1. Gout – a Real Pain in the…Toe!
Gout, once known as the Disease of Kings, due to its prevalence among the gluttonous,
wine swilling, indulgent upper class of times past. Traditionally, having gout did not
evoke much sympathy as it was associated with the affluent and was thought to be self-
inflicted. The struggling peasants would have had little compassion on hearing that
their king was suffering from gout and probably derived much solace knowing that this
was one diseasethat was unlikely to befallthem. For the modern day sufferer, empathy
is widespread as gout now affects more and more people regardless of social standing.
Described in the 5th century by Hippocrates as the "unwalkable disease" gout is the most
painful of all forms of arthritis, causing intense pain and swelling in affected joints of the
foot, ankle, knee, hand, elbow and wrist, but particularly in the big toe. While there is no
definite cure for gout, treatment is aimed at preventing a flare up by managing the
conditions that contribute to its onset. Way back in the 6th Century, a Byzantine physician,
Alexander de Tralles, recognized that colchicine, derived from the Autumn crocus flower
could be used as a remedy for a gout attack. Colchicine is still prescribed today to
reduce pain associated with an acute flare up, while other drugs such as allopurinol are
used to prevent an attack.
An increased production of uric acid by the body as well as a decreased ability of the
kidneys to eliminate uric acid are the main causative factors for gout. People with high
blood pressure, kidney disease, diabetes are at higher risk of gout. Uric acid is a chemical
created when the body breaks down substances calledpurines. Purines are found in some
foods and drinks, such as organ meats, anchovies, mackerel, yeast, beef, beer and wine.
Studies now reveal that plant foods high in purines (asparagus, mushrooms and dried
beans) act differently to animal purines and do not increase risk of gout. In healthy
people, uric aciddissolves in blood and travels to the kidneys, where it passes out in urine.
For the gouty ones - too much uric acid is produced and not enough is eliminated.
Nutritional therapy for aims to reduce the intake of high purine animal foods while
helping the kidneys to flush out the tiny glass-like crystals of uric acid before they can
accumulate in joints, causing inflammation, and pain. Purines are found in a wide range
of foods but are most concentrated in animal proteins so a low-protein diet is a must if
you want to prevent gout. A healthy person will have little problems eating protein at
breakfast, lunch and dinner but someone who is prone to gout would do well to consider
a more plant-based diet. A menu of plant-based foods, plenty vegetables, a little fruit,
healthy fats from avocado, olives, walnuts and seeds is the way to go with diet. Go easy
on grains, even wholegrains, limiting them to once or twice per day. Low purine
proteins such as poultry, low fat dairy, organic eggs and tofu will provide enough protein
for the body to carry out its daily functions without producing too much uric acid or taxing
the kidneys. Drinking plenty water is probably the best help your kidneys can get while
eliminating diuretic beverages such as coffee, fizzy drinks and alcohol. Alcohol is not
only high in purines but it is also dehydrating which concentrates the levels of uric acid in
the body and prevents them from being flushed out efficiently.

2. Newer research is looking at high fructose corn syrup (HFCS) a cheap sweetener used in
almost all processed foods and fizzy drinks. Derived from fructose, HFSC is linked to
inflammation, obesity, diabetes, Alzeimhers and many chronic illnesses – but can easily
be avoided by replacing processed foods with real, natural whole foods. It is thought
that fructose raises gout risk in two ways – firstly, uric acid is a by-product of the
breakdown of fructose and secondly, fructose inhibits the excretion of uric acid, causing
it to build up inside your body, which elevates your uric acid blood levels.
Cherries and dark berries contain anthocyanins and bioflavonoids which reduce the level
of uric acid as well as helping to control inflammation and preventing joint damage.
Cayenne, bromelain, ginger, boswelliaand evening primrose oil may alsobe useful for the
management of gout. To prevent attacks, support kidney health with a low-
protein/low-salt diet using ingredients such as celery, cabbage, cauliflower, onions, garlic
and horsetail liberally in the diet. Don't just wait for the next bout, be proactive as this is
one illness where prevention is definitely better than the cure!
Irene Ní Fhlannúra, NutritionalTherapist at Ré Nua Nutrition Clinic & HealingRooms, Dingle
0861662562 - Website:www.renuanaturalhealth.com
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