WEBVTT

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High uric acid, stop
eating this familiar meat. 

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Ngan meat is a nutritious vegetable
food, containing vitamins and minerals 

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such as vitamins B6, B12,
iron, zinc, and niacin. 

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Ngan meat also contains many essential
minerals to help form muscle, support metabolism. 

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However, the ngan meat belongs to the
average Purine meat group, about 

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150-200mg of purine per 100g of meat. 

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The consumption of foods high in purine
is the cause of uric 

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acid rising in the blood. 

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Therefore, for people with uric acid,
gout, it is best not to eat meat. 

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Accordingly, the sections of the ngan
meat have the most purine, skin geo, 

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high fat, easily causing inflammation,
eliminating uric acid, liver, heart, neck. 

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The organs always have more purine than lean meat. 

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In addition, Purine is found in some
special foods that are completely high 

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in forest meat, tuna, salmon, cod,
anchovy, herring, sardines 

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and smoky river meat,
red meat, animal organs. 

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Many sugars and alcohol, so
limit these foods.