It is recommended that patients suffering from gout, arthritis, high blood uric acid, strict control of the intake of high-purine food, so as not to aggravate the condition.

Purine is an organic compound, but also a metabolic product of metabolism in the body, in the body mainly in the form of purine nucleotides, and ultimately will be decomposed into uric acid. The longer the soup time the higher the purine content in the soup, so the best time to make soup is not more than two hours, in addition to different ingredients, appropriate control of the soup time, if you make meat soup can be blanched with boiling water, which can effectively reduce the purine content.