The benefits and harms of celery for gout

Roots, leaves and rhizomes of celery are widely used in cooking and are often recommended as a therapeutic food for various diseases. Low in calories, the vegetable contains a lot of fiber, minerals, amino acids, essential oils, vitamins, which makes it a useful food for people suffering from gout.

Chemical composition, trace elements and characteristics of celery

Nutrient content (vitamins and minerals) per 100 g of edible part:

Calorie content, BJU, nutritional value, glycemic index

The nutritional value of celery is 13 kcal, but it can increase depending on the method of cooking... The most high-calorie part of the plant is the root - 42 kcal.

Proteins, fats and carbohydrates are not evenly distributed. Most of them are found in the rhizome (proteins - 1.3 g, fats - 0.3 g, carbohydrates - 6.5 g), in a smaller amount - in stems and leaves (proteins - 0.9 g, fats - 0.1 g, carbohydrates - 2.1 g).

Glycemic index raw celery - 35 units, boiled without salt - 85 units.

What vitamins are present in celery

Celery is used as a source of many vitamins and minerals. These compounds are needed to ensure vital processes, protect the body from the effects of negative factors, strengthen immunity, and feel good.

The intake of all the necessary substances into the body reduces the symptoms of gout, prolongs remission, and sometimes prevents its occurrence.

Vitamin composition in celery:

• Retinol. It is indispensable for the development of epithelial cells, maintains eye moisture, protects against drying out, and takes part in the formation of new cells.
• Beta carotene... Neutralizes free radicals, maintains the functional state of the skin and mucous membranes, ensures the proper functioning of the organs of vision, sweat and sebaceous glands.
• Vitamin B1. Reduces blood sugar levels, suppresses appetite, supports digestive and nervous system health.
• Vitamin B2... Regulates the thyroid gland, takes part in the creation of new blood cells, restores body tissues, and supports energy metabolism.
• Vitamin B4. Improves neuromuscular transmission, increases brain performance and memory, reduces the risk of developing cardiovascular pathologies.
• Vitamin B5... Affects carbohydrate, protein and lipid metabolism, stimulates the production of adrenal hormones, improves immunity.
• Vitamin B6. Improves the contractility of the muscles of the heart, reduces numbness of the limbs, convulsions, spasms, acts as a diuretic.
• Vitamin B9. Provides full functioning of the immune and circulatory systems, resists heart disease, neurological damage, senile dementia.
• Vitamin C. An important component of redox reactions in the body, increases the strength and elasticity of the walls of blood vessels, reduces their permeability, protects the body from influenza and infections.
• Vitamin D... Provides the development and growth of bones, normalizes blood clotting, prevents the formation of cancer cells.
• Vitamin E... A powerful antioxidant, lowers glucose levels, improves blood circulation, supports metabolism, and stimulates collagen production.
• Vitamin H... Normalizes intestinal microflora, prevents flaking and dry skin, brittle hair and nails, and is important for the health of tendons.
• Vitamin PP. Improves the activity of blood vessels, reduces the level of harmful cholesterol, removes toxins, toxins and other harmful substances from the body.

Can I use it for gout

For patients with gout, doctors prescribe strict diet, which significantly improves their condition, normalizes the production of uric acid. Nutrition should be complete, varied, with a decrease in protein in the diet to 70 g and limitation of fats, which slow down the excretion of uric acid salts by the kidneys.

Important. The energy value of the diet is 2500-2700 kcal, since in many patients with gout it is obesity that underlies the dysregulation of purine metabolism.

Nutritionists recommend including more in the diet vegetableswith an alkalizing effect. Among them is celery. All parts of the plant, raw or after being cooked, are suitable for consumption.

The benefits and medicinal properties of celery for gout

Regular consumption of celery to some extent affects the causes of gout, relieves the severity of symptoms, and prevents the formation of urate deposits in the kidneys and joints.

Useful properties of celery, which are taken into account for the treatment and prevention of gout:

• regulates blood cholesterol levels;
• removes excess sugar;
• accelerates metabolism;
• enhances intestinal peristalsis;
• improves digestion;
• activates the process of breaking down fats;
• regulates acid-base balance;
• inhibits inflammatory processes;
• relieves pain, redness, swelling;
• increases the range of motion in the affected joint;
• protects the body from microbes, preventing or suppressing their growth, prevents their spread in the body;
• dissolves and removes uric acid salts, preventing their accumulation and the formation of gouty nodes;
• cleanses the body of toxins, toxins and other harmful substances.

Celery for gout is valued for the presence of plant fiber in the composition, which is especially useful for overweight people. Dietary fibers, getting into the intestines, swell, take up free space, thereby providing fast saturation with one small portion.

Vegetable fiber increases endurance and performance, stimulates physical activity, as a result, more energy is consumed than it receives, and the body begins to spend fat reserves, body weight decreases.

For reference... With the transition to alkaline nutrition, mood improves, mental capacity for work and attention increase, and night sleep improves.

Harm and contraindications to the use of celery for gout

Despite all the advantages of celery as a means of treating gout and preventing gouty attacks, it still has certain contraindications:

• individual intolerance to the product;
• decreased acidity of the stomach;
• diseases of the gastrointestinal tract of an erosive and ulcerative nature in the acute stage;
• severe renal and hepatic failure;
• varicose veins of the esophagus;
• anemia;
• severe urolithiasis;
• epilepsy;
• pathology of the endocrine system.

During pregnancy, especially in the later stages, it is recommended to limit the amount of celery in the diet. It enhances blood flow to the uterus, tones the muscles, which can cause premature birth and involuntary termination of pregnancy. External use of celery in the above conditions is not prohibited, including for pregnant and lactating women.

When eating celery in food within the normal range, there is no threat to health. Adverse reactions are extremely rare and are usually associated with the presence of contraindications. In turn, an excess of alkaline foods in the diet, including celery, gives rise to various skin diseases, allergic reactions, and disrupts the functionality of the digestive system.

How to use and norms

Treatment with celery for gout is carried out in various ways: it is included in the daily diet, fasting days are observed based on celery soups, juices, salads. All parts of the plant are added to the first and second courses, processed into juice, smoothies, the stems are used instead of salt... Celery is consumed raw, boiled, baked, dried for subsequent addition as an aromatic seasoning in soups and side dishes.

Celery tricks are recommended at a convenient time for you. It is important not to consume too much of the vegetable. For an adult, the average daily rate is 200-300 g of celery, if we are not talking about a fasting day or a celery diet. Then the amount of vegetables in the diet increases, since other foods are sharply limited.

How to choose fresh celery

The benefits of celery for the body and the treatment of gout directly depend on the quality of the product used. Choose a vegetable grown in a guaranteed safe environment without adding pesticides or other harmful substances.

When buying celery, pay attention to its smell and appearance. A product of proper quality has:

• dense and elastic stems, emitting a crunch when breaking;
• medium-sized roots, firm, with a moderate root system;
• pleasant spicy aroma;
• brightly saturated greens without signs of wilting, yellow spots, traces of damage by insects.

How to store

The shelf life of celery is determined by the maturity and naturalness of the product. A vegetable grown without adding pesticides, like overripe, spoils faster. Optimal conditions for storing celery are air temperature + 1 ... + 3 ° С.

In the refrigerator, celery leaves retain their nutritional and taste qualities for two weeks, and the root for a month. In this case, it is important that any part of the plant is packaged in leaky plastic bags with air access.

The shelf life of the rhizome can be increased to 3-4 months. To do this, make a pillow of sand in a wooden box, spread the roots on top, sprinkle them with dry sand. Store in a dark and cool place, ideally in a cellar.

In what form to use

All parts of the plant are used fresh or heat treated. In order to maximize the composition of substances valuable for the human body, the vegetable is baked, stewed, boiled.

In any form, celery is added to soups, salads, side dishes, sauces and seasonings, processed into juice, smoothies are prepared, and used in desserts.

Council. When preparing any celery dish, try to make it less high in calories. Do not use cooking and animal fats, high-calorie sauces, limit the amount of salt, vegetable oil.

What do they eat with

Celery goes well with almost all foods, including:

• vegetables: tomato, sweet pepper, cabbage, potatoes, onion, garlic, carrots, broccoli, zucchini, eggplant, carrot;
• fruits: orange, pineapple, apple, pear, peach, grapes, lemon, kiwi;
• berries: blueberries, blackberries, raspberries;
• garden greens;
• dried fruits: prunes, dried apricots, raisins, figs;
• meat dishes: fish, chicken, red meats;
• cereals;
• legumes;
• eggs;
• cottage cheese;
• cheeses;
• sour cream, yogurt.

Due to food compatibility, celery is widely used as an auxiliary component of first and second courses, salads, spices. Can be consumed on its own as a separate dish.

Recipes for treating gout with celery

Since food for gout should be low in calories, while satiety was felt, nutritionists recommend celery soup. You can cook it in water or a weakly concentrated chicken broth. The list of products is varied, it can be changed, depending on personal taste preferences.

Ingredients:

• bouillon;
• tomatoes;
• carrot;
• onion;
• celery root and greens;
• Brussels sprouts;
• sweet pepper;
• greenery;
• spice;
• salt to taste.

Recipe:

1. Wash, peel and bake the celery root in the oven. This will add aroma and piquancy to the dish.
2. Finely chop the baked root along with the rest of the vegetables, add to the boiling broth.
3. Cook over low heat for 10-15 minutes under a closed lid.
4. 5 minutes before being ready, salt to taste, add spices, decorate with herbs on top.

Those who prefer cream soup can beat the finished soup with an immersion blender until creamy, add 2 tbsp. l. low-fat cream and boil again. Serve with rye croutons.

Celery juice is no less popular and useful for patients with gout.

The recipe is simple:

1. Rinse the leaf celery well, remove excess moisture with a paper towel.
2. Process the leaves in a juicer, then squeeze the juice and strain.
3. Take chilled.

The variety of celery-based salads is amazing. Here is one of the easiest and cheapest recipes:

1. Cut fresh cucumber into strips.
2. Peel the celery root and also cut into strips.
3. Cut the boiled quail eggs into halves.
4. Grate fresh carrots on a Korean grater.
5. Mix all products, season with natural yogurt or low-fat sour cream.

Those who prefer a more satisfying dish can add boiled turkey, chicken, squid fillets to the salad.

Conclusion

The dietary and medicinal properties of celery make it a beneficial food for people with gout. Celery juice, smoothies and other dietary meals with its participation must be present in the daily diet. The vegetable enhances the effectiveness of the main methods of treatment, relieves the severity of symptoms, and prevents the occurrence of complications.

Due to the presence of contraindications, before deciding to use celery for gout, it is recommended to consult a specialist - rheumatologist, nutritionist.