In Malaysian culinary culture, a bowl of hot soup is more than just a treat for the taste buds; it carries the heavy expectation of "nourishing and sustaining health." Many people are brought up on the belief that "all the nutrition is in the soup," and naturally form the habit of drinking it right down to the last drop. However, for individuals suffering from gout or hyperuricemia (high uric acid), this bowl of seemingly nutrient-dense essence might be the exact trigger for a painful flare-up.
To understand the risks associated with soup, one must first understand where uric acid comes from. Purines are divided into exogenous sources (from food) and endogenous sources (synthesized by the body itself). When purines are metabolized, they convert into uric acid. If intake is excessive, uric acid will accumulate in the body. When it cannot be excreted over a long period, it can form crystals, triggering an attack of gout.
High Water Solubility: Purines are highly water-soluble. As cooking time extends, the purines in meat, bones, and seafood continuously release and dissolve into the liquid, steadily increasing the "concentration" of the soup.
Emulsified Fats: At the same time, prolonged boiling at high temperatures breaks down the cellular structure of the ingredients. This causes the fats to emulsify, giving the soup a milky-white appearance. While it looks rich and tastes sweet, it also signifies a much higher fat and purine content.
The Bak Kut Teh Example: Take Bak Kut Teh as an example. Its primary ingredients—such as pork ribs, pig’s stomach, and inner organs—are inherently high-purine foods that easily drive up uric acid levels. Furthermore, the high sodium content in the soup base can inhibit the excretion of uric acid, creating a double burden on the body.
The Hidden Risk in "Laohuo Tang" (Slow-Cooked Soups): Traditional slow-cooked soups often incorporate ingredients like dried scallops, dried oysters, and shiitake mushrooms. While these are viewed as "premium nourishing" delicacies, they are actually packed with purines. Combined with hours of simmering, the health risk escalates further.
It is not entirely necessary to banish all soups from your diet. The secret lies in your choice of ingredients and cooking methods:
Modify the Ingredients: Opt for lean meat cuts, and significantly reduce the intake of fatty pork ribs and animal organs.
Shorten Cooking Time: Replace long-simmered soups with quick-boiled soups (Shenggun Tang)—such as sliced fish soup or mustard green with tofu soup—and keep the cooking time under 20 minutes.
Choose Clear Over Thick: Strictly avoid milky, rich broths and always opt for clear, light soups instead.
https://easily.sinchew.com.my/node/6673/%E3%80%90%E2%80%9C%E8%90%A5%E9%A3%9F%E2%80%9D%E4%B8%93%E6%A0%8F%E3%80%91%E6%B1%A4%E4%B8%8D%E4%B8%80%E5%AE%9A%E8%B6%8A%E6%B5%93%E8%B6%8A%E8%A1%A5-%E9%AB%98%E5%B0%BF%E9%85%B8%E8%80%85-%E6%B8%85%E6%B7%A1%E4%B8%8E%E6%B0%B4%E6%9B%B4%E5%85%B3%E9%94%AEInstead of Nourishing with Soup, Drink More Water
For individuals with elevated uric acid, daily intake of adequate water is far more critical than relying on nourishing soups. It is highly recommended to drink around 2,000 ml or more of water every day. This actively helps promote the excretion of uric acid from the body, serving as a much more practical and effective way to maintain your health.
Malaysia