Dealing with gout and uric acid

If you have ever experienced an episode of gout, then there is a good chance you are a male over 30 years of age. Anyway, statistically speaking, that is the general population affected. Obviously, the remainder of gout victims are women. An attack of gout generally occurs at night, with the sufferer experiencing a throbbing pain, usually in the big toe, although other joints can be affected. Often it occurs after a night of partying, or at least after a big meal high in fat, or a carne asada, and several beers or other alcoholic beverages. There is usually redness, tenderness, and swelling associated with the afflicted area. From there it can only get worse. If it is severe enough, the person may also experience a fever and chills.
Gout seems to sneak up on the unsuspecting victim. There is always the first time, with little or no warnings. The culprit is uric acid, which is a component of urine, and is a by-product of the breakdown of old cells, and the building of new ones. Gout is caused by the excessive build-up of uric acid levels in body fluids. As the uric acid becomes sufficiently high it forms little needle-like crystals that actually pierce, poke, and cut the joint tissue where they form. This high level of uric acid can be attributed to stress, diet, trauma, certain medications, too much alcohol consumption, dehydration, plus a genetic predisposition for the condition. Individuals that are overweight or hypertensive, or have heart disease or diabetes, are also more likely to experience gout. According to James A. Duke, Ph.D., a foremost authority on herbal medicine, 10 to 20 percent of the population has elevated uric acid levels, but only 3 out 1,000 people experience gout.
Life here on the South Texas border is quite conducive to a person developing gout. We have the heat to dehydrate us. We love to cook out. And what do we eat? Lots of beef, tripas, mollejas, menudo, barbacoa, carnitas, chicharones, etc. I am getting hungry as I write this. All these delicious delicacies are rich in uric acid and/or purine. By the way, did I also fail to mention that these foods, if eaten regularly, would also eventually kill you? I'm exaggerating a little; what I mean to say is that if you eat these foods on a regular basis, and you are not a daily-training marathon runner, you are going to have a heart attack, or need bypass surgery. But let me get back to gout. We also wash down all theses meats with more than a few cold beers, which can also elevate uric acid levels further. The alcohol in beer increases uric acid production and decreases its excretion. For a person with gout, this constitutes a double whammy.
Now here is a kicker: stress can actually cause gout, or at the very least, make it worse. Factors that can cause stress include dealing with our families, friends, jobs, finances, and lifestyle in general. Learning how to chill is good.
If you are suffering from regular attacks of gout, you should report this to your physician. Continuous attacks can cause permanent joint and kidney damage. Your doctor will prescribe appropriate medications, if needed. Mild cases can be effectively controlled through dietary changes. Losing weight also reduces uric acid levels.
Foods to avoid include meats in general, organ meats, including liver, brains, kidneys, heart, mollejas, tripas, dairy foods, shellfish, sardines, mackerel, herring, anchovies, and generally foods high in protein, including beans, fish, and poultry. High-protein foods can increase a buildup of purines in the blood. Purines, in turn, elevate uric acid, which can increase the risk for gout. A person who experiences a gout attack should also eliminate alcohol from the diet, while at the same time increase the intake of water, teas, and juices, or any other non-alcoholic beverages, to help dilute the urine and excrete uric acid. Eating plenty of fresh fruits, vegetables, and salads will also lower uric acid levels.
It is commonly suggested that a person prone to gout also consume fresh or frozen cherries, or cherry juice. Cherries contain flavonoids called anthocyanins, which are responsible for the color or the fruit. These compounds act as powerful anti-oxidants and as an anti-inflammatory agent. Interestingly, our native prickly-pear fruit also has similar flavonoid-like compounds that have similar properties. Eating fresh celery or taking celery seed extract may help as well. Eating large amounts of celery, though, can cause phototoxicity reactions, so precautions should be taken before going out in the sun, and exposure should be limited.
Some experts suggest taking various other herbs including bilberry leaves, burdock root, alcachofa, milk thistle, guyacan, gobernadora, calendula leaves, rose hips, verbena leaves, chiso, licorice, turmeric, avocado, cat's claw, fresh pineapple, willow bark, olive leaf, devil's claw. Others recommend taking supplemental folic acid, alpha lipoic acid (ALA), vitamin E, selenium, omega-3 and omega-6 EFAs, and bromelain (if you can't find fresh pineapple).
This will cover things for this month. Always consult with your physician or healthcare provider before using any herbal remedy. For questions or comments on this column I can be reached at glorioso@netscorp.net.