Gout Diet

Gout is a disorder of protein metabolism that leads to abnormally high levels of uric acid in the blood, which produce acute and chronic arthritis.  The arthritic attacks are produced by the deposition of uric acid crystals into the joints, and over the span of years: the progressive accumulation of these crystals and recurrent inflammation leads to chronic degenerative arthritis.  Although any joint can be affected, the great toe (90%), instep, ankle, heel, knee and wrist are most commonly involved. The deposited crystals, called tophi, develop in the soft tissues (ligaments, tendons and bursa) around the joints and can also occur in the kidneys, hands, and feet, aorta, heart muscle and heart valves and possibly the nervous system or eyes.  The high levels of uric acid in the blood can be due to its overproduction, its reduced urinary excretion, or a combination of both.  Most cases of gout are due to excessive uric acid production of unknown cause.  Some drugs dietary levels of purines (a form of protein), and alcohol can be responsible for increase uric acid levels in the blood.

The following foods are detrimental to one’s health a some have been specifically associated with increased uric acid production, gout and arthritis and should be Completely Avoided:

  • high purine foods: red meats, organ meats, seafood, lentils, beans, peas – limit to 2 servings per week maximum
  • alcohol: beer, wine liquor
  • nightshade vegetables: eggplant, pepper, tomatoes, white potatoes, paprika, tobacco
  • citrus
  • sugar: all forms
  • refined carbohydrates: pizza, bagels, rolls, cakes, cookies
  • dairy foods: margarine, ice cream, cheese, milk products, butter can be used sparingly
  • fried foods: stir fry is ok

The following foods are recommended to enhance detoxification and reduce one’s exposure to chemicals and additives in foods:

  • organic, local grown, fresh vegetables: No raw spinach, zucchini, broccoli, cauliflower or brussel sprouts
  • organic, local grown, fresh fruits: No raisins, dates, fried fruits – limit fruit to one a day or one glass of juice a day (dilute with water)
  • organic meats and poultry and fresh fish: No veal, duck, shellfish
  • whole grains: brown rice, wheat, bulghur, rye, millet, oats, barley
  • nuts and seeds: almonds, cashews, pumpkin, sunflower
  • beverages: distilled or spring water, lemon and water, vegetable juice, natural fruit juice, limit coffee to one cup per day
  • salad dressing: lemon, garlic with oil: No vinegar
  • Spics and seasonings: garlic, ginger, parsley, cayenne pepper: No black pepper


  • Vitamin C: increases uric acid excretion    2-3,000 mg/day
  • Folic Acid: reduces uric acid production    10-75 mg/day
  • Cherries or cherry juice:  prevents attacks     1/2 lb of cherries or equivalent in juice

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