In fish and meat dishes, purine is a water-soluble substance and is more soluble in water at high temperatures.

Therefore, when gout patients eat fish and meat, they can boil them in boiling water before cooking. This can reduce the purine content in such foods and also reduce the calories.

In terms of cooking utensils, it is recommended to choose microwave ovens, non-stick pans and ovens.

Gout patients must control the total daily caloric intake and balance the proportion of nutrients in their diet.

Using a microwave or non-stick pan can avoid excessive heat caused by excessive cooking oil and reduce the loss of vitamins.

The oven can not only remove excess oil, but also bake delicious food.

In addition, when grilling fish or meat, place aluminum foil on the bottom of the plate to absorb the dissolved purine and oil, thus reducing the purine content and calories in the food.