Gout, gout, unbearable pain!
During a gout attack, patients may feel unbearable pain, especially those who have had gout for many years, endure even more suffering.
Gout is referred to as a “disease of affluence” mainly due to long-term disruptions in purine metabolism, leading to persistently high levels of uric acid in the blood, triggering gout stones, joint swelling, pain, and other metabolic diseases.
When uric acid levels are high in the body, most people know to avoid animal offal and seafood because they contain high levels of purines. As a result, they opt to eat more vegetables. But are all vegetables effective in lowering uric acid levels?
Not necessarily, as some vegetables also contain high levels of purine substances. Excessive intake of these vegetables can lead to unstable uric acid levels and exacerbate the appearance of complications.
Low purine vegetables; suitable for gout sufferers to eat more? Not so. These three, if you love to eat, gout is likely to worsen.
Asparagus
Asparagus is a commonly consumed food in daily life, with very high nutritional value. It contains vitamin B and zinc, helping to boost immunity and provide nutrients for the skin, delaying aging.
The purine content in large asparagus is very high, with about 150 milligrams of purine per 100 grams of asparagus.
Based on this data, it is evident that asparagus is a high purine food. Overconsumption can cause a sharp rise in uric acid levels in the body, leading to the risk of triggering gout. It is advised to restrain from consuming it excessively.
Seaweed
Gout sufferers should also consume seaweed sparingly as it contains relatively high purine levels. About 400 milligrams of purine substances are present per 100 grams of seaweed, greatly exceeding acceptable levels.
Seaweed is often served in the form of soup on dinner tables where purines dissolve in water. The longer the seaweed soup is boiled, the higher the amount of purine substances in it.
Liquid foods are more readily absorbed and utilized by the body, making it easier for uric acid levels to become uncontrollable. If you enjoy seaweed soup, gout may be challenging to manage.
Mushrooms
Mushrooms are highly nutritious and have a smooth texture, commonly added to hot pot meals. However, most mushroom foods are categorized as high purine foods, causing challenges in controlling uric acid levels.
Mushroom foods also increase the risk of developing gout. Therefore, it is advised to add mushroom foods to a blacklist to better control purine intake and stabilize uric acid levels, alleviating gout symptoms.
Additionally, some mushroom foods are likely to harbor aflatoxins, which are extremely harmful to health. Hence, consuming mushroom foods requires attention to cooking methods and soaking time.
For gout sufferers, remember “one diligence, two moderation, and three abstinence” to restore normal uric acid levels and prevent complications.
“One diligence”: Drink plenty of water to promote uric acid excretion
Water is the body’s best detoxifier and dilution agent, aiding in accelerating uric acid excretion, reducing the burden on the kidneys, regulating uric acid levels, and safeguarding overall health.
For gout-prone individuals, ensure a daily intake of at least 2000 milliliters of water, sipping slowly and consistently, to stabilize uric acid levels and reduce the risk of kidney-related complications.
“Two moderation”: Exercise more and consume more vegetables
Exercise more—control weight and avoid obesity
Research indicates that obesity heightens the risk of elevated uric acid levels, contributing to metabolic abnormalities in the liver and increasing the likelihood of gout and other conditions like hyperlipidemia and hyperglycemia.
Engaging in regular exercise and managing diet effectively aid in preventing obesity, enhancing metabolic activity, promoting blood circulation, regulating uric acid within reasonable levels, and reducing the risk of complications.
Consume more vegetables—regulate body acid-alkaline balance
Fresh vegetables are excellent sources of various nutrients, especially minerals and dietary fiber, aiding in balancing the body’s acid-alkaline levels and reducing uric acid levels.
Research suggests that uric acid crystallizes more easily in acidic environments but dissolves in alkaline environments, indicating that consuming alkaline foods facilitates the return of uric acid to normal levels.
Recommended foods include kelp, cabbage, cucumber, eggplant, bananas, apples, etc.
“Three abstinence”: Avoid alcohol, coffee, and condiments consumption
Avoid alcohol consumption
Whether it’s beer, white wine or red wine, they all greatly influence uric acid levels and hinder uric acid excretion, elevating uric acid levels. Prolonged heavy drinking can burden the kidneys and liver, disrupting the body’s internal environment and escalating complications. It’s advisable to abstain from it.
Avoid coffee consumption
Coffee itself does not contain purines, but its stimulating effects on the autonomic nervous system can exacerbate gout and potentially trigger acute gout attacks.
Furthermore, some individuals enjoy carbonated beverages and fruit juice drinks, containing fructose that can raise uric acid levels significantly, exacerbating the risk of complications. During a gout attack, it’s best to steer clear of such beverages.
Avoid condiments consumption
There are numerous condiments, with some having a significant impact on uric acid levels. For instance, oyster sauce, abalone sauce, seafood sauce, mushroom sauce, and concentrated chicken broth are high in purine substances. These ingredients may overly load the body’s metabolism, emphasizing the need for a light diet with fewer condiments.
