Here is an answer to a question I was asked recently. "What can I do about gout?"
After doing some research here is what I came up with. Most of the stuff is nutritional so I will archive it under "Nutrition".
What Causes Gout?
The body either produces too much uric acid, doesn't excrete enough uric acid, or both, so that the acid accumulates in tissues in the form of needle-like crystals that cause pain. Gout generally occurs because of a predisposition to the condition, but it can result from blood disorders or cancers, such as leukemia, or the use of certain drugs. Bloodpressure drugs being one of them.
Gout usually affects men over age 30 with a family history of gout, but it can occur at any time and also affects women, especially after menopause. Recent food and alcohol excess, surgery, infection, physical or emotional stress, or the use of certain drugs can lead to the development of gout symptoms.
Nutrition
Maintain a healthy weight. However, it is important to avoid crash dieting and rapid weight loss.
Drink plenty of water because dehydration may make gout worse. Restrict purines in your diet. Purines increase lactate production, which competes with uric acid for excretion. Foods with a high purine content include beef, goose, organ meats, sweetbreads, mussels, anchovies, herring, mackerel, and yeast. Foods with a moderate amount of purines include meats, poultry, fish, and shellfish not listed above. Spinach, asparagus, beans, lentils, mushrooms, and dried peas also contain moderate amounts of purines.
Do not drink alcohol, especially beer.
Cherries—One half pound of cherries per day (fresh or frozen) for two weeks lowers uric acid and prevents attacks. Cherries and other dark red berries (hawthorn berries and blueberries) contain anthocyanidins that increase collagen integrity and decrease inflammation. Cherry juice (8 to 16 oz. per day) is also helpful.
Vitamin C—8 g per day can lead to decreased blood uric acid levels. Note that there is a small subset of people with gout who will actually get worse with this level of vitamin C.
Folic acid—10 to 75 mg per day inhibits xanthine oxidase, which is required for uric acid production.
EPA (eicosapentaenoic acid) inhibits pro-inflammatory leukotrienes.
Niacin—Avoid niacin in doses greater than 50 mg per day. Nicotinic acid may bring on an attack of gout.
Vitamin A—There is some concern that elevated retinol levels may play a role in some attacks of gouty arthritis.
Herbs
Herbs may be used as dried extracts (capsules, powders, teas), glycerites (glycerine extracts), or tinctures (alcohol extracts). Unless otherwise indicated, teas should be made with 1 tsp. herb per cup of hot water. Steep covered 5 to 10 minutes for leaf or flowers, and 10 to 20 minutes for roots. Drink 2 to 4 cups per day.
Devil's claw (Harpagophytum procumbens) reduces pain and inflammation. Dose is 1 to 2 g three times per day of dried powdered root, 4 to 5 ml three times per day of tincture, or 400 mg three times per day of dry solid extract during attacks. http://www.herbalgram.org/youngliving/expandedcommissione/he023.asp
Bromelain (Ananas comosus)—proteolytic enzyme (anti-inflammatory) when taken on an empty stomach. Dose is 125 to 250 mg three times per day during attacks. Fresh juiced pineapple is really high in bromelian. So forget watermelon diet, go on a pineapple juice binge, fresh squeezed. http://www.herbalgram.org/youngliving/expandedcommissione/he009.asp
So to sum it up, watch your diet, maybe have blood checked for uric acid levels, and then start combating gout with one of the above recomendations. The ideal thing would be of course to keep the uric acid at levels where it is impossible to get an attack and of course this can be achieved by watching or changing your diet.
Keep a food journal of what you eat and when and compare this to the onset of gout and you will figure out what foods or drugs will trigger your symptoms and hence you will be able to avoid the next gout outbreak.
Beste Gesundheit,
Werner
