As a fellow chickpea lover, I’m going to try your aquafaba, Rebecca. As it happens, I always include the entire contents of the can when I’m making a chickpea dish. But, I’ve never tried making an egg white substitute in this way.
Is it as simple as it sounds, or do you add other ingredients?
Anyway, I can find no purine analysis for aquafaba. So, I’ll try and guess it. Let’s take 500g of the chick peas listed in my purine chart. So, we start with 5 x 109 = 545 mg.
Then, we rinse those chickpeas for 2 minutes, guessing that washes out around 10%. So, let’s say we have 500 mg left, and we boil and simmer 40% of purines into the water. Again, I’ll guess we have 1-liter water left, with 200mg purines in it.
So, if you are on a normal purine restricted diet, you should restrict yourself to 2 liters chickpea water per day. If you are on a very strict purine diet, then half a liter per day will be enough. That ought to satisfy the appetite of the most ardent gouty aquafaba lover. But, it’s not very realistic.
Adding Realism To Aquafaba for Gout Sufferers
Apart from the fact that you’d be eating by the bucketload after whipping the chickpea water into the right consistency, there are upsides to consider in terms of uric acid control:
1. Most evidence points to vegetable purines being gout-safe. That’s not absolutely conclusive, so you’d need to run your own experiments.
2. Aquafaba is a good protein source, which encourages kidneys to excrete more uric acid.
3. It is also a good source of fiber, which encourages the gut to absorb more uric acid.
So, Rebecca, it seems you might have stumbled on a gout superfood. Where’s me whisk!
Other Gout Foodies who are obsessing about foods in this way should consider taking allopurinol. Because allopurinol puts everything you eat into the very low to zero purine range.