Vegetables are one of the essential foods in our daily diet and are a green food. Vegetables can provide a variety of vitamins and minerals and other nutrients essential to the human body. Most of the essential vitamin A and vitamin C come from vegetables. In addition, there are a variety of phytochemicals and chemicals in vegetables that are recognized as beneficial to health. The nutrients in fruits and vegetables can be effective in preventing chronic and degenerative diseases with a variety of substances that are being slowly discovered by people’s research. The relationship between gout patients and vegetables is how, is it “natural enemy” or “best friend”, this article I will talk about. ”Vegetables have caused gout flare-ups? First of all, let’s take a case to draw in the jade: 66-year-old Mr. Li of Fuzhou, who suffered from gout 8 years ago, was treated positively and adhered to a low purine diet as prescribed by his doctor, and his uric acid was controlled to meet the standard, and his gout did not recur for many years. The strange thing is that recently Mr. Li was unfortunately hit with a recurrence of gout. He was confused, he usually does not eat seafood, animal offal, do not drink beer, mouth control so strict, why gout again “favored”? After I asked him in detail, it turned out that Mr. Li had recently heard from his next-door neighbor that fungus and mushrooms can detoxify the body, so he ate a lot of black fungus, mushrooms and the soup he made, which resulted in a recurrence of gout. In the past, which vegetables should not be eaten for gout? A few vegetables have a high purine content, mainly including black fungus, shiitake mushrooms, spinach, leeks, large leafy vegetables, and green peppers. There are also mushroom vegetables, which are substrates of microorganisms with denser cells and higher purine content. Theoretically, the intake of vegetables with high purine content should increase the blood uric acid level in the body, so the past view is that the intake of vegetables with high purine content should be reduced as much as possible for gout and hyperuricemia patients. Now: the controversy about high purine vegetables. There are studies that have confirmed that eating these purine-rich vegetables does not increase the frequency of acute gout attacks or the incidence of gout in the population. The reason for this may be that in addition to the purine content of these vegetables, they also contain other nutrients that promote uric acid excretion, the latter of which is more significant, so that overall these vegetables do not increase blood uric acid levels and do not induce acute gout attacks. Therefore, we only need to limit the total purine intake in our daily life, and a few fungus or mushrooms in our daily cooking do not need to be “fussy and fearful”, but if we eat fungus, mushrooms and thick soup every day, we will “attract gout to our body”. The recurrence of gout is an example of this. What vegetables are suitable for gout patients? Generally speaking, most vegetables contain only a small amount of purine, among the various types of vegetables, winter melon, cucumber, tomatoes, lettuce and other water-rich, low-calorie, diuretic food do not need to be limited, in addition, although the purine content of green leafy vegetables than winter melon, cucumber, in view of its very high nutritional value, as well as a large amount of calcium, magnesium, potassium content, more consumption of them far outweighs the disadvantages, gout patients should also be adequate They should also be consumed in sufficient quantities by gout patients. Considering that green leafy vegetables are significantly more effective in enhancing satiety than soft vegetables such as winter squash and tomatoes when cooked, more than 300 grams per day will be helpful in weight control. The purine content can be further reduced by simply boiling and blanching them in terms of cooking methods. In the case of astringent vegetables, the oxalic acid content can also be significantly reduced, avoiding the problem of oxalic acid interfering with uric acid excretion and the formation of kidney stones. My opinion: Most vegetables contain only a small amount of purines, plus the dietary fiber in vegetables helps to lose weight, especially for overweight or obese gout patients, because most vegetables are not only low in calories, but also rich in dietary fiber, which can enhance satiety and control food intake, while reducing hunger. In addition, vegetables can provide vitamin C and are very low in calories; the potassium contained in vegetables helps to excrete uric acid and other benefits, so vegetables are a suitable type of food for gout and hyperuricemia patients. Gout patients eating vegetables tips: 1, vegetables at least 200 grams per meal According to the Chinese residents balanced diet pagoda recommended: each person should eat 400 to 500 grams of vegetables per day. Gout patients should consume more vegetables in order to relieve their condition, not less than 200 grams per meal. 2, the best way to cook vegetables with cold, not fried The best way to cook vegetables with cold: vegetables contain more carotenoids, vitamin C and a variety of antioxidant components, frying and other high-temperature cooking methods will lead to the destruction of nutrients by decomposition. The best way to preserve the nutrition of vegetables is to cook them cold. For some root vegetables, you can also choose to cook them by steaming or boiling. When stir-frying, to high fire fast fry, can better preserve its nutritional value. 3, pay attention to control the amount of oil, taking into account the delicious Gout daily consumption of oil should be 25 to 30 grams, so you need to pay attention to control the amount of oil when doing vegetables. Oil control after frying: after the vegetables are fried, put the vegetable pot at an angle for 2 to 3 minutes to let the oil in the vegetables flow out, and then load the plate. These vegetables, such as green peppers, beans, water chestnuts, lettuce, etc., absorb less oil and are ideal for this method. Cold vegetables with oil at the end: cold vegetables to the last step, then put a few drops of sesame oil or olive oil, and eat immediately. Doing so, not only the aroma of oil can be effectively emitted, and the food has not had time to absorb the oil, the intake of oil and grease is naturally less.