Gout, an ailment caused by improper diet, should be curable through dietary therapy. Using food to treat gout is the safest, most ideal method, free from toxic side effects. Only by paying long-term attention to their diet and rationally structuring their meals can gout patients prevent and delay complications, and improve their quality of life.
Recommended Foods:
1. Eat more low-purine foods
Gout patients should consume more low-purine foods. Such as: whole grains, eggs, dairy products, fruits, and vegetables.
2. Eat more alkaline foods
Alkaline foods help with the excretion of uric acid. It is recommended that the daily vegetable intake should reach 500 grams. Such as: green vegetables, carrots, cucumbers, tomatoes, and Chinese cabbage.
3. Eat more foods rich in active enzymes
Try to consume more foods rich in active enzymes, for instance, female carrots have the effect of breaking down purines. Furthermore, female carrots are also rich in natural female hormones. The ratio of male to female patients with gout is 20 to 1. The main reason for the lower incidence of gout in women is that the estrogen in their bodies promotes uric acid excretion and has an inhibitory effect on arthritis attacks. Therefore, some experts call the "female carrot" the "natural enemy of gout" and consider it valuable for its treatment.
4. Increase the intake of B vitamins and vitamin C to promote the dissolution of deposited urates in the body
Eat more vegetables and less rice. Eating more vegetables helps reduce purine intake, increase vitamin C, and increase fiber. Eating less rice helps control calorie intake, limit weight, and reduce fat.
Foods to Avoid:
1. Avoid spicy and irritating seasonings
According to current understanding, monosodium glutamate, soy sauce, chili and other spicy and irritating seasonings, curry, pepper, Sichuan peppercorns, mustard, ginger, fennel, star anise, and other food seasonings are not high in purine. However, they can all stimulate the autonomic nervous system, inducing acute gout attacks. Excessive consumption of irritating seasonings is detrimental to gout, so they should also be consumed in moderation.
2. Avoid foods high in purines
Excessive consumption of high-purine foods leads to purine metabolic disorders, causing a large amount of uric acid to be metabolized and deposited in the body, forming urate crystals, which in turn triggers gout. In fact, this "disease of kings" ultimately stems from the "small problem" of being a "glutton," because foods high in purines are mostly delicacies like large fish, big meat, seafood, and animal organs.
3. Avoid acidic foods
Gout patients already have purine metabolic disorders and abnormal uric acid levels. Eating too many acidic foods can worsen the condition and hinder recovery. Eating more alkaline foods can help supplement potassium, sodium, and chloride ions to maintain acid-base balance. However, due to the patient's endocrine disorders, alkaline substances are not easily absorbed. It is recommended to drink more mineral-containing soda water, which can be absorbed in small amounts with the help of trace minerals to help improve the acidic environment in the patient's body.
4. Patients should drink less soup
People with high blood uric acid and gout patients should drink more plain water and less meat soup, fish soup, chicken soup, hot pot soup, etc. Soups contain a large amount of purine components. Drinking them not only fails to dilute uric acid but can also lead to an increase in uric acid levels.