Vegetable diets for various diseases

Vegetable diets for various diseases

← Read the previous part of the article

Eat to your health. Part 8

In the construction of diet therapy for croupous pneumonia, bronchopneumonia, exudative pleurisy, suppurative processes in the lungs, it is necessary to include in food raw and boiled vegetables and, especially, carrots with limited fluid and salt.

Deciduous greens of vegetable plants are advisable to use for anemia due to the relatively high content of copper in it. Roots contain many cell membranes that promote intestinal motility, therefore they are recommended for alimentary and neurogenic constipation, and the prevalence of alkaline elements determines their use in medical nutrition as anti-inflammatory drugs.

Due to the significant amount of potassium in root crops, they are used in medical nutrition for cardiovascular diseases with circulatory failure. There is a lot of iron in beets and rutabagas, in carrots - cobalt, which is important when building a therapeutic diet in case of anemia. Tomatoes and eggplants contain significant amounts of iron (especially tomatoes) and copper, so they are included in diets to stimulate hematopoiesis.

The high potassium content in potatoes with small amounts of sodium leads to its use in diet therapy for diseases of the kidneys and heart. Raw potato juice is used to treat peptic ulcers and gastritis, since potato proteins contain a pepsin inhibitor. Vegetable juices are used as a natural choleretic agent. The strongest choleretic effect is possessed by beet juice in an amount of 200 ml, followed by carrot and cabbage juices. In terms of the strength of its influence on emptying the gallbladder, 200 ml of beet juice approaches the action of two raw egg yolks - one of the most powerful stimulators of the motor function of the gallbladder.

In case of hyposecretion and hepacid conditions of the stomach, it is advisable to use diluted vegetable juices (1:10), since they are quite strong causative agents of gastric secretion and at the same time, unlike whole juices, do not suppress the activity of gastric juice.

Whole vegetable juices have a neutralizing effect on gastric juice and dramatically reduce its proteolytic activity. Whole vegetable juices and especially potato juices can be recommended for heartburn.

With infectious diseases such as influenza, tonsillitis, scarlet fever, typhus and others, it is useful for patients to give juices from carrots, white cabbage and cauliflower and fruits to quench their thirst and saturate the body with vitamins and other useful substances.

For diseases of the gastrointestinal tract, juices from carrots, tomatoes, potatoes, beets, cucumbers are effective, cabbage juice containing antiulcer vitamin U is especially effective.

For cardiovascular diseases, juices from carrots, peppers, cauliflower, lettuce and other vegetables are useful. Spinach, sauerkraut, celery are prohibited in this case.

The taste and texture of most vegetables is most beneficial when cooked uncomplicatedly. Raw, boiled, baked or stewed vegetables should be part of every breakfast, lunch and dinner, and the more the better. Vegetables like no other food allow you to be creative, especially when you want something new and interesting. It should be remembered, however, that vegetables don't like complexity.

The ancient Greek philosopher Aristotle said that the reasonable pursues not what is pleasant, but what saves him from troubles. Regular use of vegetables in food throughout the year maintains health and performance. The lack of vitamins is especially felt in the spring, when the amount of fresh vegetables in the diet is noticeably reduced. Raw vegetables are much richer in vitamins than boiled and harvested vegetables in the summer-autumn period. Sugar in vegetables is fermented during pickling and pickling, forming lactic acid, which protects food from rotting. Lactic acid also breaks down the walls of vegetables, which increases their absorption. Long-term cooking leads to the destruction of some of the vitamins; quick freezing and drying keep them safe. It is noticed that sauerkraut does not contain vitamin B, vitamin C contains half as much, and carotene (provitamin A) is 10 times less than fresh.

Protective components such as salt, flour, substances containing starch, dextrin, phytoncides (onions, etc.) are able to inhibit the oxidation of vitamin C even in the presence of copper. When cooking vegetable dishes, it is recommended to first lay these products, and then the vegetables. Human selectivity in the use of various plants in nutrition is determined by geographic location, tastes, traditions, genetic and acquired information. No wonder they say: "Who has what taste: who loves radish, and who loves watermelon!" But our tastes are most often determined by the biological value of the product, and we must determine this value not only intuitively, at the subconscious level, but also, first of all, competently - at the level of modern science, to imagine what constitutes the nutritional and biological value of traditional and less common products, some of which can be called medicines.

Even the ancient sages argued that neither abstinence nor excesses give happiness. What you are today and will be in many years depends only on what you eat. Every part of your body is built from food - hair, eyes, teeth, bones, blood. Many people now hear the expression: "Our health is what we eat!" How true! After all, even the expression on your face is made up of what you use for food, because a healthy person is a happy person.

Valentina Perezhogina,
candidate of agricultural sciences

Why are they useful?

Freshly squeezed juices supply our body with minerals, enzymes, plant pigments, tannins, essential oils. Juices are a source of vitamins, including C, P, E, K and carotene, which are not synthesized in the human body and must be constantly supplied with food.

Nutritionists have established that natural juices trigger purification mechanisms in the body: they accelerate urine and sweating, normalize blood and lymph flow. Fans of freshly squeezed juices catch colds less often, and they look younger than their peers.

Organic acids (malic, citric) and essential oils of fresh juices stimulate the secretion of the digestive glands and thereby improve digestion and absorption of food. They can partially compensate for the lack of hydrochloric acid in a number of diseases accompanied by low gastric acidity. The inclusion of juices in the diet halves the risk of cancer of the digestive system and bladder.

Potassium salts, which are abundant in any fruit juice, remove excess liquid. This is why doctors recommend fresh vegetable and fruit juices for those looking to protect themselves from cardiovascular and kidney diseases. And juices with pulp are rich in pectin substances that improve intestinal motility, help to remove excess cholesterol from the body.

Carbohydrates in juices are composed primarily of fructose and glucose. In apple juice, fructose is 4 times more than sucrose, in cherry juice - almost 15 times. Fructose less than sucrose affects the increase in blood sugar, thereby protecting the body from obesity and diabetes. The easily digestible carbohydrates of natural fruits and vegetables have a beneficial effect on the metabolism (in comparison with refined sugar). If you want to lose weight, drink low-calorie and fat-breaking juices - apple, pineapple, grapefruit, orange, tomato, cucumber, carrot, cabbage. It is better to drink freshly squeezed juice immediately after preparation.

Thermal processing during industrial production, of course, allows you to largely preserve the nutritional value of juices, but the largest amount of useful substances is still contained in freshly prepared drinks. In addition, sugar syrup and flavors are added to many canned juices to improve their taste, and this increases their calorie content.

Contraindications and possible harm

Potential harm can be caused by beans due to their high protein and fatty acid content. Doctors do not recommend lentils for the elderly and young children. It is contraindicated to use it for certain diseases:

  • rheumatism,
  • dysbiosis,
  • gastritis with high acidity,
  • gout,
  • hemorrhoids, kidney disease,
  • pancreatitis in acute form.

If you use the product in small quantities 2 times a week, it will only bring benefits.

Like all legumes, lentils produce gas.

Lentils occupied a worthy place in the cooking of our ancestors. Even today, one should not forget about the benefits of a healing eco-plant. Lentil products will add variety to your menu and help solve health problems.

Let's get fat together

It so happens that a person does not abuse alcohol, or even does not drink at all, but problems still appear. This is most often due to non-alcoholic fatty liver disease, or non-alcoholic steatosis. With this ailment, fat accumulates in the liver, because of this, inflammation occurs, and if nothing is done, the cells of the organ begin to die. In recent years, the disease has become more common, especially in developed countries. In Russia, 27% of residents suffer from non-alcoholic steatosis (and only 1% of them are aware of their problem).

The disease affects mainly representatives of the prosperous stratum of society - the same middle class. There are several reasons that trigger the pathological mechanism. First of all, this is an unbalanced diet: foods depleted in vitamins, a lack of proteins and vegetable fats in the diet, an excess of animal fats and carbohydrates. A huge role is played by the sedentary lifestyle of modern townspeople: the lack of regular physical activity, walks in the fresh air, constant sitting at work. Liver problems are often caused by endocrine diseases, such as type 2 diabetes or hyperthyroidism, as well as overweight and obesity.

Non-alcoholic fatty liver disease can cause the development of atherosclerosis, myocardial infarction, cerebral hemorrhage, endocrine disorders, type 2 diabetes mellitus, cirrhosis and even liver cancer. To prevent this from happening, a person must lose weight and monitor their weight, their diet, move more, exercise, or at least do exercises in the morning, walk every day.

A diet with limited fats, special vitamin and mineral complexes and preparations with essential phospholipids - substances that help restore the membranes of liver cells, will help keep the liver healthy.

A feature and plus is that on such a diet you do not have the risk of gaining more than 1500 kcal per day, but you will not have to starve either. The fact is that with each attack of hunger, it is recommended to eat a bowl of soup, so you are satiated and do not harm the process of losing weight.

Of course, the main rule of a healthy lifestyle in this case of our diet is a ban on sweets, flour, fatty foods, alcohol and cigarettes.

But besides this, there are a few more points that should be observed.

1. Vegetable soups

The first rule on a soup diet is to consume exclusively vegetable soups. The fact is that in a vegetable soup there are 100 - 200 kcal. per 100 g.

But if you add meat, the calorie content increases, and accordingly we can eat 2000 calories per day. What will interfere with the result in the process.

2. Use fresh food

You shouldn't cook on soup bases and save time with soup blanks. Everyone knows that they contain many substances that negatively affect the appearance and well-being.

Therefore, to feel healthy and look beautiful, it is worth using pure, fresh ingredients.

3. No more than 2 weeks

This diet is not recommended for more than 2 weeks. If you adhere to this diet for 1-2 weeks, then you will receive a cleansing of the body and, as a result, great health.

But after this period, the body will begin to lose ground, since it will catastrophically lack the necessary substances. Indeed, soups are low in proteins, fats and carbohydrates.

To avoid disruptions due to a lack of dishes in the daily diet, it is recommended to compose your menu from different soups.

Also in this diet, as in any other, there were contraindications. And here are the main ones:

  • Contraindicated for pregnant and lactating mothers
  • Forbidden for diseases of the stomach and intestines

Since the soup diet is very low in calories, headaches may appear in the early days. In this case, it is worth switching to traditional food. It is better to consult your doctor before trying this system.

How to eat with acute pancreatitis?

Nutrition for acute pancreatitis should be curative. Often a patient with acute pancreatitis ends up in the hospital. There, the problem of the diet (by the clock) disappears by itself. All hospitals have a designated time for breakfast, lunch, afternoon tea and dinner. Moreover, an afternoon snack can also mean a second breakfast.

The patient, who was admitted to the hospital by ambulance, is given intravenous food for the first days. The patient feeds on droppers. You can drink alkaline mineral water. When the pain subsides, the inflammation will decrease, you can eat yogurt. To do this, introduce it in small portions (100 ml each) into the diet. On this first day after the droppers, the patient eats yogurt every half hour when he wants.

The next day, other products are introduced into food, for example, cottage cheese. Again, in small portions and at short intervals. Frequent, small meals cause the pancreas to return to normal function gradually. Thus, she is not overloaded and returns to her state, before the illness.


Despite the large list of useful properties, this cereal has some contraindications. First of all, millet is not recommended for use in food for people who suffer from inflammation of the mucous membrane of the gastrointestinal tract. Since the hard shell of such a cereal has strong irritant properties that can provoke a deterioration in an already diseased organ.

Also millet porridge can give uncomfortable sensations to people with low acidity.

In addition, it is better not to use such grains for diseases of the endocrine system and thyroid gland. Since millet contains elements that interfere with the assimilation of iodine. People who are constipated should not take the product.

Watch the video: LIVE IT: Reduce Risk of Chronic Diseases with a Vegetarian Diet