Increasing uric acid in the blood is the main cause of gout - one of the common chronic diseases today. In addition to taking medication, diet plays an important role in controlling uric acid levels. Some herbal and vegetable dishes have been proven to support natural uric acid excretion, notably the purified celery - green bean soup.
Recipes for soups to help reduce uric acid
According to the National Institute of Arthritis and Musculoskeletal and Skin Diseases (NIAMS), foods rich in fiber and low in purines such as celery, green beans and carrots are suitable for people with gout. Here is how to prepare soups that are easy to make, easy to eat and extremely healthy.
Ingredients:
Celery: 200g (sect the bulbs, cut into pieces)
Whole peas: 100g (soaked 3-4 hours before soaking)
Carrots: 1 bulb ( pomegranate seed)
Saigon: 1 small tree (five-fifth ripe)
Fresh ginger: 3 slices
oliu oil: 1 teaspoon
pink salt and black pepper: just to eat
Water: 1 liter
How to prepare:
Parsley and ginger fried with olive oil.
Add green beans and water, boil and then turn the heat for 30 minutes.
Add the carrots and celery, cook for another 10 minutes to soften.
Season with pink salt and pepper, turn off the heat.
Outstanding benefits of soup:
Celery: contains phthalide - a compound that helps increase uric acid excretion through urine.
Whole peas: cool, help soothe the inflammatory response caused by gout.
Ginger: supports antioxidants, improves circulation and reduces joint pain.
Nutritionist Amanda Beaver (Houston Methodist Hospital, USA) said that adding foods rich in fiber and low in purines to the weekly menu is a simple and effective way to stabilize uric acid and improve overall health in gout patients.
Notes when using:
You should eat it for breakfast or snack 2-3 times a week.
Combine drinking plenty of water and limit foods rich in purines such as animal organs, red meat, seafood for better results.
