Gout, mainly the metabolism of purines in the human body is disturbed and the synthesis of uric acid is increased or its excretion is reduced, resulting in hyperuricemia. When the blood uric acid concentration is too high, uric acid is deposited in the form of sodium salts in joints, cartilage and kidneys, causing a foreign body inflammatory reaction in the tissue. Therefore, foods high in purines are often a big no-no for gout patients. The many dietary contraindications also leave many gout patients at a loss when it comes to their diet. The actual gout, how to eat it? 9 gout food recipes to come!
1, white thatch root drink
Recipe: 10 grams of fresh bamboo leaves, white foxglove each
Preparation: fresh bamboo leaves and white foxglove washed, put into a thermos cup, brewed with boiling water for 30 minutes
Effect: Diuretic, prevent gout complications kidney stones
Usage: drink as a substitute for tea
2, corn beard drink
Recipe: 100 grams of fresh corn husk
Method: fresh corn husk with water, decoction for 1 hour to filter out the juice, low fire concentration to 100 ml, ceasefire to be cold, add sugar and stir to absorb all the juice, dry and pressed powder after cooling and bottled
Efficacy: prevent kidney stones, with diuretic effect
Usage: Take 10 grams 3 times a day with boiling water.
3. Hyssop porridge
Recipe: 20 grams of hyssop stem and leaves, 100 grams of round-grained rice
Method: Add 200 ml of water to beef knee, decoct to 100 ml, remove the residue and keep the juice, add 100 g of round-grained rice, add about 500 ml of water and cook into a thin porridge.
Effects: Strengthening the spleen, dispelling dampness and relieving pain.
Usage: Take daily in the morning and evening with warmth, 10 days for a course of treatment.
4.Grape porridge
Recipe: 30 grams of fresh grapes, 50 grams of round-grained rice
Method: add water to japonica rice and cook the porridge as usual, when the porridge is half cooked and not thickened, add the washed grape grains and cook until the porridge is thick.
Effect: nourishes the liver and kidney, benefits the vital energy and blood
Usage: Take in the morning and evening
5.Chestnut porridge
Recipe: chestnut powder 30 grams, 50 grams of glutinous rice (children reduced by half)
Method: Chestnut powder and glutinous rice with 400 ml of water, put in a casserole and cook with a gentle fire into a thick porridge
Efficacy: strengthen the spleen and stomach, strengthen the muscles and bones
Usage: Take warm, 1 time each morning and evening
6.Shou Wu porridge
Recipe: 25 grams of Radix et Rhizoma Polygonatum powder, 50 grams of round-grained rice, sugar
Method: First boil round-grained rice with water, when the porridge is half-cooked, mix in Radix et Rhizoma Polygonatum powder, stir well while cooking, until thick, add sugar to taste.
Effect: Benefit the liver and kidney, strengthen the spleen and stomach
Usage: Take in the morning and evening
7, barley and wind tea
Recipe: 30 grams of raw barley, 10 grams of wind
Preparation: boil the above two with water, remove the residue and take the juice
Efficacy: dispel wind and dampness, pass through the complex to promote paralysis
Usage: drink as tea, 1 to 2 doses daily, and drink for 1 week
8, Poria cocos bone soup
Recipe: Poria cocos 50 grams, 500 grams of pork spine
Method: simmering pork spine soup with water, decoction into about 1000 ml, remove the pork bones, skim the soup on the floating oil. Poria cocos slices, wrapped in gauze, into the pork bone soup, cooked to about 600 ml can
Effects: Clearing heat and detoxifying, tonifying the kidneys and strengthening the bones
Usage: drink 1 dose daily, can be divided into 2 to 3 times to finish drinking
9.Steamed eggplant
Recipe: 250 grams of eggplant, 5 grams of salt, sesame oil and garlic paste, 15 grams of soy sauce
Method: Peel the eggplant, cut it into two halves, steam it in a steamer, let it cool slightly, then put soy sauce, sesame oil, garlic paste and salt on it, mix well.
Effects: Clearing heat and removing dampness
Usage: Serve with meals