Eating is a headache for all gout patients! Why? Because exogenous purine intake is too much, it is one of the causes of gout. Gout patients to get rid of the dilemma of "pain is better than death", control of the diet is necessary, many meaty foods can not be eaten, because the purine content is high. But if we look closely at the food purine content table, we will see a clear stream, pig blood - its purine content is very low, so gout patients boldly guess, can they eat it with confidence?
<h1 class= "pgc-h-arrow-right" > see if pig blood can be eaten from</h1> purines
The intake of more hyperpurine food in a short period of time will rapidly increase the blood uric acid in the body of gout patients, which is easy to cause acute attacks of gout, and long-term hyperpurine diet, blood uric acid for a long time at a high level, will increase the risk of tophi and gout nephropathy, so gout patients should control purine intake, eat less high purine food.
Pig blood, we are easy to associate it with pig internal organs such as pig liver and pig heart, and animal offal is the best in high purine food, is it not that the purine content of pig blood is also very high?
In fact, the purine content of pig blood is not high. The classification of food purine levels is as follows: low purine foods (25 mg per 100 g with purine<s), medium purine foods (25 to 150 mg per 100 g), high purine foods (100 mg per 100 g with purine > 1000 mg).
High purine foods are mostly meat, and common ones include the following:
Pig blood has a purine content of 11.8 mg/100 g, which is a veritable low-purine food, and if the purine content alone is concerned, gout patients can eat pig blood.
<h1 class= "pgc-h-arrow-right" > why pig blood is eaten in terms of nutritional value</h1>
For gout patients, the biggest value of pig blood is that the purine content is low, it is a strict diet control species, one of the few indulgible points, reasonable consumption of pig blood, can help patients relieve the thoughts of meaty food, reduce the mental pressure they bear.
Of course, in addition to the low purine content, pig blood is not "useless" as some people think, it has nutritional value!
Most of the components in pig blood are water, in addition to vitamin B12, vitamin C, protein, iron, phosphorus, calcium and other nutrients, each 100 grams of pig blood contains 10 mg of protein, and the amino acid ratio of protein in pig blood is good, which is easily absorbed by the human body.
After the plasma protein in pig blood is decomposed by human stomach acid, it can produce a detoxification and intestinal decomposition substance, which can undergo a chemical reaction with dust and harmful metal particles invading the human body, which helps to excrete toxins.
The biggest nutritional value of pig blood lies in blood replenishment! Pig blood is rich in heme and iron, which is an ideal dietary source for blood replenishment. For children and pregnant women in the growth and development stages, or malnutrition, anemia and other people, appropriate consumption of pig blood can prevent and treat iron deficiency anemia.
<h1 class= "pgc-h-arrow-right" > from the cooking method to see how to eat pig blood</h1>
Pig blood in Sichuan is a common ingredient, Mao blood Wang, mao vegetables, hot pot are indispensable to it, how to eat pig blood, depending on personal taste, but the water boiled is difficult to hide its fishy taste, most people do not accept, heavy oil and salt, heavy spicy jianghu dishes and pig blood complement each other. Some people will say that jianghu cuisine is unhealthy, from the perspective of health to criticize jianghu cuisine is a bit critical, jianghu cuisine pays attention to taste, not health. Moreover, the average person will not eat jianghu dishes every day, and Sichuan people eat hot pot every day is completely rumored!
Patients with gout can eat pig blood, but they should not consume excessive amounts of pig blood!
The first reason, pig blood because of its own characteristics, is not suitable for light cooking methods, usually cut into pieces fried, burned or as the main ingredient or auxiliary ingredient of the soup, with heavy oil and salt, heavy spicy way to cook to cover up its fishy taste, like Sichuan common Mao Blood Wang, hot pot, etc., and these cooking methods are actually not suitable for gout patients, although the purine content is low, but to promote other "three highs" will also increase the risk of gout.
Therefore, gout patients eat pig blood, it is best not to take a fierce cooking method, but boiling water, and then with low purine food fried, burned or boiled soup to eat, less oil and salt, less spicy, the taste is lighter.
The second reason is that pig blood should not be eaten more. Pig blood is rich in iron, eating too much may cause iron intake to exceed the standard, iron excess may damage the liver and increase the risk of cardiovascular disease, etc., the Chinese Nutrition Society recommends iron intake as: adult male 12 mg / day, adult female 20 mg / day, the upper limit is 42 mg / day. The iron content of pig blood is about 50 mg/100 g, so ingesting 100 g of pig blood may lead to iron exceeding the standard, and it should not be eaten more!
<h1 class="pgc-h-arrow-right" > summary</h1>
Pig blood is a low-purine food, gout patients can eat it with confidence, but can not hear the purine low to overeat, otherwise it may bring other health problems. Dietary control of gout should be flexible, to limit the total daily purine intake, rather than completely limiting the type of food, high purine food may also be safe to eat less, low purine food may also be dangerous, such as pig blood, pig skin, sea cucumber, jellyfish skin, cinnamon fish and other low purine meat, can be eaten appropriately, beef, lean pork, perch, crab, eel and other purine meat, can be eaten in small amounts, do not eat meat at all, it is also impossible to eat meat!