Gout, as daunting as the name sounds, is indeed a difficult disease to deal with. It stems from an abnormally high level of uric acid in the body, which causes joint pain and severely interferes with people's daily life and health status.
In the diet, edible mushrooms are a common and diverse choice, including the familiar mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, and various types of fungus and white fungus. These ingredients not only have a unique taste, but are also rich in a variety of nutrients. However, mushroom foods are often considered one of the foods to avoid for people with gout. This is because they generally contain higher levels of purines, which can exacerbate the condition in people who need to control their blood uric acid levels. Gout is a disorder associated with uric acid metabolism, and the intake of high-purine foods can lead to an increase in blood uric acid levels, which can trigger or worsen gout symptoms. Therefore, people with gout need to pay special attention to their daily dietary choices and minimize or avoid the consumption of high-purine mushroom foods. While occasional consumption of small amounts has little effect on the body, it is important to control your overall purine intake.
In addition to mushroom foods, there are other foods that are also high in purines and should be limited or avoided by people with gout. Controlling purine intake, along with appropriate lifestyle and medical management, is a key measure to manage gout symptoms and prevent the condition from worsening.
Seafood, such as sashimi, lobster, and crab, is a popular delicacy, but they contain higher purine levels, about two to three times that of regular foods. For those with high blood uric acid levels, it is recommended to reduce the intake of these foods to avoid triggering gout.
Animal offal, although favored by modern cooking techniques, such as teppanyaki and barbecue, contain a lot of toxins that are difficult to remove with simple washing. Therefore, both patients with high uric acid and those who pursue health should control the intake of such foods. Although stock stock, including mutton broth, beef broth and bone broth, is high in nutritional value and contains essential nutrients such as protein, vitamins and calcium, it is also rich in purines, and long-term consumption of large amounts will increase uric acid levels, cause a burden on the kidneys, and may induce gout. People with high uric acid are advised to reduce their intake of these foods and instead eat more fresh vegetables to protect their kidney health.