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Key Points About Almonds
and Gout / Arthritis:

  • Almonds contain more
    fiber than most nuts

  • Almonds can be a part of a
    very healthy Gout and Arthritis

  • Almonds contain healthy sources
    of fat when consumed correctly

  • Almonds contain powerful
    anti-inflammatory properties*

  • Almonds can provide a gout-
    friendly alkaline protein source

  • Raw almonds provide the
    safest source for Gout and
    Arthritis sufferers

  • Are Almonds and Almond Milk Good For Gout and Arthritis Sufferers?

    almonds and gout

    According to the Arthritis Foundation National Office:

    "Because almonds contain more fiber than most nuts, they're a good choice for weight management, says Moore. "You'll be more satisfied for longer, and you also get some cholesterol-reducing benefits from the healthy fats. They are also a good source of antioxidant vitamin E," she says. Research suggests the monounsaturated fats from an almond-rich diet lower some markers of inflammation, including CRP."

    Tips: Mix slivered almonds into rice and vegetable dishes to add crunch and subtle flavor. "Almonds also make a great snack - try pairing with apples and fresh cherries for a great complementary taste," she says.

    Almonds Reduce Inflammation - Study from the University of Toronto
    NewsRx.com, 06-30-05

    A new study from the University of Toronto (Ontario) suggests eating a healthy diet, including almonds, reduces inflammation by about the same level as taking a first-generation statin drug, reports the Almond Board of California.

    The study, published in the European Journal of Clinical Nutrition, found that heart disease risk correlates not only with cholesterol levels, but also with inflammation of blood vessels. And following a dietary portfolio that includes almonds effectively lowers C-reactive protein levels, a key marker of inflammation.

    In this study, 34 individuals followed a dietary plan, called the Portfolio Eating Plan, which included a daily consumption of almonds. Those who followed the dietary plan lowered their C-reactive protein levels 24% from the baseline, which is similar to the reduction achieved by taking a first-generation statin drug (16%) - without the side effects of taking the pills.

    "Inflammation is likely to receive increasing attention as a marker of heart disease risk," said Cyril Kendall, PhD, University of Toronto and study author. "To date, no other food research has demonstrated a reduction in inflammation such as this. Now we know that a food strategy can be used to not only reduce cholesterol as much as a statin but also inflammation." This article was prepared by Angiogenesis Weekly editors from staff and other reports. Copyright 2005, Angiogenesis Weekly via NewsRx.com.

    Our Suggestions:

    While we are not big believers in solely following a low-purine diet, it is still worthy to note that many nuts and seeds are extremely low in purines. It is important to understand that adding heat and oil products to raw nuts can dramatically change this fact.

    As with any food, healthy or otherwise, moderation and balance remains important.


  • Buy nuts and seeds whole, not sliced or chopped
  • Buy them raw. Avoid roasted or heated in any way.
  • Buy them as fresh as possible, preferably a store with a high volume turnover in stock.
  • Store them in airtight containers inside of the fridge.
  • If you consume almond milk, make it yourself. It is easy and you avoid store bought, unhealthy addtions.

  • Homemade Almond Milk (you can adde 2 cups of fresh strawberries for a yummy twist)

  • 1 cup of raw almonds, soaked for 12 hours
  • 3 cups of filtered water
  • Pinch of Himalayan Salt

  • To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information on soaking read here.)

    Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors. Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.

    To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub.

    Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy. Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unsoaked almond milk will keep for about 5 days.

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