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Foods to avoid whilst under Gout Attack

All of the foods in the 2 groups below can be responsible for excessive uric acid production. Even though some are virtually purine free they can still cause the body to naturally produce uric acid.

Group 1

Alcohol, anchovies, asparagus, cauliflower, mushrooms, consommé, herring, meat gravies, broth, bouillon, mussels, sardines, red meats, organ meats, processed meats (hot dogs, lunch meats, etc.), fried foods, roasted nuts, any food cooked in oil (heated oil destroys vitamin E), rich foods (cakes, sugar products, white flour products), dark greens vegetables, dried fruits, fish, caffeine, beans, lentils, eggs, oatmeal, peas, poultry, yeast products, acetaminophen (Paracetamol), and low doses of aspirin.

Group 2 - Extremely Acid Forming Foods - with a pH of 5.0 to 5.5

Artificial sweeteners and sugars, Carbonated soft drinks & fizzy drinks, Cigarettes, Flour (white wheat), Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar, Beer, Deer, Chocolate, Coffee, Custard with white sugar, Jams, Jellies, Liquor, Pasta, Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Breads White / Wheat, White rice, vinegar.

Diet Sheet

We send a diet sheet with your order. This contains a diet that is virtually purine free which should be followed for 5-7 days only. The purpose of it is to lower the uric acid in your blood to create more room for the newly dissolved uric acid.

Acidic verses alkaline foods & their effect on uric acid elimination and gout

For optimum health of everyone, one should strive for a 70% Alkaline to a 30% Acidic balance in each meal. This ratio is very important to someone who sufferers with Gout. Also......Urine at pH 7.0 is neutral and elimination of uric acid decreases by approximately 50% at pH 6.5.

The diet we send you with your order is Alkaline and Purine free. The more alkaline your urine (pH) is, the more uric acid (nitrogen based) is expelled.

Here is a list of the ph of various foods which will help you to plan your ongoing diet and hopefully help with what can only be described as a very confusing aspect of Gout control.

Extremely Alkaline Forming Foods - pH 8.5 to 9.0:

Lemons, Watermelon, Agar Agar, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley, Seedless grapes (sweet), Watercress, Seaweed

Moderate Alkaline - pH 7.5 to 8.0

Apples , Apricots, Alfalfa sprouts Arrowroot, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt , Spinach, Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Cauliflower, Carob , Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash , Sweet corn (fresh), Tamari , Turnip, Sour Dairy

Slightly Alkaline to Neutral pH 7.0 to 7.5

Almonds , Artichokes (Jerusalem & globe), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw)), Leeks, Miso, Okra, Olives ripe , Onions, Pickles (home made with brown rice vinegar), Radish, Sea salt, Spices, Taro, Tomatoes (sweet and sour), Vinegar (sweet brown rice), Water Chestnut, Amaranth, ), Chestnuts (dry roasted), Egg yolks (soft cooked), Goat's milk and whey (raw) , Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) , Soy beans (dry), Sprouted grains , Tempeh, Tofu.

Slightly Acid to Neutral pH 7.0 to 6.5

Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk (homogenized) and most processed dairy products, Molasses organic , Nutmeg, Mustard, Pistachios, Popcorn (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds (pumpkin & sunflower), Walnuts Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) , Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) , Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums , Prunes , Butter (fresh unsalted), Cream (fresh & raw), Milk (raw cow's) , Whey (cow's)

Moderate Acid - pH 6.0 to 6.5

Cigarette tobacco, Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed) Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), corn flakes, Shellfish, Wheat germ, Whole Wheat foods , Wine , Yogurt (sweetened) Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)

Extremely Acid Forming Foods - pH 5.0 to 5.5

Artificial sweeteners and sugars, Beef, Carbonated soft drinks & fizzy drinks , Cigarettes (tailor made), Drugs, Flour (white wheat), Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white), Beer, Brown sugar, Chicken, Deer, Chocolate, Coffee, Custard with white sugar, Jams, Jellies, Liquor, Pasta (white) Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed)

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