How to eat pork for high uric acid and gout?

[If you get this disease, you can only eat like a monk! I believe many gout patients have said this sentence.

In fact, gout can be eaten with meat, and it is not necessary to be completely vegetarian. However, many friends do not eat the right way, so there is a saying that gout occurs when eating meat.

As the most common kind of meat, pork, mastering the correct eating method, can not only satisfy the taste, but also does not affect the control of high uric acid and gout.

Gout is necessary to eat meat.

The health of the body cannot be separated from the intake of nutrients. The three types of nutrients that are in greatest demand every day are protein, fat and sugar.

The foods that provide protein in daily life mainly include milk, eggs, bean products, fish, poultry meat (chickens, ducks, geese, etc.), livestock meat (pigs, cattle, sheep, etc.).

For most people, pork is the most important source of animal protein, and it is not enough to eat affordable nutrition. Of course, for vegetarian friends, eggs, milk and bean products may be the main source of protein.

People-friendly pork has health risks,

Pork is the main source of protein for most people, but this does not mean that pork can be eaten casually. Gout patients know this very well-gout is easy to attack after big fish and big meat.

No matter pork leg meat, tenderloin, pork chop or pork loin, they all contain a large amount of purine. Purine in pork will be metabolized into uric acid in the body, which will directly increase blood uric acid level and even induce gout.

At the same time, pork has more fat content and high energy. Excessive use will increase the risk of obesity and affect gout control.

In addition to the above health risks, some studies have found that red meat such as pork not only increases the risk of gout, but also increases the risk of cancer.

Three Skills of Eating Pork for Gout

Eating pork has many health risks, but as an important and affordable source of protein, it is also unlikely not to eat it.

1. Pork to Pick Parts

It is also pork. Different parts have different purine contents, and their effects on uric acid and gout are different.

The purine content of viscera such as pig liver, pig brain, pig waist, pig small intestine and pig spleen is very high, above 150 mg/100 g, gout patients should completely avoid it.

However, the purine content in parts such as pig legs and pork chops is relatively low, ranging from 75 to 150 mg/100 g, which can be eaten by gout patients in an appropriate amount.

2. Eat less pork

As the saying goes [four legs are not as good as two legs, and two legs are not as good as one leg], pig, beef and mutton are all red meat, while at present, white meat with two legs such as chickens, ducks and geese is considered to be more beneficial to health.

When conditions permit, more birds such as chickens, ducks and geese should be selected to reduce the intake of red meat such as pork.

At the same time, for people who do not suffer from gout, the dietary guidelines suggest: eat meat (including livestock meat, poultry meat, fish and eggs) in an appropriate amount, with a daily intake of no more than 200 g, equivalent to [one or two meat + two fish and shrimp + one egg].

When it falls on gout patients, gout doctors suggest that the daily meat intake should not exceed 150 g; At the same time, pay attention to the control of blood uric acid and gout. If the uric acid level is not up to standard or gout occurs frequently, you can reduce the meat quantity a little more, or adjust the drug dosage under the guidance of a doctor, or pay more attention to body shape control.

3. Pay attention to pork practices

Try to choose fresh pork instead of processed products such as ham and sausage.

On the one hand, processed meat products have high salt content, which is not conducive to gout control and increases the risk of hypertension. On the other hand, ham and hot dogs also have carcinogenic risks.

When cooking pork, it is best to cut the meat into slices or shreds, then blanch it in water before proceeding to the next cooking. This can dissolve some purines in water and reduce purine intake.

However, some people also think that the pork blanched in water tastes bad, so it can be cooked directly without blanching, but more attention should be paid to controlling the amount.