The Sokolsky-Buyo disease, which is known to many as rheumatism, is rather insidious: after a certain amount of time, from the moment of manifestations of the first symptoms, the ailment passes into a chronic form.
The inflammatory process affects the connective tissues of the body, which causes considerable inconvenience to the patient. In addition, during the height of the inflammatory process, the heart, vessels and many other organs and systems are affected.
To ease the patient's suffering and improve the quality of his life, the doctor prescribes diet therapy, because proper nutrition is an important part of the treatment. The menu can be considered correctly developed only in the case when the doctor took into account the age of the patient, his habitual way of life; Has established, in what phase the disease is at the moment; identified the presence of concomitant problems; clarified the features of the course of the disease.
The competent physician knows that a menu relevant to a patient with an acute phase of rheumatism is not exactly suitable for a patient suffering from the same ailment, but in an inactive phase. It's not just about the composition of the necessary products – the volume of consumed liquid is not less significant. That is why it is important that in his diet each person, who is sick with rheumatism, focuses exclusively on the prescriptions and recommendations of the doctor.
The purpose of the menu is to normalize the water-salt balance, and also to regulate the metabolic processes of the patient's body. This is necessary so that the liquid and sodium do not stagnate in the tissues, as this gives rise to inflammatory diseases such as polyarthritis and carditis. In this case, a salt-free diet is prescribed: salt intake up to 5 g is the main condition. Developing a diet, the doctor emphasizes that a large volume of protein foods replaced by the use of foods enriched with vitamins: a similar tactic can reduce the manifestations of inflammation.
What can you eat and what you can not eat with rheumatism?
In his recommendations for proper nutrition for a patient suffering from acute phase rheumatism, the doctor advises the inclusion of foods saturated with potassium and vitamin C. At the same time, the amount of liquid consumed should not exceed 1 l.
Actual in this case is gentle cooking of products – thanks to the boiling and steaming, the vitamins and nutrients the patient needs are not destroyed.
Permitted and prohibited products are the same for all stages of the disease.
The use of such products as:
Fruits and vegetables – both in kind, and as fruit drinks, juices, compotes;
Sour-milk products of low fat content;
Foods fortified with vitamin C: black currant, dog rose, citrus;
Foods that contain vitamin E: olive oil, nuts, soybean oil, cashews, walnuts, oatmeal;
Products that include sulfur: fish, milk, chicken eggs;
Products that include selenium: wheat, liver, kidneys, seafood.
Bread of any kind;
The consumption of sugar is reduced to 30 g per day.
Do not use the following products:
dishes that contain salt or spicy spices;
alcoholic beverages, strong coffee and tea;
Extractive substances that are part of the confectionery, and also used for processing meat and fish: chocolate, wafers, glaze.
Sauces and spices.
The number of meals is up to 7 once a day, and the caloric content of meals of the total daily diet should not exceed 2500 kcal, and if bed rest is maintained, 1880 kcal.
Nutrition in the subacute phase of rheumatism
After two weeks, the disease takes on a slightly different form, and its phase is called subacute. Priority in the menu is protein food, and its mandatory element is potassium. Loyal attitude can be traced in terms of water balance: patients with rheumatism at this stage are allowed to consume up to 1,3 L of fluid.
The severity of the menu for exacerbation of the disease consists in the prohibition of food salting-in the diet of people with rheumatism subacute stage it is allowed to add salt, but in a limited amount (up to 6g) and immediately before serving.
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Competent nutrition of people with inactive phase of rheumatism
Making up a menu for people with rheumatism, doctors emphasize their attention to the fact that you need to increase the intake of protein to 100 g. At the same time, sugar and its derivatives are prohibited. The water balance is regulated in favor of the patient – at this stage of the disease, liquid intake up to 1, 7 l.
An example of a weekly menu, relevant for patients with rheumatism:
Second breakfast: at least 180 g ragout of grinded vegetables, small portion of omelet, 1 st. herbal tea;
For lunch: no more than 300 ml of warm soup on a weak fish broth, 180 g grated porridge from buckwheat groats, 180 g of carp cooked on steam; 150 g cabbage lettuce, 250 ml fresh milk;
16. 00: 1 is a small apple;
For dinner: lean fish in the amount of 180 g, cooked in the oven; a small portion of low-fat cottage cheese, 30 g of fresh biscuits.
Morning: 180 g omelet, 1 st. compote;
For 2 hours before the planned dinner: 250 g fillet of chicken, baked in the oven; 2 eggplant baked with garlic; a glass of cocoa;
Lunch: soup, cooked on fish broth – 200 ml; 180 g buckwheat porridge, fresh vegetable salad in the amount of 300 g, cooked carp – 200 g, 200 ml kefir;
Afternoon snack: 1 peach;
Dinner: 2 cutlets from carrots, a glass of yogurt, sponge cake – 100 g;
Morning: 1 cooked egg, two slices of hard cheese, 1 st. tea with the addition of 30 ml of milk;
For 2 hours before the proposed dinner: 250 g fresh curd of low fat content, 200 ml of warm broth of rose hips;
For lunch: 200 ml soup on a thin broth of fish or meat, at least 200 g grated boiled potatoes, 1 fish steak, 1 st. cocoa;
17. 00: casserole from cottage cheese, 1 st. compote of fresh berries;
Dinner: 2 meatballs, 2 cutlets from fish, 1 st. herbal tea.
Morning: 3 cheese cake, 1 st. milk; 1 peach;
For 2 hours before lunch: potatoes with vegetables – 200 g, 1 glass of fresh fruit juice;
For lunch: lean borsch – 300 ml, 200 g vermicelli, turkey boiled meat in the amount of 150 g, 250 ml of compote;
Afternoon snack: 150 g omelets, decoction from rose hips – up to 200 ml;
For dinner: 1% kefir – 1 st., At least 100 g of jellied fish, a small portion of low-fat cottage cheese.
For 2 hours before lunch: rice soup, cooked on milk – up to 200 ml; 30 g of fresh biscuits, dried apricots – 100 g;
Lunch: no more than 300 ml of loose broth from perch, small portion of pudding from millet porridge; eggs boiled soft-boiled – 2 pcs., 1 st. tea;
After three hours: 180 ml rosehip broth;
Evening: 300 g of vinaigrette, 150 g of baked carp, 200 ml 0, 5% kefir.
Two hours before the proposed dinner: 180 g of wheat porridge, 50 grams of low-fat ham, 250 fresh milk;
Lunch: 300 ml of a thin meat broth, 180 g of vegetable pilaf, boiled eggs, 2 pcs., 200 ml of loose black tea;
Afternoon snack: 100 g omelet; 200 ml of berry fruit;
Dinner: boiled chicken meat portion in 200 g, 250 g of beetroot salad, 1 st. low-fat kefir.
Two hours before the proposed dinner: 200 g skimmed fresh cottage cheese, 50 g biscuit;
In the afternoon: soup from grinded vegetables – 300 ml, 180 g grated buckwheat porridge, hard cheese in the amount of 50 g, a couple of slices of baked pumpkin, tea with milk – 1;
Snack: 100 g dried fruit;
Dinner: a small portion of salad from berries and fruits, 30 g cookies, 1 st. 1% kefir.
There is no ban on the use of bread, but there is a recommendation to its certain restriction. Responsible attitude to the implementation of the compiled menu will have a beneficial effect on the body of a person suffering from such an unpleasant ailment as rheumatism.
The author of the article: Diet Doctor, Kuzmina Vera Valerievna, specially for the site
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