Gout/Rehumatic Airthrits and Heart Diseases Real Treatment Part-1

GOUT: WHAT TO EAT/WHAT NOT TO EAT

Foods NOT to Eat (Fatty and Purine -Rich Foods)

According to the American Medical Association, purine-containing foods to be avoided include:• Beer, other alcoholic beverages.• Anchovies, sardines in oil, fish roes, herring. • Yeast.• Organ meat (liver, kidneys, sweetbreads) • Meat extracts, consomme, gravies.Foods which are very high in purines include:• hearts • herring • mussels• yeast• smelt • sardines • sweetbreadsFoods moderately high in purines include:• anchovies• grouse• mutton• veal• bacon• liver• salmon• turkey• kidneys• partridge• trout• goose• haddock • pheasant• scallops

Other foods to avoid:

High fat foods such as cream souses, fried foods and foods containing trans fat (partically

hydrogenated vegetable oils)

Avoiding purine-rich foods is only one aspect of treatment, drink plenty of fluids/water, exercise and

maintain a healthy body weight. Diets designed for quick or extreme weight loss will work against you though -- they increase uric acid levels in the blood.

During a gout flare up AVOID ALL Extremely Acid Forming Foods:

Artificial sweeteners, Carbonated soft drinks & fizzy drinks , Cigarettes , Flour (white wheat), Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar, Beer, Brown sugar, Deer, Chocolate, Coffee , Custard with white sugar, Jams, Jellies, Liquor, Pasta, Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Breads White / Wheat, White rice, vinegar.

Foods to Eat More Of !

According to the American Medical Association, a balanced diet for people with gout include foods:

• High in complex carbohydrates (whole grains, fruits, vegetables)

• Low in protein (15% of calories and sources should be fish (but not seafood), tofu, lean

meats, poultry)

• No more than 30% of calories from fat (10% animal fat)

Foods which may be beneficial to people with gout include:

• Dark berries and especially cherries may contain chemicals that lower uric acid and

reduce inflammation.

• Tofu which is made from soybeans may be a better choice than meats.

• Certain fatty acids found in certain fish such as salmon, flax or olive oil, or nuts may

possess some anti-inflammatory benefits.

• Celery has been used over the centuries for arthritis, rheumatism, gout,

Choi's research team followed 47,150 men with no prior history of gout over a 12-year period. The

conclusion: during the 12 year period of assessment, 730 men were diagnosed with gout.

• Study participants who consumed the highest amount of meat were 40 percent more

likely to have gout than those who ate the least amount of meat.

• Study participants who ate the most seafood were 50 percent more likely to have gout.

In this specific study, though, not all purine-rich foods were associated with an increased risk of gout.