Gout occurs when the level of uric acid in the blood increases, causing urate crystals to deposit in the joints, causing pain and inflammation. Because uric acid is formed from purines, diet is a decisive factor in controlling the disease. Patients should reduce purine-rich foods such as red meat, seafood, animal organs and increase green vegetables, fresh fruits, whole grains. Maintaining a reasonable weight, drinking enough water and supplementing with anti-inflammatory foods such as salmon, cherries, flax seeds will help reduce the risk of gout recurrence.
Malabar spinach is a food rich in vitamins A, C, iron, magnesium and calcium, which help cool down, support digestion and laxative. However, this vegetable also contains a certain amount of purines, which can increase uric acid if eaten too much.
People with gout can still eat Malabar spinach in moderation, specifically:
Only eat 1-2 times/week, combined with other low-purine vegetables;
Do not eat during acute gout attacks, when the joint is swollen and painful;
Simple preparation such as boiling or cooking soup, avoid stir-frying with a lot of grease;
Drink plenty of water to help eliminate uric acid through the kidneys.
If these principles are followed, Malabar spinach is not only safe but also helps supplement fiber, improve digestion and support uric acid control.
