GoutPal Interactive

Post edited 4:58 pm – February 1, 2010 by trev

Tofu is on the alkaline list. I use it with no problems- stir fries are the easiest way and includes those essiential [esp. for Gouties] mixed vegetables.

Use  root ginger , garlic and chillies freely- but don't overcook the latter especially, as it will destroy the good fractional compounds in the heating.

If you make progress on alkalising your diet you may well find an increase in mild twinges on old sites of attacks- but you don't have these, like I do.

Though I like to stay meat free, and do so- I do have fish  [Cod best for Gout -of the common ones] once or twice per week and also use it skinless- as that is where a lot of the purines lodge, apparently!

Been making good progress!

Curry additives like Cumin  are really good for gout.

Good news all round, Ouch! 

Post edited 8:07 pm – February 1, 2010 by trev

Haddock usually seems to be on the' not for gouties' list , Ouch. I eat it also, but rarely.

Avoid prawns and shellfish !

A body does need high class protein to stay healthy and fish serves most of that need. Skinned is better , I think  – and I always have childs sized portion.

On the EFAs I take an Omega 3 high quality (from US) supplement. I avoid gelatin by squeezing contents onto toast.

Codl iver oil is good for Vit A + D maybe, if added. They don't carry in the purines which are protein  components. I would persist using it. Other moves will have more impact to the good that you are trying.

Oils are different, afaik.

Vit B12 is the one you have to watch (going low) long term, if staying meat free- and a supplement of this does no harm.

For fun- try the diet I've started- where a meat equivalent is:  

Brown rice -boiled, almonds and sweetcorn- it's supposed to be the same as meat for amino acid content!

The iron absorption is limited in this combination also.

Might be boring- but add stuff! Like in the curry.

Where I applaud your efforts on diet is that you are 'getting in' very early- before you have a lot of UA build up to remove. { Hopefully]

Ouch, i don't think you need to worry overmuch on the protein intake unless you're a body builder or lumberjack.

The human body can get by on surptrisingly little- the secret is balancing the amino acids and also a healthy digestion to absorb correctly. Almonds are the most alkaline- but not the 'milk' made from it. A couple of brazils are good for you dail- but don't overdo [Selenium]

At a time when you're trying to get a handle on gout I think you can learn new diet approach easily. Other things you can research as you go!

On the bean Broth, try reading up the Black Bean saga on here- very useful to use- esp. at those twinge times.

Make some up, freeze it and defrost as needed. I take enough to do a soup and re -freeze it promptly. i use a screw cap old soup container [Sainsburys UK] and leave a gap for expansion on freezing ,too!

it is a bit trial and error Ouch- the official beans seem to be Phaseous Vulgaris , or Common bead as you'd expect from the name.

Meta has used Soya beans to good effect- but I prefer the common one- and they are easier to get , too.

I've got used to using it in soups now and it makes a good enough watery base- if you flash up the new batch in the pan,add your extras like a thick soup portion- then do the ginger, garlic shreds and chillies if you like. If your a curry type you'll have no problem. :)

I do 3 cups a day if needed but, tbh, I've not got that close to an attack to make me  'go for it' big time like Meta does. The general consensus here seems that BBB is safe if you take normal cooking precautions and store well. It will start getting lively after a few days , even in the fridge due to fermenting residues. This is basis of fermented beans, so OK afaik.You won't get drunk on it!

Obviously a slow intro is best in case you're allergic to anything- but with gout decisions don't take long on choosing helpmates…  ;)

Another factor is the taste- quite earthy, but I've got to like it.

I wonder too, if the body 'twig's it's helpful in some way and your taste modifies to suit.

 Easier in soup , anyway. Just had a batch after a few glasses of wine last night reminded me by 'way of toes'!

Re: fish, the ones to avoid (highest in purines) are (sadly) dark oily fish, the ones most often touted as being best for one's health i.e. salmon, tuna, mackeral, herrings, sardines and right at the top of the list… anchovies ( my favourite ). Therefore, also beware condiments and pastes such as Worcestershire Sauce & Gentlemen's Relish – both made with anchovies.

I'd use chilli very sparingly too; it's a known trigger

odo   thanks for the heads up on the Worcestershire Sauce.  I have always used that quite liberably,  its now been chucked in the trash.   

I'll make note of chilies as possible triggers  perhaps   omit them.  maybe I'll try a sweet red pepper an come up with a whole new dish.  

trev  I tried the black bean broth.  not to bad tasting.     but after and 1 hr and 1/2 boil I didn't have much bean juice left.      just enough for todays cup after supper and two for tomorrow. (we have a restaurant luncheon to attend and I don't know what's on the menu.  It might be required in a rush tomorrow for emergency pain releif)  

 I  haven't noticed any effect on the tingles yet.   Hopefully after I hit the pillow it will kick in and I can rest for the night. . 

ciao   OUCH

Without knowing actual UA levels in the blood, management is hard.
It's hard enough even when figures are known, as these can vary through the day. Long term trend is most important.
Further, matters are complicated by the fact that if one is dithering on the threshold of an attack, going through one -or even reducing urate in the body successfully, the figures can all blur together.
It's because of this tendency that gout is hard to treat easily, in my view, and not all Drs even try very hard to understand it.
Meds are an easy way forward- but as with all meds there may be a price to pay, eventually.
I doubt they will be considered in OPs' case without more attacks,and certainly not without a blood test.

[PS On the BBB, try topping up with water and using a tighter fitting lid to reduce steam escape.
I flush my beans residue with boiling water to get another whack of residue from the batch]

Alkaline dieting is my way forward. [But it aint easy]

My knee joints are improving (never gouty, but easily strained)

Good stuff on this thread!  Thanks for sharing everyone.  Diet is something I'm always struggling with.  I eat well, but I tend to overthink things sometimes.  Should I have this when I had this and did I have too much of that and it's going to affect this…… 

I altered my diet recently and haven't had any red meat and only a weekly portion or two of fish for the last few months.  I haven't increased grain or pasta but have instead been implementing more tofu, fruits and veggies.  In the overall gout management scheme, it seems to be working well.  I have some belly weight that I would like to lose and hope to start doing some light exercise beyond walking the dog and shoveling the snow from the driveway!  Start out slow and easy and adjust as needed.  I'm hoping to find a simple balance to take a lot of the thinking out of the equation.  I really need to simplify my life, take some of the stress out of it.  Live simple, live healthy, be happy!

Anyway, the tofu fajitas my wife made last night were fantastic!  Seasoned with cumin, the tofu is great.  I'm looking forward to my lunch today :) 

Ouch-  Glad the diet stuff helped- I reckon with your grip on the menu that you can crack this !

It's true that once you've had an attack the game is a bit tougher!

The weight loss was probably enough to kick in the gout! it's the same as eating to the body- exercise also increases acidity via lactic acid- though maybe you weren't overdoing that.

I'll post a new thread with a spelt menu that is good, too.

ouch said:

I said in my first post I'm about 20 lbs overweight.   and agree with Gout Pal its one of my biggest problems.   I have always eaten vegs,  and we stopped redmeat consumption (except on the rare occasion) years ago.  I'm not too into meat chicken at least 3 times a week I did eat fish (all the bad ones)  shellfish (not any more), dried beans etc.  all the things doctors have recommended for years for health.  I might have one glass of wine a week, seldom drink any alchohol. So I truly think my first attack came  from stored crystals in the fat.    I started back in Aug using my treadmill (slow walk  every other day  1 mile)    I weighed 159 Lbs.   first attack in Dec.  I had managed to whittle off 9 lbs to 150 lbs……….  

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ouch,

When you mentioned that you were 20 lbs overweight I thought you were indeed full of flabs. Now I am a bit perplexed when you mentioned that you were 159 lbs in Dec. and whittled off 9 lbs to 150 lbs. At 159 lbs you were definitely not overweight, and at 150 lbs that's ideal, if your height is around 5 ft 9ins. (imperial units).  Being a Canadian, you must be much taller.