Gout Pal Interactive

Post edited 4:42 am – November 8, 2009 by SUZANNE

I may become the “Patron Saint of Black Bean Broth” after this simple but VERY HELPFUL ADDITION.

As the original recipe on goutpal.com pointed out: “Black beans are rich in anthocyanins. These natural anti-inflammatory substances are found in cherries, and many other dark berries.”

Some people were reporting help in dissolving uric acid, by drinking the broth of cooked black beans.  However, almost everyone writing talked about the difficult taste (foul taste, gulp it down as best you can, etc., etc.)

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

       4 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/natural-remedy-for-gout.html> Thanks to whomever came up with the original recipe, and thanks Trev for sharing the link!

As Gout pal indicates Suz- We're not talking Uric Acid levels here, but anti inflammatory action.

I got onto Ginger recently myself on a self cure cancer report elsewhere.

Due to the contentious, if not to say, miracle nature of the topic -I realised more preperation was reauired to post- even if I knew where initially.

The basis of the cure is raw ginger, very hot peepers &/or garlic with an oil base helped down with bread. Yes! I have tried it , being used to hottish curries -but it would not be easuily done by many. The hot chillies were the anti cancer agent and I used milder in stock versions.

I don't have cancer afaik either.

Ginger is known to be anti -inflam. and is used in eastern cooking extensively.

Cooked, it certainly adds something special to dishes and you have highlighted another useful addition to the gout relief/BBB saga. Gout Cure- Not !

Don't worry about deleting it Suz! It's good modification to the BBB recipe.

If you can edit it- just take out the referrences to reducing the uric Acid as it's not been shown to do this.

That's why everyone is talking about UA lowering drugs- or major diet blitzes [like me].

Don't take the issue personally- but GPs' comment reflects the seriousness with which we all take the accuracy of what's said- in terms of proven fact.

I'm trying the ginger in my latest batch today.

My long walk stressed ny big toe joints and I planned to be on the right side of good ,as uaual with gout. it won't be a good test- as NO attack, thankfully!

My feelings have always centred on the inflaming relief as that's what most people talk about.

The iron connection is co-laterally strong. Many older males get gout.

Many older males have too high iron levels.

I read a report about 2 years ago about this- and never connected it with gout.

The  disease haemachromiosis [i think thats about right] due to excess Iron was quoted then as being the most common, un-diagnosed GENETIC disease in Europe [from memory- but a good source].

Men are the major sufferers, like with gout - which has a large genetic component , by all reports.

So, it's all coming together in a rush…

I'll try the ginger too, thanks for the tip.  I'm also a big fan of vegetable juicing, because the best things, I've read, are garlic, ginger, onions, and other greens (dandelion leaves, kale) and beets etc.  Of course vegetable juicing taste bad (even w/carrots/apples), but it's supposed to be very healthy.  One thing worth trying too is chinese parsley, it tastes really good and may be a good addition to the black bean broth.  I didn't find the flavor bad, just a bit plain, of the bean broth when prepared as discussed in the other thread.  Main thing is, as the admin points out, finding ways to reduce uric acid.     I do know that for example as a test I cut out all meat the last two weeks and haven't had any twinge of gout whatsoever… so for me, it's definitely meat that causes gout attacks.

Hi Cindy,

Please tell us what meds you are on, and what your uric acid level is. We will be able to help you much better. Please start a new topicc for this.

Good luck with the black bean broth – let us know how you get on. (If you login before you post, you will not have to wait for me to approve)