Uric Acid & Dal: Nutritionist Debunks Myths, Offers Smart Diet Tips

• Many people fear dals increase uric acid, leading to joint pain and kidney stones, but nutritionists advise against completely stopping them.
• Nutritionist Kiran Kukreja clarifies that dals are vital for protein and fiber; complete avoidance is only necessary if uric acid levels exceed 8 mg/dL.
• Purines in food produce uric acid; high levels lead to crystal formation in joints, causing pain and gout.
• To manage uric acid, soak dals for 6-8 hours, discard water, and cook in fresh water to reduce purine content.
• Avoid soybeans, soy chunks, red meat, and liver due to high purine content; increase water intake (3-4 liters daily) and include watery vegetables like bottle gourd and cucumber.