Gout

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.
   
• If 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
  acid excretion.

Foods that are extremely beneficial for gout prevention:

• Purified water (dissolves toxins).
   
• Celery (renews joints, bones, arteries, all connective tissue; clears digestive.
   
• fermentation, which causes dampness and acidic blood, (according to Chinese
  medicine).
   
• Tomato: After digestion, it alkalizes the blood and is good for treating acid
  blood condition of gout.
   
• Seaweed.
   
• Cherries, strawberries, blueberries and other red-blue berries.
   
• Lots of vegetables, especially kale, cabbage, parsley, and other green, leafy vegetables.
   
• Bananas.

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.
   
• Refined sugar and other concentrated sweeteners.
   
• Alcohol, coffee, tea, cola drinks.
   
• Sweetbreads.
   
• Refined carbohydrates.
   
• Yeast products.
   
• Spices.
   
• 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, asparagus
   
•  bran and wheat breads are also on this list.