Pork liver is a food rich in protein, iron, vitamin A and many important micronutrients, loved by many people. But for people with high uric acid levels or gout, pork liver is a food that needs to be used carefully because it contains very high levels of purines.
When purines are metabolized in the body, uric acid will be produced, increasing the risk of triggering acute gout attacks or making hyperuricemia worse.
Pork liver is still a purine-rich food no matter how processed it is. However, housewives can apply some processing methods to help reduce purine levels somewhat and limit the impact on uric acid levels.
First, you should choose fresh, natural reddish-brown liver and completely remove large blood vessels. After buying, slice the liver thinly and soak it in clean water or unsweetened fresh milk for about 20-30 minutes. This step does not completely remove purines but helps clean blood residue and reduce fishy smell.
Next, blanch the liver in boiling water for 1–2 minutes and then drain the first water before processing. A part of purine is soluble in water, so you should drain the boiling water.
Nutrition experts also recommend that people with high uric acid should limit the use of boiled meat broth or organ broth because purines can dissolve in broth.
Regarding cooking methods, housewives should prioritize boiled, steamed or quickly stir-fried dishes with lots of green vegetables such as cauliflower, bok choy, celery or bell peppers. Green vegetables provide fiber, vitamins and help balance the diet.
Conversely, you should limit fried liver dishes, braised liver with strong spices or eat with a lot of alcohol and beer. Gout people should limit alcohol and beer; and avoid a high-energy, high-fat diet if you are overweight or have metabolic disorders, reducing the body's ability to excrete uric acid.
The important thing that housewives need to pay attention to is that even if processed properly, pork liver is still a food rich in purines. People with gout or hyperuricemia should only eat in small amounts, not use them regularly and should prioritize protein sources with less purines such as eggs, low-fat milk or lean poultry.
A balanced diet combined with drinking enough water and maintaining a reasonable weight is still the most effective solution for long-term uric acid control.
