Gout patients should eat more low-purine food, less medium-purine food, not high-purine food and be careful not to drink alcohol. But many gout patients don't know which foods have high purine content and which foods have low purine content. Through the following table, we can intuitively understand which foods should be eaten more and which foods should be eaten less.

1, green vegetables: commonly known as Chinese cabbage and water shield, green vegetables contain almost no purine, are evergreen vegetables all year round, and are rich in vitamin C and potassium salts, which can effectively prevent gout. Green vegetables are also an alkaline food, which can balance the pH of gout patients, so gout patients can usually eat more green vegetables.

2. Eggplant: It has the functions of promoting blood circulation and detumescence, expelling wind and dredging collaterals, clearing heat and relieving pain. Eggplant is also an alkaline food, which contains almost no purine. The research of traditional Chinese medicine also found that eggplant also has diuretic effect, and gout patients often eat it to diuretic and expel acid.

3. Cucumber: It belongs to alkaline melons and vegetables, rich in vitamin C, potassium salt and a lot of water. This is beneficial for gout patients with high blood uric acid to excrete excess uric acid through the function of "clearing away heat and promoting diuresis". According to personal dietary preferences, there are many ways to eat cucumbers, both raw and cucumber cold salad are very good.

4, pumpkin: warm, sweet, pumpkin is also an alkaline food. Because pumpkin is also a low-calorie food, if you are obese with gout, you can eat more, which will help you lose weight and control your weight.

5, cherry: sweet, hot. For gout patients, cherries are very effective in eliminating muscle soreness and inflammation. Rich in anthocyanins, anthocyanidins and vitamin E, it can promote blood circulation, help uric acid excretion and relieve discomfort caused by gout and arthritis. It is a very effective antioxidant, especially anthocyanin in cherry, which can reduce the probability of inflammation and play a role in relieving swelling and pain. Because fresh cherries have a short time on the market, it is best to juice fresh cherries or directly put the whole cherries in a high-temperature infusion bottle, and then put them in a pot for high-temperature cooking and disinfection to ensure that they will not deteriorate for one year. However, the disadvantage of this is that some effective components in cherries will be lost, so you can also eat some cherry extracts and composite particles, such as Tarpai cherries, which have much higher effective components than ordinary cherries. However, it should be noted that although cherry has a good effect on relieving joint pain, it can never replace the necessary drug treatment.

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