GOUT
Gout is known to be aggravated by foods containing substances known as purines. Purines encourage the build-up of uric acid crystals in the joints, causing the characteristic pain and inflammation of gout. Celery seed helps to encourage the breakdown of these uric acid crystals and their removal from the body in the urine. It is important to follow a low-purine diet to prevent recurrence of gout.
Foods high in purines, and therefore to be avoided, include:
Liver and other offal; red meat
Meat stock, Bovril, Marmite, Brewer's yeast
Shellfish
High fat fish (especially anchovies, herring)
Spinach
Rhubarb (high in oxalic acid)
Foods with a moderate purine content (may be eaten only in moderation):
Other meats
Other fish
Yeast
Pulses and wholegrains
Asparagus, cauliflower
Mushrooms
Low-purine foods:
All other vegetables
Fruit
Milk, cheese, eggs
Refined cereals and carbohydrates (e.g. weetabix, cornflakes, pasta)
It is important to drink lots of water and herb teas such as dandelion leaf, celery seed or nettle to help the kidneys flush toxins from the body. A minimum of two litres of water per day is recommended. Alcohol, tea, coffee and fizzy drinks all aggravate gout. During acute attacks, the diet should be low-protein, i.e. no meat, fish or dairy products.
