stirring the mass, pour vegetable oil into it (gradually).
Ingredients: 1 tbsp. skim milk, 2 tbsp. spoons of semolina, 2 tbsp. tablespoons butter, 3 eggs, zest and juice of 1 orange, 1 tbsp. spoon of honey.
Bring the milk to a boil, stir in the semolina, add butter and cook the porridge until tender. Then cool, mix with egg yolks and whipped whites, add orange zest and honey. Place this mixture in a greased pan, garnish with orange slices and bake in the oven for 20 - 30 minutes. Serve the dish hot with orange juice.
DRINKS AND DESSERTS
Coffee, strong tea, cocoa and alcoholic drinks are prohibited. Drinking medicinal mineral waters is beneficial. But only the attending physician can tell you which waters to use and in what quantities in a particular case. Juices, fruit salads and vegetable smoothies are beneficial.
ASSORTED FRUIT SALAD
Ingredients: 200 g cherries, 200 g yellow cherries, 100 g strawberries, 1 orange, 1 lemon, 100 g walnut kernels, 2 tbsp. spoons of cane sugar.
Wash the berries, remove stems and seeds, peel the orange, disassemble into slices, cut the slices in half, remove the seeds. Combine everything, add walnut kernels, season with lemon juice and cane sugar. Place in the refrigerator for an hour.
SWEET PUMPKIN SALAD WITH HONEY
Ingredients: 500 g pumpkin pulp, 200 g apples, 1 lemon, 2 tbsp. spoons of honey (or cane sugar), 100 g of nuts.
Grate the pumpkin and apples with shavings, add grated lemon zest, lemon juice, honey or cane sugar, and grated nuts.
SWEET SALAD OF CARROTS AND APPLES WITH NUTS
Ingredients: 1 carrot, 1 teaspoon cane sugar or honey, 1 tbsp. spoon of chopped nuts, 1 sweet apple.
Grate carrots and apples on a fine grater, add cane sugar and chopped nuts. Mix everything.
PUMPKIN IN LEMON JUICE
Ingredients: 500 g pumpkin, 1 tbsp. water, 7 tbsp. spoons of honey, 50 ml lemon juice, lemon zest.
Cut the pumpkin into slices, peel, cut out the core, cut the pulp into slices. Boil water and dissolve honey in it. Add the zest and lemon juice and pour this hot syrup over the pumpkin. After cooling, pour the marinade into a saucepan, boil again, put the pumpkin in it and cook over low heat until it becomes transparent.
PRUNES WITH NUTS AND HONEY
Ingredients: 500 g prunes, 300 g walnuts, 50 ml honey.
Steam the prunes. Carefully remove the seeds and stuff with walnut pieces. Place the stuffed prunes in molds and pour honey on top. Sprinkle nut crumbs on top.
COCKTAIL FROM FRUIT AND VEGETABLES
Ingredients: 2 lemons, 300 g watermelon pulp, 1 beetroot, 2 cucumbers.
Squeeze juice from lemons, watermelon, beets and cucumbers. Stir and add a few ice cubes. It is recommended to drink no earlier than an hour after a meal or one and a half to two hours before a meal.
COCKTAIL WITH PUMPKIN
Ingredients: 400 g pumpkin pulp, 300 g pitted plums, 2 grapefruits.
Extract juice from pumpkin, plums and grapefruits. Stir, add food ice if desired. Garnish the glass with a slice of grapefruit.
FRUIT COCKTAIL WITH HONEY
Ingredients: 2 bananas, 1 kiwi, 2 mugs of pineapple, 1 lemon, 50 g honey, 150 g mineral water.
Peel the bananas and kiwi, squeeze out the juice and pulp along with the pineapple. Add honey and lemon juice. This is a refreshing, tonic cocktail that is recommended to be consumed every day.
Be sure to consult your doctor about choosing mineral water.