Gout- Seeking a drugless approach to this painful condition

Gout - Seek a drugless approach to this painful condition

Tuesday, March 15, 2011 by: Derrell Jones at NaturalNews.com

(NaturalNews) If you have watched any television of late you probably saw a commercial for Uloric. Uloric is a new drug designed to relieve gout sufferers of their symptoms. With gout's new found prevalence Uloric is right on time to rake in profits for Big Pharma. Perhaps now is a great time to take a fresh look at gout for what it is and how to eliminate the condition as opposed to masking the symptoms.

Gouts Place in History

Gout is a condition that leads to acute inflammatory arthritis. It is often painful resulting in tender swollen joints that are red and hot. Long regarded as "the disease of kings" gout has a lengthy history dating back to ancient Egypt. Imhotep, a noted Egyptian physician, was treating gout 4600 years ago. The 6th century physician Alexander Tralles used Autumn Crocus (Colchium Autumnal) specifically for gout which was a first at the time. Fast forward to medieval times and one would find that bloodletting was the norm. Gout's position in history was usually reserved for the elite of society. During those times only the affluent could afford rich foods and sedentary lifestyles. Contemporary food production has brought us more meat consumption and processed foods that we tend to overindulge in. Add nutritionally unbalanced diets to the equation and one can understand gout's steady increase in society over time.

Relief

Gout is thought to have multiple origins but a general consensus has formed around increased plasma (blood) acidity mainly due to uric acid. The issue of acidosis is more prevalent in our society so a good start would be to address this issue. The average diet today has 30% of our calories coming from protein. Combined with a diet lacking essential nutrients because of consumption of over-processed foods, the chances of developing gout greatly increases. Here are a few tips to reflect upon:

1. Combat gout by insuring protein consumption does not exceed 10 -15% of calories consumed per day. The proteins should be of high quality derived primarily from vegetables, beans, nuts, and legumes. Protein from these sources are more readily absorbed.

2. In addition to quality proteins the body needs adequate nutrients, primarily Vitamins B3 and B6 along with Zinc, to properly breakdown and utilize the protein that has been ingested.

3. Decrease or eliminate consumption of acid forming foods, some of which are coffee, sugar, alcohol, vinegar, meat and dairy products. Alcohol is known not only to increase uric acid production, but also to decrease the body's ability to excrete uric acid through the kidneys. Some may find that the elimination of alcohol is all they needed to do to rid themselves of gout.

4. Micheal Murray, N.D. recommends gout sufferers consume 1/2 pound of cherries for relief. Dark red and blue berries are excellent sources of phytonutrients that reduce joint inflammation.

5. If a person with gout is obese emphasis on proper weight reduction is advisable. Weight reduction should be accomplished through a low fat, high fiber diet with an eye towards alkaline forming foods, some of which are aloe vera, wheat grass, alfalfa, parsley, dates, string beans, raisins, prunes, and banana.

6. Avoid refined carbohydrates and saturated fats. These increase blood acidity.

There is no cookie cutter approach to treating the condition of gout but some of the common measures mentioned above are a great place to start. Seek balance and prudence in your diet. Be diligent and discover for yourself or with the help of others how to give gout the boot.

Sources

Alternative Medicine: A Definitive Guide, Deepak Chopra, M.D.

Roasted California Fennel with Olive Tapenade, Feta & Mint

Ingredients (makes 12)

• 6 large bulbs fennel, with tops

• 5 tablespoons extra-virgin olive oil, divided

• 1/4 teaspoon Pure Himalayan Salt

• 1/4 teaspoon freshly ground pepper

• 2 cups pitted green olives

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 cup chopped fresh tarragon

• 3 small cloves garlic, peeled

• 2 tablespoons chopped rinsed capers

• 1 tablespoon red-wine vinegar

• 1 teaspoon crushed red pepper

• 3/4 cup crumbled feta cheese

• 1 cup torn fresh mint leaves

Preparation

1. Preheat oven to 375°F.

2. Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.

3. Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.

4. Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.

5. To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.

 A closer look at other drugs prescribed for Gout:

Smith & Smith Enterprises

        www.goutcure.com           

168 W Main Street Unit 370
New Market, MD 21774

Phone: 1-877-633-4688

Email: customerservice@goutcare.com

Fax: 1-877-686-6762