For those of you who are new to the wonderfully painful world of gout, allow me to give you a quick reminder. Gout is a type of arthritis caused by the crystallization of uric acid within the joints – especially the more minute bones of the feet.
Gout is usually the result of genetics and diet, and it used to be referred to as “the rich mans disease,” because it inherently shared among men who were overweight, drank a lot (especially beer) and consumed large amounts of meet.
Before we had modern medicine and the deeper insight that we now have today on the subject of gout, strict dietary restriction was the most common form of mitigating this incredibly painful ailment. And to a large extent, it worked.
Over the year’s doctors and scientist began to further study the impact of diet on gout and learned much about the disease. It was from these findings that the so called “Gout Diet” was founded, which to put simply, is a diet that consisted of little to no foods high in purine. This meant no alcohol, very little seafood, and a restriction on certain meats – and that’s just to name a few.
That is all fine and good for many people, knowing the restrictions and what they can’t have. But what about the food you can it? Some might just say, “Well you can eat everything else,” but what I am talking about is what food helps to mitigate gout and prevent flare ups?
Cherries. Beautiful and crimson, tart yet sweet, cherries are an incredibly powerful anti-inflammatory. In fact, it is anthocyanins, the compound that gives cherry’s their beautiful crimson color, that is an anti-inflammatory 10 times stronger than ibuprofen and aspirin.
According to Dr. Trupti Shirole’s, an Ayurvedic physician, “eating just 45 cherries per day for a month brings about a dramatic reduction in this chronic inflammatory disease. Not only that, residual anti-inflammatory benefits can be felt even a month after one stops this cherry treatment.”
Another alternative is the coriander leaf. Simply clean and boil in water for about 10 minutes and drink.
Doctors recommend doing this for a month in order to see a noticeable difference, but those who have done this practice swear by it. It is also incredibly for kidney patients.
So what if cherries are out of season, and you don’t like the taste of coriander? According to Dr. Shirole, you should try to blend cucumber, celery, ginger and a dash of lemon, twice a day. Alternatively, she suggests three tablespoons of apple cider vinegar with half a teaspoon of aluminum-free baking soda, three times a day before meals.
While arguably it seems these helpful remedies for gout got progressively worse after cherries, the point is that there are, in fact, foods that encourage gout-free living, which sounds a lot better than the oppressive list of foods you can’t eat.Advertisement