Gout patients are often advised to limit protein, but it is more important to choose which protein source.
Uric acid is formed when the body breaks down purines. Red meat, organs, some seafood and alcohol are groups that need special attention.
Conversely, eggs are a source of protein with low purine content and are not in the group of foods that need to be restricted because of purines.
This is why a bowl of egg and mustard green soup can become an alternative to soups that are usually cooked with meat, bones or seafood.
Another advantage of the soup is that it helps increase the amount of fluid entering the body.
Kidneys are important organs in eliminating urate. When the body is dehydrated, the ability to secrete urate may be affected. Therefore, the recommendations for gout management all emphasize avoiding dehydration and maintaining adequate fluid levels, of course depending on the heart and kidney condition of each person.
However, it should not be understood that drinking a lot of soup water will cause uric acid to decrease rapidly.
The value of the broth lies in supplementing fluid in a low-purine meal. Patients still need to drink water evenly throughout the day instead of pouring water into a few bowls of soup.
A bowl of egg and mustard green soup will lose many advantages if cooked with thick bone broth, with too much meat or seasoned with too much fish sauce and salt.
You can chop vegetables, cook vegetables with filtered water, then beat eggs when the water boils, add onions and a moderate amount of seasoning. No need to fry eggs first, and no need to add minced meat to create sweetness.
This processing method is consistent with the principle of reducing purine-rich foods, red meat, sugary drinks and alcohol in a gout diet.
For egg soup, you can use mustard greens, bok choy, sweet cabbage or suitable leafy vegetables, instead of just hanging around with a few types of vegetables.
It can be seen that a bowl of lightly cooked egg and mustard green soup can be a simple choice for a gout patient's meal: eggs provide low-purine protein, vegetables supplement fiber and micronutrients, and the broth contributes to maintaining adequate fluid.
When placing this dish in a diet low in red meat, limiting alcohol and sugary drinks, its value lies in creating a meal that is more suitable for gout control.
