wondering why recipies include cauliflower broccoli peasect all i n one recipie,

by Kathy
( in Pittsfield against my will)

I was wondering why this site which is for gout sufferers would publish a recipie that contains so many purine sort of rich foods, I can see working some of the medium purine containing foods into the diet, but including PEAS, CAULIFLOWER, BROCCLOI all in one recipie seems reckless to put it mildly, I have done extensive research and these foods are some of the AVOID foods so if these recipies are supposed to be GOUT FRIENDLY they should not include so many of these foods in a recipie, people are looking for help, and if are resorting to looking up recipies are committed to changing their diets, Thanks, please consider these suggestions, yes most foods do include purines, so we are served best to find ways to include them with purine free, high alkaline foods,so we can live less restricted and include many of these foods in moderate ways, combining these foods such as in the recipie "Broccoli olives and egg salad" This is a risky recipie for a gout sufferer, Thanks for listening.

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Dec 12, 2010
Kathy you need to look further into this gout diet.
by: Tommy T

I have read your comments, and the author has a point. Not every food will affect your gout, it really depends on your lifestyle and what causes your uric acid to rise and give you a gouty attack.

Dec 12, 2010
response to your Gout diet email
by: Author

Hello Kathy,

If you have done extensive research into Gout then you would be aware of the following information.

Diets which are high in purines and high in protein have long been suspected of causing an increased risk of gout (a type of arthritis caused by high levels of uric acid in the body which form crystals in the joints, resulting in pain and inflammation). Results from a study led by Dr. Hyon K. Choi, reported in the March 11, 2004 issue of The New England Journal of Medicine, offer an interesting twist.

Choi's research team followed 47,150 men with no prior history of gout over a 12-year period. The conclusion: during the 12 year period of assessment, 730 men were diagnosed with gout.

* Study participants who consumed the highest amount of meat were 40 percent more likely to have gout than those who ate the least amount of meat.
* Study participants who ate the most seafood were 50 percent more likely to have gout.

In this specific study, though, not all purine-rich foods were associated with an increased risk of gout. There was no increased risk associated with a diet which included:

* peas
* beans
* mushrooms
* cauliflower
* spinach

Even though these foods are considered high in purines. Choi's team also found that low-fat dairy products decrease the risk of gout and overall protein intake had no effect.

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