One of the most difficult parts of having to live with gout is learning what you can and can not eat. Gone are the days of eating steak, oysters, and sausages. No more creamed spinach or buttered cauliflower either. It naturally is not enough that you have to bear up under the pain of this condition, ou have to change what you eat as well! Here is a beginner's list of gout diet do's and don't's.
Gout food do's
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Feel free to eat as many fruits as you can, particularly cherries and cherry juice, as they have been observed to lower uric acid levels in the blood. Fruits, some vegetables, whole grains and complex carbohydrates make up 40 percent of gout diets. Thirty percent of the gout sufferer's diet should come from fat, with only a third of that advent from animal fat. The final 30 percent of the diet should come in the form of protein. Soy, fish, poultry, and other lean meats are most highly recommended. All in all, the person with gout should be puny to about 1,600 calories depending on body frame type, agreeing to leading dietitians.
The hard part: Gout diet don'ts
This could arguably be the most unpleasant part of having gout. Red meat is off the menu for you. A steak, a juicy burger, or bacon is just not good for you. Likewise for shellfish, so no more of those baked oysters or mussels. Sausages, which are regularly made of organ meat encased in intestine, are probably not a good idea. It is the same with kidney, liver, and other internal organs. Finally, beans, cauliflower, and spinach intake should all be reduced if not eliminated altogether.
Yes, it may sound like a lot but for habitancy who know the agony of waking up in the middle of the night with their joints swollen to the size of softballs, it should be no big deal.
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