There are only two types of foods that encourage gout patients to eat in the gout guide. They are low-fat/skimmed dairy products and vegetables. Today we will talk about vegetables for gout in detail.
Although vegetables are eaten every day, but which vegetables are more suitable for gout patients, many people are not very clear.
Vegetables and gout
Most of the vegetables have low purine and are alkaline foods, which is beneficial for gout control. In addition, vegetables are rich in cellulose, vitamins and minerals, which can prevent the occurrence of cardiovascular diseases, metabolic syndrome and other gout complications. Therefore, vegetables are very suitable for gout patients to eat.
A small number of vegetables have relatively high levels of purine, such as spinach, lettuce, big leaf greens, green peppers and so on. In theory, eating such vegetables will increase the body’s blood uric acid level. For the sake of safety, some doctors recommend that gout patients reduce the intake of such foods.
However, recent studies have confirmed that eating these vegetables rich in purine would not increase the frequency of acute gout attacks in patients, and the incidence of gout in the general population. The possible reason is that in addition to the high content of purine, these vegetables also contain other nutrients that promote the excretion of uric acid, and the latter’s effect is more significant, so that these vegetables do not increase blood uric acid levels overall, nor will Induced gout attack.
Choose vegetables for gout
If you want to choose from the vegetables that are more beneficial to gout, consider the following:
1, Strong alkaline vegetables.
Stronger alkalinity is conducive to the dissolution and excretion of uric acid, thereby reducing the crystalline deposition of uric acid in the urinary system. The acidity and alkalinity of vegetables are not distinguished by taste. The strong alkaline vegetables generally contain more potassium, calcium, magnesium and other elements, such as konjac, lettuce, cucumber and so on.
2, Vegetables rich in vitamin C.
Natural vitamin C is more easily absorbed by the body, thereby playing a role in lowering blood uric acid level. Vegetables are mostly rich in vitamin C, more than 100 mg per 100 grams of vegetables are cabbage, tomatoes, persimmon peppers and so on.
3, More diuretic vegetables.
Uric acid is excreted in the urine after being metabolized by the kidney. That is to say, the more urination, the more uric acid excreted. Diuretic vegetables can promote more urination, wax gourd, towel gourd, radish have better diuretic effect, gout patients can eat more.
4, Light color vegetables.
Compared with dark vegetables, the purine content of light vegetables is lower. Although as we have said before, all vegetables are suitable for gout patients to eat, but for chronic refractory gout patients with high blood uric acid levels for a long time, the choice of light colored vegetables can better avoid mild microwave uric acid.
5, Vegetables with low content of oxalate.
Oxalic acid is a metabolite of organisms. Almost all plants (vegetables) contain calcium oxalate. Frequent consumption of vegetables with high oxalate content can increase the prevalence of calcium oxalate stones and promote or aggravate renal damage in gout. Vegetables with high oxalic acid content include spinach, bamboo shoots, Portulaca oleracea, etc. Gout patients should first use boiling water to boil the vegetables before cooking.