In the case of serious diseases, especially autoimmune diseases, medical treatment alone is not enough. In addition to medication, the patient is prescribed physiotherapeutic procedures and a special diet is recommended. You also need a diet for gout and high uric acid levels.
What substances increase the level of uric acid
Acute joint pain and reddening of the skin indicate a violation of uric acid metabolism and complications caused by its excessive acidity. Usually, the percentage of urea in the blood increases due to metabolic disorders. Acid-related salts turn into stones and cause gout and urolithiasis.
First of all, diseases occur in people who have a genetic predisposition, but an unhealthy lifestyle also contributes to an increase in uric acid levels. Excessive consumption of alcohol, flour products, sweets, fatty and spicy foods, as well as poor, restricted diet can lead to the development of the disease.
The diet for gout is not short-lived but permanent and cannot be violated. It is possible to distinguish the dietary principles of gout diseases:
- Complete exclusion of products containing purines: products from cocoa beans, tea, river fish, sprat, herring, sardines, asparagus, spinach, legumes, fatty beef and pork, liver.
- Reduce protein intake, which increases urate content.
- Drink plenty of water to remove uric acid and salts.
- Elimination or significant reduction of salt intake. If consumed, in small quantities during cooking.
- A well-balanced diet and diet in which the body can get all the necessary substances without overload.
What foods can be eaten
As a diet against gout and high uric acid levels is constant, it should become a habit, a lifestyle. It is better to eat according to the plan, that is, all products and dishes must be provided in advance. Otherwise, there is a possibility of loosening and eating a harmful product. Of course, to do this, you need to consult a doctor and make a list of permitted foods. The list of products that can be consumed and cooked for gout includes the following products:
- certain types of meat and fish (chicken, turkey, rabbit meat). The meat is only cooked and lean;
- seafood;
- eggs (not more than one day);
- vegetable oils (butter can also be used, but rarely and in limited quantities);
- cereals (except rice) and pasta;
- it is recommended to use abundant vegetables, fruits and herbs, with a small exception - parsley, celery, radishes;
- dairy products must be non-fat - yogurt, kefir, fermented fried milk, unsalted cheese;
- spices are best to exclude, but sometimes you can use a small amount of bay leaf, cinnamon, vanilla, vinegar;
- from sweet only natural products - honey, jam, marmalade;
- alcohol must be completely excluded, but in very rare cases no more than 100 g of vodka may be authorized;
- from drinks - ordinary and mineral water, juices from permitted fruits, rosehip broth, chicory, fruit drink.
What not to eat
In addition to the foods allowed to be eaten, it is necessary to decide on those who not only can not eat unprocessed, but also cook any food:
- sausages and fatty meats;
- tomatoes, asparagus, cauliflower, spinach;
- preserved vegetables and preserved fish and meat;
- mushrooms in any form;
- fatty dairy products;
- animal fats;
- plums;
- smoked products (fish, meat);
- spices;
- confectionery, especially with cream;
- spicy and salty cheeses.
The list of authorized and prohibited products should be adapted on a case-by-case basis. If the patient has co-morbid conditions such as diabetes or visceral disorders, this should also be taken into account. It should also be borne in mind that different types and stages of gout require temporary restrictions, even on a chosen diet. So with aggravation, meat and fish are completely excluded.
If a person suffers from swelling of the joints, then it is recommended to use decoctions of watermelon and herbs.
The right menu
In order to decide which dishes are right for you, it is important not only to know what you can eat, but also under what conditions. For breakfast, it is recommended to prefer nutritious and high-calorie, but simple dishes. Good for: cereals, cheesecakes, scrambled eggs with vegetables, pancakes. For lunch, it is better to choose vegetable starters, boiled meat, steamed meatballs or meatballs, compotes, vegetable salads, milk soups and cereals.
Dinner should be light, but it should not leave you feeling hungry. Dishes should preferably be selected from vegetables, low-fat dairy products: vegetable and cottage cheese stews, pancakes with jam, kefir, dried fruit, steamed fish with vegetables, etc. Once a week, nutritionists recommend a fasting day. But by no means do without food! Fruits and vegetables in small quantities, as well as sour milk products, are ideal for such days.
In any case, it is up to the treating doctor and nutritionist to determine which foods can be consumed and which ones to exclude. It is not safe to choose a diet yourself - in the process of treating one disease you can get another.