Diet at a gout
At the heart of this disease infringement so-called an exchange when at disintegration of fibers in an organism, the raised quantity of uric acid and its salts is formed lays. At all true the maintenance of uric acid in blood is always raised. At the same time urine can contain normal, and even the lowered quantities salts which are late in joints, cartilages, muscles and other fabrics of an organism (gouty knots) and cause painful attacks and curvatures of joints.
In an illness origin, apparently, plays a role not one, and a little simultaneously operating moments. At the heart of it insufficient formation of the enzymes splitting uric acid lays. Besides, at a gout process of allocation of uric acid, owing to bent of fabrics to adjournment in them of salts is broken.
Disease occurrence is influenced by the reasons depending on external influences and shown in connection with age, a way of life, a food and so forth the Essential role among all these moments is played also by character of food.
Uric acid in an organism is formed of food animal protein, especially from meat and fish fibers, and also from some vegetative fibers (bean vegetables). Its quantity in an organism of the healthy person is insignificant, and at sick by a gout is sharply raised.
The diet is made mainly of products with the minimum maintenance . This a diet consists of following dishes.
Drinks: milk, weak tea, coffee substitutes, fruit juice.
Soups: vegetable, mushroom, dairy, fruit, broths from groats.
Vegetables and fruit, berries and greens: in all kinds and all grades except for the bean. Tomatoes are forbidden only at simultaneous presence .
Dairy products, eggs and egg dishes are resolved in all kinds.
As to meat and fish, a long exception of so useful products absolutely unessentially. It is authorised to use them in a boiled kind no more an once in day; during gouty attacks meat and fish to use does not follow. For washing away from fabrics salts appoint strengthened drink of alkaline mineral waters and other drinks and limit to a minimum any dense food, especially albuminous.
Fried meat and fish, also as well as broths from these products, are forbidden at all stages of a gout.
Supposing a quantity of meat dishes, we do not do any difference between separate grades of an initial product as in the relation the bases white meat is not poorer at all than the black. Much bigger value has a way of preparation meat and fish dishes: at cooking meat and fish lose a part of the and fibers, and broths, on the contrary, contain them much because dense substances of meat and fish pass in a broth.
Are richest small grades of fish (a herring, sardines, sprats). For increase of flavouring qualities of boiled meat and their fish it is possible to roast in addition in the form of beefsteaks, chops, cutlets, etc.
At a combination of a gout to fatness it is recommended to enter periodically hungry days from fruit and greens for the best unloading of an organism from slags.
From vegetables and fruit the grades possessing strong diuretic action (wild strawberry, a cherry, a melon, a water-melon, cabbage) thanks to which of an organism are plentifully washed away salts have special value. Also radish juice (a combination and diuretic effect) similarly operates.
Obligatory conditions of a mode are physical exercises and chair regulation. In working joints salts not so it is easy, as in motionless. At a sedentary life gouty symptoms amplify, therefore should go in for sports regularly and gymnastics to make walks, and in the necessary cases to resort to massage.
The care of a correct daily chair is dictated to that between a gouty attack and locks there is a close connection (a delay of salts in intestines). In the presence of locks to the basic gouty table prunes, curdled milk, sugar water, crude vegetables and greens, etc. increases.
© N.I.Mednikov, “secret of female health”