Seaweed has long been considered a food rich in protein and minerals such as zinc, copper, selenium and vitamin B12. However, crab also contains purines - compounds that when converted into uric acid can increase the risk of gout. Therefore, many people completely avoid crabs, missing valuable nutrition sources.
According to the Arthritis Foundation and Medical News Today, eating crab scientifically is still beneficial to health and minimizes the risk of increased uric acid. Experts give three important principles:
1. Eat in moderation
A reasonable serving of about 85100g of crab meat (equivalent to a large basket of crab) at each meal. Do not eat continuously for many days, but should stretch 1-2 times/week so that the body has time to eliminate the amount of purines taken in.
2. Combined with lots of green vegetables and water
Fiber from mustard greens, squash, celery or cucumber helps detoxify, while drinking enough 2 liters of water per day will increase the ability to excrete uric acid through urine. Nutritionists emphasize that balancing meals with green vegetables and whole grains will help reduce the burden on the liver and kidneys.
3. Prioritize healthy cooking
Instead of frying a lot of fat, choose steaming, boiling or lightly baking to keep nutrients and avoid saturated fat that increases inflammation. Avoid eating crab with beer, wine or carbonated soft drinks as they reduce uric acid control.
In addition, people with a history of gout or high uric acid should monitor their health periodically, combine a scientific diet and gentle exercise. Eating properly helps to both take advantage of the nutritional benefits of crab and avoid complications from increased uric acid.
