Eat red radish to lower uric acid

What is the difference between red and white radish?
One of the most common types of radish we eat is plum red and plum red, with a small head, and one with white snow, big and long, but many friends can’t tell the difference between them. In terms of personal experience, red peeled radish can smell a stronger spicy taste after peeling. This is a special ingredient of radish “mustard oil”. Besides radish, it can also be used in some cruciferous and cabbage flower families. In contact with it, such as cauliflower, kale, etc., you can feel some irritating taste if eaten raw. The texture of the cut radish, the red radish feels more crispy. In fact, it is suitable for cold salads, and it has a strong spicy and refreshing feel. White-skinned radishes are thinner. After cutting, the spicy flavor is not so heavy, and they are thick and juicy. Such radishes are naturally more suitable for stewing soups. White-skinned radishes are particularly sweet, but if they are pickled, cold The dishes will taste worse.

Eating red-skinned radishes or white-skinned radishes to reduce uric acid?
What are the benefits of eating red and white radishes?
In terms of nutritional value, in fact, red radish is slightly ahead. In a variety of minerals, such as calcium, magnesium, phosphorus, and iron, 100g red radish is higher than white radish. Both types of radishes are rich in dietary fiber and water, which can help to quench the thirst, moisturize the lungs and smooth the intestines, and have the effect of preventing constipation. Some materials say that white radish is more conducive to expelling cold and ventilation, and red radish is more conducive to digestion. I really do n’t know how it comes out. In fact, whether you eat red skin or white skin, the two are not much different. , But there is a slight difference in taste. The mustard oil content in red radish is more abundant. The mustard oil has a sterilizing and sterilizing effect, which can promote gastric acid secretion and increase appetite. At the same time, it can cause irritating effects for some people with damaged gastrointestinal mucosa, which can cause gastrointestinal discomfort and can cause Bloating and diarrhea. Mustard oil is easy to volatilize after heating, but the red-skinned radish is not as sweet and delicious as the white-skinned radish. I personally recommend friends with poor stomachs to use white-skinned radish to make soup and congee. Friends with low appetite can eat cold red-skinned radish. And increase appetite.

Eating red-skinned radishes or white-skinned radishes to reduce uric acid?
Does radish reduce uric acid?
However, coming back to our topic, no radish has a clear uric acid lowering effect. There are no ingredients in radish that help endogenous (self-synthesized uric acid) or exogenous uric acid reduction, and there is no construction of uric acid reduction. The meaning of sex.

But why might we get relief from gout after eating radish? One reason is that gout is not a long-lasting pain in some patients with gout, but it is a throbbing, intermittent pain. It may be just after eating radish that the pain is relieved and brings the illusion; the second is that radish is full of water and helps Supplemental water, water can promote urination, urine contains a part of uric acid, there may be a slight relief in blood uric acid concentration after urination, but this is not a cure. In fact, it is also recommended in daily life that patients with high uric acid / gout should provide sufficient water daily, and it is recommended that it is not less than 1500 ~ 2000ML.

Although supplementation of water to promote urination can help uric acid metabolism, we take much more uric acid from food or internally synthesized. In short, drinking water can not solve the big problem.

Eating red-skinned radishes or white-skinned radishes to reduce uric acid?
How to control uric acid in patients with high uric acid?
When necessary, such as during the onset of acute gout, take the drug reasonably under the guidance of a doctor. Do not always think that improvement can be achieved through the action of food, and pay attention to controlling the intake of purine in the daily diet. Eggs, milk, fruits, vegetables, and grains can be eaten normally. The key is meat. Choose lean red meat and avoid fatty meat. Poultry, fish, shrimps and shellfish are best avoided during acute gout. Controlled and stable selective intake, such as selecting fish with purines below 100mg / 100g, such as catfish, salmon, mandarin fish, tuna, cod, etc.

Soy food is best not to eat, soy products can be properly eaten, such as tofu skin, dried tofu, tofu brain is recommended not to exceed 50g at a time; soy milk is a lower purine drink, can be ingested within 300g a day. Eat less fungus food, you can properly eat enoki mushrooms, oyster mushrooms, especially dried shiitake mushrooms are best avoided.