I can seem to find a lot of foods to avoid, but relatively few to eat to help reduce the Uric Acid in my blood. I don't have gout, what they are more concerned about is my developing kidney stones. Only thing I could find was cherries. Are there any other foods that help?
Raised uric acid,above normal levels, is known as hyperuricemia. While uric acid is actually a waste product left over from metabolism of chemical compounds called purines, it can also be found in some foods and alcohol.
There are no foods that can actually lead to lowering of uric acid,the trick lies in avoiding the foods that actually lead to a rise in its level.
Normally, uric acid is eliminated from the body by the kidneys and a bit of hyperuricemia usually does very little harm. In fact, most people with high levels of uric acid in the blood never develop gout. However, some people are more sensitive to high levels of uric acid, and their bodies will form crystals that accumulate in the joints and cause painful gout symptoms.
Foods containing uric acid and the compounds that metabolize into uric acid include most animal meats, such as beef, pork and seafood. Poultry and ham, the "white meats," can have some degree of purine content and should be eaten very sparingly, but they are not as detrimental as the "red meats." Bacon, however, is very high in purines due to the processing used to make it ready for human consumption and should be avoided. Alcohol and breads which contain yeast are also foods high in uric acid that should be kept out of the diet.
Dietry restrictions, are extremely helpful in lowering levels of uric acid in the body, and will usually involve reducing or cutting out foods that have high levels of purines.
Black cherry juice, also known as sour cherry or bitter cherry, is also being used in great quantities to help relieve the symptoms of gout in conjunction with diets to reduce uric acid. Celery seed extract and bromelain are some popular alternative medicine remedies that have been used as natural anti-inflammatories and have been well received by those who suffer chronic inflammation. Adding eicosapentaenoic acid (EPA) and folic acid to the diet can also assist in reducing inflammation in gout episodes.
Also reducing weight helps in the loweing the uric acid levels, but the crash dietry programmes or sudden weight loss can actually lead to increased levels of uric acid due to increased catabolism.
Many other substances if consumed in moderation, will lead to decreased levels like yucca, turmeric and silymarin, although their effect may be due to the antiinflammatory properties.
Ther best thing is to consult a doctor and follow his treatment and the dietry regieme that is prescribed for the particular patient.
* Dark berries may contain chemicals that lower uric acid and reduce inflammation.
* Tofu which is made from soybeans may be a better choice than meats.
* Certain fatty acids found in certain fish such as salmon, flax or olive oil, or nuts may possess some anti-inflammatory benefits.
According to the American Medical Association, a balanced diet for people with gout include foods:
* High in complex carbohydrates (whole grains, fruits, vegetables)
* Low in protein (15% of calories and sources should be soy, lean meats, poultry)
* No more than 30% of calories from fat (10% animal fat)
References :
http://arthritis.about.com/cs/goutdiet/a/goutpurines.htm
The safest way to reduce uric acid is to avoid proteins/meat.
References :
The object to controlling uric acid levels isn't what you need to eat,but,what you shouldn't eat. You have to go online and look up "high purine foods" , then avoid them as much as possible. you will see a big difference within 1-2 weeks. But, you have to avoid the wrong foods.
References :
National Kidney Foundation,AMA,my kidney transplant Dr.
Raised uric acid,above normal levels, is known as hyperuricemia. While uric acid is actually a waste product left over from metabolism of chemical compounds called purines, it can also be found in some foods and alcohol.
There are no foods that can actually lead to lowering of uric acid,the trick lies in avoiding the foods that actually lead to a rise in its level.
Normally, uric acid is eliminated from the body by the kidneys and a bit of hyperuricemia usually does very little harm. In fact, most people with high levels of uric acid in the blood never develop gout. However, some people are more sensitive to high levels of uric acid, and their bodies will form crystals that accumulate in the joints and cause painful gout symptoms.
Foods containing uric acid and the compounds that metabolize into uric acid include most animal meats, such as beef, pork and seafood. Poultry and ham, the "white meats," can have some degree of purine content and should be eaten very sparingly, but they are not as detrimental as the "red meats." Bacon, however, is very high in purines due to the processing used to make it ready for human consumption and should be avoided. Alcohol and breads which contain yeast are also foods high in uric acid that should be kept out of the diet.
Dietry restrictions, are extremely helpful in lowering levels of uric acid in the body, and will usually involve reducing or cutting out foods that have high levels of purines.
Black cherry juice, also known as sour cherry or bitter cherry, is also being used in great quantities to help relieve the symptoms of gout in conjunction with diets to reduce uric acid. Celery seed extract and bromelain are some popular alternative medicine remedies that have been used as natural anti-inflammatories and have been well received by those who suffer chronic inflammation. Adding eicosapentaenoic acid (EPA) and folic acid to the diet can also assist in reducing inflammation in gout episodes.
Also reducing weight helps in the loweing the uric acid levels, but the crash dietry programmes or sudden weight loss can actually lead to increased levels of uric acid due to increased catabolism.
Many other substances if consumed in moderation, will lead to decreased levels like yucca, turmeric and silymarin, although their effect may be due to the antiinflammatory properties.
Ther best thing is to consult a doctor and follow his treatment and the dietry regieme that is prescribed for the particular patient.
References :