It seems to be common knowledge that gout patients can’t eat tofu, and even the correct answer to the multiple-choice questions on TV entertainment programs lists tofu as a forbidden food for gout patients. In fact, gout patients can eat tofu, and it would be a pity to exclude such a homely and beneficial food. First of all, gout is caused by the abnormal metabolism of purines in the body and makes the blood uric acid too high, so in principle, whether it is acute or chronic gout, the diet should control foods rich in purine bases. As long as there are cells and genetic material in food, purines will be produced through decomposition and metabolism, only the amount of content is different. According to our food composition table, the purine content is divided into 4 grades, among which the less purine content (25~75 mg/100g) are tofu, mushroom, mushroom, etc., while the highest purine content (≥150 mg/100g) are sea eel, grass shrimp, chicken intestine, sprouted beans, soybean sprouts, bean seedlings, etc. Thus, it seems that the purine content of tofu is not high, and gout patients can eat foods with purines below 75 mg/100 g. The misunderstanding may be due to the fact that beans and sprouted beans contain more purines, and people mistakenly believe that all foods associated with “beans” are “culprits”. Generally speaking, gout patients should not eat whole soybeans and soy milk, but if they have been made into soy products, it is perfectly fine to eat. Because purine is soluble in water, purine will be lost with water during the processing of soy products. If you are really unsure, you can cut tofu, pepitas, and dried tofu into pieces or small pieces, then put them into a pot of boiling water and boil them for 3 to 5 minutes, fish out the soy products, and discard the soup. This way the purines in them to less.