1. Crab.
Crabs are cold in nature and salty in taste. They have good effects on activating tendons, activating blood circulation and removing blood stasis, dispelling wind and dampness, and have certain curative effects on low back and leg pain and rheumatoid arthritis. However, due to the purine content of crab, they are It is medium, so it is suitable for gout patients to consume in moderation during the remission period.
How to eat low purine? Crabs are scavengers and are salty and cold in nature. Therefore, it is best to eat them with ginger and vinegar to repel cold and sterilize. It is best not to eat crab alone. People with gastrointestinal discomfort, ulcers, hepatitis, skin diseases and allergies should not eat crabs. In addition, because crabs contain high cholesterol, it is not suitable for patients with high blood pressure, hyperlipidemia and arteriosclerosis. , it is better to eat less crabs. 2. eel.
Compendium of Materia Medica says that eel meat is sweet and warm in nature and has the effects of "tonifying blood and qi, anti-inflammatory, disinfecting, and removing rheumatism". Deafness and other diseases. In addition, eel contains eelin, which can have a hypoglycemic effect. In addition, eel contains very little purine and fat, making it a good remedy for patients with gout and diabetes.
The best way to eat low purine is to steam it and eat it cold. Taboos: Monopterus eel is a warm and tonic food and should not be eaten by patients with high blood pressure, stroke sequelae, and acute inflammation. Eel and green pepper are a good choice. Green peppers are rich in vitamin C, which helps the body absorb protein, phosphorus and other ingredients in eel, thereby lowering blood pressure. 3. Sea cucumber.
Sea cucumber is rich in protein and relatively low in cholesterol and fat. It is a good dietary supplement for patients with hypertension, coronary heart disease and other diseases. The chondroitin sulfate contained in sea cucumbers helps delay muscle aging and enhance the body's immunity. Due to its low purine content, it is a good choice for gout patients.
For low-purine eating, sea cucumbers are suitable for cooking methods such as braised in braise, braised with green onions, and stewed, so that their nutrients can be fully absorbed. It should be avoided by patients suffering from acute enteritis, bacillary dysentery, colds, sputum production, asthma, loose stools, bleeding, stasis and dampness obstruction. It can be consumed by the general population, especially those with insufficient energy, qi and blood, and those with liver cirrhosis and ascites. 4. Jellyfish.
It is rich in protein and minerals and is an essential nutrient for the human body. Contains substances similar to acetylcholine that can dilate blood vessels and lower blood pressure; the mannan colloid contained in it can prevent atherosclerosis. In addition, jellyfish has low purine and fat content, so it is suitable for patients with gout and patients with hypertension and hyperlipidemia. 5. Salmon.
It is rich in potassium and various nutrients, and its purine content is very low. It can promote the excretion of uric acid and reduce cholesterol levels in the body. It is suitable for regular consumption by gout patients.
The best way to eat low purine is to steam salmon, which can not only make it delicious and fragrant, but also avoid excessive nutrient loss. Salmon has a high sodium content and should not be eaten by patients with high blood pressure. Salmon is rich in unsaturated fatty acids, which can lower blood fat and blood cholesterol. It is suitable for patients with cardiovascular disease to eat regularly. 6. Bass.
It is sweet in taste and neutral in nature; it returns to the kidney and spleen meridians. Because it is rich in protein and nutrients, it has the effects of nourishing the liver and kidneys, and benefiting the spleen and stomach. The purine content of seabass is moderate, and patients with gout can consume it in moderation during the remission period.
Low-purine way to eat, sea bass meat is white and tender, fragrant, without fishy smell, best steamed, braised or stewed. Eating sea bass in moderation can replenish the five internal organs, strengthen muscles and bones, harmonize the stomach and intestines, and treat moisture. It is better to pickle or dry it in the sun. It can nourish the liver and kidneys and prevent miscarriage, but you should avoid eating too much. Do not eat too much seabass at one time, otherwise it will cause bloating.