Can the food be scalded with boiling water to remove purine?

Scalding food with boiling water can remove purine and reduce the content of purine. Purine mostly exists in animal viscera, marine fish and shellfish. Because purine is water-soluble, it is mostly dissolved in soup after cooking, so the content of purine in chicken soup, broth and fish soup is high. Proper cooking methods can reduce the purine content in food.

When cooking fish dishes, purine is a water-soluble substance, which is more soluble in water at high temperature. Therefore, when eating fish and meat, gout patients can first blanch with boiling water before cooking, which can reduce the purine content in such foods and reduce calories.

Extended data:

In order to reduce purine, microwave oven, non-stick pan and oven are recommended for cooking utensils. Gout patients must control the total calorie intake every day and balance the proportion of nutrients in the diet.

Using microwave oven or non-stick pan can avoid excessive heat caused by too much cooking oil and reduce the loss of vitamins. The oven can remove excess oil and bake delicious food. In addition, when grilled fish or barbecued meat, aluminum foil paper is spread on the bottom of the dish to absorb the dissolved purine and oil, thus reducing the purine content and calories in food.

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