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Information presented here is for general educational purposes only. Each one of us is biochemically and metabolically different. If you have a specific health concern and wish my personalized nutritional recommendation, write to me by clicking here.
Michael Lam, MD, MPH
General Dietary Guidelines for Gout prevention:
- Avoid purine-rich foods. The higher the purine content,
the more uric acid
will be produced in the body.
you are overweight, try and achieve your ideal weight through slow, controlled
weight loss (maximum 500 g per week).
- Rapid / sudden fasting is not recommended as this can
raise uric acid levels
and aggravate gout.
- Avoid heavy, rich meals with high fat and protein content.
- Alcohol should be avoided, particularly wine since
it interferes with uric
Foods that are extremely beneficial for
- Purified water (dissolves toxins).
- Celery (renews joints, bones, arteries, all connective
tissue; clears digestive.
which causes dampness and acidic blood, (according to Chinese
- Tomato: After digestion, it alkalizes the blood and
is good for treating acid
blood condition of gout.
- Cherries, strawberries, blueberries and other red-blue
- Lots of vegetables, especially kale, cabbage, parsley,
and other green, leafy vegetables.
Foods to Avoid:
- Rich foods.
- Greasy, oily foods.
- Red meat and meat extracts such as bouillon and gravies.
- Organ meats such as liver, kidney.
- Coffee, sugar and white-flour products.
sugar and other concentrated sweeteners.
- Alcohol, coffee, tea, cola drinks.
- Refined carbohydrates.
- Yeast products.
- Shell fish, poultry, preserved fish such as sardines,
herring and anchovies.
- Dried beans and peas.
- Foods that contain additives such as MSG (found even
in Worcestershire sauce).
Foods moderately high in purine levels, to be
eaten sparingly (no more than 4 times per week):
- fish, poultry, turkey and beans. Spinach, mushrooms,
- bran and wheat breads are also on this list.
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About The Author
Michael Lam, M.D., M.P.H., A.B.A.A.M., is a western trained physician specializing in nutritional and anti-aging medicine. Dr. Lam received his Bachelor of Science degree from Oregon State University, and his Doctor of Medicine degree from the Loma Linda University School of Medicine in California. He also holds a Master’s degree in Public Health. He is board certified by the American Board of Anti-Aging Medicine where he has also served as a board examiner. Dr. Lam is a pioneer in using nontoxic, natural compounds to promote the healing of many age-related degenerative conditions. He utilizes optimum blends of nutritional supplementation that manipulate food, vitamins, natural hormones, herbs, enzymes, and minerals into specific protocols to rejuvenate cellular function.
Dr. Lam was first to coin the term, ovarian-adrenal-thyroid (OAT) hormone axis, and to describe its imbalances. He was first to scientifically tie in Adrenal Fatigue Syndrome (AFS) as part of the overall neuroendocrine stress response continuum of the body. He systematized the clinical significance and coined the various phases of Adrenal Exhaustion. He has written five books: Adrenal Fatigue Syndrome - Reclaim Your Energy and Vitality with Clinically Proven Natural Programs, The Five Proven Secrets to Longevity, Beating Cancer with Natural Medicine (Free PDF version), How to Stay Young and Live Longer, and Estrogen Dominance. In 2001, Dr. Lam established www.DrLam.com as a free, educational website on evidence-based alternative medicine for the public and for health professionals. It featured the world’s most comprehensive library on AFS. Provided free as a public service, he has answered countless questions through the website on alternative health and AFS. His personal, telephone-based nutritional coaching services have enabled many around the world to regain control of their health using natural therapies.
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