Here are 3 dinner dishes that have been scientifically proven to support natural uric acid reduction, fight inflammation and protect the kidneys.
Vegetable oatmeal porridge
Whole grain oats are low in purines but rich in soluble fiber, especially beta-glucan, which can reduce the absorption of purines from other foods, while supporting the excretion of uric acid through urine.
A diet rich in fiber from oats and vegetables helps reduce uric acid levels by up to 15% after 4 weeks in people at high risk of gout.
Vegetables such as pumpkin, carrots, broccoli, spinach add antioxidants, potassium and water, helping to increase urine output and speed up the detoxification process of the kidneys.
The vegetable oatmeal congee is gentle, easy to digest and does not increase uric acid at night, the time when acute gout attacks are likely to occur.
Tofu with mushroom fever
Tofu is a source of non-purine plant protein, helping gout patients ensure their nutritional needs without increasing uric acid in the blood.
According to a report from the Clinical Nutrition Journal, using soybeans and soy products 2-3 times a week can help reduce the risk of increased uric acid and gout by 10-20%.
Combining tofu with shiitake mushrooms, mushrooms contain beta-glucan, polysaccharide and anti-inflammatory compounds that help reduce the activity of the enzyme xanthine oxidase, the main enzyme that creates uric acid in the body.
Cucumbers also contain eritadenine, a substance that helps increase uric acid excretion through the kidneys, improving kidney function in people with a high uric index.
Cooked seaweed white radish soup
White radish is a cooling root, containing vitamin C, potassium, water and natural digestive enzymes, which help alcalimize urine, thereby limiting the synthesis of urate, the cause of gout and kidney stones.
Seaweed (especially wakame or kombu) is rich in iodine, soluble fiber alginate and the antioxidant fucoidan, which helps reduce inflammation and supports more effective uric acid excretion.
This soup is not only light, low in calories, easy to digest but also creates a warm belly, helps sleep well and does not cause metabolic pressure at night.
To effectively control uric acid, patients should:
Limit red meat, organs, and seafood rich in purines for dinner
Increase plant protein, vegetables, whole grains and diuretic foods
Drink enough water (1.5-2 liters/day), especially in the afternoon and evening
Avoid beer, wine, soft drinks with fructose.
