Foods that irritate gout
by Nathan Wei, MD, FACP, FACR
Nathan Wei is a nationally known board-certified rheumatologist and author of the Second Opinion Arthritis Treatment Kit. It's available exclusively at this website... not available in stores.
Click here: Second Opinion Arthritis Treatment Kit
A number of foods can precipitate a gout attack. Avoid these foods:
• Alcohol (beer, red wine)
• Yeast (Baker’s and Brewer’s)
• Certain meats (red meat, processed meat, turkey, goose)
• Organ meats (kidney, liver, sweetbread)
• Shellfish (lobster, crab, shrimp, scallop, mussel)
• Certain fish (anchovy, sardine, herring, mackerel)
• Drinks, such as coffee, cocoa, tea
• Legumes and vegetables like peas, beans, cauliflower, asparagus, lentils, mushrooms, and spinach. (This is a relative problem in that it appears the uric acid elevation that comes from vegetables does not have the same deleterious effect as that coming from the other triggers).
Also, once medical treatment is started and the serum uric acid is kept below 6.0 mgs/dl, diet becomes less of an issue and, in fact, can become a non-issue.
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