GoutCare was designed to help keep you gout free. It aids the body to treat the root of the problem naturally so you get your life back. Unfortunately if you suffer from gout then your body can’t deal with the issue of excess uric acid by itself. It just needs some support to keep your uric acid levels normal and those gout attacks away.
With GoutCare, thousands of people worldwide have reported staying gout free and still eating and enjoying foods they normally couldn’t. Through a well thought out eating plan, drinking plenty of quality filtered water and the daily intake of gout care capsules, you too can become and stay gout free.
The gout diet
The first thing to note is that every person who suffers from gout is different. We all have different diets, different body compositions, and drink different qualities of water; all of which have something to do with gout causes. Many people with high levels of uric acid also have defects in the kidneys that are genetically predetermined.
Each gout sufferer seems to have a certain high purine ‘gout foods to avoid’ that tends to trigger an attack or the symptoms of gout to an extent they know they have pushed the boundaries a bit too much. As a general rule it is normally an episode of eating or drinking higher purine foods that seems to trigger an attack. There is also some recent evidence to show if you are stressed or have a low immune system this can also set off an attack. In other words, there are number of gout causes and it’s very hard to pin point any one thing.
For some people a night or two of beer can do it, and other people a simple seafood pizza or corn beef sandwich can set them off into a week of agony. Through trial and error you too will find out what to avoid, and what to eat in moderation without bringing on a full blown gout attack.
Here is a list of foods and diet tips that will help you understand what’s good, the gout food to avoid, and what you can load up on, along with some foods that may naturally help your body fight gout.
NB : If you do eat these higher purine based foods ( which you can in moderation while taking GC® make sure to follow it up with a double dose of GoutCare pills, and extra water for the next couple of days to help offset the increased uric acid build up that will follow.
Fish and seafood tend to be higher in purines and lead.
The gout food to avoid list includes: scallops, sardines, herring, anchovies, mackerel, oysters, lobster, crab and shrimp. Other fish moderately high in purines include tuna, carp, codfish, halibut, perch, salmon, snapper, and trout, and fish.
Unfortunately beer needs to be in moderation or avoided. Beer contains brewer’s yeast which is high in purines and is also a diuretic which flushes water out of the body. Combine these two common gout causes and you could be heading for a gout attack. Many gout suffers complain about gout attacks set off by a night or two of a ‘few beers’. For optimum health, avoid beer or only drink it in minimal quantities. But if you do want to drink beer, follow it up with an extra GC® pill and extra water to rehydrate and flush out the uric acid. Being dehydrated is not good for your body full stop, and if you have gout it is extra bad.
Sugar and sugary products
These fall into the foods to avoid with gout category for most sufferers: sugar based and high fructose or corn syrup drinks aren’t good for gout sufferers. Cakes, sweets, and baking also fit into this category.
Meat is high in iron and protein both of which can have an effect on raising uric acid levels.
Meat to avoid or have in moderation while on GC® (depending on how bad your gout is): steak, lamb, pork, bacon, sausages, processed meats, brain, kidney, livers and mincemeats.
Studies have shown that vegetables as a rule don’t tend to raise uric acid levels as much as other purine rich foods. Vegetables are obviously good for you as a rule, and should be encouraged but some vegetables are higher in purines than others.
Vegetables higher in purines includes: asparagus, mushrooms, dark leafy green vegetables (due to their higher iron levels), beans, lentils, peas, cauliflower , tofu, and even tomatoes due to their higher acidity and lower ph.
Other foods to avoid or have in moderation include: consomme, meat gravies, broth, bouillon, fried foods, roasted nuts, and any food cooked in oil (heated oil destroys vitamin E), cakes, and sugary products, dried fruits, oatmeal, and general yeast style products. Also avoid iron and niacin as a rule, and especially in multi vitamins and sweetbread. Avoid cranberries, apricots, and all dried fruits because of acidity and purines.
If you are an acute sufferer you may require to pay attention to the bread you eat too: whole grains such as whole wheat breads and many cereals have higher purine content than refined grains. Wheat germ, oatmeal, and bran are all high in purines. Choose refined grain breads (white bread), pasta, and white rice to limit your purine intake. If you want whole grains, limit them to a couple of times per week. And it is also thought that whole grain cereals can raise uric acid levels.
NB: As above, everyone is different and foods that set of some people’s gout doesn’t set off others. Learn what you can and can’t eat, and if you have an issue with a food avoid it. It will be beneficial in the long run.
Some low purine foods to aid in a good gout diet include:
Butter, bread, cheese of all kinds (remember these are high in fat), chocolate, cocoa, coffee, corn bread, eggs, fats of any kind, fruits of all kinds, fruit juices (not made from corn syrup), gelatin, macaroni, milk, noodles, raw nuts of all kinds, rice, tapioca, tea wheat bread & wheat products.
Vegetables Low in Purines to include in your gout diet
Artichokes, beetroot, greens beans, broccoli, Brussels sprouts. Cabbage (in small quantities to stop bloating), carrots, celery, corn, cucumbers, eggplant, endive, kohrabi, lettuce, okra, parnsips, potato, pumpkin, rutabaga, sauerkraut, string beans, summer squash, Swiss chard, turnips, celery, zucchini, squash, baked sweet potatoes, corn on the cob, onions , parsley and watermelon
Tree fruits and berries:
Apples, avocado, RIPE bananas (need daily for potassium while cleansing), fresh coconut, cherries, currants, gooseberries, dates, raisins, fresh fig, kiwi fruit, grapefruit, mango, papaya, seedless grapes, lemon (use internally for alkaline and healing power as well as outside on the skin for anti-inflammatory relief), lime, oranges, pears, pineapples, blueberries, raspberries and strawberries.
Brown rice and fresh or frozen corn
Raw almonds (nothing cooked in oil) and walnuts – this is a very important daily purine free protein source during cleansing, but should always be eaten with BROWN RICE.
Brown rice helps to absorb the iron content in the nuts. A combination of brown rice, almonds, and corn provides the same.
A LIST OF ACIDIC AND ALKALINE FORMING FOODS
(List drawn from various sources)
The pH scale is from 0 to 14, with numbers below 7 acidic and numbers above 7 alkaline. This chart is intended only as a general guide to alkalizing and acidifying foods.
Extremely Alkaline Forming Foods – pH 8.5 to 9.0 9.0 lemons , watermelon 8.5 agar agar , cantaloupe, cayenne (capsicum) , dried dates & figs, kelp, karengo, kudzu root, limes, mango, melons, papaya, parsley, seedless grapes (sweet), watercress, seaweeds, asparagus, endive, kiwi fruit, fresh unsweetened fruit juices, grapes (sweet), passion fruit, pears (sweet), pineapple, raisins, umeboshi plum, fresh vegetable juices 8
Moderate Alkaline – pH 7.5 to 8.0 8.0 apples (sweet), apricots, alfalfa sprouts 9, arrowroot, flour , avocados, bananas (ripe), berries, carrots, celery, currants, dates & figs (fresh), garlic, gooseberry, grapes (less sweet), grapefruit, guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh sweet), persimmon, pumpkin (sweet), sea salt (vegetable) , spinach 7.5 apples (sour), bamboo shoots, beans (fresh green), beets, bell pepper, broccoli, cabbage, cauliflower, carob, daikon, ginger (fresh), grapes (sour), kale, kohlrabi, lettuce (pale green), oranges, parsnip, peaches (less sweet), peas (less sweet), potatoes & skin, pumpkin (less sweet), raspberry, sapote, strawberry, squash, sweet corn (fresh), tamari, turnip, vinegar (apple cider).
Slightly Alkaline to Neutral- pH 7.0 7.0 almonds, artichokes (jerusalem), barley-malt (sweetener-bronner), brown rice syrup, brussel sprouts, cherries, coconut (fresh), cucumbers, egg plant, honey (raw), leeks, miso, mushrooms, okra, olives ripe, onions, pickles, (home made), radish, sea salt, spices, taro, tomatoes (sweet), vinegar (sweet brown rice), water chestnut amaranth, artichoke (globe), chestnuts (dry roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), horseradish, mayonnaise (home made), millet, olive oil (not cooked and extra virgin), quinoa, rhubarb, sesame seeds (whole) sprouted grains, tempeh (only fermented soy products), tomatoes (less sweet).
Alkalizing spices & seasonings incolude chili pepper – cinnamon – curry – ginger – herbs (all) – miso – mustard – himalayan rock crystal salt – tamari
Alkalizing Other- alkaline antioxidant water, bee pollen, fresh fruit juice, green/veggie juices, lecithin granules, mineral water molasses, blackstrap, probiotic cultures, soured dairy products
Alkalizing Minerals- calcium: pH 12 – cesium: pH 14 – magnesium: pH 9 – potassium: pH 14 – sodium: pH 14
Alkaline producing activities/emotions: meditation, prayer, peace, happiness, kindness, love neutral pH 7.0 – healthy body saliva pH range is between 6.4 to 6.8 (on your pH test strips) butter (fresh unsalted), cream (fresh & raw), margarine, milk (raw cow’s), whey (cow’s), yogurt (plain).
Slightly Acid to Neutral pH 7.0 7.0 barley malt syrup, barley, bran, cashews, cereals (unrefined with honey-fruit-maple syrup), cornmeal, cranberries, fructose, honey (pasteurized), lentils, macadamias, maple syrup (unprocessed), milk and most dairy products, molasses (unsulphured organic, nutmeg, mustard, pistachios, popcorn & butter (plain), rice or wheat crackers (unrefined), rye (grain), rye bread (organic sprouted), seeds(pumpkin & sunflower), walnuts, blueberries, brazil nuts, butter (salted), cheeses (mild & crumbly), crackers (unrefined rye), dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, goats milk, olives (pickled), pecans, plums, prunes, spelt.
Moderate Acid – pH 6.0 to 6.5 6.0 cigarette tobacco (roll your own), cream of wheat (unrefined), fish, fruit juices with sugar, maple syrup (processed), molasses (sulphured), pickles (commercial), breads (refined) of corn, oats, rice & rye, cereals (refined), shellfish, wheat germ, whole wheat foods, wine, yogurt (sweetened) 6.5 bananas (green), buckwheat, cheeses (sharp), corn & rice breads, egg whole (cooked hard), ketchup, mayonnaise, oats, pasta (whole grain), peanuts, potatoes (with no skins), popcorn (air-popped not microwave- with salt & butter), rice (basmati), rice (brown), soy sauce (commercial), tapioca, wheat bread (sprouted organic).
Extremely Acid Forming Foods – pH 5.0 to 5.5 5.0 artificial sweeteners 5.5 beef, carbonated soft drinks & fizzy drinks, cigarettes (tailor made), drugs, flour (white wheat), goat, lamb, pastries & cakes from white flour, pork, sugar (white), beer, brown sugar, chicken, deer, chocolate, coffee, custard with white sugar, jams, jellies, liquor, pasta (white), rabbit, semolina, table salt refined & iodized, tea black, turkey, wheat bread, white rice, white vinegar (processed).
Acid producing activities/emotions: overwork, anger, fear, jealousy & stress
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the alkaline side. Remember, you don’t need to adhere strictly to the alkaline side of the chart. Just be sure a good percentage of the foods you eat come from that side.
Asparagus, brazil nuts, brussel sprouts, buckwheat, chicken, corn, cottage cheese, eggs, flax seeds green tea, herbal tea, honey, kombucha, lima beans, maple syrup, milk, nuts, organic milk (unpasteurized), potatoes, white, pumpkin seeds, sauerkraut, soy products, sprouted seeds, squashes, sunflower seeds, yogurt.