But eating hot pot often will not only make the body get angry, but also induce gout.
Life Times invited experts to tell you why hot pot can make uric acid rise, and teach you some skills to eat "low purine hot pot".
Interviewed experts
Fan Zhihong, Associate Professor, School of Food Science and Nutritional Engineering, China Agricultural University.
Liu Juying, Associate Professor of Nutrition Department, Xiangya Hospital, Central South University.
Why is eating hot pot easy to cause gout?
Butter, mushrooms, tomatoes, clear soup ... all kinds of pot bottoms satisfy people's different appetites. When the ingredients are put into the pot, chopsticks are picked up, wrapped in dip and sent to the mouth, and the heart suddenly surges with satisfaction.
If you just cook food in water and eat it directly, you won't consume more purine than other cooking methods. Due to the blessing of various pot bottoms, seasonings and ingredients, the purine in hot pot doubles, which induces or aggravates gout.
food
In addition to vegetarian dishes, the ingredients of hot pot are mostly "purine bombs", such as animal offal, mushrooms, seafood and so on.
It is suggested to choose vegetables such as rape, Chinese cabbage, carrot, potato, kelp and wax gourd, which are rich in potassium and can inhibit the precipitation of uric acid.
bottom of a pot
The bottom of mushroom soup pot contains edible fungi, mushrooms and other ingredients, and the content of purine in fungi is high. Patients with hyperuricemia should not eat hot pot with fungus bottom, especially don't drink hot pot soup.
The purine substance contained in the ingredients can also be fully dissolved in the hot pot soup. Drinking too much old soup will also cause purine deposition, which will induce or aggravate gout.
condiment
Pepper, pepper, mustard and other seasonings can induce gout attacks, and should be used as little as possible whether it is used as a base or as a dip.
drink
Some people often drink hot pot with beer. Alcohol will metabolize in the body to produce lactic acid, which will affect the excretion of uric acid. It is recommended to choose soda, which can neutralize uric acid.
It should be reminded that gout patients should wash vegetables first and then rinse meat when eating hot pot, which is not only conducive to controlling the intake of meat and energy, but also avoiding excessive intake of purine.
Eating hot pot often may cause two diseases.
Eating hot pot often can relieve smoking addiction, but it also brings some small "troubles" to the body.
Sore mouth and tongue, swollen gums
Hot pot has high temperature, heavy taste and warm ingredients such as beef and mutton. This "dry and dry" eating method can easily lead to excessive internal heat, and symptoms such as tongue sores and swollen gums appear.
People who often eat hot pot often eat less vegetables and fruits. Lack of vitamin C will cause problems in the synthesis of collagen, leading to bleeding of gums and mucous membranes.
Gastrointestinal discomfort
Spicy stimulation, alternating hot and cold, immature ingredients, too much fat, overeating, etc. It is easy to cause gastrointestinal diseases. If you drink a lot of cold beer and white wine when eating hot pot, alcohol will destroy the mucus protective layer on the stomach surface, damage the protein of the stomach wall, produce a similar "burn" effect, and aggravate gastrointestinal discomfort.
6 tricks to learn to make "low-purine hot pot"
Although hot pot is delicious, it is also the "auxiliary" of gout. If you want to eat hot pot safely, it is recommended to learn the following skills:
1, clear soup bottom takes precedence.
Only white water with a little onion ginger, some medlar, some seaweed and so on. The purine content of the soup itself is negligible, and this soup base is most suitable for people who need to control uric acid.
If you think a taste is monotonous, you can consider adding tomato pot bottom. A large amount of potassium in tomatoes is beneficial to the smooth excretion of uric acid.
Small ingredients should be chopped green onion, coriander, diced celery and other vegetable raw materials, avoiding high-purity varieties containing shrimp skin, shrimp skin, lobster sauce and oyster sauce.
2, carefully choose high purine food.
Purine is a component of nucleic acid, an organism's genetic material. They are easily soluble in water, but not easily decomposed by boiling and heating.
All natural foods with dense cells have high purine content, such as viscera and seafood. If there is no cell structure, or the cells are large, wet and dry, the purine content is relatively low, such as most vegetables and fruits.
3. Wash the meat early.
The purine content of meat does decrease in the process of hot pot. This is because there is more meat in the soup. When the diffusion is balanced, most purine substances will run into the soup, which will increase the purine content in the soup.
In the first 6~ 10 minutes, the content of purine in meat decreased most obviously, but with the increase of meat rinsing time, the dissolution of purine in meat was no longer obvious, and the time was too long, and the purine in soup might even be absorbed into meat again.
Therefore, you can put the meat earlier, rinse it out 15 minutes before, and take it out and eat it slowly.
4. Don't rinse vegetables for a long time.
Vegetables should also be rinsed earlier, and don't wait until the purine content of hot pot soup is high to cook for 30 minutes. Rinse it for a short time and eat it when it is cooked, otherwise a lot of purine will spread into the vegetables cooked for a long time.
5. Eat soup in the first 10 minutes.
The content of purine in soup will gradually increase with the time of shabu-shabu If you want to drink soup, it is recommended to drink it just after gargling, and it is safest to drink it within the first 10 minutes.
Control the amount of soup when you drink it. It is suggested to add semi-white water to dilute purine concentration. Don't drink soup if you rinse the pot for more than 30 minutes.
6. Don't drink
It's best not to drink when eating hot pot. Alcohol can promote endogenous uric acid production and inhibit uric acid excretion.