Thursday, 7 November 2013

Low Uric Acid Diet

Low Uric Acid Diet
Uric acid is produced in Purine breakdown. It is usually dissolved in blood and then travels to the kidneys where it is filtered and excreted in the urine. When the kidneys fail to filter and excrete, uric acid levels increases. A uric acid test is done to determine the levels of uric acid in the body. Use cold-pressed olive oil in cooking instead of shortening, butter or vegetable oils. Oils that have been subjected to heat or processing turn rancid quickly. Rancid fats destroy vitamin E in your body - this vitamin is necessary for controlling uric acid levels. Olive oil helps you avoid the production of excess uric acid, which is associated with the consumption of rancid fats.
To help reduce the amount of uric acid in your system, regularly taking 500 milligrammes of vitamin C will decrease your uric acid levels in a month or two. Limit meat, poultry and fish - animal proteins are high in purine and this will result in high uric acid levels in the body.
Avoid bakery products. Avoid cakes, pastries, cookies and other sugary delights which are rich in saturated fats. Symptoms: Gout attack, kidney stone, Uric Acid Crystals, Kidney Failure Treatment: Eat Fruits and Vegetables. Eat Cherries, Take Alfalfa, Drink Lots of Water Most of the uric acid is filtered out by the kidneys and passes out of the body in urine. A small amount passes out of the body in stool. But if too much uric acid is being produced or if the kidneys are not able to remove it from the blood normally, the level of uric acid in the blood increases.
Curried Carrot, Sweet Potato, and Ginger Soup
• 2 teaspoons canola oil
• 1/2 cup chopped shallots
• 3 cups (1/2-inch) cubed peeled sweet potato
• 1 1/2 cups (1/4-inch) sliced peeled carrots • 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 3 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon salt

Heat oil in a large saucepan over medium high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Zesty Zucchini Spaghetti
• 3/4 pound uncooked spaghetti
• 1 (7-ounce) can Capitol Chile's in adobe sauce
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 4 cups shredded zucchini (about 1 1/4 pounds)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons Parmesan cheese, shaved

Cook pasta according to package directions, omitting salt and fat. Remove 1 chili (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chili (for extra heat, leave seeds in); mince chili. Heat oil in a large nonstick skillet over medium-high heat. Add chili, sauce, and garlic; saute 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.

Mini Raspberry Tarts
• 1 (16.5-ounce) package refrigerated sugar cookie dough
• 1 (8-ounce) package 1/3-less fat block-style cream cheese
• 1/4 cup sugar
• Zest of 1 orange
• 1/2 teaspoon vanilla extract
• 32 fresh raspberries
Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.
Cornflakes, Low-Fat Milk & Berries
• 2 cups cornflakes
• 1 cup 1% low-fat milk
• 1 cup berries, fresh or frozen, thawed
1. Place cornflakes in a small bowl. Top with milk and berries.

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