Gout patients can't drink broth, so don't expect to drink broth for nutrition.

Gout stew soup with high purine should be carefully eaten.

Basically, broth contains a certain amount of purine, and the minimum standard is moderate purine. The most taboo food for gout patients is purine food, so broth is not suitable for gout patients.

Broth, it goes without saying that its material is mainly meat, and bone soup also belongs to broth food. At the same time, it must be matched with some materials such as ginger, leek, salt and monosodium glutamate. It is not difficult to see from these materials that gout patients have bones and meat can't be eaten, so broth is not suitable for gout patients.

In any case, the purine in the soup will never change, so gout patients should not try to eat it because they think that the purine in the soup will evaporate over time.

The reason why gout in stew should be eaten carefully

The human body needs a nutrient called nucleotide. There are two sources of nucleotides, one is obtained from food, and the other is synthesized by cells of the body. The latter is the main source, so nucleotides are not a nutritional necessity. The main chemical component of nucleotide is purine, which is decomposed and metabolized into uric acid in the body. Under the action of liver, small intestine and kidney, the uric acid content in normal human plasma remains at a certain level. When a large number of nucleic acids in the body are decomposed or ingested with high purine food, when the uric acid level in the blood rises more than 480umol/L, urate will become too saturated and form crystals, which will be deposited on joints, soft tissues, cartilage and kidneys, leading to arthritis, urinary calculi and kidney diseases.

From the origin of gout, we can see that although endogenous factors such as heredity and renal insufficiency are the main reasons, diet is also an aspect worthy of our attention. After ingesting a large amount of food containing purine, the purine ingested in vitro can hardly be utilized by tissues, and after oxidation and metabolism, a large amount of uric acid is produced, which exceeds the excretion capacity of the kidney, leading to an increase in blood uric acid level, especially those patients whose renal excretion capacity is already defective, and their tolerance to exogenous purine is lower.

Experts pointed out that all kinds of meat dishes contain some purine components, especially various animal viscera, such as brain, liver, kidney, heart, broth and so on. The purine content per 100 g is 150 ~ 1000 mg, and the purine content in food from high to low is: viscera, meat and fish, dried fruits and nuts, and nuts.