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General characteristics of food


1. The exclusion of products containing many purines, oxalic acid.
2. Moderate salt restriction, increase in the number of alkalizing products (dairy, vegetables, fruits).
3. Increase in the amount of free fluid (in the absence of contraindications from the cardiovascular system).
4. Decrease in nutrition of proteins and fats, and with concomitant obesity - and carbohydrates.
From the diet excluded by-products (liver, kidneys, tongue, brains), meat of young animals (chicken, veal). Prohibit fatty meats and fish, meat and fish broths, soups. Meat and fish are cooked in boiled form, since during cooking up to 50% of the purines contained in the product go into broth. Meat and fish dishes include 2-3 times a week in the food ration. Excluded are purine-rich legumes (peas, beans, lentils), as well as sorrel and spinach. Limit the intake of animal fats and recommended a copious fluid intake. In the absence of contraindications from the cardiovascular and urinary systems, the amount of free fluid is 1.7-2 liters per day.
Table salt is limited to 5 grams (along with contained in the products).
Recommended products are poor purines - milk, Swiss cheese, chicken eggs, potatoes, carrots, salad, white bread, black bread, buckwheat groats, pearl barley, rice, millet, oatmeal, apples, pears, plums, apricots, oranges, grapes, nuts are wood, walnuts.
Before going to bed it is recommended to drink 1 glass of liquid - not strong tea, coffee, tea with milk or lemon, juices. Cheese, kefir, dairy and fruit unloading days are obligatory. At their carrying out it is necessary to drink not less than 1,5-2 l per day. Contraindicated in the treatment of hunger and the appointment of "hungry days." Fasting already in the first days leads to an increase in uricemia with the subsequent occurrence of an attack of gout.
In the days when meat or fish are allowed, 150 g of boiled meat (beef) or 150 g of boiled fish are added to the menu. You can combine fish with meat in equivalent quantities.
With gout, a sufficient intake of vitamin C and B is necessary.
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General characteristics of food

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