With the extension of stewing time, the purine content in soup will increase sharply. Long-term high purine diet may not only cause gout, but also damage the kidneys. If green vegetables are added to the soup and cooked for too long, the contents of potassium and oxalate in the soup will increase, and patients with chronic kidney disease will increase the risk of hyperkalemia and kidney calculi. It is easy to hurt the kidney to cook soup with a small fire. When making soup, it is best to blanch the ingredients first, and control the stewing time within 30 minutes. Even if the soup is cooked for more than two hours, the protein content in it is only about 5% of the meat.

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For patients with chronic kidney disease, drinking soup is especially not a simple matter. Different patients with kidney disease have different ideas about drinking soup. Patients with nephrotic syndrome are malnourished due to the loss of daily urine protein. During this period, patients can eat high-quality protein soup, such as crucian carp soup, black-bone chicken soup, pigeon soup, lean broth, egg soup, pig blood cabbage soup and so on. However, soups rich in cholesterol or allergic, such as animal offal and seafood, are not suitable for eating.

People's network-slow fire to make soup? Watch out! Long-term high purine diet is easy to damage the kidney.