Gout and Dietary tips
Gout is a disease, commonly referred to as Rich Man's Disease, relates to excessive levels of uric acid in the bloodstream. In this condition, crystals of monosodium urate (MSU) or uric acid are deposited on the cartilage of joints, tendons and surrounding tissues. It causes painful attacks of acute arthritis resulting from the urates that crystallizes within and about the joints, eventually leading to chronic gouty arthritis and the deposition of masses of urates in joints and other sites. Gout results from a combination of prolonged elevation of uric acid and overall acidity in the bloodstream. If in isolation, neither elevated uric acid nor acidity is sufficient to cause gout. The primary risk factor for gout is the serum level of uric acid, which is the outcome of both diet (intake) and excretion (output). Thus, those diagnosed with gout should keep low-fat and low-protein diets.
Tips: Limit foods high in protein such as meat, fish, poultry, or tofu up to 8 ounces (226 grams) a day. Note to avoid entirely during a flare-up. Avoid seafoods especially shellfish such as crab, lobster, clam, oyster, scallop, shrimp, and crayfish; selected vegetables such as asparagus, cauliflower, mushrooms, spinach, dry beans (ie:lentils & peas). Avoid alcohol too, which some believe beer is among the worst which is believed to be rich in purine (brewer's yeast). Avoid meat extracts as well, like consommes, and gravies. Avoid foods that are high in fructose and sucrose such as non-diet soft drinks, ice cream, cakes and cookies.
To avoid dehydration: Drink plenty of liquids, especially water, to dilute and assist excretion of urates.