Natural Treatments for Gout

Gout is a common arthritis caused by an increased concentration of uric acid in bodily fluids. Uric acid is the body's final byproduct of protein breakdown. Uric acid crystals, known as tophi, are then deposited in joints, kidneys, and other tissues, causing inflammation and damage. Over ninety-five percent of gout sufferers are men over the age of thirty. Diets high in meat and alcohol promote increased uric acid levels in the body, as meats are eventually converted to uric acid, and alcohol inhibits the excretion of uric acid.

The first attack of gout is usually in one joint, most commonly the big toe. This attack usually occurs at night. If the attack continues to progress, fever or chills may occur, as well. Non-steroidal anti-inflammatory drugs (NSAIDs) are the most effective treatment during acute attacks. Often it is also treated with the medication Colchicine, an anti-inflammatory drug, but eighty percent of patients are unable to tolerate optimal dosages of this medication due to gastrointestinal side effects. Colchicine is only an anti-inflammatory drug, though; it has no effect on uric acid levels in the body.

Prophylactic management involves the avoidance of specific foods that incite attacks. Alcohol should be eliminated. Foods high in purines should be avoided. This includes organ meats, meats, shellfish, yeast, herring, sardines, mackerel, anchovies, dried legumes, spinach, asparagus, fish, poultry, and mushrooms. Patients should maintain an ideal body weight, in order to reduce serum uric acid levels. Complex carbohydrates can be consumed liberally, along with fluids. A low fat diet should be consumed to dilute the urine and promote the excretion of uric acid.

A variety of nutritional supplements will also help with gout. EPA (eicosapentaenoic acid), an omega-three fatty acid, will reduce inflammation and tissue damage. 1.8 grams per day should be taken. 400-800 IU of Vitamin E daily will inhibit production of pro-inflammatory mediators and act as an antioxidant. Folic acid (10-40 milligrams per day) will inhibit the enzyme that produces uric acid. Bromelain, an enzyme found in pineapples, is n anti-inflammatory agent (125-250 mg three times daily.) Quercetin inhibits pro-inflammatory mediators and neutrophil accumulation and release (125-250 mg three times daily). High doses of Vitamin C and niacin should be avoided, as they increase uric acid levels. Gout sufferers can also consume half a pound of cherries (about ten to fifteen of them) daily to lower uric acid levels.

References:

Richardson, Daniel. "Wisconsin Chiropractic Association Nutrition Module #4." Lecture and notes, Dec 1-2, 2007.

Souza, Thomas A., DC, DACBSP. Differential Diagnosis and Management for the Chiropractor, 2nd Ed. p 308.

Dr. Heller is a chiropractor and certified strength and conditioning specialist (CSCS), practicing in Wauwatosa, Wisconsin. She has extensive experience teaching fitness classes, including aquatics, to all age groups and abilities, as well as personal training for all ages and body types, both on land and in the water.

http://www.healthritellc.com
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