In the hustle and bustle of the city, Lieber's life is plain and orderly. As a middle-aged man obsessed with the art of cooking, his kitchen is his holy place, and the various spices are like his magic elixir, each of which brings different surprises and flavors. Li Bo believes that the little luck in life is often hidden in the mellow soy sauce or the hotness of the chili pepper.
However, life always likes to surprise you, or rather, a warning when you are most intruded. On an ordinary weekend, as Lieber was about to spice up dinner with his newfound spices, a sudden, sharp pain swept over his left thumb. The pain, which he was all too familiar with, was a precursor to gout, a type of arthritis caused by high levels of uric acid. The doctor's warnings and the family's worries from the past have become unforgettable at this moment.
Gout is not the first time Lieber has encountered it, but each attack is like a merciless blow from fate, reminding him mercilessly that those spices he loves may be the fuse that triggers his pain. The soy sauces, hoisin sauces, and all sorts of meat seasonings he loves, while adding flavor to food, are also quietly increasing uric acid levels in his body.
Between pain and hobbies, Lieber seemed to be at a crossroads. This gout attack was not only a physical torture, but also a profound reflection on his lifestyle. He began to realize that in order to get rid of gout, he had to re-examine the spices that seemed harmless but had huge risks.
Lieber's life changed dramatically after that gout attack. In the past, he always considered seasonings to be an indispensable ingredient in food, especially those that bring a strong flavor to food. What he didn't know, however, was that some of the spices were the invisible promoters of his gout.
First of all, his beloved hoisin sauce. This sauce is loved by many people for its rich flavor and ability to enhance the flavor of food. But one of the main ingredients in hoisin sauce is purines, which is a big contraindication for gout sufferers. Uric acid is produced after purines are metabolized in the body, and excess uric acid can form crystals in the joints, causing severe pain. Little did Lieber know that every time he enjoyed those delicacies seasoned with hoisin sauce, he was inadvertently increasing his risk of a gout attack.
Secondly, there is monosodium glutamate. Although MSG adds umami to foods, it is also a type of high-purine food. Studies have shown that long-term high intake of MSG significantly increases blood uric acid levels, thereby increasing the likelihood of gout attacks. Lieber had sprinkled a handful of MSG on cooking countless times, thinking it was just a trick to enhance the taste, but he didn't expect it to quietly endanger his health.
Finally, there is the cinnamon that he often consumes. While cinnamon is widely used in a variety of dishes for its unique aroma and taste, for people with gout, certain ingredients in cinnamon may exacerbate the inflammatory response in the body. Especially during a gout attack, this inflammatory response is more intense, causing Lieber's pain to double.
As time went on, Lieber began to realize that he had to make a change. He began to read carefully about gout and diet, gradually reducing the amount of high-risk spices he used. He learned how to season in healthier ways, such as using fresh herbs and lemon juice instead of some high-purine spices.
In the process, Lieber also realized that he was not alone. Data show that adjusting diet and lifestyle Xi can significantly reduce the frequency and intensity of gout attacks. He is no longer the one who endured pain alone, but has become a gout patient who actively copes with his illness and strives to improve his quality of life.
Gout patients around the world are experiencing similar challenges, and many of them are becoming aware of the importance of diet and are starting to take action. By reducing their intake of high-purine foods, increasing the proportion of fruits and vegetables, and exercising properly, they are transforming their lives, reducing pain and improving their quality of life.
However, changing your eating Xi doesn't happen overnight. For Lieber, it was a gradual process, full of challenges and temptations. Whenever he sees those spices that once made him salivate, he has to remind himself that health is more important than short-term pleasure. And these small decisions day after day eventually converged into a strong shield against gout.
While changing his diet and Xi habits, Lieber also began to exercise regularly, such as walking and swimming. Exercise not only helped him lose weight and reduce the risk of gout attacks, but also made his mood more cheerful and relaxed.
Lieber's symptoms were significantly reduced. He began to enjoy life's little blessings again, such as having dinner with his family, and no longer worrying about every spice in his food. He deeply understands the importance of healthy eating Xi for gout patients, not only to avoid pain, but also for the quality of life and well-being.