Got gout? Be sure to eat your greens

Gout flare ups are a painful malady, as anyone who suffers from the ailment will be quick to tell you. However, in addition to managing their uric acid levels with advanced supplements like GR-911, individuals afflicted with gout can also reduce their intake of certain foods like meat and fish.

Kale and greens help with goutAccording to a study in the Annals of the Rheumatic Diseases, gout sufferers were more likely to suffer a flare-up when they eat purine-rich foods – those that have a concentration of 150 to 1,000 milligrams of purine per 100 grams of food. These include organ meats such as liver and kidneys, as well as fish like sardines and herring.

The study, which tracked more than 630 individuals over the course of a year, concluded that reducing the amount of purine-rich foods in a diet could dramatically help with the recurrence of gout attacks, according to WebMD.

Veggie power
To further boost anti-flare-up power, gout sufferers can supplement their use of GR-911 by eating a variety of veggies. Kale is a great choice for leafy greens, but celery and red and green lettuce are also great options. Looking to spice it up? Spices as well as condiments like salt and vinegar also have a low purine concentration, so individuals can feel free to season their food to their heart’s content.

Surprising offenders
Unfortunately, not all veggies are created equal. While fruits and vegetables are almost always a better choice than red meat when it comes to purine concentrations, there are some veggies that still include a moderate amount of purine (50 to 150 milligrams per 100 grams), so eating too much of these foods could cause issues as well. Cauliflower, asparagus and spinach are all “moderate” offenders, as well as mushrooms and lentils, Arthritis Today stated.

Gout doesn’t have to be debilitating. By staying on top of diet and taking the right supplements, both purine levels and gout flare-ups can stay under control.

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