Gout can eat pig’s blood, but should be eaten in moderation to avoid aggravating the intestinal digestive burden.
Gout is caused by hyperuricemia of urate crystals deposited in the joints around the formation of a crystalline arthritis, the pathophysiological basis of hyperuricemia, so you need to limit the daily diet in the purine intake, because excessive intake of purine, in the body will be metabolized into uric acid, resulting in elevated blood uric acid.
Pig’s blood is a low purine food, so gout patients can eat pig’s blood, moderate consumption of pig’s blood will not aggravate the gout condition. In addition, pig’s blood is rich in vitamins, proteins, and iron, calcium and other trace elements, which helps to enhance the patient’s physical condition.
The main thing for gout patients is to avoid eating high-purine foods, such as hot pot, broth and seafood with shellfish. For pork, chicken, beef, lamb and other moderate purine food, gout patients can restrictively consume during the stabilization period. Gout patients can safely eat fresh vegetables, fruits and low purine foods such as milk and eggs.
It is recommended that gout patients go to the hospital, under the guidance of the doctor to standardize the diagnosis and treatment and a reasonable diet.