Garlic is a food with low purine content, generally safe in daily diet. However, there are still some vegetables and foods that need to be noted, especially for those concerned about kidney health and uric acid control.
As a familiar spice, garlic brings many health benefits thanks to containing natural compounds such as allicin and sulfide. These substances have antioxidant and anti-inflammatory effects, supporting blood fat reduction and strengthening the immune system. In addition, the reasonable use of garlic is also said to support blood sugar control and contribute to protecting the cardiovascular system.
Uric acid is a product of metabolism in the body, mainly excreted through the kidneys. When the body produces too much or the ability to excrete is reduced, uric acid will accumulate, increasing the risk of gout and kidney stones. Therefore, controlling uric acid levels still mainly depends on the overall diet and metabolic function, not a single type of food.
Although garlic does not increase uric acid, some other vegetables can affect this process if eaten too much together. It is noteworthy that the group of vegetables is rich in purines - substances that when decomposed will be converted into uric acid in the body. People with hyperuricemia or gout need to pay special attention to this food group such as spinach, asparagus, broccoli, peas and mushrooms.
