Mr. Zhang, 35 years old, has been in a very good mental and physical state recently. Previously, he suffered greatly from high uric acid levels, enduring the torment of gout, feeling as if life was not worth living. Compared to his friends, his uric acid levels were significantly elevated, reaching a peak of 520, well above the normal range of 149–416 for males.
With the increase in uric acid levels, Mr. Zhang experienced pain while urinating, even noticing blood in his urine. He never had high blood pressure before, but during the uncontrolled uric acid period, he found his blood pressure rising. In the worst scenario, during sleep at night, he would wake up suddenly in pain and realize that uric acid crystals had deposited in his joints, causing damage, especially in the big toe where even the slightest touch caused increased pain.
Facing such a serious situation, he pursued medication on one hand and dietary adjustments on the other, and surprisingly, the results were truly impressive. Within just three months, his uric acid levels dropped from 520 to 380, now within the standard range. So, how did Mr. Zhang manage to do it?
Since his uric acid levels spiked, Mr. Zhang was very cautious with his diet, focusing more on foods that lower uric acid levels. For instance, his wife prepared chicory roots for him, and drinking plenty of water became a daily essential. His wife even made chicory root tea, known for its uric acid-lowering properties. By drinking this tea, he could regulate his uric acid levels, aiding in diuresis and reducing swelling.
Elevated uric acid levels can have a significant impact on one’s health, even worsening gout. Consuming potassium ions can help prevent uric acid precipitation and facilitate uric acid excretion. Potatoes are a good source of potassium ions, aiding in waste removal, thus lowering uric acid levels and preventing exacerbation.
During episodes of high uric acid levels, there may be a burning sensation in swollen areas. Consuming cooling foods can provide relief, while foods rich in vitamin C have unique anti-inflammatory properties. Cabbage, often quoted as “No vegetable is better than cabbage,” offers numerous health benefits. Cabbage, a cooling vegetable, helps cool the blood and dissipate heat, reducing swelling in heat-accumulated areas, while vitamin C relieves discomfort.
Speaking of vitamin C, consuming kiwi can also be beneficial. Kiwi is rich in vitamin C, facilitating uric acid breakdown to prevent prolonged high levels. Kiwi also contains ample potassium ions, assisting in uric acid excretion for gout prevention.
There are foods that are suitable for consumption, but there are also foods to avoid, such as animal offal and seafood. Indulging in these foods can easily lead to uncontrolled uric acid levels, posing a greater risk of escalation.
Mr. Zhang, 35 years old, has long been affected by high uric acid levels, reaching a peak of 520, creating significant health issues. Through a scientifically balanced diet, he managed to reduce it to 380, thanks to consuming these foods. If you follow his example, you too can improve your health and even prevent gout by making simple adjustments to your diet.
