Black Bean Broth Debate
I am moving debates about black bean broth (a Natural Remedy For Gout) to the new forum format. I will add some specific questions that appear to be unresolved, so you can now discuss black bean broth here or in the Gout Treatment Question And Answer pages.
Black Bean Broth as a natural remedy for gout has many fans.
First introduced to GoutPal contributors by metamorph some years ago, it has prompted many lively debates.
It is now time to address issues that have arisen, and look for further improvements and explanations.
Though far from a scientific study, there is overwhelming evidence to suggest that black bean broth can help to relieve (or prevent) gout pain. The accepted wisdom in the GoutPal community is that the high level of anthocyanins help reduce inflammation. Anthocyanins are the natural compounds that give the dark color to cherries and other fruits.
Some people find no relief from such compounds. This may well be due to the complexity of gout pain, which operates across several pathways. I will introduce a survey soon to get a better feel for how many people have tried black bean broth, and how many have found it effective. In the meantime, if you have questions or opinions, this is the place to sharer them.
Personally, I have two topics for discussion: the type of beans used, and whether adding other spices and flavorings improves the basic recipe. I will extract relevant discussions from the old forum, and move the discussion here, and also create some specific questions which I will link here.
Before you join the discussions, please read the Black Bean Broth article in the Gout Home Remedies pages, and the Gout Treatment Debating Guidelines.
Black Bean Broth Debate: Related Topics
Please see these articles for explanations and more information:
You can also search for related topics (natural remedy for gout OR black bean broth OR home gout remedies):
Please use the Main Gout Forum if you are new to discussions here.
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Comments
Suzanne (in the old forum) wrote:
When I was making up my first batch, I decided to add some ginger, as an anti-inflammatory. I wasn’t even thinking or caring about the taste, I just wanted RELIEF! But the brew that I ended up with, was not nearly as nasty tasting, as what others had reported. So I think I’ve come on to something!
Please try it and report back. It certainly won’t taste like orange soda pop, but I think you’ll find it quite a bit easier to drink. I had a DEFINITE positive effect from drinking the BB Broth. The stabbing pain and joint weakness were reduced in a few hours, and gone in 24. ( I drank one batch, ~1 Liter, which is a lot, most people drank 1/2 Liter. See what works for you. I drank over several hours in the evening, and a 2nd batch over several hours in the morning, but I was having a MAJOR FLARE UP,really bad in all the joints of my hand and wrist. The inflamation was still there for a day or 2, and the joint stiffness, is much better, but still reducing, 2 days later. But the horrendous stabbing pain, which is the worst aspect of gout for me, responded really well to the BLACK BEAN GINGER BROTH. Everyone’s different. It’s cheap, and now, not even that bad to drink. TALLY HO! (DO keep tracking your Uric Acid ratings!)
DR.SUZANNE LERNER’S NEW BLACK BEAN GINGER BROTH GOUT RECIPE!
This recipe is very simple, but involves a lengthy slow boiling process. I simmered it 90 minutes covered, then strained out the beans. It worked fine.
1. Rinse 7 ounces (200 gms.) black turtle beans, (Volume is ~1Cup US standard.) Be sure to remove any stones or dirt.
2. Add 1/4 pound of peeled ginger, (~.12 kg) sliced into coin-sized pieces.
(If you get organic ginger from the health food store, you don’t have to peel it, just rinse it. Ginger is anti-inflammatory, and definitely improves the taste a bit!)
3. Cover with 72 fl. Oz (9Cups/2 liters) water and a lid and bring to the boil.
4. Reduce heat, and simmer for 90 minutes.
5. Strain the liquid, which is what you drink, Throwing away the beans.
6. Allow to cool a bit, and drink about 2-3 cups (1/2 liter) of the broth.
Take at the first sign of a gouty twinge, or take daily as a preventative. (one person suggested 6xs a day, 4oz each, in between outbreaks.)
PS Note: Black beans themselves have a medium level Purine level. It is still a little unclear if it is Purines from meat and organs, or all High Purine Food, that causes Uric Acid problems. The one major study suggested it was the meat purines, but I would love to see a more specific study, examining the different vegetarian purine sources, and see if any of them cause problems. I am a vegetarian with a gout outbreak. However, it is clear, from my experience and several others on the Web, that Black Bean Broth itself is a Tonic, and has helped several with gout pain.
Black soybean broth is also reported as working. I am so happy with these turtle beans (”Phaseolus vulgaris” I would rename them “Phaseolus Gorgeous-sis” after the wonderful relief they gave me! ) Do note that it seems the original recipe was done, simmering with the lid OFF, which may make an even more potent brew. You can get the same results, without worrying about scorched beans, by simmering 90 mins. covered, then straining out the beans, and returning broth to pot and reducing it about 1/3, lid off. Again, experiment with what works best for you!
This recipe was adapted from the great recipe on goutpal.com.- http://www.goutpal.com/1700/natural-remedy-for-gout/
Thanks to whomever came up with the original recipe.
I have copied the text above from the old forum. Please share your thoughts on this enhancement to metamorph’s original recipe or any other changes that you make.
Please use the Main Gout Forum if you are new to discussions here.
There is a related question about improving the flavor of black bean broth at Does Cherry Juice Make Black Bean Broth A Better Natural Remedy For Gout?
If you have used cherry juice combined with black bean broth, please share your experience by answering that question.
Please use the Main Gout Forum if you are new to discussions here.
Revised BBB Recipe
It’s been quite a long time since I made my last post about BBB. It’s also been a long time since I had my last gout flareup. However, that does not mean that I am totally out of it. In fact, I am incessantly searching for more definite answers about the efficacy and effectiveness of BBB on gout. I am absolutely certain about the effectiveness of “anthocyanins” found in the seed coat of black beans but am still perplexed why it is effective for some but not everyone. Of course, a lot has to do with the severity of gout and many other underlying factors such as diet, weight, lifestyle, etc.
Lately, after much reflections, it dawned on me that since anthocyanins from seed coat of black beans is the main ingredient that relieves gout pain and inflammation why not try just extracting this ‘wonderful’ compound from the seed coat for use by gout sufferers. The remaining beans which contain lots of other nutrients beneficial to health will not be wasted as they can be used in many ways and recipes for those others in the family who are not suffering from gout. The following is one of the many links about the Health Benefits of black beans: http://www.healthdiaries.com/eatthis/6-health-benefits-of-black-beans.html
I am also beginning to understand why the broth of black soybean (Glycine max (L.) Merr.) seems to be more effective in relieving gout pain and inflammation than black turtle beans (Phaseolus vulgaris). Based on the following observations of BBB prepared with both types of beans:
Black Soybeans (bigger bean with a dull skin) – The broth is clear with a brownish purplish tinge. It has a slightly sweet taste and is nice to drink.
Black Turtle Bean (smaller and with a glossy skin) – The broth looks sludgy and earthy brown in colour. Full of residue and the taste is not something that everyone would take to easily.
The main difference could be that black soybean (Glycine max (L.) Merr.) does not break down too easily when boiled. That is why the broth remains clear. What we get is more anthocyanins from the seed coat and less of those other ingredients in the bean. Black turtle beans (Phaseolus vulgaris) breaks down faster and more easily when boiled . The broth therefore contains more of the ingredient from the whole bean. Hence the broth ahs a sludgy brown look and with lots of residue in it. This could result in a contraindication that reduces in the effectiveness (efficacy) of the anthocynins in the seed coat being reduced.
Based on the above explanation – in order to optimise the effects of anthocynins which are stored in the seed coats of the beans, the modified recipe is as follows:
* Preferably the beans should be used as soon as possible because they ferment and perish very fast and easily.
I have not been able to try out this revised BBB recipe myself as I have not had gout for quite some time now. I shall be glad if our gout friends give it a try and let us know the outcome. My logical conclusion is that it should work better!
Please use the Main Gout Forum if you are new to discussions here.
OK my first batch of BBB and here are findings:
Delicious, like earthy coffee, could drank every day. I am sure using good tasting filtered water makes a difference. (also, why throw beans out? Will save and see if safe)
Just had 10 ozs and going for 2nd 10 oz cup; will drank and pause for results. I am several weeks into the end of a big attack. Had flare ups all year didn’t know it would get this bad. After dieting (no alcohol, red wine/meat etc), ACV/soda, pitchers of water and Aleve. I see it getting better. Last night was the worse, waking me at 4am. Yet I believe it’s the crystals dissolving because redness is smaller. Will update daily.
FYI, I am 51. Male overweight, lost a lot of weight after I quit drinking beer, this may have triggered attack.
Hoping to stop taking Aleve when BBB kicks in or after another 100 gallons of water and peeing every 4 hrs like a puppy. PS: started cherry juice 2 days ago so who knows what or all really helped.
Please use the Main Gout Forum if you are new to discussions here.
The first night I was on this I woke up screaming and went to fridge and guzzled half a quart, waited 1 hour and pain went away. The next day pain diminished and healing improved. Diet also included a pint of water every hour, sometimes with ACV & BS. Only ALEVE if foot was inflamed. Also drinking trader joes tart cherry juice, coffee and no meat or alcohol. My conclusion, is that I had a flare-up after thanksgiving through new years rich meals and red wine daily. I still have tenderness and bruising but tolerable. Last night i had meatless chile (beans) today I had eggs, potatoes and (1) piece of bacon and I mowed the lawn in boots. Not one attack as I see redness/bruising shrinking. I still drink lots of liquids but haven’t made bean broth since attack. Through this, I believe I have diabetes symptoms like numb, red, burning toes. This last year I had hypertension symptoms, so as of today I am a lifetime water drinking with small portions of purine rich foods and sugar made foods. If you haven’t noticed, I haven’t a doctor but would if I thought it was worse, I caught it before it killed me.
I love this site, it has enriched my knowledge and saved me. Cautions learned: eat everything in moderation.
Please use the Main Gout Forum if you are new to discussions here.
Well its 4:30 am and Im in a tremendous amount of pain in my wrist. Have had pain for 24 hours. I have BBB on the stove boiling as I write this. Hopping this relieves some of the pain. Wish me luck
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Good luck with the black bean broth for your gouty wrist. Have you had success with it before?
Please use the Main Gout Forum if you are new to discussions here.