According to the National Center for Biotechnology Information, green beans contain phenolic compounds and flavonoids that can inhibit the enzyme xanthine oxidase - the enzyme responsible for converting purines into uric acid.
Research in the Journal of Functional Foods shows that green bean extract can reduce uric acid levels in the blood by up to 22% after only 4 weeks of regular supplementation.
Squash is a vegetable rich in water, potassium and triterpenoids, which help increase the excretion of uric acid through urine and improve the filtering function of the kidneys.
At the same time, squash has an extremely low purine index (under 20 mg/100g), making it an ideal choice for people with gout or at high risk.
Straw mushrooms provide easy-to-digest plant protein, rich in ergothioneine - a powerful antioxidant that helps protect joint cells from inflammation caused by urate crystals.
According to the Asian Institute of Nutrition and Health (Aish), people who regularly supplement strawberry and other mushroom relatives have a gout arthritis rate of 27% lower than those who do not.
The main mechanism of the straw squash and strawberry green bean porridge is to inhibit production and increase uric acid excretion at the same time.
Green beans contain the active ingredients vitexin and isovitexin, which help inhibit the oxidation of xanthine, an important step in creating uric acid in the liver.
Squash has a natural diuretic effect, helping to increase urine output, thereby eliminating excess uric acid.
Straw mushrooms supplement B vitamins and selenium, which support protein metabolism, reducing the risk of urate crystallization.
A clinical trial at the University of Kyoto showed that the group of people who supplemented a dish containing green beans and squash daily for 6 weeks had an average reduction in uric acid level of 1.3 mg/dL, while the control group reduced 0.3 mg/dL.
A diet rich in plant fiber such as green beans, squash and mushrooms helps reduce the load of urate toxins on the kidneys and improve renalfiltration (eGFR).
In addition, antioxidants in straw mushrooms and polyphenols in green beans help reduce liver tissue inflammation, prevent free radical cell damage, which contributes to increased endogenous uric acid synthesis.
Eating straw mushroom squash and green bean porridge around 11:30-12:30 helps neutralize stomach acid, aids digestion and reduces bloating after meals.
To increase effectiveness, you can add a little fresh ginger or a few drops of pure olive oil when cooking, helping to increase blood circulation and improve kidney function.
Drinking a glass of warm water after meals helps promote the excretion of uric acid through urine.
