The diet to combat cystitis and prevent relapses

The diet to combat cystitis and prevent relapses

Bladder health arises from the intestine. What to eat and what to avoid and all the menus of the week

One in two women suffered from cystitis at least once in their life and one in four who had a first episode of cystitis has another within the next six months. One in five develops a recurring form with more than three episodes a year. These are the data released during the presentation of the Position Paper prepared by the FIC (Italian Continence Foundation) together with family doctors, pharmacologists, gynecologists and urologists belonging to numerous scientific societies. A not insignificant problem if one thinks that often, to solve it, an antibiotic is prescribed that is not always the right one.

However, the phenomenon of antibiotic resistance is worryingly growing and treatment, still considered to be the preferred choice by most doctors – explains the experts – leads to an improvement in conditions and to prevent the problem from recurring. Especially in the summer, when dehydration can cause a higher concentration of urine and weaken the immune system.

Because in summer we suffer more

The sand on the beach inhabited by numerous microorganisms, the wet suit, but also the same sea water or perhaps a swimming pool, together with a genetic predisposition, an incorrect lifestyle with poorly balanced nutrition, unfavorable towards the mycobiota who becomes " aggressive ", little water and fiber and too much gluten, saturated fat, can make the problem worse. And here the infection appears, which manifests itself with a urge to urinate more frequently than usual, accompanied by burning, pain, a sense of perineal weight and incomplete emptying and often with the presence of blood in the urine. Each of these symptoms can appear individually or manifest simultaneously with others.

Seven rules to avoid incurring episodes of cystitis

But treating the infection only during the acute phase is not enough. The elimination of risk factors – explain the experts of the Italian Continence Foundation – includes simple tips and advice:

  • perform an accurate and daily perineal hygiene, using intimate detergents at pH 3.4 4.5 similar to the physiological one present in the vagina, with movements that go from front to back;
  • during the menstrual cycle intensify personal hygiene;
  • avoid persistent use of underwear made of synthetic and / or colored material or too tight pants;
  • change the internal absorbent frequently and always remove it during the night;
  • do not use vaginal lavages, especially those with disinfectant activity;
  • urinating before and especially after sexual intercourse;
  • drink plenty of water throughout the day (1 liter and a half / 2 liters per day); have an adequate dietary intake of fiber and treat constipation, if any ".
  • The role of the intestine

    In recent years, the gut microbiota has been under the lens of scientists as an organ capable of positively or negatively influencing other organs. In fact, it has been seen that the abnormal presence and development of an aggressive microbiota does not stop only inside the intestine: bacteria can also invade other nearby tissues and organs. And, starting from the colon, the bladder, due to its anatomical and functional contiguity, is one of those most exposed to intestinal bacteria. "Central – explains prof. Pier Luigi Rossi, specialist in nutrition science and preventive medicine in Arezzo and author of the book “Intestino. The sixth sense of our body "(Aboca) is the pH of the urine: if its value is below 5, there is acidic urine, that is, rich in hydrogen ions. This urinary acid pH condition allows the development of intestinal bacteria that have arrived in the bladder. In this scenario cystitis arises, triggered by an abnormal development of bacteria, which can be identified with urine culture, always followed by an antibiogram, which will allow you to choose an effective antibiotic. The presence of acidic urine with excessive doses of hydrogen ions is the result of a diet rich in hydrogen ions (animal fats) and low in molecules capable of alkalizing the body. The progressive loss of muscle also contributes to producing an excess of hydrogen ions. However, I believe that the main cause of our body's production of hydrogen ions is cell hypoxia, that is, the lack of oxygen inside our cells. "

    What should we eat if we have recurrent cystitis episodes?

    "The problem – explains the expert – is solved with a specific diet aimed at blocking the microbiota and promoting breathing, to introduce a greater quantity of oxygen. The diet should be aimed at intestinal rest, to facilitate the enzymatic digestion and recover the function and structure of the intestinal villi. It is necessary to eliminate compound foods with flour (elimination of gluten) and take carbohydrates through whole grains (spelled, barley, oats, millet, quinoa, amaranth, buckwheat …). Among legumes, prefer lentils and chickpeas. Take centrifuged-extracts of vegetables and fresh seasonal fruit, fish; decisively reduce animal-derived foods such as various meats, cheeses and dairy products, cream, animal fats, fatty meats. This "intestinal rest diet" conditions and modulates the composition of the microbiota, favoring "friendly" bacteria and also allowing action to be taken to control the pH of the whole organism ".

    The menus of the week

    DAY 1

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon; Goat yogurt; 2 tablespoons of oat flakes; 10 almonds; If desired, an espresso without sugar or sweeteners

    SNACK MORNING: A fresh seasonal fruit to taste; Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Crunchy celery salad, Brazilian salad, flaxseed and lemon thyme; Baked cod with almonds and oregano; Turmeric potato salad; Extra virgin olive oil

    AFTERNOON SNACK: A hot cup of unsweetened barley and a fresh seasonal fruit to taste; Kefir

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Red radicchio and lettuce salad; Tofu marinated baked ginger and rosemary with sesame breading; Cream of peas, lettuce, spinach and fresh marjoram; Extra virgin olive oil

    DAY 2

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon; Soya milk; 2 rice or corn cakes; 3 walnuts; If desired, an espresso without sugar or sweeteners

    MORNING SNACK; A fresh seasonal fruit to taste; Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Curly and endive salad; Baked sea bream with lemon leaves and pepper; Red onions in apple cider vinegar; Boiled brown rice; Extra virgin olive oil

    AFTERNOON SNACK: A hot cup of unsweetened barley and an extract of a fruit plus vegetables to taste

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Rocket, apple and walnut salad with two hard-boiled eggs; Spelled soup with carrots and zucchini with lemon scent; Extra virgin olive oil

    DAY 3

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon; A portion of low-sodium lean raw ham; A slice of whole buckwheat bread; 10 almonds; If desired, an espresso without sugar or sweeteners

    SNACK MORNING: A seasonal fruit to taste; Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Rocket and valerian salad with goji berries; Chicken skewers with courgettes, cherry tomatoes and sesame seeds; Boiled spelled scented with fresh bay leaf Extra virgin olive oil

    AFTERNOON SNACK: A hot cup of unsweetened barley and an extract of a fruit plus vegetables to taste

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Lettuce and cherry tomato salad with carrots; Grilled goat tomino and mixed lemon sprouts; Vegetable cream with millet and pumpkin seeds; Extra virgin olive oil

    DAY 4

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon; A goat yogurt; 2 tablespoons of buckwheat flakes; 7-8 hazelnuts; If desired, an espresso without sugar or sweeteners

    SNACK MORNING: A seasonal fruit to taste; Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Salad of celery, carrots, endive and walnuts; Octopus carpaccio with celery hearts and spicy oil; Lentil cream with rosemary and hot chard perfume; Extra virgin olive oil

    AFTERNOON SNACK: A hot cup of unsweetened barley and an extract of a fruit plus vegetables to taste

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Lettuce and rocket salad with steamed carrots and hazelnuts Straccetti of turkey breast with lemon and tarragon; Vegetable puree with quinoa; Extra virgin olive oil

    DAY 5

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon
    Brown rice cream with a spoonful of tahina sauce and a cooked apple; A spoonful of mixed oil seeds; If desired, an espresso without sugar or sweeteners

    SNACK MORNING: A seasonal fruit to taste; Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Songino salad, grilled courgettes and carrots; Whole risotto with asparagus, courgette flowers and mint; Boiled green beans with corn flakes and marjoram; Extra virgin olive oil

    AFTERNOON SNACK: A hot cup of barley or green tea and an extract of a fruit plus vegetables to taste

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Spinach salad, pine nuts and light anchovy sauce; Chickpea and spring onion cream with spelled and black sesame; Mixed vegetables grilled; Extra virgin olive oil

    DAY 6

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon; A portion of turkey breast; A slice of wholemeal rye bread; 10 almonds; If desired, an espresso without sugar or sweeteners

    SNACK MORNING: A seasonal fruit to taste Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Tomato, cucumber and light sauce salad with soy yogurt and basil; Hard boiled eggs with beetroot puree; Oat salad with peppers and green beans; Extra virgin olive oil

    AFTERNOON SNACK: A hot cup of unsweetened barley and a fresh seasonal fruit to taste

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Valerian, fennel and rocket salad with gomasio, oregano and garlic Rabbit with aromatic herbs and borettane onions; Cooked red turnips salad, tahina sauce based on extra virgin olive oil and sesame seeds, olives and brown rice; Extra virgin olive oil

    DAY 7

    BREAKFAST: A hot drink: green tea or barley or herbal tea drink, or water and lemon; A cube of Grana Padano or Parmesan cheese; A slice of wholemeal rye bread; A spoonful of pine nuts; If desired, an espresso without sugar or sweeteners

    SNACK MORNING: A seasonal fruit to taste; Kefir

    LUNCH: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Radish and rocket salad; Sole with asparagus and marjoram sauce; Saffron and bay potatoes and leeks cream; Extra virgin olive oil

    AFTERNOON SNACK: A cup of unsweetened barley and an extract of a fruit plus vegetables to taste

    DINNER: A hot drink to be taken before and during the meal: strained vegetables, miso, green tea or barley; Salad with lettuce, red radicchio, cherry tomatoes, chicken breast with strips and spelled; Vegetable soup with sautéed mushrooms and thyme; Extra virgin olive oil

    Category: Welfare
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