Uric acid is the final product of the purine breakdown process, produced by enzyme mechanism in the liver and mainly excreted through the kidneys. When too many purines accumulate (from red meat, organs, seafood...), the amount of uric acid in the blood increases and may exceed the safe threshold.
Meanwhile, a low-purine diet rich in vegetables, fruits, whole grains and adequate drinking water is recognized as an effective way to reduce the burden on this process.
In the context of Tet eating, vegetable soup is the easiest choice to supplement fiber, water and micronutrients to help support uric acid excretion:
Winter melon soup + straw mushrooms + green beans
Green beans contain phenolic and flavonoid compounds that can inhibit the enzyme xanthine oxidase - a key enzyme in uric acid synthesis, thereby reducing uric acid production in the liver.
Some studies show that extracts from green beans can reduce uric acid levels in the blood.
Winter melon has a very low purine content but is rich in potassium, water and triterpenoids, which help increase uric acid excretion through urine and support kidney function.
Straw mushrooms provide easily digestible plant protein, along with antioxidants such as ergothioneine that help reduce oxidative stress and inflammation - which is important because high uric acid often accompanies the inflammatory process.
Vegetable soup also helps increase water intake in the diet, helping the kidneys filter and eliminate uric acid better - hydration is an important factor in helping to reduce the risk of urate crystallization in joints.
You should steam, boil, and simmer the ingredients until soft instead of frying to preserve fiber and reduce energy.
Limit seasoning with a lot of salt and MSG, as high sodium can imbalance electrolytes and affect kidney function.
Add vitamin C-rich vegetables such as tomatoes and bell peppers to the soup to support kidney function and increase the absorption of antioxidants (vitamin C helps support kidney function and eliminate uric acid).
In addition to supporting uric acid, vegetable soup also has the effect of balancing intestinal microorganisms, reducing bloating and feeling of weight after meals high in protein during Tet;
At the same time, providing soluble and insoluble fiber helps control blood sugar and cholesterol, although not the main goal, but a long-term benefit if maintained regularly.
