Two months ago, I had some lab tests done at home c/o Hi-Precision Diagnostic’s Home Service Testing and I encouraged Ralph to have a blood test done right then and there because his gout is bothering me. You see, he’s had gout for over a decade now and time and time again, he refused to have a blood test done to check his uric acid levels. Thankfully enough, he conceded, and later that afternoon, the results arrived in my email. True enough, his marks are so high and this got me worried even more, so I did a lot of research about gout and hyperuricemia.
According to Healthline, Hyperuricemia occurs when there is too much acid in your blood. I’ve since learned a lot about the topic of gout, and I will discuss this in another blog post. The point is, we have decided to go on a plant-based diet because vegetables are the best low-purine foods. What about beans, you say? In recent studies, it is shown that plant-based purine sources have a low bioavailability, which means that these purine-rich sources are not easily converted to uric acid. (As an added note, foods containing high-fructose corn syrup is hell on people with hyperuricemia!)
This is where I had a tough time. I was the kid who grew up not eating vegetables, and I have a pretty good repertoire of meat recipes under my belt. That said, I don’t cook vegetables really well. I’m not even familiar with some of the vegetables that are found in the wet market. My husband is an Ilokano, and he loves his vegetables. In the course of our relationship, I slowly learned how to appreciate and actually like eating veggies – but I still don’t know how to cook them. When changing your lifestyle, I figured that it’s best to consult the people who already has that kind of lifestyle. I am grateful that we have quite a handful of vegetarian and vegan friends, so I contacted them for resources and tips. Our goal is to be 80% plant-based, for now. What matters most to me right now is getting rid of sugar, processed foods, and unhealthy ingredients. Continue reading