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Purine-free fish dishes that do not increase uric acid 

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Fish is a familiar food, protein oil,
vitamins and omega 3 fatty acids help 

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reduce inflammation, reduce pain and
limit the outbreak of gout. 

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Salmon, chives, mackerel, catfish,
catfish, snakehead fish and other river 

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fish and freshwater fish 

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can help reduce the risk of gout attacks
if eaten in moderation. 

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Patients should eat fish about twice a
week, prioritize steamed or 

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light-stormed dishes to preserve nutrition, 

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Avoid eating raw, fried or baked at high
temperatures because it can increase uric acid. 

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Turmeric and carp contain a lot of
protein, vitamin B12, selenium, cali, 

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while turmeric has a miniature miniature
muscle that helps fight inflammation, 

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supports uric acid control, which is very good for people with gout. 

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Steamed carp, carp are nutritious, have
anti-inflammatory properties, contain 

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17.6g of protein, 4.1g of lipids, 

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25mg of vitamin A and 2.7 mg of vitamin
PP in every 100g of meat. 

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White, sweet, easy-to-eat fish meat is
suitable for gout people because it is 

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low in purines and supports uric acid control.