Is it possible to eat eggplant for gout: pros and cons, suitable recipes and consumption rates

Gout is a chronic condition caused by the deposition of uric acid salts in the joints and kidneys. It develops due to a violation of purine metabolism: the synthesis of uric acid increases and at the same time its excretion in the urine decreases. Urate microcrystals accumulate in the articular cavities, causing inflammation and kidney damage.

Treatment of gout is complex and involves the mandatory observance of the principles of proper nutrition. They limit the intake of purines, fats, which interfere with the excretion of uric acid by the kidneys. Alkalizing foods, which include eggplant, are introduced into the diet.

In the article, we will consider whether it is possible to eat eggplants with gout or not, their benefits and harms, contraindications, chemical composition and energy value, methods of culinary processing, recipes.

Is it possible to eat eggplant for gout

Mildly cooked eggplant is on the list of foods you can eat for gout. However, the vegetable is not always equally healthy. In order not to harm health, it should be eaten in the absence of contraindications, in moderation, in combination with permitted products.

For reference. Other names for eggplant are blue, bubrijan, badrijan, dark-fruited nightshade.

Points for and against

Eggplant has a beneficial effect on the body as a whole. With gout, they restore, correct and maintain the acid-base balance, activate metabolism, regulate the salt balance, and suppress the inflammatory process.

The blue ones have the properties of a diuretic: they increase the formation and accelerate the excretion of urine along with crystals of uric acid salts. As a result of a decrease in the concentration of uric acid, pain and inflammation disappear, swelling subsides, recovery occurs faster, the risk of repeated relapses, chronic pathology, and kidney damage decreases.

It should be noted the usefulness of mineral salts for gout. The calcium in eggplant increases bone density. It also ensures normal transmission of nerve impulses, adequate blood clotting, and contraction of smooth skeletal muscles. Calcium reduces the likelihood of developing an inflammatory process, increases the body's resistance to various infections, which is especially important for gout of an infectious-allergic type.

Eggplants with gout can worsen the course of the underlying disease if the patient has other pathologies. It is recommended to limit or completely exclude fruits in case of impaired liver and kidney function. Peptic ulcer and / or duodenal ulcer during an exacerbation also requires rejection of the vegetable. The composition of eggplant contains acids that irritate the mucous membrane, they can provoke a new attack of pain or increase the pain syndrome.

Nutritionists do not recommend including eggplant in your diet before July. To accelerate the growth and ripening of vegetables, nitrogen fertilizers are added to the soil, which can harm the human body.

Eggplant during an exacerbation of gout

The diet for gout in the acute period requires a particularly careful formulation of the diet.The nutrition program prohibits the use of fish and meat products, fats. The diet includes liquid cereals on water, dairy and vegetable soups, fermented milk products, herbal teas, fruit juices, decoctions of fruits or vegetables. An increased intake of alkaline mineral water is shown between meals.

Eggplants in moderation and with proper cooking without the use of oil are allowed to be consumed during an exacerbation of gout. Since the diet in the acute period is physiologically defective, the vegetable satisfies the body's needs for calcium, potassium, magnesium, sodium, silicon, zinc, iron, ascorbic and folic acids, carotene, and fiber.

For reference. You can not combine eggplant with prohibited foods - meat or fish, use salt to improve the taste.

In chronic form

With chronic gout, eggplant should be present in the daily diet. It can be baked, boiled, stewed, steamed. The main thing is to eat more vegetables, raw or cooked, low-calorie fermented milk products, vegetable oils. Limit or exclude fatty meats, fish, other foods rich in oxalic acid and purine bases.

The benefits and harms of eggplant

The diverse chemical composition of eggplants improves the condition and functionality of the heart, blood vessels, nervous, urinary and digestive systems, which has a beneficial effect on the general condition of gout.

The main functions of eggplant:

• being a powerful antioxidant, it protects the cell membranes of the liver from damage, and the body from premature aging;
• strengthens the walls of blood vessels, increases their elasticity, reduces the risk of atherosclerosis, myocardial infarction, stroke;
• normalizes cerebral circulation;
• stabilizes blood pressure;
• reduces blood cholesterol;
• activates metabolism;
• removes toxins and toxins from the body;
• provides long-term and fast saturation, due to which the volume of portions is reduced, there is no need for snacks, and weight is reduced;
• important for bone health, prevents the risk of osteoporosis;
• stimulates the production of gastric juice;
• enhances intestinal peristalsis;
• is responsible for the full functioning of the gastrointestinal tract;
• inhibits the activity of inflammatory phenomena;
• removes uric acid salts from joints;
• neutralizes puffiness;
• strengthens the immune system;
• has antibacterial properties.

The harm of eggplants to the body is associated with their use in large quantities or against the background of contraindications. People with gastritis, blue ulcers of the stomach and duodenum can worsen the general state of health, provoke a new relapse, increase soreness. Eggplant can cause allergies, which are manifested by flaking, itching, skin rashes, lacrimation, Quincke's edema.

Health risks are posed by vegetables grown with pesticides or overripe fruits. In case of intoxication of the body, vomiting, nausea, dizziness, abdominal pain, possible fainting, mental disorders are observed.

Chemical composition

In addition to proteins, fats and carbohydrates, fruits contain:

• water (92%);
• glucose, sucrose, fructose;
• pectin;
• ash;
• phytosterols;
• amino acids: glycine, tryptophan, alanine, aspartic acid, serine, proline;
• ascorbic, pantothenic, folic acid;
• fatty acids: stearic, palmetic, oleic, linoleic, linolenic, omega-3 and omega-6;
• beta carotene;
• retinol;
• thiamin (vitamin B1);
• riboflavin (vitamin B2);
• choline (vitamin B4);
• pyridoxine (vitamin B6);
• vitamin E;
• vitamin K;
• vitamin PP.

The following mineral salts were found in the composition: calcium, potassium, magnesium, sodium, phosphorus, iron, copper, manganese, zinc, selenium.

KBZHU

The energy value of raw eggplant is 25 kcal. It contains practically no fat (0.1 g), but it is saturated with carbohydrates (2.9 g) and proteins (1 g).The nutritional value of eggplant is practically unchanged with a gentle way of cooking.

A boiled vegetable without salt contains: protein 0.8 g, fat 0.2 g, carbohydrates 6.2 g, calorie content - 35 kcal.

Usage rates for gout

The consumption rates of eggplant for gout depend on the stage of the disease, the severity of the symptoms, the patient's age, the presence of concomitant diseases and, most importantly, other foods in the diet.

Medical nutrition provides for a decrease in the energy value of the diet, a decrease in body weight, and restriction of fats and purines. The average norm of a vegetable for an adult is 200-300 g as an independent product, 100-200 g as an ingredient in other vegetable dishes.

Advice... Do not overuse eggplant. Its composition, albeit in a small amount (8 g per 100 g of product), contains purine substances, the accumulation of which underlies the development of gout.

In what form is it better to eat eggplant for gout

Eggplants with gout will not harm the body, provided they are gently heat treated. They are boiled, baked in the oven / grilled, steamed, stewed.

Often, the fruits are processed into juice, which is superior in usefulness cooked fruits... To do this, wash the eggplants, remove the tails, remove the peel. Grind in a blender or with a grater. Pour the gruel into cheesecloth folded in several layers, squeeze the juice. Take before meals, 70-100 ml three times a day.

There are many eggplant diet recipes. Below we will look at how to cook rolls, an eggplant casserole, and a vegetable salad.

Eggplant salad

Ingredients:

• eggplant - 1 pc.;
• fresh cucumber - 2 pcs.;
• bran - 1 tbsp. l;
• lettuce leaves;
• olive oil (you can use any other linseed, sesame, pumpkin, grape seed oil) - 1 tbsp.

Recipe:

1. Wash the eggplant, remove the peel, cut into cubes, bake until tender in the oven.
2. Peel the cucumber, cut into strips.
3. Put lettuce leaves on a dish, top all vegetables and bran, sprinkle with olive oil, mix. The salad should be infused for 15-20 minutes.

Eggplant casserole

Products:

• eggplant - 2 pcs.;
• tomatoes - 2 pcs.;
• Mozzarella cheese - 150 g;
• greens, dried herbs;
• vegetable oil - 1 tbsp. l.

How to cook:

1. Soak vegetables for an hour in salted water. Rinse, peel, cut into slices.
2. Wash the tomatoes and also cut into slices. Grate the cheese on a medium grater.
3. Grease a baking dish with vegetable oil, put vegetables overlapping, alternating tomatoes with eggplants, add herbs, a little salt on top, then cover with cheese.
4. Bake in a preheated oven at 200 degrees for 20 minutes. Season with finely chopped herbs 5 minutes before readiness.

Eggplant rolls

Ingredients:

• eggplant - 2 pcs.;
• tomatoes - 1 pc.;
• sour cream 15% fat or yogurt without additives - 1 tbsp. l;
• low fat cheese - 100 g;
• garlic - 1 clove.

Recipe:

1. Cut off the stems of eggplants, cut lengthwise into several plates 10-15 mm thick.
2. Cover the baking dish with parchment, lay out the eggplants, bake for 15-20 minutes until tender at 180-200 ° C.
3. Cut the tomatoes into slices.
4. Grate cheese on a fine grater, squeeze out the garlic, season with yogurt, mix.
5. Spread the cooled blue ones with a cheese-garlic filling, put a slice of tomato, if you wish, you can a sprig of parsley, roll it up, secure with a skewer.

Contraindications

Eggplants are categorically contraindicated in case of individual intolerance to one or more components of the composition. It is recommended to limit their use or completely exclude them from the diet during an acute inflammation of the pancreas, during an exacerbation of gastritis, gastric ulcer and duodenal ulcer, with the formation of medium and large salt stones in the kidneys.

Important... The usefulness of eggplant for people with arthritis of different localization, low concentration of iron in the blood and other diseases should be determined by a doctor.

Precautions

To get the most out of the vegetable, it is recommended to eat the fruits of your own crop, grown without the use of nitrates. If this condition is not feasible, it is important to be able to buy the “right” eggplant. Choose fruits of an oblong shape with a blue-black shiny peel, without traces of spoilage, firm to the touch, the stalk is fresh and green, the skin is smooth, not wrinkled.

Overripe eggplants should not be eaten - they have an increased concentration of the toxic compound solanine. Solanine poisoning is manifested by nausea, vomiting, and abdominal pain. In severe cases, mental disorders, convulsions, and coma are observed. If you experience adverse reactions, immediately contact a medical institution.

Advice... To remove the bitterness, eggplants are soaked for an hour in cold salted water. Then the remaining salt is thoroughly washed off with clean water, and you can start cooking.

Nutritionists recommend consuming the vegetable systematically, but in small portions, cooking it in a gentle way. You should not buy eggplants outside the ripening season in nature. To prolong the shelf life of the product, it is better to freeze it. In this form, eggplant is stored for 12 months and practically does not lose its beneficial properties.

Read also:

How to dry eggplants for the winter at home correctly: 3 best ways.

Yielding and early ripe eggplant variety "Bourgeois".

How to freeze fresh eggplants for the winter at home.

Conclusion

Most patients underestimate the importance of proper nutrition for gout. It is important to correctly organize the daily diet, to exclude foods with a high purine content from it.

It is recommended to consume alkalizing foods such as eggplant. These measures slow down the progression of the disease, prevent the formation of gouty nodes, kidney damage, and preserve the function of the musculoskeletal system as much as possible.