Food groups high in purine content include ① organ meats (liver, kidneys, heart), ② broths and meat juices, ③ oily fish (mackerel, sardines, anchovies), ④ seafood such as clams, shrimp, and oysters, and ⑤ beer (including yeast). Sugary drinks are also dangerous because fructose breaks down ATP to increase AMP, a uric acid precursor. On the other hand, orotic acid found in low-fat dairy products promotes uric acid excretion, and Vitamin C has the effect of inhibiting uric acid reabsorption in the kidneys. In Korean traditional medicine, greasy, spicy, and stimulating foods are viewed as the primary cause of the generation of heat-related waste products within the body by impairing digestive and absorption functions. Alcohol adds hot, toxic energy and disrupts Qi and blood, promoting circulatory stagnation. On the other hand, consuming plenty of light and bland foods and warm water aids digestion and facilitates the elimination of waste products. Based on an assessment of an individual's physical condition, Dongjedang provides personalized dietary guidelines to guide you toward fundamentally reducing the environment in which uric acid is generated.