GoutPal

There have been many discussions about juicing for gout.

To be clear, this is not about taking commercially prepared juices, such as cherry juice for gout. This is about juicing your own fruits and vegetables to provide fresh juice. Generally, these home-prepared juices have a higher vegetable content than most commercial juices. In essence, it is a way to get a concentrated serving of vegetables in order to maximize the benefits from them. In forum discussions, I have seen juicing related to lowering uric acid, alkalizing the body, and reducing (or preventing) iron overload.

In order to improve diet so that it is generally healthy, whilst also helping control gout, then juicing may well have a large part to play. I am currently researching various benefits of specific juices that you can prepare at home. However, besides the nutritional science, I would like my guidelines to include practical tips for preparing and using home-prepared fruit and vegetable juices.

Typical information includes:

• What is the best juicing machine?
• Are there any foods that are particularly useful?
• Are there any foods to avoid when juicing?
• Is juice best with meals, or as a snack between meals?

But I do not want to be restrictive. Please share any experiences and recipes that you think might help improve juicing for gout.

Read more about Juicing For Gout

An old discussion about gout and iron has been woken this week.

It is not really a topic that has ever gone away. Though not discussed in detail recently, I mention the relationship between excess iron and gout in many discussions. I also include it in many guidelines, including causes of gout in the Gout Symptoms guidelines, and gout foods to avoid in the Gout Diet guidelines.

For me, the turning point in recognizing the importance of iron for gout sufferers came when I heard about Facchini’s experiments with blood donation as a way to control gout. That research is cited in a more recent analysis of gout and iron. In a letter to the Rheumatology journal, Mascitelli, Pezzetta, and Goldstein offer a possible explanation of how iron affects uric acid and gout.

They believe that the key is inflammation, noting that it is the common link between iron overload and increased gout and heart disease. They refer to some interesting science explaining how uric acid binds with free iron, and exploring links between iron and inflammation. Their remarks include:

We propose that iron may represent a factor that triggers inflammation and heightens cardiovascular risk in gouty patients.

Accumulating evidence suggests that gout is a disease of iron overload. [...]

Therefore, iron may represent an important biological link between gout and cardiovascular disease.

This, in turn, leads me to an interesting conclusion.

Learn Vital Aspects Of Gout And Iron