Help! MUCH appreciated
mama y mama
My brother has gout so I am looking up diet for him all the time. Here is something I found that may interest you.
What Should You Eat?
Dietary restrictions suggest what people should not eat, but what should people eat? What foods will help control gout attacks? The American Medical Association recommends the following dietary guidelines for people with gout, advising them to eat a diet:
•high in complex carbohydrates (fiber-rich whole grains, fruits, and vegetables)
•low in protein (15% of calories and sources should be soy, lean meats, or poultry)
•no more than 30% of calories in fat (with only 10% animal fats)
Recommended Foods To Eat
•Fresh cherries, strawberries, blueberries, and other red-blue berries
•Bananas
•Celery
•Tomatoes
•Vegetables including kale, cabbage, parsley, green-leafy vegetables
•Foods high in bromelain (pineapple)
•Foods high in vitamin C (red cabbage, red bell peppers, tangerines, mandarins, oranges, potatoes)
•Drink fruit juices and purified water (8 glasses of water per day)
•Low-fat dairy products
•Complex carbohydrates (breads, cereals, pasta, rice, as well as aforementioned vegetables and fruits)
•Chocolate, cocoa
•Coffee, tea
•Carbonated beverages
•Essential fatty acids (tuna and salmon, flax-seed, nuts, seeds)
•Tofu, although a legume and made from soybeans, may be a better choice than meat
Foods considered moderately high in purines but which may not raise the risk of gout include: asparagus, cauliflower, mushrooms, peas, spinach, whole grain breads and cereals, chicken, duck, ham, turkey, kidney and lima beans. It is important to remember that purines are found in all protein foods. All sources of purines should not be eliminated.
Diane B.
Since you actually asked for recipes for dishes for those with gout, here are a bunch of them:
http://www.google.com/search?q=recipes+gout
(...note that the first result in the search is an "advertisement")
http://images.google.com/images?q=recipes+gout+dinner+-book
videos too: http://www.youtube.com/watch?v=X9V8ivm_x14 (then look in the right hand bar for more)
GHL
Here are a few recipes to get you headed in the right direction with your gout:
Vegetable soup
4 Tbsp. olive oil
1 medium carrot, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
1 Tbsp. grated fresh ginger
1 large potato, peeled and diced into ½ inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
5 cups water
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1/8 tsp. cayenne
Heat oil in a saucepan, then stir-fry carrots, onion, garlic, and ginger over medium heat for 5 minutes. Add potatoes, tomatoes, and coriander leaves, then stir-fry for a further 5 minutes. Add remaining ingredients then bring to boil. Cover and simmer over medium-low heat for 1 hour or until vegetables are well done, adding more water if necessary.Purée, then return to saucepan and heat before serving. Serves 8.
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Garlic and potato appetizer
2 cups mashed potatoes 8 cloves garlic, crushed 6 Tbsp. olive oil ½ cup plain low-fat yogurt
1 tsp. salt ¾ tsp. pepper 8 black olives, pitted and sliced in half 4 medium radishes, sliced
Thoroughly combine potatoes, garlic, olive oil, yogurt, salt, and pepper then place on a platter. Decorate with olives and radishes; chill and serve.
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Noodles with Parmesan cheese sauce
1 pound thin noodles 1 cup grated Parmesan cheese 2 cloves garlic, crushed
4 Tbsp. finely chopped fresh coriander 6 Tbsp. olive oil ¾ tsp. salt ½ tsp. pepper
Cook noodles according to directions on package, drain, then place in a serving bowl.
Thoroughly combine remaining ingredients, stir into the noodles, and serve while warm. Serves 4.
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Rice with vermicelli
4 Tbsp. butter ½ cup thin vermicelli, broken into small pieces 1 cup rice, rinsed 2¼ cups boiling water
¾ tsp. salt ¼ tsp. pepper ¼ tsp. cinnamon
In a frying pan, melt butter then sauté vermicelli over medium/low heat, stirring often, until the pieces just begin to turn golden brown. Add rice; stir-fry for further 1 minute. Stir in remaining ingredients, except cinnamon, then bring to boil. Cover and cook over low heat for 12 minutes. Turn off heat; stir. Re-cover and allow to cook in own steam for 30 minutes. Place on a platter, lightly sprinkle with cinnamon and serve as a side dish with vegetable stew entrees. Serves 4.
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Potato and carrot pies
2 pounds fresh made or frozen dough, thawed 4 cups shredded potatoes 2 cups grated carrots
1 large onion, finely chopped 1 small hot pepper, very finely chopped 2 cloves garlic, crushed
2 Tbsp. finely chopped fresh coriander leaves 2 Tbsp. melted butter 1 egg, beaten
1 tsp. salt 1 tsp. cumin ½ tsp. pepper
Prepare dough for pies, if not using frozen, then set aside.
Make a filling by thoroughly combining all remaining ingredients, then set aside.
Form dough into 20 balls and place them on a tray lightly dusted with flour. Cover with a damp cloth; allow to stand in a warm place for 30 minutes, then roll balls into 5 to 6 inch rounds.
Divide filling into 20 equal parts. Place one part of the filling on each round then fold dough over the filling and close by firmly pinching edges together into half moon or triangle shape. (Prepare pies immediately after mixing filling—if left too long, the filling becomes somewhat watery.)
Place pies on well-greased baking trays, then bake in a 400° F preheated oven for 20 minutes or until pies turn golden brown. Remove from the oven, then brush with olive oil. Serve hot or cold. Eaten just out of the oven, these pies are very delicious.
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Stuffed zucchini
5 to 8 zucchini, depending on the diameter, about 7 to 8 inches long 1 cup finely ground almonds
1 cup rice, rinsed 4 medium-size tomatoes, finely chopped 4 Tbsp. melted butter
1 large onion, finely chopped 4 cloves garlic, crushed 4 Tbsp. finely chopped parsley
2 Tbsp. finely chopped fresh coriander leaves 1½ tsp. salt 1 tsp. pepper 1 tsp. oregano
½ tsp. allspice l/8 tsp. cayenne 2 cups tomato juice mixed with ½ tsp. salt and ½ tsp. pepper
Cut off stem ends of zucchini and reserve; core zucchini. (Corer can be purchased from Middle Eastern stores.) Set aside.
Combine remaining ingredients, except the tomato juice, to make stuffing.
Stuff zucchini, then close with inverted stem ends. Arrange tightly in a saucepan, then place inverted plate on top. Add tomato juice and enough water to cover plate; bring to boil. Cover saucepan, then cook over medium heat for 45 minutes or until stuffing is cooked. Serve hot. Serves 8.
Orignal From: What are some recipe sites with dishes made for people that have the disease GOUT?
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