A GOUT in MY HAND – Part 2

Posted: January 5, 2010 in Articles, Favourites, Life and Health
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by Earlie Doriman

In my earlier post, I did mention about how distracting gouty arthritis is when it attacks.  Aside from the burning pain and torment, you would also feel distressed about its implication to your work and efficiency.  Out of desolation, you would end up prickly or impatient and ask why on earth you get this illness. Gouty arthritis is caused by elevated levels of uric acid in a blood, crystallizes and dumped particularly in joints and the tissues around them ready to turn red and swollen once triggered by an underlying cause. The recurrent of its attacks is what worries me much. But again blame me and my diet. In the first place, the urate crystals wouldn’t be staying around in my anatomy if I should have been very concern with my intakes.  No need to complain now indeed.

photo from yahoo images

So what really are the causes of gouty arthritis?The underlying cause of gout is what it medically termed as hyperuricemia which is by the way associated with personal diet, genetic, and excretion of urate.

My wife has been very clear about what food to eat reasonably, and to as much as possible avoid too much of alcoholic drinks because it could trigger my gout.  Poor diet is what makes it very difficult for my uric acid to calm down.  Having too much of meaty chunks and fats on my plate invite the gouty to stay about. High protein foods could cause gouty attacks but it does not mean all sources of protein are considered culprits.  A study conducted in 2004 by Hyan K Choi (et. al) found some rich-protein food to decrease the risk of gout. Their study  “Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men”, concluded that  “Higher levels of meat and seafood consumption are associated with an increased risk of gout, whereas a higher level of consumption of dairy products is associated with a decreased risk. Moderate intake of purine-rich vegetables or protein is not associated with an increased risk of gout.”

So what kind of food a person with history of gout attacks should eat? The articles of Carol and Richard Eustice (2006) about gout diet definitely provided me enlightenment on how to manage my dietary lifestyle now. Accordingly, food with high in complex carbohydrates such as fiber-rich whole grains, fruits, and vegetables are good dietary routine, very moderate intake of low in protein foodstuffs is suggested like soy or beans, lean meats, or poultry, and no more than 30 percent of calories in fat. I realised that having gout does not necessarily mean being deprived to eat nice food to treat oneself because there are arrays of food choices that just need scanning and sorting out.

For people with gouty arthritis, it is highly recommended to try these foods: Fresh cherries, strawberries, blueberries, and other red-blue berries, bananas, celery, tomatoes, vegetables including cabbage, parsley, green-leafy vegetables, pineapple, foods high in vitamin C like red cabbage, red bell peppers, mandarins, oranges, potatoes, drink fruit juices and purified water to comply the minimum of 8 glasses of water per day, low-fat dairy products, complex carbohydrates such as breads, cereals, pasta, and the beloved rice, chocolate, cocoa, coffee, tea, carbonated beverages, essential fatty acids like tuna and salmon, nuts, seeds, or tofu, although a legume and made from soybeans, may be a better choice than the tempting meat.

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