Why people with gout can t eat vegetables

You can eat vegetables, but you have to be selective.

Gout is a metabolic problem of the body, which is mainly caused by high uric acid, and high uric acid is mostly caused by eating foods high in purines. Therefore, people with gout should eat more low-purine foods, less medium-purine foods, and no high-purine foods.

Usually fresh vegetables are mostly low-purine foods, and seafood and animal offal are mostly high-purine foods.

In addition, do not drink alcohol, including rice wine and rice wine, as well as various beverages, desserts and cold drinks, do not drink hot pot soup and various broths, do not eat all kinds of deeply processed foods, such as various braised vegetables, sausages, etc., and eat more simple processed foods.

In addition, you should drink more water, pay attention to keeping warm, develop the habit of going to bed early and getting up early and not staying up late, and exercise more to improve the body's metabolic function.

Patients with gout should be aware and familiar with the purine content of various foods so as to ensure that the foods they eat do not cause gout.

People with gout can't eat vegetables, there is no such saying, gout is caused by high uric acid, because the purine content in the blood can not be metabolized, so people with gout should try not to eat foods with high purines, such as animal offal, beef and mutton, seafood, beer, soy products, is to try to eat vegetables and drink more water, because water can dilute uric acid, not to say that you can't eat vegetables, it's okay to eat more vegetables and fruits, try not to eat fish and shrimp.

What gout patients can eat is mainly a low-purine diet. What are the low-purine diets? Even fruits, vegetables, eggs, milk, and not all seafood can not be eaten, there are several kinds of seafood that can be eaten, sea cucumber, jellyfish skin, seaweed, and other seafood should not be eaten.

Animal offal, some foods high in fructose, which can also trigger gout-induced attacks, increase uric acid levels. Gout patients can eat vegetables.

Gout patients can eat vegetables, but they can't eat high-protein foods such as big fish and meat, and soy products. Don't drink spills, especially beer.

There is no such thing! Gout patients don't drink beer, don't eat beef, mutton and seafood, don't eat soy products, don't eat animal offal, that's fine!

People with gout, what foods should not be eaten? Touch 4 things less.

Light-colored leafy vegetables such as Chinese cabbage, lettuce, cabbage, and leeks, root vegetables such as potatoes, white radish, and carrots, eggplant and fruit vegetables such as tomatoes, eggplants, and green peppers, and fruit and vegetable such as winter melon, cucumber, and bitter gourd. Because for patients with gout, eating the above-mentioned vegetables with low purine content generally does not affect the change of blood uric acid level in the body, so it generally does not lead to disease and is conducive to disease control. Patients with gout are not recommended to eat soy products such as spinach, mushrooms, and bean sprouts.

A list of foods suitable for gout patients.

Gout patients mainly cannot eat medium-purine-rich vegetables such as kelp and bamboo shoots, and other vegetables such as spinach, cabbage, winter melon, eggplant, beans, etc., these vegetables are low-purine foods and patients can eat them with confidence.

And for the common various fruits, gout patients can also eat them. In addition, patients with gout should not eat high-purine foods, such as various thick broths, hot pots, seafood with shellfish and various offal of animals, which are high-purine foods, and frequent consumption will cause the uric acid level in the patient's body to be difficult to control.

In addition, people with gout need to strictly abstain from alcohol and reduce their intake of carbonated beverages. There are some juvenile gout flare-ups, mainly related to the consumption of carbonated drinks and fruit juices. The onset of gout includes problems with environmental factors and genes.

Don't eat foods with high purine content, ordinary vegetables are edible, such as celery, Chinese cabbage, and broccoli, don't smoke, don't drink, don't eat seafood, otherwise it will cause the condition to become more and more serious.

People with gout should not eat spinach, mushrooms, soybeans, lentils, peas, etc., because these vegetables are higher in purines.

Shiitake mushrooms, asparagus, bean sprouts, kelp, seaweed, etc., because the purine content in these vegetables is relatively high, may make gout patients more serious.

Vegetables that gout patients cannot eat include cauliflower, dragon's mustard, green beans, green beans, kidney beans, spinach, mushrooms, etc. These vegetables are high in purines, which have an impact on gout, so try to choose vegetables with little or no purines when choosing.

Gout patients should avoid a high-purine diet, in which vegetables have low purine content, most of them are not restricted, but some vegetables have high purine content, such as seaweed, bean sprouts, shiitake mushrooms, asparagus, their purine content is more than 150 mg of purine per 100 grams, so it should not be eaten.

Do not eat vegetables with high purine content, such as soybean sprouts, pea sprouts and other bean vegetables, spinach, shiitake mushrooms, mushrooms and other fungi, seaweed, asparagus and lentils.

Shiitake mushrooms, soybean sprouts, cauliflower, green beans, green beans, dragon's mustard, etc. Because gout patients may get worse after eating these things.

Gout patients should eat vegetables with less purines, and if they contain more purines, do not eat vegetables, such as asparagus, cauliflower, dragon's mustard, green beans, green beans, fresh peas, kidney beans, spinach, mushrooms, etc., try not to eat these vegetables. Because these are not particularly high in purines, they also have an impact on gout, try to choose vegetables with little or no purines to eat.

Gout should not eat vegetables with high purine content, such as spinach, asparagus, cauliflower, dragon's mustard, mushrooms, green beans, green beans, fresh peas, kidney beans, etc.