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How to eat seafood without increasing uric acid? 

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People with gout can still consume
seafood properly without increasing uric acid. 

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1. Limit seafood rich in curin. 

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Gout patients should pay attention to
the curcumin content in different types of seafood. 

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There are very high levels and many that
are only moderate in curcumin content. 

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Stay away from seafood that is high in
curin which increases uric acid. 

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2. Should only be eaten steamed or boiled. 

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Fried seafood, stir-fried with a lot of
oil will increase the amount of curin. 

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If you eat seafood, boiling or steaming
is the best option because the water can 

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wash away some of the curin in the seafood. 

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3. Do not drink beer or tea with seafood. 

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People with gout should not consume beer
with seafood, because beer also contains 

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extremely high levels of curin which can cause acute gout attacks. 

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Tea contains tannins, which when
combined with seafood can form a calcium 

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complex that is difficult to dissolve,
negatively affecting the digestive system. 

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4. Do not eat fruit after eating seafood. 

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Not only gout patients but everyone
should not eat fruit with seafood. 

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The reason is that the ingredients in
fruit combine with calcium in seafood to 

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form insoluble calcium, causing stomach
ache, nausea, indigestion, and even poisoning.