This Is My Spc Number

from gout food: pasta with cabbage and mushrooms

Maybe it's one or the other "pleasure Ready" Readers have noticed in the last three weeks, the connoisseur when it comes to recipes, geschwächelt pretty. This had a good reason. Because of an acute attack of gout, he has fallen quite painful from the gourmet heaven. tender of a sanguine "niggles", and the unpleasant disease is not in vain as God's punishment for gluttony. Because it takes quite openly in the loving one obtained habits of good eating, drinking and cooking, and since had to cope first find the gourmet ..

Gout is divided into two parts, an invisible and visible part. The invisible is the hyperuricemia, increased uric acid in the blood. This means yet, but the excess uric acid, which is not excreted by the kidney sets out as crystals in joints. Are pushed to the thickness at the uncle, where it can lead to infection and hellish pain. The uric acid produced by the body itself, or if, in the preform of purines on the diet, which then converted in the liver be.

So it is, largely dispense with purine foods. And that is steep, because these are primarily meat, fish, legumes or offal - all culinary highlights. Alcohol is also bad because it hinders the work of the kidneys and the elimination of uric acid. Beer is particularly Pooh because it's to alcohol, no purine supplies. Red wine is so just in homeopathic quantities, because it has no purines.

This is the not always together with what is generally understood by healthy or well-cooked food. A tasty sausage, if you're hungry? Nope, there are too many purines in it. Then even better, a cream cake - there's nothing there. Or a self-cooked risotto with chicken stock? Very bad, only purine. He prefers an instant vegetable broth. Although the lives of glutamate un flavor enhancers, but not purines. What has caught the lovers is, incidentally, is a veritable organic gout - because he seems to have eaten too much of the good organic pig meat. (In reality it is but probably because the gourmet front of the computer spends too much time to cook and chat about blogging, rather than making regular long walks and exercise ...).

Here, then, a first dish from the kitchen furnace. It comes from the " Great Gout Cookbook "by Sven-David Muller and Christiane Weissenberger.

Recipe: Winter Pasta

100g mushrooms
250 g savoy
1 small onion
1 small clove garlic
1 tablespoon canola oil
salt, pepper
100 ml vegetable stock
1 cup sour cream
120 g noodles

Clean and quarter mushrooms. Savoy cabbage cut into thin strips.
garlic and onion finely. Heat oil in a pan. Dice onion and garlic fry until soft. Add mushrooms and cabbage, season well with salt and pepper. Pour in broth. Cover and simmer 10 minutes. Meanwhile
cook the pasta al dente.
sour cream give the cabbage, and stir. Drain pasta and stir into the vegetables. Possibly. Adjust the seasoning again.

The court has a nice nutty flavor, so that the Gourmet garnished the plate or with walnuts. To give the whole a bit more pep, he had added to onions and garlic in addition finely chopped ginger and half a chile pepper. With cheese, it would have given the court a great casserole.