Gout Diet: Food To Avoid

Gout is caused by a condition known as hyperuricemia. This is where there are raised levels of uric acid in the blood. Although not dangerous in itself, hyperuricemia can lead to the development of gout.

When uric acid levels reach saturation point in the blood stream, small deposits are made in the spaces and connective tissues of the joints. These deposits crystallize, causing sharp, jagged needles that are the reason behind the swift swelling, redness and pain characterized by a gout attack.

Hyperuricemia is caused by an increase production of uric acid in the blood or the kidneys being unable to process uric acid effectively. This can be for hereditary reasons or by eating too many purine-rich foods, drinking alcohol heavily and becoming dehydrated.

Gout is caused by an excess of uric acid in the body. Uric acid results from the breakdown of purines. Purines are part of all human tissue and found in many foods. The excess can be caused by either an over-production of uric acid by the body or the under-elimination of uric acid by the kidneys. Also, the ingestion of foods high in purines can raise uric acid levels in the blood and precipitate gout attacks in some people.

Considered one of the most painful of the rheumatic conditions, gout afflicts an estimated 840 out of 100,000 people, accounting for about 5 percent of all cases of arthritis. Usually, gout affects the joints in the big toe initially. It also can affect the instep, ankles, heels, knees, wrists, fingers, or elbows. The definitive diagnosis for gout depends on finding uric acid crystals in the joint fluid during an acute gout attack.

Traditionally effecting men, more than women, bouts of gout are increasing for both groups.

Purine is a natural compound found in a lot of our food, particularly animal proteins. When ingested the body goes to work, breaking the purine down and producing uric acid as a result. Purine is found in high levels in processed foods and some alcohol, beer in particular. It stands to reason that having a diet high in animal and purine-rich foods, along with drinking excessive amounts of alcohol can lead to gout, especially if it is a condition that runs in the family.

Staying hydrated is a good first step in your defense against gout. By drinking at least 8 - 10 eight ounce glasses of water a day, you are ensuring that the uric acid in your body is diluted, allowing your kidneys to efficiently deal with eliminating the excess via your urine.

However, to really go about lowering uric acid levels you need to look at your diet and make some amendments, as there are a few foods to avoid with gout. Among the worst offenders are:

Most meats
Offal
Meat extracts
Game meats
Processed meat
Gravy
yeast extracts
Mackerel
Sardines
Scallops
Anchovies
Herring
Chocolate
Caffeinated beverages
Legumes ie. peas, beans & lentils
Asparagus
Mushrooms

These foods are very high in purine and should be avoided, especially during a gout flare-up. Once gout symptoms are under control, small volumes of these foods can be eaten, however, it must only be moderation and you will be running a risk of experiencing further gout attacks.

The best way to manage your gout through diet is to look at changing the foods you eat as a lifestyle choice rather than a diet. That way you bypass the feelings of 'missing out' and your new food choices become habit.

Lisa McDowell, is an expert on Gout. She has written an ebook about Gout Diet and has prepare a 20 healthy gout recipes.
More about Gout Diet: Food To Avoid

Foods to Avoid

Beer, anchovies, organ meat (brains, kidney, liver, sweetbreads), game meats, gravies, yeast, meat extracts, sardines, herring, mackerel, scallops.

Fresh and saltwater fish, shellfish, eel, meat, poultry, meat soups and broth, asparagus , mushrooms, cauliflower, spinach, legumes, oatmeal, bran, wheat germ, whole-grain breads and cereals, eggs.

Breads and cereals (low-fiber, white flour, or refined grain types), nuts, peanut butter. Vegetables not high in purines, soups - cream style or vegetable without meat extract, coffee, tea, fruit juices, soft drinks, gelatin, sugar, low fat cheeses.

This is a simple, 3 minute recipe, anyone can do. All you need is a blender and the ingredients of course. There are 2 versions of doing this.

Version 1.
Ingredients

2 cups pitted sweet cherries
1 1/2 cups ice
1 1/2 cups plain fat-free yogurt
1/4 cup honey

Preparation

Combine all ingredients in a blender; process until smooth. Serve immediately.

Version 2.
Instead of using 2 cups pitted sweet cherries, replace it with 2 cups of Tart Is Smart Tart Cherry Concentrate

Easy isn't it? And delicious too!

Vegetable soup

4 Tbsp. olive oil
1 medium carrot, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
1 Tbsp. grated fresh ginger
1 large potato, peeled and diced into ½ inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
5 cups water
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1/8 tsp. cayenne

Heat oil in a saucepan, then stir-fry carrots, onion, garlic, and ginger over medium heat for 5 minutes. Add potatoes, tomatoes, and coriander leaves, then stir-fry for a further 5 minutes. Add remaining ingredients then bring to boil. Cover and simmer over medium-low heat for 1 hour or until vegetables are well done, adding more water if necessary.
Purée, then return to saucepan and heat before serving. Serves 8.

More Gout Diet Recipes

2 pounds fresh made or frozen dough, thawed
4 cups shredded potatoes
2 cups grated carrots
1 large onion, finely chopped
1 small hot pepper, very finely chopped
2 cloves garlic, crushed
2 Tbsp. finely chopped fresh coriander leaves
2 Tbsp. melted butter
1 egg, beaten
1 tsp. salt
1 tsp. cumin
½ tsp. pepper

Prepare dough for pies, if not using frozen, then set aside.

Make a filling by thoroughly combining all remaining ingredients, then set aside.

Form dough into 20 balls and place them on a tray lightly dusted with flour. Cover with a damp cloth; allow to stand in a warm place for 30 minutes, then roll balls into 5 to 6 inch rounds.

Divide filling into 20 equal parts. Place one part of the filling on each round then fold dough over the filling and close by firmly pinching edges together into half moon or triangle shape. (Prepare pies immediately after mixing filling-if left too long, the filling becomes somewhat watery.)

Place pies on well-greased baking trays, then bake in a 400° F preheated oven for 20 minutes or until pies turn golden brown. Remove from the oven, then brush with olive oil. Serve hot or cold. Eaten just out of the oven, these pies are very delicious.

Want more Gout Diet Recipes?

Serves: 2

Ingredients:

8 ounces penne
1/4 cup sun-dried tomatoes
1/4 cup diced eggplant
1/4 cup diced zucchini
2 tablespoons olive oil
2 tablespoons Parmesan cheese
1/2 cup mozzarella cubes
5 leaves fresh basil, chopped
sea salt and freshly ground pepper to taste

Directions:
Boil pasta for five minutes or according to package directions. Drain. Saute vegetables in one tablespoon olive oil for four minutes. Remove from heat. In a frying pan, cook the pasta and vegetables in one tablespoon olive oil for three minutes and remove from heat. Mix in the Parmesan and mozzarella cheeses and basil leaves. Season with freshly ground black pepper, sea salt, and more olive oil to taste.
Nutrition facts for Pasta Mediterranee:
CALORIES - 665.9, FAT - 23.9 g, SATURATED FAT - 6.6 g,
CHOLESTEROL - 26.5 mg, SODIUM - 68.9 mg, CARBOHYDRATES - 87.3 g, TOTAL SUGARS - 7.3 g, DIETARY FIBER - 3.4 g, PROTEIN - 23.3g

Credit: http://www.foods-that-heal.com/treating-gout.html

While doing some research, I have founded out that there is two opinion about the level of purine in eggplants. Most of the website I have visited, agrees that eggplant is low in purine.

Only one that I accidently stumble upon states that it's high in purine. After digging the internet for more accurate info, eggplant, also known as aubergine has 21mg uric acid/100 g, which is still low in purines. Remember, high purines, high risk of gout attack.

Does it trigger gout?

The answer is "No" as it's is low in purines.

Nutritional Value

Even though it shape and colour doesn't intrigue most people, this vegetable is rich in dietary fiber which is needed by the human body for proper digestion. It is also a very good source of the essential minerals for the body such as copper,magnesium, folic acid , phosphorus, manganese and niacin. It could also be a source of Vitamin B complex (B1, B6 and B12) and potassium.