Gout patients should eat more alkaline foods. Acidic and alkaline foods are not determined by taste, but by the metabolites produced after being absorbed into the body. Alkaline foods: produce more sodium, potassium, calcium and magnesium ions after metabolism, producing more alkaline substances in the body (potassium can also promote kidney excretion of uric acid). Weakly alkaline foods include red beans, radishes, apples, collard greens and onions; moderately alkaline foods include dried radishes, carrots, soybeans, tomatoes, bananas, oranges, fenugreek, strawberries, egg whites, dried plums, lemons and spinach; strongly alkaline foods include grapes, tea, wine, kelp buds and kelp, and green algae. Acidic foods: foods that produce more sulfate, phosphate and chloride ions after metabolism and react acidically, often rich in protein, fat and sugar. Strongly acidic foods include egg yolks, cheese, pastry, persimmons, oyster roe and fish; moderately acidic foods include ham, bacon, chicken, pork, eel, beef, bread, wheat, cream and horse meat; weakly acidic foods include white rice, groundnuts, beer, white wine, fried tofu, seaweed, octopus and loach. Neutral foods: are metabolites that do not produce acid or alkali in the body, or the amount of acid and alkali produced is in balance, such as salt, acetic acid (the main component of vinegar), edible fats and oils and coffee.