Preserved Eggs and Gout

For gout patients, they can also eat some preserved eggs appropriately. It is not as easy to cause gout as people usually say. Of course, you can't eat too much. You should pay attention to the amount of consumption. It is best to eat only one at a time, especially the egg yolk. Eat less, because the egg yolk contains more purine, which can easily cause metabolic abnormalities in gout patients, thereby triggering symptoms of gout.

Can people with gout eat preserved eggs? People with gout can eat preserved eggs, but they should pay attention to the amount. They should not eat too much, and should eat at most one at a time, and try not to eat the egg yolk. Because gout is a group of syndromes caused by abnormal purine metabolism in the human body, we should eat less foods high in purine in our daily diet. Preserved eggs are generally made from eggs and have a unique flavor. The egg yolk contains high purine. Therefore, gout patients are advised to eat less preserved eggs, especially not to eat the egg yolk. Moreover, preserved eggs are cold foods. Some gout patients also have cold symptoms and should avoid eating cold foods to avoid aggravating their condition. Therefore, these gout patients should try not to eat preserved eggs. Gout patients can eat more fruits and vegetables and drink more water, which is beneficial to the excretion of uric acid from the kidneys.

How to eat preserved eggs for gout patients

1. Ingredients for preserved egg millet porridge: 1 handful of millet, 1 preserved egg, 1 green onion, and a little salt. Method: 1. Cook porridge according to the ratio of a handful of millet to one bowl of water (one serving). 2. While the porridge is cooking, cut the egg yolk of the preserved egg into small cubes and cut the green onion into chopped green onion. 3. After the porridge is cooked, add the diced preserved egg and continue to cook for 5-10 minutes. 4. Sprinkle with chopped green onions, add a little salt, stir well, and it is ready to serve.

2. Ingredients for preserved egg, lean meat and barley porridge: 1 preserved egg, 30 grams of lean meat, 40 grams of barley, 60 grams of rice, 2000 ml of water and a little salt.