Three common foods, known as gout 'accomplices', should be avoided no matter how much you like them
The three common foods, known as gout "accomplices", should be avoided no matter how much you like them.
Why are there many young people who have gout in addition to the elderly now? The reason why people suffer from gout is mainly because the uric acid value in the blood cannot be excreted in time, resulting in the formation of uric acid crystals in the joints, causing high uric acid.
However, in life, more and more people often ingest high-purine foods because of improper diet, which leads to increased uric acid and induces gout.
Foods that are often found in home-cooked dishes are "accomplices" of gout and should be eaten as little as possible.
- Mushrooms:
Shiitake mushrooms are high-purine foods. Although they can supplement the trace elements needed by the human body, excessive intake will increase uric acid. Therefore, patients with high uric acid should eat less shiitake mushrooms in the process of lowering uric acid to prevent gout attacks.
- Soybeans:
Soybeans are often made into various soy products, and are also a common soy food in life. Soybeans are high purine foods and rich in protein. If gout is already affecting health, patients with high uric acid who like to eat soy products are prone to aggravate the disease due to the elevated uric acid concentration, so the gout may continue to develop.
- Pork liver:
In fact, animal livers are high in purine foods. Many people in our lives like to eat pig liver. Although pig liver has the effect of nourishing qi and blood, it should not be eaten often, otherwise the concentration of uric acid will increase, the cholesterol will be too high, and gout will aggravate.
In addition to eating less of the above three kinds of foods in daily life, you can drink more "acid-lowering water". Because there are many medicinal and edible homologous foods that have the effect of lowering uric acid, such as chicory and gardenia.
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Chicory contains a variety of active ingredients such as chicory root polyphenols, chicory polysaccharides, and cichoric acid, which can regulate the acid-base balance in the body and reduce uric acid. Gardenia is rich in gardeniside, which can promote the excretion of uric acid. People with high uric acid can achieve better uric acid lowering effect than eating ordinary food.
However, foods with the same origin of medicine and food are not cooked and eaten. In order to give full play to their medicinal value, they are usually fermented together and made into a complex liquid of chicory and gardenia for drinking. In this way, the absorption rate of the ingredients is higher, and the effect of lowering uric acid will be more obvious than some tea drinks.
Therefore, if you want to stay away from the troubles of gout and make uric acid no longer high, you need to pay more attention to your diet. The above three foods that can increase uric acid are best eaten less.