For people with gout, if they can do 5 'eats', uric acid may drop and stay away from gout
For people with gout, if they can do the 5 "eats" well, the uric acid may drop and stay away from gout.
The word gout is no stranger to modern people. With the gradual improvement of living standards, the food eaten is becoming more and more abundant. While we are enjoying the dividends of social development, the intake of purines is a bit too much. As a result, uric acid in the body increases, and over time, gout gradually forms.
So how should we pay attention to prevention?
In general, if you want to stay away from gout, controlling the level of uric acid is an unavoidable link. As for how to control uric acid well, the following 5 issues related to "eating" should be done well:
- Reduce purine intake:
Excessive intake of purine can be converted into uric acid, accelerating the onset of gout. Therefore, people with gout should eat a low-purine diet for a long time, that is, the daily intake of purine should be less than 150 mg.
Foods high in purine, such as various animal offal, brain marrow, thick broth, seafood, beans, peanuts, spinach, mushrooms and algae, coffee, strong tea, etc., should be avoided as much as possible.
At the same time, eat more flour products containing less purines (noodles, steamed buns, rolls, bread, etc.), taro, sweet potatoes, lotus root, potatoes, corn, fresh fruits and vegetables, etc.
- Control calorie intake:
Because people with gout are often accompanied by obesity, high blood pressure and blood sugar, they should also reduce their weight and limit their calorie intake.
Of course, weight control and weight loss should not be lost too quickly. It should be done step by step. It is best to control it at more than 0.5-1 kg per week.
Another point to note is that although people with gout should control their calories, the lower the better. If the daily calorie intake is less than 900 kcal, or there are other improper diets, the blood uric acid level may increase in turn.
- Control protein and fat intake:
For people with gout, the daily protein intake is best limited to 80 grams, and milk, cheese, eggs, cereals, etc. are used as the main source of protein. Try not to use meat, poultry, seafood and other foods high in purines.
People with chronic gout can also selectively eat a small amount of meat and fish under the guidance of a nutritionist. Cooking soup at home should not exceed two hours. It is best to remove the oil layer on the surface of the soup before eating low-purine soup. People with gout had better drink less soup.
In addition, the diet of people with gout should be lighter and less oily. Excessive fat intake will inhibit the excretion of urate, so it should be controlled below 50 grams per day. Eat less fried food, pastries and fatty meat, and it is recommended to use vegetable oil for cooking.
- Drink plenty of water:
The amount of drinking water should be more than 2000 ml per day to increase urine output and prevent kidney stones, and promote the excretion of uric acid from the body. Of course, if the kidneys are a bit bad, you should add water under close observation.
In addition, pay attention to vitamin B complex and vitamin C supplementation. Vegetables and fruits are rich in vitamin C, which can promote the dissolution and removal of urate in tissues. Alkaline food helps to create an alkaline environment, which promotes the dissolution and discharge of urate accumulated in the tissue.
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At the same time, there are several kinds of medicine and food that can help lower uric acid:
Chicory: Chicory is a medicinal and edible plant, rich in inulin and aromatic substances, which can promote the activities of the digestive organs of the body. It has the effects of clearing away heat and detoxification, diuresis and swelling, and invigorating the stomach. Can promote the excretion of uric acid, thereby reducing the level of uric acid;
Gardenia: Gardenia is bitter and cold in nature and has the functions of purging fire and relieving restlessness, clearing heat and dampness, cooling blood and detoxifying. Modern science believes that Gardenia jasminoides are rich in geniposide, quinoside, and geniposide, which can improve the metabolism of the liver, reduce the production of uric acid, and promote the excretion of uric acid, thereby reducing the level of uric acid.
Lily: Lily is sweet and flat in nature and taste, and originally has the nature of sweet, cold and slippery. Modern science believes that lily contains colchicine and other alkaloids, which can help the body regulate uric acid and relieve the pain of gout attacks.
Mulberry leaves: Mulberry leaves are pungent and cool in nature and can dispel wind-heat, clear the lungs and moisten dryness, clear the liver and improve eyesight. Modern science believes that mulberry leaves contain quercetin, phenolic compounds, vitamin C and other ingredients, which can inhibit or remove free radicals in the body and prevent oxidative damage. For people with high uric acid and gout, mulberry leaves can provide a good relief.
If the above four herbs and foods can be organically combined and specially prepared, it will become a "chicory and gardenia compound bacteria fermentation liquid", which is a very good health product for regulating uric acid and relieving gout. Friends in need can drink some.
- Low salt, smoking cessation and alcohol:
For the diet of people with gout, the daily salt intake should not exceed 5 grams, and at the same time quit smoking and alcohol. Beer itself contains a lot of purine, and excessive drinking can also cause lactic acid to increase, which hinders the excretion of uric acid.
At the same time, try to eat less irritating food, such as pepper, pepper, mustard and other spicy and dry condiments.