Food for the gout
August 20, 2002 | 12:00am
A reader begged for guidelines on foods to avoid and those that help regulate one’s uric acid. He was not the first one. The number of gout sufferers I know is growing.
The first thing I did (now as second nature) is to check the advice of America’s favorite holistic doctor Andrew Weil. He described gout as the painful condition of joints (usually in the big toes) that results from uric acid crystal deposits.
Though a well-trained medical doctor, he exhausts natural means. Weil suggests the following measures to minimize or avoid the use of drugs:
• Eat a lower carbohydrate diet, avoiding high glycemic index foods (potatoes, corn, white rice, bananas, to name a few).
• Don’t take protein supplements.
• Eliminate coffee and all other sources of caffeine from the diet.
• Always drink plenty of water to keep urine output high. This will help flush uric acid out of the system and prevent deposition of crystals in the urinary tract.
• Minimize consumption of alcohol (beer and wine especially).
In people who have gout, the production of uric acid in the body is increased while its elimination is decreased. The extra uric acid builds up in the bloodstream and is deposited in the small joints. This causes symptoms similar to arthritis. Purine is a compound that is mainly found in animal protein and metabolized to uric acid in the body.
A diet high in purine, obesity, regular alcohol consumption, and diuretic therapy can elevate uric acid levels in individuals with gout. An effective diet is necessary in the management of the ailment so that complications are reduced and drug treatment expense lessened. It is important to drink plenty of water to increase uric acid excretion from the body.
High in purine levels, these foods should be avoided completely: Anchovies, bouillon, broth, consommé, dried legumes, goose, gravy, heart, herring, kidneys, liver, brains, game meats, organ meats, meat extracts, mussels, roe, sardines, scallops, mackerel, shrimp, baker’s and brewer’s yeast.
Be forewarned that these foods have high purine levels: Fish, shellfish, and poultry. While these have moderately high purine levels: Asparagus, cauliflower, legumes, lentils, mushroom, oatmeal, dried peas, soy, spinach, and tripe.
Protein source, particularly during acute bouts, should be cheese, milk, eggs and vegetables low in purine.
A New York dietitian, Donna Tinnerello, says that cherries contain an enzyme that helps break down and excrete uric acid. She prescribes a cup of cherries every day to relieve the pain and 1/2 cup daily to prevent future attacks. Fresh, raw cherries are best. Frozen or canned unsweetened cherries or 100 percent pure cherry juice may work, too.
Cherries have been shown to be very effective in lowering uric acid levels and preventing gout attacks. Other fruits of choice for gout sufferers are apples, strawberries, hawthorn berries, and blueberries.
The cabbage family of vegetables, onions, leeks, parsley, and celery are desirable. Grains, seeds, nuts, white bread, crackers, white rice, all kinds of cheese, cereals and cereal products are advised. The recommendation of white bread and white rice though is in conflict with Dr. Weil’s advice not to take foods that are high in glycemic index.
Celery Seed Extract is most commonly taken to aid in the maintenance of healthy joints, ease discomfort from inflammation, and break down uric acid crystal buildup. It also has an antiseptic property that is useful for the urinary tract and helps relieve fluid retention.
Some also suggest an Alkaline Ash Diet, which is composed primarily of fruits and vegetables, to increase the alkalinity of the urine. Cranberries, prunes, plums, and corn are not recommended as these are acid-forming. Milk and its products, olives, molasses, chestnuts, almonds, and coconuts are all considered alkaline-forming foods.
Warning on dieters: While obesity increases predisposition to gout, losing weight to abate the condition is quite tricky. Gradual weight loss will lower uric acid levels but losing weight too fast will increase uric acid and can even lead to a gout attack.
As far as supplements and vitamins are concerned, a usual daily prescription will include 1 tablespoon of flaxseed oil, 400-800 IU of vitamin E (which you should not take if you are into anti-coagulants), 10-40 milligrams of folic acid (but since this is way beyond the daily value of 400 micrograms, a dosage this high should only be under medical supervision). Folic acid is very important in inhibiting xanthis oxidase which is required for uric acid production. B complex is required for handling stress and lowering the accompanying acid buildup.
Instead of flaxseed oil, you can take one capsule of Omega 3 essential fatty acids (fish, evening primrose or flax oils) at the beginning of each meal. Omega oils are well documented for their ability to reduce swelling and inflammation, particularly in the joints.
Erstwhile great antioxidants can be foes to gout sufferers when taken in great amounts. An excess of vitamin C and niacin increases uric acid levels so beware. You should also not take more than 5,000 IU of vitamin A. If attacks continue, eliminate vitamin A entirely.
Some say that barley grass or other green vegetable drinks with a sensible change in diet can make gout symptoms disappear. Such a drink quickly de-acidifies the body and cleanses the blood. These direct benefits help relieve the pain and clear the gout problem.
The juiced and dehydrated green vegetable drink is made up of wheat grass, barley grass, kamut grass, oat grass, alfalfa, kelp, broccoli, spinach, parsley, dandelion greens, kale, cabbage, sea vegetables, and acidophilus. A ready-mix formula in a drink mix, capsule or tablet form is said to be available.
Experts say that some herbs are used to treat gout. These are burdock root, juniper berries, wall germander, grape seed, juniper, tea from birch leaves, and nettle. Chaparral is said to help clear uric acid from the blood. Saffron also helps neutralize uric acid buildup in the system.
Cayenne (capsicum) powder applied on the inflamed joint can relieve the swelling and pain. You can mix it with enough wintergreen oil to make a paste that can be applied to the affected area. Tea tree oil massaged into the affected area also helps.
Flavonoids such as those from pine bark and bilberry are found to be beneficial. Devil’s claw reduces joint pain as well as the serum cholesterol and uric acid levels. It also enhances joint flexibility. Hydrangea also helps the kidneys eliminate uric acid.
Turmeric is a very potent anti-inflammatory. It has properties comparable to steroidal and nonsteroidal drugs. It has been used for centuries in the Indian traditional system of medicine, as a spice and a natural food color. Turmeric has been used internally as a stomach tonic and a blood purifier and externally for the treatment of skin diseases and wound healing.
Curcuminoids, the active ingredient present in turmeric, have been reported to possess anti-inflammatory, anti-arthritic, antioxidant, anti-allergic, anti-bacterial and anti-tumor activity. It fights free radical formations in food and body tissues and helps prevent (and even retard) various cardiovascular, viral and other chronic diseases like arthritis, cancer and AIDS by neutralizing existing free radicals.
E-mail mylene@goldsgymmanila.com for comments and suggestions.
The first thing I did (now as second nature) is to check the advice of America’s favorite holistic doctor Andrew Weil. He described gout as the painful condition of joints (usually in the big toes) that results from uric acid crystal deposits.
Though a well-trained medical doctor, he exhausts natural means. Weil suggests the following measures to minimize or avoid the use of drugs:
• Eat a lower carbohydrate diet, avoiding high glycemic index foods (potatoes, corn, white rice, bananas, to name a few).
• Don’t take protein supplements.
• Eliminate coffee and all other sources of caffeine from the diet.
• Always drink plenty of water to keep urine output high. This will help flush uric acid out of the system and prevent deposition of crystals in the urinary tract.
• Minimize consumption of alcohol (beer and wine especially).
In people who have gout, the production of uric acid in the body is increased while its elimination is decreased. The extra uric acid builds up in the bloodstream and is deposited in the small joints. This causes symptoms similar to arthritis. Purine is a compound that is mainly found in animal protein and metabolized to uric acid in the body.
A diet high in purine, obesity, regular alcohol consumption, and diuretic therapy can elevate uric acid levels in individuals with gout. An effective diet is necessary in the management of the ailment so that complications are reduced and drug treatment expense lessened. It is important to drink plenty of water to increase uric acid excretion from the body.
Be forewarned that these foods have high purine levels: Fish, shellfish, and poultry. While these have moderately high purine levels: Asparagus, cauliflower, legumes, lentils, mushroom, oatmeal, dried peas, soy, spinach, and tripe.
Protein source, particularly during acute bouts, should be cheese, milk, eggs and vegetables low in purine.
A New York dietitian, Donna Tinnerello, says that cherries contain an enzyme that helps break down and excrete uric acid. She prescribes a cup of cherries every day to relieve the pain and 1/2 cup daily to prevent future attacks. Fresh, raw cherries are best. Frozen or canned unsweetened cherries or 100 percent pure cherry juice may work, too.
The cabbage family of vegetables, onions, leeks, parsley, and celery are desirable. Grains, seeds, nuts, white bread, crackers, white rice, all kinds of cheese, cereals and cereal products are advised. The recommendation of white bread and white rice though is in conflict with Dr. Weil’s advice not to take foods that are high in glycemic index.
Celery Seed Extract is most commonly taken to aid in the maintenance of healthy joints, ease discomfort from inflammation, and break down uric acid crystal buildup. It also has an antiseptic property that is useful for the urinary tract and helps relieve fluid retention.
Some also suggest an Alkaline Ash Diet, which is composed primarily of fruits and vegetables, to increase the alkalinity of the urine. Cranberries, prunes, plums, and corn are not recommended as these are acid-forming. Milk and its products, olives, molasses, chestnuts, almonds, and coconuts are all considered alkaline-forming foods.
Warning on dieters: While obesity increases predisposition to gout, losing weight to abate the condition is quite tricky. Gradual weight loss will lower uric acid levels but losing weight too fast will increase uric acid and can even lead to a gout attack.
Instead of flaxseed oil, you can take one capsule of Omega 3 essential fatty acids (fish, evening primrose or flax oils) at the beginning of each meal. Omega oils are well documented for their ability to reduce swelling and inflammation, particularly in the joints.
Erstwhile great antioxidants can be foes to gout sufferers when taken in great amounts. An excess of vitamin C and niacin increases uric acid levels so beware. You should also not take more than 5,000 IU of vitamin A. If attacks continue, eliminate vitamin A entirely.
Some say that barley grass or other green vegetable drinks with a sensible change in diet can make gout symptoms disappear. Such a drink quickly de-acidifies the body and cleanses the blood. These direct benefits help relieve the pain and clear the gout problem.
The juiced and dehydrated green vegetable drink is made up of wheat grass, barley grass, kamut grass, oat grass, alfalfa, kelp, broccoli, spinach, parsley, dandelion greens, kale, cabbage, sea vegetables, and acidophilus. A ready-mix formula in a drink mix, capsule or tablet form is said to be available.
Cayenne (capsicum) powder applied on the inflamed joint can relieve the swelling and pain. You can mix it with enough wintergreen oil to make a paste that can be applied to the affected area. Tea tree oil massaged into the affected area also helps.
Flavonoids such as those from pine bark and bilberry are found to be beneficial. Devil’s claw reduces joint pain as well as the serum cholesterol and uric acid levels. It also enhances joint flexibility. Hydrangea also helps the kidneys eliminate uric acid.
Turmeric is a very potent anti-inflammatory. It has properties comparable to steroidal and nonsteroidal drugs. It has been used for centuries in the Indian traditional system of medicine, as a spice and a natural food color. Turmeric has been used internally as a stomach tonic and a blood purifier and externally for the treatment of skin diseases and wound healing.
Curcuminoids, the active ingredient present in turmeric, have been reported to possess anti-inflammatory, anti-arthritic, antioxidant, anti-allergic, anti-bacterial and anti-tumor activity. It fights free radical formations in food and body tissues and helps prevent (and even retard) various cardiovascular, viral and other chronic diseases like arthritis, cancer and AIDS by neutralizing existing free radicals.
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