Edema with arthrosis
For many years, nutritionists around the world are engaged instudying the features of nutrition of different peoples. Comparing the features of the kitchen, scientists are trying to identify the influence of various culinary preferences on the development of certain diseases. The same studies have been carried out on many occasions arthrosis.
Hundreds of theories were put forward, and many assumptions were made. For example, at one time it was believed that development of arthrosis promotes the eating of solanaceous (including tomatoes), then it was suggested that arthrosis develops due to the consumption of a large amount of edible salt.
None of these theories has not been confirmed. It turned out that neither food salt nor tomatoes have any relation to the development of arthrosis. Moreover, it turned out that, despite the difference in culinary preferences and national traditions in the preparation and composition of food, until the end of the twentieth century, in all countries, arthrosis was affected by approximately the same percentage of the population.
The only regularity that scientists managed to discover in the twentieth century was obvious: fat people are sick arthrosis of the knee, ankle and hip joints much more often than thin people or people with normalweight. And this is quite understandable - after all, full weight on the joints of the legs (primarily the hip, knee and ankle) is weighted. That is until recently we could safely say that the development of arthrosis does not depend on what kind of products a person uses. But it depends on how many people eat, whether it is full or not.
However, at the end of the 20th century, the situation changed dramatically. The development of new technologies in the food industry, and in particular extrusion meat products with preservatives led to the fact that there was in fact a new kind of arthrosis: the so-called "metabolic arthrosis". Or, in pseudoscientific language, "arthrosis against metabolic syndrome ".
Here's about this very condition, which is called metabolic syndrome. we now have to talk more.
Before the collapse of the Soviet Union, metabolicthere was practically no syndrome in our country. Bad, good was the leadership of our country at the time, but it did not allow the supply to the country of frankly substandard, "chemical food". However, the Soviet Union disintegrated, and along with its collapse, those sanitary services, whose duty it was to monitor and prevent poor food, actually stopped their full-fledged work. Before the unscrupulous suppliers of frankly harmful products, all obstacles collapsed.
Since then, we have received products pumped upchemistry. "The first swallows" were "Bush's legs" - the legs of chicken grown on hormones. Then Russia began to supply large quantities of meat from animals grown on growth hormones and steroids - primarily pork and beef.
It is important to know! Quality of meat consumed by modernman, essentially differs from meat, to which he was evolutionarily adapted. Currently, people eat mainly meat of domestic animals suffering from hypodynamia, which are fed with special food and food additives: hormones, antibiotics, premixes (homogeneous powder mixtures of biologically active substances with filler), etc. The diet of these animals is poor in wild plants (as is known, wild plants outgrow cultivated in terms of the number of essential food and biologically active substances). These trends have led to the fact that the quality of meat consumed by modern humans is significantly different from the meat to which it was evolutionarily adapted. Meat of domestic animals (especially those grown on farms, on an "industrial scale") is characterized by a much higher fat content, a lower content of essential (useful) fatty acids and essential microelements compared to meat of wild animals.
Pilat TL. Ivanov AA Biologically active food additives (theory, production, application). - M. Avvalon, 2002; US Department of Agriculture, 1987. Source: vitamini.ru
Low quality meat and "hormonal" meatproducts - it's not so bad. Much worse, that now in our country in huge quantities comes meat, syringed with preservatives. The task of preservatives, which are now stuffed with meat and meat products - to increase the weight of meat and then keep it for a long time. That is, conditionally speaking, do not allow the meat to dry up during transportation and storage on store shelves. In simplistic terms, such preservatives detain water in the meat (saturated with chemical compounds), and as a result, meat can be stored without losing weight for a very long time, much longer than it would have been without preservatives.
When preservatives from meat enter our body (with food, of course), they gradually accumulate. And over time have an unpleasant effect on the body:
- they complicate the work of the kidneys
- provoke an increase in pressure and eventually lead to the development of persistent hypertension!
- much increase the chance of diabetes (2 types)
- Pincrease the level of cholesterol in the blood!
- contribute to weight gain (that is, the person noticeably gets fatter) and growth of the stomach "according to the beer type"
- under the action of preservatives in the blood quickly the level of cholesterol rises!
Observation of Dr. Evdokimenko. The most characteristic external sign, according to whichit is possible to assume with a high degree of probability that the patient has a fairly neglected form of the metabolic syndrome-if his outer fullness, plump cheeks and large abdomen are combined with disproportionately thin legs. In 90% of cases, this feature of the physique is a sure sign of a far-gone metabolic syndrome. Of course, thin people and "classically" fat people can also have metabolic disturbances. But if a person (no matter what a complexion he was before) begins to gradually grow his stomach, and his legs, on the contrary, gradually lose weight, it often speaks of a fairly serious metabolic disorders and a worsening of the kidneys. Especially if the stomach increases by the type of "balloon" - that is, obviously filled with excess fluid. In the case of further deterioration of the kidneys, edemas of the eyelids and edema of the lower part of the legs (feet, ankles and lower legs) may be added to the above external signs-the so-called "renal edema" (with edema of cardiac origin, on the contrary, swelling of the abdomen).
In addition, preservatives promote accumulation in the joints microcrystals - uric acid, chondrocalcinates and otherchemical compounds that worsen the condition of the joint fluid (i.e., "joint lubrication"). In this case, blood levels of uric acid may also increase. But it can remain completely normal - because with metabolic syndrome uric acid and chondrocalcinates concentrate precisely in the joint cavity.
These microcrystals (uric acid andchondrocalcinates) not only worsen the properties of articular lubrication, they are also quite a strong irritant for the joints - under their influence, so-called inflammatory mediators are developed, joints begin to periodically inflame; sometimes they can noticeably swell and hurt. Over time, the inflamed joints develop "metabolic arthrosis." Especially often this trouble happens with the knee joints, less often - with the joints of the fingers, thumbs and (rarely) ankle joints. And women suffer from "metabolic arthrosis" about 2 times more often than men.
Harm from excessive consumption of meat (see Wikipedia). Next to nutritionists it is believed that in harm,the excessive use of meat inflicted on the human body, the modern practice of processing meat and meat products in the food industry plays a significant role. This should include:
various remaining in meat harmful to healthsubstances (antibiotics, serums, pesticides, herbicides, DDT, steroids, tranquilizers, tetracycline drugs, hormonal drugs, etc.), either ingested due to environmental pollution, or intentionally fed to beef cattle to speed up its growth and development, to soothe it in the case of stress syndrome, as well as prevent or cure its disease;
Increased fattening of cattle by food that is not normal for its food chain (for example, fish meal, or remains of the bones of relatives);
processing of meat in slaughterhouses with special chemicals (nitrites, nitrates), in order to slow down its decomposition;
long storage of meat after the slaughter of the animal;
Processing meat with chemicals and flavor enhancers at the meat processing plant.
There is also an opinion on the quality of meat affectthe poor conditions of keeping animals and harming their health in the conditions of modern industrial livestock production are also negative: metabolic disorders in animals, diseases, castration without anesthesia (for male animals), depletion due to milking (for cows), stress (including pre-stress stress ), etc.
Does all of the above mean that now we need to completely abandon the meat and meat products? Not at all. We only need reduce quantity of consumed meat products. And also know how to cook meat properly, and which ones it is better to completely eliminate meat products from our diet (or, at least, reduce their use to a minimum).
Leading experts in the field of dieteticssay: "Twenty years ago it was believed that the daily rate of protein intake is 150 grams." Today, the norm is officially recognized as 45 grams per day. " Why? Thanks to research conducted in a number of countries, it became known that the body does not need so much protein. Excessive use of it is not only useless, but also harmful to the human body. Moreover, it can cause serious diseases such as cancer and cardiovascular diseases. To get 45 grams of protein per day, it's not necessary to eat meat in large quantities. The protein contained in cereals, legumes, nuts, vegetables and fruits, as well as in eggs (author's note), can fully provide us with the necessary amount of protein. Dairy products, such as cheeses, are also high in protein. Peanuts contain protein more than sausages and beefsteak. That is the former opinion of nutritionists that the wholesome proteins that are so necessary to humans are found only in meat and dairy products are refuted. Studies conducted by dietitians in Sweden and Germany showed that most vegetables, fruits, seeds, nuts and grains are a source of high-grade proteins, which are also easily digested by the body, in contrast to proteins of animal origin. Ilyicheva Т.S. Candidate of Medical Sciences: "Harm of meat". Source: SunHome Journal, ND 06 No. 11-00031
So. If you want to improve the condition of your joints and want (if possible) to prevent further development of arthrosis, you should exclude the meat products of so-called "fast food" from the ration. That is, you want to refuse from:
- semi-finished products based on wastes of meat production: from sausages, sausages, various sausages, etc .;
- from the meat products sold in the store, since in most cases this meat is smoked by chemical treatment (and not by fire and smokehouses, as it was done before);
- from the finished meat, processed by chemical substances harmful to the body (taste enhancers and dyes) - bacon, hams, etc.;
- from visiting various establishments of fast food, pizzerias and fast food cafe;
Note by Dr. Evdokimenko. If for some reason or because of your habityou need to periodically pamper yourself with a sandwich with something meat, instead of buying a store of meat smoked meat, better not be lazy and bake in the oven a piece of meat for more (for several days), then cut it and taste something delicious - mustard, horseradish, greens or spices . And then use it for sandwiches. The benefits of such a "quick meal" will in any case be much more than from a store.
About meat "fast food" and smoked products wetalked. Here everything is unique - such food should be minimized, and it is better to give it up altogether. But what to do with the meat itself (raw) - because it is also injected with preservatives, it is also stuffed with hormones and chemistry?
Ideally, of course, buy meat (including poultry)those who grow it (in the village or on the farm) or in the market with the familiar suppliers - provided, of course, that you are sure that this meat or poultry is grown on natural forages, without the use of chemistry. However, for most residents of cities such advice seems impossible - familiar producers of meat and chicken we usually do not.
So, we need to choose such methodscooking meat and poultry, in which harmful chemical compounds would be as much as possible destroyed or "released" from meat. Sometimes changing only this factor (methods of cooking meat and poultry) already makes it possible to achieve an impressive effect in the fight against metabolic arthrosis.
At first. First of all, before cooking it is better to free the meat and poultry from the visible fat. That is, remove the skin from the poultry and cut off the fat from the meat (because it is often in the fat concentrates the most harmful substances).
Secondly. To more useful ways of cooking meat or poultry we classify: boiling, steaming, stewing on water, baking in foil, grilling (but not in tents of "fast food" - often delinquent products or products of questionable quality are often delivered there). Less useful way will be roasting meat or poultry or smoking in domestic smokehouses.
Thirdly. No chillers and jellies! Contrary to popular belief, there is no benefit to the joints from them - and the harm to the body is often monstrous because of the increased concentration of cholesterol (and chemicals, too).
Fourth. No meat soup and broth! Even if the first broth (which is cooked with the greatest amount of chemistry) is drained, in the second and subsequent portions of the decoction of various chemicals and preservatives, there are still quite a lot. If you like soups so much that you can not live without them, accustom yourself to vegetable soups or soups - purees, which are so popular in the West: from vegetables or mushrooms. And try to eat meat soups or broths as rarely as possible - no more often than one - two times a week, especially if you do not have the opportunity to buy for their cooking environmentally friendly meat or poultry.
Note by Dr. Evdokimenko. It should be noted that the habit of eating soups comes frompoverty of our ancestors. When by the end of winter the peasants had almost all their food, they had to cook soup to somehow get enough. In one common pan, all the remaining vegetables and meat bones "fell down". And all this was brewed. However, in the end, it often turned out quite tasty. In addition, the soup saturate well, but it also helped to keep warm in cold weather. As a result, the habit of eating soups has taken root in our country (and in many other poor countries) so much that we do not even imagine how we can manage without soups or broths. Nevertheless - you can, at least, without meat, if you, of course, want to save your aching joints. In addition, do not forget that unlike us, our ancestors prepared soups from much better meat products.
Fifth. Trying to replace meat for making soup with bouillon cubes or "ready soup packets" will also not lead to anything good - the number of chemical preservatives in them is often generally prohibitive. The maximum, if prispichilo, you can use them 1-2 times a month.
The sixth. All of the above applies to fish. In our time, almost all sold inSupermarkets frozen or chilled fish are also injected with preservatives and dyes. Therefore, if you like fish, if possible, buy it either in fish farms (where it is bred) or in a store - but only one that is sold alive. And it is even better to eat fish in those countries - resorts where it is caught and immediately served to the table.
It is clear that most of our people have suchthere are no possibilities. And we often have to buy only that fish (frozen or chilled), which is sold in stores. So, this fish should be properly cooked. The rules are the same as for meat (see above).
Now that we've talked about cooking meat and fish, we'll talk about some more nutritional issues that will help us improve the condition of the affected joints.
Note: the help in writing this section was provided by the dietician Julia Olegovna Bastrigina. I express my special gratitude for the advice in organizing proper nutrition.
1. Try to change the power mode. There must be (whenever possible) 5 times a day, that isevery 3-4 hours. Ideally, the distribution of the amount of food per day during the day (in percentages) should look like this: 5% - 25% - 35% - 20% - 15%.
2. Try to limit intake of table salt (if possible, 1 teaspoon of salt for the whole day). Wherein better use therapeutic and preventive salt: with a lower sodium content and elevated potassium (for example, the salt of the firm "Valetek", Russia). All meals should preferably be prepared without salt, and dosalivat them should be immediately before use.
Care should be taken to products,containing an excess amount of salt. These include: salted vegetables, canned food, again sausages and meat delicacies, semi-finished products. And also cheese, salted fish, caviar, chips, sauces (especially soy), mayonnaise, mineral water with a high sodium content (Essentuki, Borjomi).
3. When cooking, if possible, give up refined vegetable oil. Use more often unrefined, that is, unrefined oil - it is more useful. Particularly useful unrefined sesame, linseed, olive, cedar and sunflower oils. Their alternate application within a week for only 1-2 monthswill significantly reduce the risk of cardiovascular and oncological diseases. Of course, provided that you consume them in reasonable quantities - no more than 2 tablespoons a day.
4. Try, as far as possible, slightly less eat the following foods (especially if you need to lose weight):
- Cakes, confectionery products with cream (especially cream cakes), muffins, ice cream, milk and cream desserts, chocolate butter and chocolate cheese, chocolate-nut pastes
- Cornflakes. Toasts and chips
- Sweet carbonated drinks. Alcoholic carbonated drinks. Beer
- Oily sauces, complex salads with mayonnaise (olivier and others)
- Sour cream above 10% fat content, curd above 4% fat content, yogurt above 3.2% fat content, cream, cream cheese
- Caviar is red and black, fatty fish - trout, salmon, halibut, sturgeon.
The products mentioned in this section should be consumed in the first half of the day, up to 14-15 hours.
5. How canmore often use products with a negative caloric content. Such as dill, parsley, green beans,green peas, fresh cabbage, cauliflower, broccoli, fresh cucumbers and freshly squeezed juice from them, tomatoes, freshly squeezed tomato juice, bean and wheat seedlings, celery, spring onion, green salad, spinach, radish.
To improve the state of carbohydrate metabolismshould be used products containing pectin: apples (can be baked), red grapefruit, black and red currants, jelly on fructose Ratibor (sold in pharmacies). It is best to use these foods in between meals.
6. Products that can eat safely, without fear of getting better or harming the joints:
- All cereals, cooked naturally (but not new-fashioned cereals of rapid cooking). Especially useful are brown and wild rice, oatmeal with bran
- Strangely enough - pasta (without fatty sauces), bread (especially with bran), potatoes (especially baked in peel or foil)
- Quail and chicken eggs (at the rate of 1-2, a maximum of 3 eggs per day) - boiled or in the form of omelet
- Sour-milk products with a fat content of 2.5 to 3.2%
- Most vegetables and fruits.
As you can see, from the products presented in points 5 and 6, with some ingenuity, you can easily make yourself a fully-fledged diet.
7. Put food in your mouth in small portions and chew it very slowly.
8. Food should be varied, therefore you need to learn how to replace some dishes (familiar to you) by others. For example, for breakfast, a sandwich with a doctor's sausage can be replaced with a low-fat cottage cheese, or an omelette made of 2-3x protein, or lean boiled fish.
9. If you need to lose weight, andUse little tricks to "knock down" your appetite. For example, drink plenty of simple non-carbonatedwater between meals (and even during meals) - so you will soon feel satiated. Do not bring yourself to the sensation of "brutal hunger" - have a snack with fruit or drink water.
10. Drink water also in order to "wash the kidneys." The minimum the daily dose of water is not less than 1 liter per day.
eleven. Remember: proper nutrition should become a habit. It's pointless to sit on some diets on a case-by-case basis. All serious nutrition scientists, like my consultant Julia Bastrigina, are very uncomfortable with short-term "popular" diets or starvation. All reasonable and competent nutritionists agree that there are no useful short-term diets, since any "special" diet either deprives the body of certain useful substances, or overloads one or another organ - for example, kidneys, liver, etc. All competent nutritionists constantly emphasize: it is necessary to eat properly not temporarily, but constantly. Only then your efforts to preserve health will be crowned with success!