Gout

Diet tips for gout

Reduce tea, coffee, alcohol, soft drinks and diuretics as these put an extra strain on the kidneys to metabolise wastes
Increase water intake (2-3 litres/ day) as this is the best way to flush the kidneys and dilute metabolic wastes
Reduce purine consumption (prawns, sweetbreads, anchovies, sardines, liver, beef kidneys, brains, meat extracts (e.g Oxo, Bovril), herring, mackerel, scallops, beef, pork, poultry, game meats, and gravy
Have a vegetable juice each day to help reduce acidity and support liver detoxification and flush the kidneys. Some healthy blends for juices are beetroot, carrot, celery, parsley and ginger or apple, pineapple and mint
Lemon juice in a small glass of warm water first thing in the morning to reduce acidity levels and reduce the amount of uric acid produced by the kidneys
Increase your intake of fresh fruits and vegetables to encourage better health
Increase consumption of deep sea fish or take an Omega 3 essential fatty acid capsule. Essential fatty acids are anti-inflammatory in nature and may help to reduce the pain associated with gout while increasing circulation also

Acupuncture may also help with pain relief as well as increasing circulation and kidney filtration
Avoid alcohol
Address underlying Liver function and Kidney waste elimination
Alkalise the body
Address immune weaknesses

Black Cherry concentrate may help to break down uric acid crystallizations
Anti-inflammatory herbs to provide pain relief to acute exacerbations. A Healthcare professional can tailor make a herbal tincture using some of the following herbs: Boswellia, Eucommia, White Willow Bark, Devils Claw, Cramp Bark, Hops, Vervain, Jamaican Dogwood, Chamomile, Mexican Valerian, Turmeric, Clematis, Atractylodes and Ginger
Green Barley powder is an alkaliser to help decrease acidity and inflammation while improving kidney filtration and the removal of metabolic wastes