Does porridge contain purines after cooking it for a long time?

Yes, as the simmering time is extended, the purine content in the soup will increase dramatically. Long-term high-purine diet, in addition to triggering gout, may also damage the kidneys.

If you add green vegetables to the soup and cook it for too long, the potassium and oxalate content in the soup will increase, and patients with chronic kidney disease will increase the risk of hyperkalemia and kidney stones.

There is no such thing, you are too worried.

How long does steamed porridge contain purines.

The soup is simmered for a long time, and the purines usually become high.

Because the soup has been simmered for a long time, the soup dissolves the amino acids and soluble vitamins in the ingredients, and also dissolves fats, cholesterol, and purines. Purine is a water-soluble substance that dissolves in the soup at high temperatures, so the purine will rise after the soup has been stewed for a long time.

Drinking a large amount of soup stewed for a long time usually causes the following harms to the patient:

1. Drinking stewed soup for a long time will cause patients to have the same wind, and can be carried out with ibuprofen, indomethacin, etoricoxib and other drugs in time**.

2. Due to the high purine in the soup that has been stewed for a long time, it will cause the patient's uric acid to rise, resulting in hyperuricemia, which will lead to arthritis, tophi, kidney disease and other lesions. At this time, it is necessary to use benzbromarone, allopurinol, febuxostat and other drugs in a timely manner**.

Gout is mainly caused by excessive production of uric acid, which forms crystals in a supersaturated state and deposits around the joints. If you want to say what you can't eat, you must eat less foods that produce more uric acid. Substances containing purines can be turned into uric acid after decomposition, so all substances containing high purines should be eaten less or not at all, depending on the individual's uric acid level.

For example, when it is just higher than the normal value, this food can still be eaten, but if it is already high, especially if gout attacks are frequent, try to eat less or even no food. What foods contain high purines, which are purines and pyrimidines after protein breakdown, among which purines produce uric acid.

Generally, foods with high protein content, such as meat, must contain a lot of purines, and it is also found that especially animal offal and broth, because the soup is cooked for a long time, a large amount of purines in meat and bones are discharged into the soup, so it is easy to induce hyperuricemia when drinking this soup.

For example, the mutton shabu is very delicious, and the pot soup has been boiled for an hour after eating the mutton shabu, and then drinking the mutton shabu soup is very easy to cause hyperuricemia, because the mutton soup contains a lot of purine substances.

Of course, there are some substances that can inhibit the enzymes that break down uric acid, and can also increase uric acid, such as alcoholic beverages.

If it boils for a long time, it will produce purines. This is also the reason for the high purine content of hot pot.

The high purine content of the old hot pot soup is mainly due to the fact that the old hot soup is made from seafood, bones and meat for a long time, because these foods contain rich purine content, so the purines in the old hot pot soup are high.

Drinking soup is a good way for people to nourish and warm up, but have you ever thought that in the current era of eating too much fish and meat, drinking soup incorrectly will also become a burden on your health. Soups, especially in restaurants, can easily contain excessive salt, which not only increases the risk of high blood pressure, but also tends to cause obesity. Before boiling the broth, blanch the meat in boiling water, which can effectively reduce the purine content.

Drinking soup is a good way for people to nourish and warm up, but have you ever thought that in the current era of eating too much fish and meat, drinking soup incorrectly will also become a burden on your health.

First of all, soups, especially in restaurants, can easily contain excessive salt, which not only increases the risk of high blood pressure, but also tends to cause obesity. Secondly, the soup dissolves the amino acids and soluble vitamins in the ingredients, as well as fats, cholesterol, and purines. Especially purines, health education expert Ning Li said that many people believe that fish, meat, offal and other ingredients are high in purines, so they do not eat meat and only drink soup.

But they didn't know that the purines were actually dissolved in the soup. In particular, the "old fire soup" that has been boiled for a long time has a higher purine content. If you drink a lot of such soup for a long time, it is easy to lead to high uric acid and even gout.

To avoid consuming too much salt when drinking soups, experts recommend making some soups with no or little salt by hand. When eating out, you can't grasp the saltiness of the soup, so it's best to drink less soup. The soup that has been stewed for a long time has a very high purine and fat content, and the "three high" patients try to drink as little as possible.

If green vegetables are added to the stew, cooking for too long will also cause the nutrients in the vegetables to be lost, and the potassium and oxalate content in the soup will increase, and patients with chronic kidney disease will increase the risk of kidney stones.

So, what kind of soup is healthy? Two experts reminded that the first is to be light and less salt. Second, the boiling time should not be too long.

Vegetarian soup is best if the ingredients are slightly softer, and it is good to cook the meat soup for about 1 hour, and the longest should not exceed 2 hours. Third, before boiling the broth, blanch the meat with boiling water, which can effectively reduce the purine content.

The longer the time, the more fat there is, the higher the purine, so generally people with high purines are not suitable for drinking soup.

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: a. Cook porridge to save time; b. When stirring, it will turn in one direction; c. The porridge crisp boiled out has a good taste.

2. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking porridge in boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that we cook porridge in the place or stir it to be afraid of the porridge paste, but now there is no worry about boiling the porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick.

The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. Cooking at the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes.

In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated.

It still depends on how long it takes.