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.
- Cherries, strawberries, blueberries and other red-blue berries.
- 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.
- Refined 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, asparagus
- bran and wheat breads are also on this list.
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