Brandy for highly distilled alcoholic beverages, there is no authoritative reference value for the time being, to white wine, yellow wine and other distilled alcoholic beverages as a reference to its purine content of about 2~6mg/100g, does not belong to the high purine food. Currently common alcohol due to varieties, such as beer, usually higher purine content, up to 90mg/100g of medium purine food level, and white wine, yellow wine and other highly distilled alcoholic beverages, its purine content more belong to the level of low purine food. But this does not mean that after the intake of these foods, the level of purine in the body can not have a greater change. Alcoholic beverages in the body, in addition to the direct provision of purine, will generate lactic acid through the competition for excretion channel way to inhibit uric acid excretion. In addition part of the alcohol products contain components such as guanosine acid, etc., will be indirectly converted to purine in the body, resulting in increased purine levels, leading to increased uric acid levels. Therefore, it is recommended that people with gout and hyperuricemia strictly abstain from alcohol. People with gout and hyperuricemia are advised to drink more water and eat a diet that avoids excessive intake of seafood and animal offal. When gout symptoms appear, go to the hospital for medical treatment in time.