courage
Gout patients can't eat the internal organs of animals, especially the common pig liver, bovine liver, pig small intestine, pig brain, pig lung and pig pancreas, because the purine content in these foods is very high, with nearly 1000 mg of purine per1000 g, which has far exceeded the use standard of gout patients. If they use these foods, their illness will get worse and the symptoms of gout will get worse.
Seafood ingredients
Gout patients can't eat seafood ingredients, especially the familiar sea cucumbers, clams, oysters, squid and sardines, because the content of purine in these ingredients is particularly high. Those gout patients who use these ingredients are not conducive to their recovery, but will aggravate their condition. Long-term consumption of these purine-containing foods by healthy people will also lead to a high incidence of gout, which is not conducive to health.
Vegetables rich in oxalic acid
Gout patients should not eat vegetables rich in oxalic acid except seafood and animal offal, such as spinach, radish, rape and lettuce in the Yangtze River basin, because these vegetables contain a lot of oxalic acid. After gout patients eat these vegetables, oxalate urine will increase sharply, which will increase the burden on the kidneys, which is not conducive to the catabolism of uric acid and the recovery of gout.
pepper
Gout patients can't eat Chili. Although Chili is a spicy food, it is not good for the health of gout patients, especially those who are in the acute stage of gout and have joint swelling and pain. After eating Chili, their condition will be aggravated, which is not conducive to recovery. In addition to these foods, gout patients are not suitable for eating soy products, because the content of purine in soy products is also relatively high, which will increase the patient's blood uric acid concentration, aggravate the condition and hinder the treatment of gout.