Izisombululo eziyi-10 ezinhle kakhulu zemvelo zokunciphisa i-uric acid

I-Gout, eyaziwa nangokuthi "isifo sabacebile", ibangelwa ukusetshenziswa ngokweqile kwenyama nemikhiqizo yenyama. Amazinga aphezulu e-uric acid egazini yiwona athola isifo se-gout. Kodwa ungathuki, sikufunile izixazululo eziyishumi ezinhle zemvelo zokunciphisa i-uric acid.

Yini i-uric acid ne-gout?

I-Uric acid iphumela ekukhishweni kwemfucuza ekugayweni kokudla okuthile, okunothe ngamaprotheni, ikakhulukazi inyama ebomvu nenyama yezitho zomzimba. Lapho ama-purines ephuka futhi engakwazi ukususwa kahle yizinso, noma kukhona ama-purines amaningi emzimbeni, akha amakristalu (hyperuricaemia).

Amakristalu e-uric acid abe esehlala ezindongeni zamalunga, emajoyintini nasezindaweni ezahlukahlukene ezingafanele zomzimba. Bangabuye bafakwe ngaphansi kwesikhumba noma ezinso (isifo sesifo sesigaba sokugcina).

Uma kusemalungeni, sithi sine-gout. Ukuhlaselwa yi-gout kuvela ngokuzumayo. Zibuhlungu kakhulu futhi ziholela ekubeni bomvu kwilunga elithintekile (1). Imvamisa kungaphakathi kuzwane olukhulu lapho kufakwa khona amakristalu e-uric acid.

I-uric acid egazini akufanele ibe ngaphezu kuka-70 mg / l kwabesilisa kanye no-60 mg / l wabesifazane. I-Gout empeleni ifa, kepha indlela yokuphila engalinganiseli ingadala i-gout.

Kungabangelwa ukuncika kakhulu otshwaleni. Noma kubangelwe yimiphumela emibi yezidakamizwa, ikakhulukazi esimweni se-chemo.

Ama-artichokes wokulwa ne-uric acid

Le mifino yaziwa kakhulu ngezinzuzo zayo. Kusukela eGibhithe lasendulo belisetshenziselwa izinhloso zokwelapha. Ama-artichokes angasiza kanjani ukwehlisa amazinga akho e-uric acid?

I-artichoke yakhiwe ngama-phytonutrients amaningana afana ne-cynarin, i-rutin, i-gallic acid, i-silymarin… Lawa ma-phytonutrients avimbela ukungasebenzi kwesibindi. Iphinde yakhiwe ngama-antioxidants amaningana (2) amavithamini K, C, B6, amaminerali afana ne-phosphorus, calcium, potassium.

I-artichoke ihlanza isibindi, izinso, iyasebenza futhi ngokumelene namatshe enyongo. Ngaphandle kwalo msebenzi, kunciphisa izinga le-cholesterol embi. Ungayidla ibilisiwe, uphuze neziphuzo zokupheka, noma wenze umhluzi.

Epanini emlilweni, engeza amalitha amabili wamanzi amaminerali. Faka ama-artichokes ama-3 (inhliziyo namaqabunga). Faka u-anyanisi bese ubilise cishe imizuzu eyi-XNUMX. Isikhathi lapho izakhiwo ze-artichoke zisakazeka khona emanzini. Vumela umhluzi uphole, uhlunge bese ufaka ujusi wengxenye kalamula ocindezelweyo. Ungawuphuza lo mhluzi usuku lonke. U-anyanisi nolamula bavumela amanani ezokwelapha e-artichoke ukuthi asebenze kangcono.

Phuza amanzi kalamula asivivi njalo ekuseni

I-alkaline nevithamini C kukalamula kusiza umzimba wakho ekususeni kalula i-uric acid eyeqile egazini.

Ekuseni, engilazini yamanzi afudumele, khama ujusi welamula lonke. Hlanganisa futhi uphuze. Kuyasebenza ekwehliseni izinga le-uric acid egazini. Ngaphandle kwesifo, bheka i-athikili yethu ethi “Kungani Kufanele Uphuze Amanzi Amanzi Ashisayo Njalo Ekuseni?” "

Iparsley ukuncibilikisa i-uric acid

Ngenxa yama-antioxidants ayo amaningi, iparsley izokuphulukisa ngokushesha i-gout. Njengoba wazi, iparsley efana nelamula iyawuhlanza ngokujulile umzimba. Zonke izitho zomzimba ziyahlanganiswa ukuze kukhishwe futhi kukhishwe imfucuza (3).

Okukhukhumalisa amakhekhe

Isoda yokubhaka ihluza imfucuza ye-uric acid, ikwenze kube lula kuwe ukukhipha le nkunkuma emzimbeni wakho.

Engilazini yamanzi, thela isipuni se-½ sesoda. Faka amanzi, hlanganisa bese uphuza imizuzwana emi-5 kamuva. Phuza lesi sixazululo izikhathi ezingu-3-4 ngosuku cishe amasonto amabili. Uma unengcindezi ephezulu yegazi, sicela weqe isoda yokubhaka. Esikhundleni salokho, gxila kwizithelo nemifino ukubhekana namazinga aphezulu e-uric acid egazini lakho.

Isoda yokubhaka ingakhuphula amazinga e-potassium emzimbeni. Qaphela ukusetshenziswa kwayo ngokweqile.

I-Apple ngokumelene ne-gout

I-apula isithelo esinama-antioxidants novithamini C. Futhi liphansi kakhulu ku-purine ngokungafani nenyama yomzimba nenyama ebomvu. Yidla i-apula elilodwa kuya kwamabili (kufaka phakathi isikhumba) ngosuku. Ngize ngidle nembewu ye-apula selokhu ngafunda ubufakazi bendoda eyelashwe umdlavuza ngenxa yezinhlamvu ze-apula. Ngikwenza nje njengendlela yokuvimbela.

Ujusi wama-apula ongenalutho uyikhambi elihle le-gout. Uzothola lapho izakhiwo ezahlukahlukene ze-apula.

Apple cider uviniga

Engilazini yakho yamanzi, engeza isipuni se-apula cider uviniga. Hlanganisa, ake ume imizuzwana emi-5 uphuze. Phuza lesi sixazululo kabili ngosuku amasonto amabili. Ungayisebenzisa futhi kumasaladi akho nokunye okunjalo (2).

Ama-cherry okwehlisa i-uric acid yakho

Uma ngenxa yezizathu zempilo, ungakwazi ukudla ilamula, khona-ke ngiphakamisa ukuthi usebenzise ama-cherry ukwehlisa izinga le-uric acid egazini. Yidla uhhafu wenkomishi yama cherries nsuku zonke, noma uwafake ujusi.

Ama-antioxidants anthocyanins anamandla kuma-cherry akuvumela ukuthi ukhiphe i-uric acid emzimbeni wakho. Ama-Cherry nawo ane-anti inflammatory. Ngaphezu kokuhlanza igazi lakho, ukusetshenziswa kwe-cherry kuzokhipha ubuhlungu obubangelwa yi-gout.

I-Garlic, ukudla kwakho kwezempilo

I-Magnesium, i-adenosine, i-allicin, isulfure, i-fructans equkethwe kugalikhi isiza ukugeleza kwegazi nokuqedwa kwemfucuza emzimbeni. I-Garlic icebile ngobuningi bezinto ezilandelwayo, amavithamini, amaminerali angenela ekuguqulweni kwamaseli ahlukahlukene omzimba.

Yidla ama-clove amabili egalikhi eluhlaza ngosuku noma ama-clove amane kagalikhi ophekiwe ngosuku nsuku zonke. Phuza ingilazi eyodwa noma ezimbili zamanzi zilandelana (4). Lokhu kunokuphila uma une-gout noma uma uthambekele ekungenweni yi-gout kanye nezinye izifo eziningi (umfutho wegazi ophakeme, umdlavuza, inyumoniya…)

Okwe-poultice kagalikhi: gaya ama-clove amabili egalikhi nengxenye yamazambane. Faka le poultice ezinzwaneni zakho ezithintekile bese ubopha lezo zinzwane. Gcina le nkukhu ubusuku bonke. Uzoba nokwehla kobuhlungu emizuzwini embalwa ezayo. Isitashi samazambane kanye nogalikhi kuzokusiza ngokushesha futhi kuzosebenza ngqo ezingxenyeni ezithintekayo (6).

Phuza amanzi amaningi

Uma une-gout noma uthambekele ekuziphatheni, phuza amanzi amaningi. Ngokwesilinganiso izingilazi zamanzi eziyi-6 ngosuku, ngaphezu kwezingilazi ezi-3 noma ezi-4 zejusi yezithelo eziwusizo. Ukuphuza uketshezi kubaluleke kakhulu ukuqeda ngokuphelele lesi sifo ngoba kubangelwa ukunqwabelana kwezinhlobo ezithile zemfucuza emzimbeni wethu.

Kepha kungoketshezi, uketshezi olunempilo lapho singakwenza khona lokhu. Yenza ujusi wetamatisi, iparsley, ikhukhamba, ujusi we-apula… Ungakhohlwa ukufaka ulamula kumajusi akho.

Gwema ukudla

Ukuqinisa ukudla

Ukwehla komzimba kwalokhu kudla emzimbeni kudala izinhlobo ezinamandla ze-asidi ezifana ne-acid ye-sulfuric, i-uric acid, i-phosphoric acid.

Ukudla okunezinga le-purine elingaphezu kuka-0,1%. Lezi yizi: inyama ebomvu, i-offal, imikhiqizo yobisi, izinhlanzi nezilwane zasolwandle, imifino eyomisiwe. Ukucutshungulwa kwalokhu kudla kukhiqiza amanani abalulekile e-uric acid (8).

Ukudla okune-alkalizing

Lokhu kudla kuvumela uketshezi olungcono lwe-uric acid. Bavumela igazi nomchamo ukuthi kube ne-alkaline ethe xaxa. I-metabolism yabo ayiholeli ekwakheni ama-acid aqinile. Lokhu kudla kwenza kube lula ukuqeda i-uric acid. Iningi lazo izithelo nemifino emisha.

Isiphetho

Kubalulekile ukudla kakhulu ukudla okunama-alkalizing nalabo abane-purine engaphansi kuka-0,1mg. Ukudla ama-alkalizing izithelo neziphuzo zemifino kubaluleke kakhulu ngoba ukudla okuphezulu kuketshezi kusiza ukuncibilikisa i-uric acid ngokweqile kalula.

Uyithandile le ndatshana? yabelana nathi ngokuvela kwakho.