Animal organs are foods containing relatively high levels of purines. When purines are metabolized in the body, uric acid will be formed. If blood uric acid levels increase for a long time, the risk of gout, kidney stones and other metabolic problems also increases.
Therefore, eating organs properly is necessary to limit increased uric acid and protect health.
First of all, the most important thing is to control portion sizes. Many people have a habit of eating a large amount of guts in one meal, especially when using dishes such as boiled belly, belly porridge or belly hotpot.
Consuming too many purine-rich foods in a short time will cause the body to produce a large amount of uric acid. Nutrition experts recommend that people at risk of increased uric acid or gout should limit eating animal organs and only use them in small amounts when necessary.
Besides, you should not eat too often. Even if the body is healthy, using animal organs continuously many times a week can increase the metabolic burden. Instead, you should diversify protein sources by combining lean meat, fish, eggs, milk and beans to ensure nutrition without excessively increasing purine intake into the body.
Another useful way is to eat internal organs with lots of green vegetables. Vegetables such as mustard greens, water spinach, cabbage, cucumber or lettuce provide fiber, vitamins and minerals that help support metabolism. Fiber also helps slow down nutrient absorption, create a feeling of fullness and limit the consumption of too many purine-rich foods in the same meal.
Drinking enough water also plays a very important role. Water helps the kidneys excrete uric acid more effectively through urine. People at risk of increased uric acid should maintain the habit of drinking enough water every day and limit alcoholic beverages such as beer and alcohol. Alcohol can reduce the kidneys' ability to excrete uric acid, thereby causing blood uric acid levels to rise higher.
Avoid combining internal organs with other purine-rich foods such as animal organs, large quantities of red meat, or some seafood in the same meal. The accumulation of purines from many food sources can significantly increase the amount of uric acid produced in the body.
Animal organs are not necessarily completely removed from the menu, but need to be used reasonably. Controlling portion sizes, not eating too often, combining plenty of green vegetables, drinking enough water and limiting alcohol are simple measures to help reduce the risk of increased uric acid.
