Today’s Health Recipe | How do gout patients eat? These foods should not be touched

It is well known thathigh purine dietary intake is an important cause of elevated uric acid in gout patients. In addition to active drug treatment, patients with gout should also adjust their diet structure and supplement with food therapy to reduce the blood uric acid level until it reaches the standard.

There are so many ingredients, how can we distinguish them? General food purine content can generally follow the following rules: Animal offal, shellfish> dried beans, Nuts>leaf vegetables>cereals>fruits  Experts remind:Foods containing more than 150 mg/100 mg of purine, such as animal offal, seafood, mushrooms, etc. , regardless of acute phase or chronic phase, are prohibited. Foods containing 50-100 mg of purine, such as pork, beef, mutton, etc., are still not suitable for use in the acute stage , Appropriate relaxation in the chronic phase.

Medicated diet for gout

im p>[Applicable population]

patients with chronic gouty arthritis p>

【Material】

Fresh lily 50g (25g dry product), 100g glutinous rice, appropriate amount of rock sugar (or white sugar)

【practice】 strong>

Put it into a pot (preferably in a casserole), add water and cook the rice until the rice flower soup is thick, then take it warm. Take it 3-4 times a day for 1 month to see the effect.

[Experts Advice]

Lily is a traditional food and medicine homologous ingredient in my country. It has the functions of invigorating the spleen and stomach, moistening the lungs and relieving cough, clearing heat and diuresis, calming the heart and soothing the nerves. According to modern pharmacological studies, lily bulbs contain colchicine and other alkaloids.

Lily porridge has the stomach-nourishing properties of glutinous rice, the diuretic effect of rice porridge and nutritional supplementation, which significantly reduces the side effects of colchicine contained in lily , play a moderate role in adjuvant therapy.

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