Here is another article on natural gout cures, explaining casein, a milk protein, and its role in gout control.
Casein Protein as a Potent Natural Agent to Support Healthy Uric Acid Levels
The key to avoiding gout and other related diseases like kidney stones and heart disease is to address the underlying issue of high uric acid. High uric acid is referred to “hyperuricemia“. As you can see from the graph below, there is a high correlation between UA levels and several life-threatening diseases.
There are two approaches that physicians can take to reduce UA levels – promote excretion or block its formation.
Uricosurics induce uric acid excretion by reducing the re-absorption of uric acid once the kidneys filter it out of the blood. Therefore, uricosurics promote excretion. Xanthine oxidase inhibitors (XOI) block UA formation. Both of these mechanisms can be part of a gout treatment regimen, although seldom used together.
Casein, which is a purine-free protein, is proven to increase the amount of uric acid excreted in urine, the uricosuric effect. Researchers have tested these effects in several studies and published the results in peer-reviewed journals 1. The studies demonstrated in clinical trials that, in addition to Casein’s known uricosuric effect, increasing uric acid excretion, the protein may acutely decrease serum UA concentration in the blood. This reduction in UA levels may significantly help in reducing the frequency and severity of gout attacks.
Casein makes up a significant percentage of the protein in milk. This milk protein is an excellent source of many essential amino acids. Casein is a slow-digesting protein which is very advantageous given its uric acid reduction properties. Interestingly, this protein, while understood very well among bodybuilders, has not until recently been used as a natural agent for gout.
Casein Uric Acid References
1 Casein research reports:
“Milk- and soy-protein ingestion: acute effect on serum uric acid concentration”, American Journal Clinical Nutrition l991;53:665-9D. Garrel et al,.
“Intake of Purine-Rich Foods, Protein, and Dairy Products and Relationship to Serum Levels of Uric Acid” 2005, American College of Rheumatology, Choi et al.
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