If there are too many purines in bone broth, will it affect the body?

The purines in bone broth do not affect the body too much, which is also a very normal phenomenon, don't think too much. Just eat it normally, it doesn't have much effect on the body. <>

There are many purines in the bone broth, which should not affect the body, because the things boiled out of the bone broth are very small, and he just drinks it very well, and there is no calcium supplement. <>

It will affect the body, and you should pay more attention to the process of processing the soup, in fact, the water part of the bone can still be sucked, and the nutritional value in it is very, very high. <>

Eating it once in a while doesn't have much effect, but eating it every day will have an impact, because bone broth can't supplement calcium and can only increase cholesterol and protein. <>

In fact, the impact on the body is not particularly serious, because in it, you can learn to adapt to many different conditions, or adapt to many other things. <>

It will not affect your physical health. Because that's just the right amount of reasonableness. Bones have more protein and other properties that are high in nutritional value. It has a higher use value. So there is no problem with eating it with confidence.

It can affect physical health. It should be noted that it can be eaten appropriately, and never take too much, so as not to harm your health, or be uncomfortable and diarrhea.

Purines themselves are harmful substances, and the purines in bone broth can be removed if they can be removed, so as not to accumulate after drinking into the stomach and causing bad effects on the body.

The maximum time for bone broth to boil soup is not more than an hour.

Cantonese people love to drink old fire soup, especially boiled bone broth, and it is normal to boil it for 2-3 hours. In fact, staying up for too long will have a limited taste boost, but the purine content will increase, which will increase the risk of gout.

If you are afraid that the soup will not taste good, you can use a pressure cooker, casserole and other utensils to boil, and you can boil the soup with a relatively good taste in a short time.

Here are a few things to keep in mind when boiling bone broth:

1. Pot under cold water.

When simmering soup, use a pot under cold water, add enough cold water at once, and slowly warm it.

2. Find a good partner.

Stewing bone broth with vegetables not only increases the nutrients but also makes it taste better. For example, lotus root has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and invigorating qi, and making soup with pork ribs can strengthen the spleen and appetize.

Corn smells fragrant, and soup is cooked with pork ribs, which helps to increase appetite and reduce greasy feeling; Kelp contains alginate, alginic acid and other substances, which help lower blood pressure and lipids, and make soup with pork ribs, which helps to reduce the body's absorption of saturated fat and cholesterol.

Winter melon has the effect of moistening the lungs, clearing heat and diuretic, and the propylene glycol contained in it can effectively inhibit the conversion of sugars into fat, which is very suitable for making soup with pork ribs.

3. Add vinegar to an appropriate amount.

From the perspective of nutrient acquisition, when stewing bone broth, after the water is boiled, an appropriate amount of vinegar can be added, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate gastrointestinal absorption.

4. Don't have too much seasoning.

Too many spices may cause flavor to be crossed, which will affect the original umami of the soup and the original taste of the meat. Generally speaking, according to your taste, it is perfect with 2 or 4 kinds of seasonings.

5. Put salt later.

Putting salt too early will make the protein in the meat coagulate, which is not easy to dissolve, and will also make the soup dark and not concentrated enough. Leaving the salt late does not affect the taste of the soup, but it will keep the meat tender. So it's best to add salt when it's almost out of the pan.

People's Daily Online-Soup is not the longer you boil, the better, and you need to avoid 7 misunderstandings when drinking health soup.

People's Daily Online - How to stew nutritious and delicious bone broth.

Cooking food for ten minutes reduced purines by 30%, and purine reduction levels stabilized from ten minutes to 80 minutes. After 80 minutes, the purine in the food no longer decreases. The opposite is true in soup.

At least 3 hours.

Disease analysis: As long as the bone broth is light, the purine content is not very high. It is recommended to drink less.

If you drink 200ml a day, it is safer to skim off the oil slick on it. Foods with high purine content are mainly animal offal, such as pork belly, pig lungs, pig liver, pig heart, pig intestines, etc. In addition, seafood contains more purines.

It is recommended to live a scientific and regular life, drink more water, exercise more, and reduce uric acid.

Disease analysis: high uric acid indicates hyperuricemia, which is a product of purine metabolism. We need to be very careful about diet control.

Do not eat foods high in purines, such as broth, seafood, animal offal, meat products, soy products, etc. Don't drink alcohol, drink plenty of water, excrete uric acid through urine, eat more vegetables and fruits, see a hospital internal medicine, check blood uric acid regularly, and use drugs to lower uric acid if necessary.

Bones contain high levels of purines, and if you use bones to make soup directly, there will be a large amount of purine substances in the soup. If you blanch the smashed bones with boiling water before boiling the bone broth, which is often referred to as flying water, you can remove most of the purine substances in the bones, and then add water to boil again, so that the purine substances in the boiled bone broth will be reduced a lot, which is suitable for people with high uric acid. Meat, seafood, beer, hot pot soup, etc., all contain high purines, and if uric acid is high, you should try to avoid this kind of food.

Because the soup, through a long period of boiling, the nucleotides in the ingredients are decomposed into free purines, which are easier for us to absorb and utilize, and it is not only present in a large amount in the meat, but also in a large amount in the soup, so gout patients should not eat broth.

Purine** is the nucleotide in the cell, as long as it is a cell composition, there are purines, the faster the metabolism of the tissue, the higher the purines, such as liver, the fresher the taste of the food, the higher the purines, such as shrimp, shellfish, etc.

Most people will make bone broth or meat soup when making soup, although these soups are nutritious, but they are also very oily, and they will taste a little greasy, so we can add some other foods to the soup to remove the greasy, such as kelp or corn, radish, etc., these ingredients can not only play a role in removing greasy, but also make the soup more nutritious, and also have great benefits to the human body.

When stir-frying, we all like to put salt in advance, in order to better taste, but not when cooking soup, we must put salt at the end when making soup, because salt will hinder the flow of nutrients in the food, so if you put salt in advance, it will cause the nutrients in the food to not stew, so the nutrients in the soup will be reduced a lot, so the soup should be put salt last, which is also to ensure that the food is more nutritious.

Yes, "the better the soup, the higher the nutrition". In fact, this is not the case, He Fengyi said, pork bones, chicken, duck and other meat products after boiling, can release carnosine, purine base and amino acids and other substances, these are collectively called "nitrogenous extracts".

Obviously, the more delicious the soup, the more nitrogenous extract there is, including "purines", etc., and long-term intake of too many "purines" can lead to hyperuricemia, which is the main culprit of gout.

Patients with high uric acid and gout, because this soup contains a large amount of purines, and high purines will increase the uric acid of the human body, resulting in high uric acid or gout, so if people who already suffer from high uric acid and gout, they should not drink bone broth, otherwise the condition will be aggravated.

People with high blood lipids, because the time of boiling bone broth will be very long, then it will contain more fat, and drinking bone broth often will easily make people fat, which is easy to cause hyperlipidemia. If you are already suffering from high blood lipids, it is even more unsuitable to drink bone broth, otherwise it will aggravate the condition.

In fact, bone broth is really, very, very little calcium, while fat and purines are very high. High fat leads to obesity and hyperlipidemia, and high purines lead to increased blood uric acid, which eventually develops into gout.

Experts pointed out that the main ingredients in bone broth are water, fat, a small amount of nitrogen-containing extract, the content of calcium and protein is very small, and a large amount of purines can be produced after long-term boiling. Bone broth is thick and white because it's high in fat (not calcium).

It's okay for a little star, don't overdo anything in moderation, just a bowl of purines in bone broth, you can't get gout if you drink it, don't worry. Also, the nitrite content in the food left overnight is negligible, and it's fine. Once or twice, you'll be fine, just don't eat overnight meals every day.

Purines cannot be metabolized, they will accumulate in the body, which will cause ventilation, which is not currently possible in medicine, and will cause bone deformation leading to disability and very painful disease ......

In fact, the bone broth boiled in daily life contains a large amount of purines, fats and proteins, etc., and drinking a large amount of it will increase the body's blood lipids and uric acid.

Purines are organic compounds, colorless crystals, which are oxidized in the human body to become uric acid. Seafood, animal meat is relatively high in purines, and these foods with high purine content are called high-purine foods. Foods containing 100 1000mg of purines per 100 grams of food are high purine foods.

In the acute attack of gout, it is advisable to choose foods with less purines, mainly milk and its products, eggs, vegetables, fruits, and fine grains. During the remission period, it is advisable to choose foods containing moderate amounts of purines, such as no more than 120g of meat per day, especially not to eat too much in one meal. Foods high in purines, such as animal liver, sardines, thick chicken soup and fish soup, should be avoided during both acute and remission phases.

Some vegetable soups stewed under normal circumstances, such as winter melon egg soup, winter melon white fungus soup or tomato egg soup, have fewer purines. However, meat-based soups and soups made of animal protein contain more purines, such as some beef soups, mutton soups, or seafood soups, which contain more purines.

People with high blood uric acid are advised not to drink meat-based soups. Especially in the hot pot that has been boiled repeatedly, the purine content is very high, and after eating, there will be an increase in blood uric acid, resulting in joint pain, and in severe cases, kidney damage, kidney stones, etc.

Yes, "the better the soup, the higher the nutrition". In fact, this is not the case, He Fengyi said, pork bones, chicken, duck and other meat products after boiling, can release carnosine, purine base and amino acids and other substances, these are collectively called "nitrogenous extracts".

Obviously, the more delicious the soup, the more nitrogenous extract there is, including "purines", etc., and long-term intake of too many "purines" can lead to hyperuricemia, which is the main culprit of gout.

1. Pork rib soup is mainly made of bones and meat, and the purine content in the soup is very high.

2. In addition to this positive osmosis, it also contains a lot of fat and vitamins, but it contains very little calcium ions and proteins, so drinking bone broth may cause the symptoms of gout patients to aggravate, and it will rapidly increase the body's blood lipids. After a long time, it may lead to fat accumulation, resulting in obesity, so it is generally recommended to drink a small amount of bone broth, not more than 200 ml of Yuzheng per day.