GoutPal Interactive

GoutPal,

At 51 you are at your prime! Keep up with your good work!!!!

Kvalhion,

The colour of the broth may not look too good – purplish black, but the taste isn't bad at all. If you wish to have it with your big steak, you could consider adding a little bit of seasoning and salt to make your meal taste better and enjoy it.  There are many other ways to prepare black bean soup, if you like (you can find them in the internet).

“I wonder.. if the black bean broth helps inhibit iron” -  Admin. is working on it and will let us know more about that

“This is not the same bean used in oriental cuisines. Fermented black beans are made with black soybeans.” – Quotation from Gout Pal Work in Progress – Gout And Anthocyanins .

Fermented black beans used in oriental cuisines are known as  ”douchi”. They are fermented and salted soya beans. The fermenting and salting process turns the bean black and soft. It is a flavouring very popularly used in chinese cuisine. It is also used to make black bean sauce.

Black bean broth is actually a Taiwanese home remedy for severe gout.  The black beans I used are “Products of China”, which are larger than the black turtle beans. The seed coats  of both are the same -”black”. The only differences are : The black turtle beans are smaller and their skin are shiny, while the China black beans are bigger and their skin are dull. 

Both are available at our grocery stores. One thing I observed, though, is that when I boiled the smaller shiny black turtle beans there was a layer of “something” floating on top of the broth. Not sure what it was, but I thought it could be some kind of “wax” from the “shiny” bean coat.

I have tried both and they are equally effective.

Thank you Keith. I am learning more from you again.

 It had never dawned on me that those “Chineses black beans” I used are “black soybeans” (Glycine max) and that they and not “turtle black beans”, (phaseolus) from Latin America.  All along, I thought that black beans and soybeans are two distinctly different types of beans. Now I know that all beans from China are soybeans (Glycine max) and they are named according to their colours, e.g black soybeans, yellow soybeans, green soybeans (usually sold fresh), etc.

I went on to read up more about China black soybean and that's what I found:

“Black Soybeans Glycine max are the best edible soybean. They offer all of the nourishment of yellow soybeans ………, including the isoflavone nutrients genistein, daidzein, and glycetein.”

Now I can be more certain that it is the hull or skin of the black beans (both Glycine  max or Phaseolus) that is effective in relieving gout pains and swelling.  In other words, it is the “anthocyanins” that work. 

Quote (from Gout Forum - Iron and Gout)

“……there is strong evidence to show that the husk of beans reduces the amount of available iron.”

Based on the above and after referring to GoutPal's write up on  Uric Acid & Iron, Getting rid of iron improves gout  and Gout And Anthocyanins  I have come to a realisation that black beans is more than merely “relieving severe gout pains”.

Putting one and one together – The anthocyanin in the husk of  black beans is effective in relieving pain and inflammation coupled with its iron chelating effect of reducing the available iron in our system (which in turn prevents the production of uric acid) – my conclusion is that these combined efficacies of black beans should make it an effective “remedy for gout”?

Again, the best way to prevent gout attacks is to reduce our intake of food that are rich in iron. Otherwise, we will have no choice but to seek remedies (medical or natural) to suppress the horrible pain and inflammation caused by gout and to curb the formation of uric acid in our system through prolonged or lifelong use of drugs.

 We do have a choice!

This is also the conclusion that I am coming to. I need to test it personally, and get some black bean broth on the stove.

I'm also researching iron a bit more so I can try and understand it better and get some clear goals.

I do believe there are also other things that can trigger attacks in 4 areas:

• Push uric acid production
• Suppress uric acid excretion
• Affect the saturation point (increase crystal formation at a given uric acid level)
• Affect our reaction to crystals (severity of the immune response)

I'm a great beliver in the Pareto Principle. 80% of anything is caused by 20% of the factors that cause it. The tricky thing is finding which 20% of factors are the ones that affect you. If it is kidney malfunction then medication might be the only answer.

For everything else there's Black Bean Broth. [don't take that literally - it's a M*st*rc*rd thing]

[For everything else there's Black Bean Broth. [don't take that literally - it's a M*st*rc*rd thing]

M a st e rc a rd thing? Mmmmmm you mean $$$$ concerns? 

Well, I am really stumped why black bean broth has anything to do with $$$$, if I have not misconstrued the implication!  Perhaps, it could mean that those people selling black bean are going to benefit from it if more gout sufferers use black bean broth as a remedy for gout.  Rest assured, I have absolutely nothing to do with black beans businesses.  As an Educationist, “teaching” is my speciality. I am sincerely and wholehearted sharing and “teaching” what I thought would benefit others too – especially all those suffering from the horrible and excruciating Gout pains.  My only worry is that due to increased demand for black beans ( for gout) the prices will increase escalate.

I chose Gout Pal Interactive because of its “no nonsense stand” against people try to us it for personal gains or advantages. 

Let's keep it that way.

No, no. With profound apologies, I was simply referring to the slogan and absolutely nothing else.

I must try to remember that daft comments do nothing to add to the message and merely become confusing.

Sorry

My apologies too, for my ignorance and for jumping the gun!!!  SORRY.

I'm new here, but why can't you eat the whole black beans instead of discarding them for the broth?

thank you for the explanation.  I am currently making my first batch of bbb.  after about 15 minutes in the pot the water is already pitch black.  i'll let you know how it works.

On the topic of iron, i am intrigued by the idea that giving blood could benefit gout sufferers by lowering the blood's iron count.  is that a major topic that has been discussed on this forum?  is there any evidence to support that hypothesis?