Contracture
Author: Maryam Ayres
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
To avoid the development of contracture after trauma, burns and other injuries, it is necessary to consume products containing mucopolysaccharides, iron, magnesium.
Contracture is a disease in which the motor functions of various joints are limited.
Useful food products in contracture
To avoid the development of contracture after trauma, burns and other injuries, it is necessary to consume products containing mucopolysaccharides (natural lubricant for the joints), iron - helps to remove excess phosphorus (so as not to increase the excess in the bones), magnesium - is responsible for the condition of the nervous system, vitamins.
Such products are:- seafood (sardines, mussels, seaweed, shrimp);
- meat, from which jelly meats are prepared, strong broths;
- sour milk;
- fruits and vegetables (especially fresh);
- gelatin;
- buckwheat honey;
- bean cultures;
- porridge;
- bran bread and sprouted wheat;
- dried fruits (prunes, apricots, raisins, dates) and nuts;
- cocoa and dark chocolate;
- homemade pickles, jelly, souffle.
Fried dishes are best replaced with baked in foil, boiled or stewed. If possible, reduce the time for heat treatment of fruits and vegetables, replace carbonated beverages with juices (preferably freshly squeezed), sour.
Harmful and dangerous foods in case of contracture:
- smoked and dried fish and meat;
- fried dishes;
- sweet carbonated drinks;
- condensed milk;
- dishes prepared with leavening agents, colors and various additives;
- melted cheeses;
- sausages, sausages, canned food;
- marinades;
- alcoholic beverages;
- semi-finished and fast food;
- sorrel, spinach, radishes (oxalic acid contained in them, destroys the structure of blood vessels);
All the products listed above have a destructive effect on the condition of blood vessels and their blood supply.