Guide: “Food is of utmost importance to the people; eating right is key to health.” In this age abundant with culinary delights, we not only need to eat enough, but we also need to eat well and wisely. This is especially true for those who pay attention to their health and worry about high uric acid levels. Choosing the right foods can be quite a significant topic.
Today, let’s talk about five foods that may seem like “purine powerhouses,” but are actually innocuous, allowing you to enjoy delicious flavors while safeguarding your health.
1. Tofu: Gentle as water, low in purines
When it comes to tofu, many people may have doubts: “Soy products contain quite a bit of purine, right?” Hey, that’s a misconception! In traditional Chinese medicine, tofu is considered the essence of soybeans, with a sweet and cool nature that enters the spleen, stomach, and large intestine channels, possessing the remarkable ability to clear heat, moisten dryness, generate fluids, and detoxify. More importantly, while soybeans do contain some purines, most of these are lost during the processing into tofu, leaving behind high-quality protein and calcium.
As noted in “Compendium of Materia Medica” it states: “Tofu is beneficial for harmonizing qi, generating fluids, moistening dryness, and clearing heat and detoxifying.” Therefore, consuming tofu in moderation will not only prevent a spike in uric acid but can also replenish the nutrients the body needs. Why not take advantage of that?
2. Eggs: Golden partners, worry-free purines
“One egg a day keeps the doctor away.” This saying is not without merit. Eggs are a staple on tables, and their nutritional value is well acknowledged. Traditional Chinese medicine emphasizes “supplementing form with form,” which, while not entirely scientific, speaks to the mystery of life contained within eggs. Rich in protein, vitamins, and minerals, their purine content is extremely low, making them a “safe haven” for those with high uric acid levels.
According to traditional Chinese medicine, eggs are neutral and slightly sweet in flavor, nourishing yin, hydrating dryness, enriching blood, and calming the mind, benefiting the regulation of bodily functions and enhancing physical constitution. Therefore, whether boiled, steamed, or fried, eggs are an ideal choice for individuals with high uric acid.
3. Milk: White blood, nourishing without burden
Speaking of milk, it is universally recognized as “white blood,” rich in calcium, protein, and various vitamins. From the perspective of traditional Chinese medicine, milk is slightly cold and sweet, capable of replenishing deficiencies, benefiting the lungs and stomach, and generating fluids while moistening dryness. Interestingly, the purine content in milk is also minimal, almost negligible.
For those with high uric acid, consuming milk in moderation can not only replenish necessary calcium to prevent osteoporosis but also doesn’t add extra metabolic burden to the kidneys, truly making it a “nourishing without burden” delicacy.
4. Cherries: Red fruit beauties, uric acid enemies
When it comes to the “little expert at lowering uric acid” in the fruit world, cherries undoubtedly take the crown. Despite their small size and attractive red appearance, the anthocyanins, vitamin C, and various antioxidants within are all “secret weapons” against uric acid. Although ancient medical texts do not directly mention cherries’ effects on lowering uric acid, based on the principle of “food and medicine sharing the same origin” from traditional Chinese medicine, cherries are warm in nature and mildly sweet and sour in taste, capable of tonifying qi, dispelling wind and dampness, and positively influencing blood circulation and promoting uric acid excretion. Modern research supports this, as consuming cherries in moderation can effectively lower blood uric acid levels, making the body feel more relaxed and comfortable.
