Purslane has done a great job? Research has found that purslane can significantly reduce uric acid within 6 hours?

Can purslane reduce uric acid? You should know that gout is a disease that "can cause death when it hurts". In order to avoid it, many friends dare not touch any delicious food, and they have forced themselves to become "ascetic monks". With the arrival of the season for eating wild vegetables, purslane has become a "new favorite" on everyone's table. There are even rumors that purslane can reduce uric acid! But is purslane really so magical that it can help everyone get rid of the clutches of gout? Let's listen to what Kingherbs Limited says!

1. Can purslane really reduce uric acid?

Speaking of the benefits of purslane, there are really many. It is rich in potassium. Studies have found that it can help the body quickly excrete uric acid and prevent it from staying in the body. Data shows that the potassium content in every 100 grams of purslane is as high as 562 mg, which is much higher than the potassium content of bananas. This is a great blessing for friends who suffer from high uric acid. Purslane is also an alkaline food. As we all know, uric acid is more likely to crystallize in an acidic environment, and the alkaline nature of purslane can slow down the crystallization rate.

This can dissolve uric acid crystals, prevent them from staying in joints and kidneys, and avoid the severe pain caused by gout attacks. What's more surprising is that purslane is also rich in vitamin C. Vitamin C is not only a whitening and antioxidant expert, it can also inhibit the production of uric acid and reduce the production of uric acid from the source. In this way, the uric acid level will naturally drop, and gout will not be so easy to find the door, which is really a great achievement.

But as the saying goes, "Medicine is three-point poison", although purslane has many benefits, it also has a disadvantage that cannot be ignored, that is, the high oxalic acid content. Oxalic acid likes to be with calcium ions to form calcium oxalate crystals. Although these crystals are invisible to the naked eye, they can easily block the renal tubules in the body and affect the normal functioning of the kidneys. If there is a problem with the kidneys, uric acid cannot be excreted, but will accumulate more and more in the body, aggravating the gout condition.

What's more terrifying is that severe calcium oxalate crystals can even cause acute kidney injury and endanger life and health. Similar cases have been reported in the news before. Ms. Zhuo from Longquan ate a large amount of this wild vegetable in a short period of time, resulting in nausea, vomiting, backache and other symptoms. She went to the hospital for a check-up and found that she had acute renal failure. So you must eat purslane in moderation, don't be greedy, and no matter how much you like to eat, you must control the amount and don't overeat, especially if you have kidney disease, you must be more cautious in eating, and it is best to make a decision after consulting a doctor.

But when it comes to dosage, is there anything particular about this method of consumption?

2. There are some tips for eating purslane

Speaking of purslane, although it is good, it may be counterproductive if you eat it the wrong way. If you want to eat it safely and healthily, the cooking method is very particular. If you want to eat it, blanching is definitely the first choice, which can effectively remove most of the oxalic acid. The oxalic acid content of purslane is not low. Every 100 grams of fresh purslane contains about 1000 to 2000 mg of oxalic acid. After blanching, the oxalic acid content can be reduced by 50% or even more.

This can greatly reduce the risk of calcium oxalate crystallization and protect everyone's kidneys. The blanching method is also very simple, which is a very common method. Put the purslane in boiling water and cook for 1 to 2 minutes. When you see the color darken, you can take it out and rinse it with cold water for later use. After blanching, the best choice is to mix it cold. It is refreshing and delicious, and it can also retain its nutrients to the greatest extent, such as vitamin C and potassium.

You can add minced garlic, vinegar, sesame oil and other seasonings according to your personal taste, and a delicious and healthy cold-mixed purslane is ready, which is especially appetizing in summer. In addition to cold-mixed, steaming and boiling are also good choices, which are healthier than stir-frying and more suitable for gout patients. Stir-frying can easily destroy the nutrients in purslane, and the oxidation of oil at high temperature will produce some harmful substances. In contrast, steaming and boiling are more gentle, which can better preserve the nutritional value of purslane and are more conducive to digestion and absorption.

You can steam and boil the blanched purslane with other ingredients, such as eggs, tofu, etc., which is more nutritious. But remember that although purslane has certain benefits for gout and is rich in potassium and vitamin C, it is not a medicine after all. You can't expect it to cure all diseases, let alone replace drug treatment.

Friends with gout should still follow the doctor's advice, control their diet, live a regular life, insist on moderate exercise, and work together in many aspects to stay away from the troubles of gout. Healthy diet, proper work and rest, and active cooperation with doctors are the "kingly way" to control gout. Do not blindly believe in the magical effects of a certain food, so as not to delay the disease.

In addition, we should also pay attention when eating other vegetables.

3. There are some rules for eating vegetables with gout

After all, gout is not a big problem, but it is not a small one. It is really painful. In addition to drug treatment, we have to rely on our daily diet. We have to think carefully about "what to eat" and "what not to eat". As we said before, high-potassium vegetables are "good friends" of gout patients, such as celery, cucumber, and winter melon.

These high-potassium vegetables can not only help excrete uric acid, but also supplement the various vitamins and minerals needed by the human body, which can be said to kill two birds with one stone. As mentioned before, oxalic acid should be avoided as much as possible. In addition to purslane, spinach, amaranth, wild rice stems and other high-oxalic acid vegetables are best eaten less or not by gout patients. If you are really greedy, you can still eat it. You can blanch it in water first to dissolve most of the oxalic acid in the water and reduce the intake.

For example, spinach contains more than 600 mg of oxalic acid per 100 grams, which can be reduced by more than half after blanching. Purine, the "culprit", should not be taken lightly. Although the impact of plant purine on the human body is not as great as that of animal purine, it is still best to avoid eating high-purine vegetables during the acute attack of gout. There are some common ingredients that everyone thinks are healthy, but in fact the purine content is frighteningly high, such as seaweed, which contains about 274 mg of purine per 100 grams, and mushrooms, which contain about 150 mg of purine per 100 grams.

It is best to "stay away" from these vegetables during the attack of gout, and then eat them in small amounts after the symptoms are relieved. It can be said that gout patients need to be extra careful in their dietary management. They should choose suitable vegetables according to their own conditions and control their intake. Healthy eating habits are the key to controlling gout and staying away from pain.

Purslane can help fight gout if used properly, but it can hurt your body if used improperly. It is rich in potassium and vitamin C, and it is indeed beneficial for lowering uric acid, but its high oxalic acid characteristics also make it a risk of causing kidney damage. Therefore, friends with gout must grasp the "degree" of eating purslane, eat it in moderation and eat it scientifically. Blanching can effectively remove most of the oxalic acid, and cooking methods such as cold salad and steaming are also healthier than stir-frying. But remember, purslane can be a delicious dish on the gout table, but don't treat it as a "panacea". In the final analysis, healthy living is the key to defeating gout.

The above content is for reference only. If you feel unwell, please consult a professional doctor. For more information about our products and what they are used for, please contact us immediately at info@kingherbs.com.