Most people when trying to find a solution to gout will look to cut out or reduce foods high in purine, as metabolizing purine in the body causes increased levels of uric acid, which leads to gout symptoms.
However, high purine foods are not necessarily the only foods to avoid with gout.
A link between body acidity and gout have been established by researchers.
The higher the body acidity, the greater the chances of one developing gout.
On the contrary, a more alkaline body constitution encourages rapid uric acid elimination.
Uric acid elimination slows down dramatically as the body becomes more acidic.
This is due to the stress the body comes under trying to process both the uric acid and the acidic foods.
The kidneys become strained and fail to expel excess uric acid effectively.
Acidity is measured using a pH value ranging between 0 - 14, with 0-6 being acidic, 7 is neutral and 8-14 is alkaline.
With regards to gout, it is less about the pH value of the food, but more about what that food does to the pH level of the body during and after digestion.
The more alkaline the body, the easier it is for uric acid to be dissolved in the blood stream and expelled via the kidneys.
The more acidic the body pH the harder it is to process uric acid.
Therefore, a constantly acidic body has a decreased ability to process uric acid, leading to hyperuricemia.
Hyperuricemia is a medical term for an increased uric acid level in the blood, and can lead to gout.
As the uric acid gets more concentrated there is nowhere for any more uric acid to go, so it crystallizes in the spaces and connective tissues between the joints.
Usually gout occurs in the big toe joint or one of the other joints in the foot or ankle, although it can happen in any joint.
Gout occurs mostly in the foot or ankle because those joints are furthest away from the heart and uric acid crystallizes at lower temperatures.
The processing and breaking down of purines in the body forms uric acid.
This is a natural substance that is produced during cellular building and is also found in a lot of the foods we eat.
Purine-rich foods include: shellfish, red meats, legumes, offal, processed meats, mushrooms, and yeast extracts It is wise to cut down on consumption of these food until your gout is under control and uric acid in the blood are within acceptable levels.
Acidic foods that affect the pH of your body are: beef, lobster, pheasant(chicken), ice-cream, processed cheese, barley, processed flour, some nuts, soybean, soda, cocoa, yeast, hops, table salt, sugar, fried food Like anything, drastically changing your diet overnight is not advisable.
A better option will be to implement your new diet gradually so that your body can adapt to the different food and keep its processing capability at optimum levels.
Your ultimate goal will be to gradually increase your body's alkalinity.
A home urine or saliva testing kit will be able to help you monitor your progress.
Aim to balance your diet by having 70% of food alkaline in nature and 30% acidic.
You will have a better chance of controlling your symptoms and preventing further gout flare-ups by knowing what kind of food to avoid with gout.