GoutPal Interactive

Post edited 4:51 am – May 24, 2009 by vegetarianGuy

I am a long time vegetarian (for last 7 years), almost Vegan. I became vegetarian because I believe it is a more healthy diet and for ethical reasons.  I have not confirmed Gout yet but based on my uric acid readings, family history and recent unexplained toe pain (low level pain) I am a possible current or future canidate. I will list foods that has formed the backbone of my vegetarian diet. Could you point out the foods you think are dodgy for me and why?

1- Peas ( I eat LOTS of them)

2- Cashew Nuts (lots again)

3- Tofu (almost daily)

4- Plain Rice mik or almond milk  with plain cornflakes (in the morning)

5- Mushrooms

6- Spinach

7- Various other dark green leafy stuff

8- All types of beans and lentils

9- Chick Peas

10- Brown pasta

11- Wild Rice

12- Aspharagus

13- Mixed nuts

14- Hemp oil sometimes

15- Soya products

16- Tomatoes

17- olives

18- Plenty of herbs and chili

Basically I eat all kind of vegetables, did not list all.

Main Fruits-

Apple (4 a day), banana one a day, various oranges. Then bit of whatever is available depending on season.

My diet is basically low in saturated fats and processed crap. I don't even touch pop drinks or alcohol. If anything I should be ideal canidate for not getting gout. My dad in his 70s has Gout but even his is under control no tophies and stuff. He is non-veg though (has cut down on meat). He is not on any regular gout medication.

Choi's research is commendable in that it gives pointers for research into the type of diet that may be beneficial to gout sufferers. As a statistical study, it can only suggest areas for further research. It cannot show definitive links between one food, or one nutritional element, and gout.

Very often, in studies of this type, there are statistical links that are due to other factors. For example, the types of diet that Choi associates with lower gout risk also tend to be lower in iron. Excess iron has been shown to cause raised uric acid levels and increased gout attacks. I've tried to contact Hyon Choi to see if his data can be reassessed for gout-iron connection, but no luck so far.

There also appears to be some evidence that uric acid levels in people with high levels react differently to those in people with normal uric acid.

You can drive yourself mad with this if you are not careful.

As you are getting a meter, you are probably going to be in the best position for assessing which foods, if any, affect YOUR uric acid level.

The pointers are purines and iron are bad. Good pointers for dairy, vitamin C, unsaturated fats and tomatoes. Probably missed some here, but I need to get on with the GoutPal.com redesign.

Remember,

Ascorbic Acid, especially in megadosages is a POTENT urine acidifier.

I would avoid it all all costs with gout and counsel all to do the same.

The September 2008 editorial of the Journal Of Rheumatology might be relevant here. The problem is it is full of polysyllabic ifs buts and maybes (if that's linguistically possible).

I think Gelber is saying it looks like Vitamin C is good for gout, but it needs testing properly to make sure.

He refers to a Baltimore study which showed that 500mg/day vitamin C reduced uric acid over a two month period. The most significant point for gout sufferers is that the reduction in uric acid was higher when the starting level of uric acid was higher. Unfortunately, there appears to be no investigation to see if higher doses bring more benefits, or wether there is a limit beyond which the dose brings negative effects.

I think the significant point here is “What is a high dose”. I've seen various references to 1000mg, and more frequently 2000mg, being regarded as high. It seems that vitamin C (ascorbic acid), like uric acid, is beneficial up to a point, then becomes a problem at some point as the body tries to cope with the excess.

Everything I've seen so far suggests that 500mg per day is safe, and may be beneficial.

That said, I have also seen pointers that vitamin C interferes with uric acid test results (a so-called “interfering substance”. I haven't yet found anything definitive on this.

Personally, I'd say, if in doubt, go for adequate vitamin C through diet.

Post edited 3:18 am – July 9, 2009 by trev

I little of what you fancy does you good!  here's my resume-

I love a lot of foods that are gout related. They just don't like me…

From memory-

Peas-purinous (as lentils also)

Mushrooms -Baaad

Spinach- Oxalic acid

Nuts- Almonds,Beech,Macadamia,Hazel ,Coconut,Chestnut are the common alkalysing ones, it seems [from this site -Almonds NOT as a milk product though!]

Cashews,Pistachios-acidifying. Walnuts -good for Omega3. Not too many Braziils-2 a day for Selenium but don't overdose.

Tomatoes – better cooked than raw

I'm mostly veggy- apart from fish twice a week.  NB: Skinless -(that's where the purine lies)

If I ate meat- I'm sure Gout would have got me years earlier- so you are on a good track there.

Like for the exercise- moderation!

I've started to make my own bread to get less acid in my system.

Millet is the only alkalysing grain and it doesn't bake well. It tastes a bit soapy too.

I'm trying Spelt mix (ancient non-hybridised grain) with it +other non wheat additives like Barley grass (pricey but excellent dietary status), tapioca flour, rice flour (rather bland) and linseed (ground).

A lot of our diets are bread based and it's a struggle to get the Ph (and quality) of food right.

Not everyones style, but if you've got the time and intention, a good way to take things for the Gouted- and anyone needing some self support.