A low purine diet would be recommended. This requires reducing intake of foods such as:
- Meat – in particular red meat and organ meat, such as liver, kidney, heart and sweetbreads
- Game – pheasant, rabbit, venison
- Seafood – especially mussels, crab, shrimps and other shellfish, anchovies, herring, mackerel, sardines, sprats, whitebait trout, fish roe, caviar
- Yeast containing foods and beverages
Additionally consumption of cherries can be beneficial and there is some evidence to suggest that the risk of developing gout is reduced in people eating a diet rich in dairy products
Source: All about gout and diet. UK Gout Society (www.ukgoutsociety.org)
An increase in intake of water leads to better expulsionof uric acid from the body. Hydration measures that lead to atleast a 2 L urine output are recommended to minimize the symptoms.
in addition to that, a low acid Ash diet also minimizes the risk of formation of uric acid stones and gout.
I completely agree with diet advice and increasing water consumption for reducing serum uric acid (SUA) levels because are basic and simple and the most economic therapeutics options. Another possibility is to consider what you can remove and not add !! Diuretics for hypertension of congestive heart failure may increase SUA levels and should be tailored or removed as necessary when deemed proper and according to clinical conditions.
However, if any means no specific treatment for reducing uric acid but includes other therapeutic options, lots of data supporting evidence off increasing risk for renal disease progression and cardiovascular outcomes in patients with chronic kidney disease and diabetes and high SUA levels. In these settings, Losartan suggest to independently reduce SUA and renal risk events. Other studies showed similar results for cardiovascular outcomes.
As colleagues said, it is important to pay attention to the diet and to a good intake of water/liquids.
To lower uric acid levels the diet has to be poor in: purine-rich vegetables (beans, peas, lentils, and spinach...for example), in fructose (1 fruit/day), in total protein (vegetal and animal -entrail are specially inadvisable-), in sweet beverages, in convenience food and in alcohol.
If kidney works properly, vegetable broths made with purine-poor vegetables (onion, celery, leek, parnship, turnip) can increase urine amounts and excretion of uric acid and also helps to basify the inner environment. If you add some lemon juice to these broths just before intake you can maximize the basifiying action of the vegetables and thus help to minimize uric acid.
A healthy microbiota is also helpful in metabolization of uric acid so, a good intake of probiotics (yogurt) may also help as much as a good intake of skimmed milk.
How can a patient lower Uric acid level in his blood without taking any drug?
Purines in food are broken down into uric acid. High levels of uric acid in the blood sometimes cause the deposit of uric acid crystals in a joint, such as a toe joint, or the ankle or knee. This condition is called gout and results in episodes of sharp pain in the affected joint.
Uric acid levels can be lowered by abstaining foods containing high amounts of purines. As we know purines in the food are broken down into uric acid. Some of the foods containing high amino acids are Organ meats, such as liver, kidneys, sweetbreads, and brains. Also there are meats beef, lamb, goat, pork ,and game meats such as deer, elk etc.
This is the best way for a patient to lower Uric acid levels in his blood without taking any drugs.
increasing water consumption can reduce the risk of kidney stones but do not reduce serum uric acid (SUA) levels.
Regarding diet I will tell my own experience: my uric acid level was 9 and after a 5 week meat-free diet it went down to 7 ... I made the substitution of meat for eggs, organic
First, avoid potential drugs such as thiazidic or furosemide,
Second, diet may be useful, but generally not very efficient,
Maintain healthy or predicted weight,
Abundant diuresis (at least 2500 ml/d, even during summer) associated with oral sodium bicarbonate such as “Eau de Vichy” ( 300 to 500 ml) by day to obtain alkaline diuresis (Ph between 6.5 and 7) or any other water which contains sodium bicarbonate.
Eau de Vichy or other bicarbonate waters are generally little appreciated by patients, but by putting them in the refrigerator, there are much more accepted.
PREDICTED BODY WEIGHT: the formula used for ARDS networks;
Predicted Body Weight Calculator
. This is a calculation based on gender and height. The following are reference tables with PBW calculated for 4-8ml tidal volumes for males and females.
Formula: Males: PBW (kg) = 50 + 2.3 (height (in) – 60); Females: PBW (kg) = 45.5 + 2.3 (height (in) – 60)
Any one can google low acid foods so as to avoid acid forming ones. What surprised me was that aspartame is being added to medications such as mixtures for increasing PH, oral sodium bicarbonate, as a treatment for bladder infections. Aspartame and other artificial sugars are hugely acid forming.
Thanks everybody for an useful conversation.I guess it would be better to reduce Uric acid level naturally without taking any drugs.In addition,What is the role of Sodium bicarbonate in excreting Uric acid,,would anybody explain?
Sodium bicarbonate induce alkaline diuresis and increase tubular acid uric elimination, thus reduce uric acid serum level. In absence of kidney failure, two liters of "Eau de Vichy" is necessary to obtain alkaline urine (ie, 4 to 6 grams of sodium bicarbonate).
As previously discussed, Sodium Bicarbonate may be considered as "bad taste" by some patients. To increase their compliance, you may propose them to drink it after cooling (6 -10 C)
Thanks. In some non scientific papers,writer argued that Sodium bicarbonate also helps to make uric acid more soluble and dissolve crystals.Is there any scientific evidence/study conducted regarding this?
The patient can reduce the uric acid in the blood by switching on to the vegetarian
. foods and drink a lot of water
Jpn J Surg. 1988 Jul;18(4):465-8.
Prevention of uric acid stone formation by sodium bicarbonate in an ileostomy patient--a case report.
Fukushima T, Sugita A, Masuzawa S, Yamazaki Y, Takemura H, Tsuchiya S.
PMID: 2845176
At evidence the main factor of kidney disease and uric acid stones is the urinary acid pH .Thus sodium bicarbonate inducing alkaline urine avoids kidney disfonction and dissolves uric acid stones. Sodium bicarbonate should be recommendations to all patient with "metabolic syndrome", even if its impact on serum uric acid level is reported,but not estabished by a randomized controlled trial.
A lot of case reports of the usefulnes of sodium bicarbonate to dissolve uric stones has been reported during the 90´s. Urinry PH should be at least 7.2 -8 . In absence of kidney failure 2 to 3 l of Eau de Vichy is freqenty required ( 8 to 12 g of sodium bicarbonate) a potential problem in case of cardiac failure.
Therefore. Daily low dose of sodium bicarbonate to prevent stone formation should be prefered and recommended.
Is there any link of sodium bicarbonate to reduce blood uric acid levels ...
At evidence sodium bicarbonate, an urinary alkalizing agent dissolve uric acid crystals and kidney stones. Its role on asymptomatic hyperuricemia may be secondary uric acid solubility and thus a small increment of urate clearance. Unfortunately, very few authors have focused on this topic. An old paper from Scott WA reported in 1980, that 60% of the patient treated with 16 g by day exhibited serum uric acid reduction. The role of a sodium bicarbonate supplementation in metabolic syndrome should be evaluated prospectively…
Excess weight, high meat consumption, and more than very moderate alcohol intake have been known for hundreds of years as drivers of gout (the "disease of kings"), and the same lifestyle factors increase uric acid levels. Today we also know that high fructose consumption is another powerful factor that increases uric acid concentrations. Weight control and a Mediterranean-style diet (PMID 23599357) is a good starting point for many who want to prevent high uric acid concentration (though it may not be enough for people who have predisposing genetic variants or diseases).
By lowering meat consumption even chicken meat, weight loss, more water drinking , lowering fruit syrup consumption and regular exercise one can reduce the uric acid blood circulation.
Hi All, I am from India and I am vegetarian. Recently plasma uric acid levels came out to be 8.3 mg/dl. My doctor said they are very high and I might have to take medicine (I do not have any problem). So for a vegetarian person like myself, is there any suggestion that I can make to improve my diet to reduce uric acid? I would highly appreciate if someone can help me.
I. Avoid eating foods high in purine,
II. High in purine foods: Red meat, meat extracts, Shell fishes, a few beans, organ, meat, asparagus, peas, mushrooms and cauliflower.
III. Use less salt while cooking. Avoid adding salt while cooking rice or in the chapatti dough.
IV. Use adjuncts like tomato, vinegar, cocum, amchur, lime juice, curd, pepper powder cut down on salt intake.
V. To help reduce the amount of uric acid in your system, regularly taking 500 milligrams of vitamin C will decrease your uric acid levels in a month or two
VI. Avoid cakes, pastries, cookies and other sugary delights which are rich in saturated fats and trans fats.
VII. Eat more whole grains, fruits and vegetables and fewer refined carbohydrates such as white bread, cakes and candy. Because foods rich in complex carbohydrates promote feelings of fullness, and prevent overeating and are useful in maintaining a healthy weight.
Citric acid is the best remedy to lower Uric acid levels. I have tried this on many patients and there were best results. For the purpose, a person suffering higher levels of uric acid may take lime juice in warm water frequently during the acute problem, regular intake will help in chronic situation also.
Red meat, other protein rich diet and even pulses should be avoided in acute cases.
For the record, before the use of medications for this, we prescribed the strict diet. It never worked. Let's face it...you eat DNA, you make uric acid.
I eat 10-15 fresh cherries, strawberries, blueberrie and my uric acid level decrease from 8 to 4 with in one month.
I agree with Leena Chitlange madam. Citric acid is one great remedy. I have found this from various articles.
celery seed extract and bromelain, together with turmeric, moringa, and blumea balsamifera, all available in capsule/tablet form, seem to work best for me.
http://www.cabdirect.org/abstracts/20103291282.html;jsessionid=9427326DFA285E987F9E60A9923130BC
http://umm.edu/health/medical/altmed/supplement/bromelain
What about patient with CKD and high uric acid level, what di you advise?
Lower dose of Allopurinol appears as the best treatment.
I used 100mg/d of allopurinol, in absence of contradiction and/or elevated hepatic enzymes and of course intolerance.
The efficiency of this therapy was confirmed by a prospective randomized controlled trial.
In CKD patients ( GFR < 60ml/mi), 100mg/d slowed renal disease progression at 24 months, in comparison with the control group in which GFR decreased.
Moreover, allopurinol decreased CRP and cardiovascular events.
(see CJASN 2010,5, 1388: Goicoecha et al)
apple cider vinegar is also very useful to dissolve crystals of uric acid...
The question is why the uric acid is accumulating in the body? You could reduce uric acid by diet and selective eating, but if you don't target real cause you will be on a diet and remedy tea or concoction drinking all your life. The best would be to have a professional in Iridology diagnose the problem. An example of elevated uric acid can be kidney blockage, leading to uric acid accumulation causing skin problems. In that case a series of herbs, like parsley and others, can be used to clean the kidneys then the problem goes away. The cleaning should be done for at least 21 days and then repeated if need to, with a specific proven protocol. Don't assume the problem are the kidneys have a correct diagnosis, which by the way I have found more effective with a good iridologist than any other diagnose method.
my uric acid level is 7 what types of vegetables and fruits r good for lowering uric acid level
Gout is one of the most frequently referenced medical disorders in the post hunter-gatherer history of mankind. Often alled the disease of Kings, gout is the result of an abnormality of the body's ability to process uric acid which builds up either because of a high intake of purine-rich foods eg red meats, seafood; or the guanosine and alcohol in beer and spirits; or the body's inability to process or excrete urates. The uric acid then crystalizes in the joints - mainly the toes, ankles, hands and wrists - causing the painful inflammation of a gouty attack (gouty arthritis). In severe cases, increased uric acid can cause kidney stones and blockages of the kidney filtration system (tubules) and permanent damage to the kidney or even kidney failure.
From my anecdotal evidence including personal experience over a decade, I have found that Australian wild foods which are very good sources of antioxidants, anti-inflammatories, enzyme regulators and micro-sugars, reduce gout attacks to near zero with no other dietary changes. Various formulations have been tested including a liquid product, (Kalari Crush) and a more effective, dry mix called LIFE (Lyophilized Indigenous Food Essentials). Both of these combine over a dozen wild foods with as many conventional 'superfoods'.
Work is still on-going as while acute gout events can be eliminated uric acid will still accumulate in synovial fluid, CSF and other fluid and soft tissues as a uric acid rich ectoplasm (UARE).
Probenocid is the drug of choice to eliminate the body stores of UARE but natural alternatives are being researched.
Vic Sherikoff.
Writing to you from Canada. Is the name of the wild foods you mention the trade name? I'm not sure if it's possible to find in Canada.
Kind regards,
Sam
thanks sir I m using one lime a day in hot water after one month I will again check my uric acid in blood sample
Hi Sam,
We ship our LIFE antioxidant mix all over the world and are compiling what data we can as to the benefits derived from a regular intake of the micronutrients supplied by wild foods. So far we have reductions in blood pressure, improved glucose response, weight loss, energy boosting, improved concentration and mental clarity, improved eyesight, better hearing and elimination of symptoms of gout to name a few.
Cheers,
Vic
Evidence based data on a published series?
How do you consider the double blind randomised placebo study "Systemic Uric Acid Administration Increases Serum Antioxidant Capacity in Healthy Volunteers" by Waring et al ; jCP 2001,?
Futhermore, antioxidant benefits on life is not demonstrated ad may in some patients increase the risk of death ( RR 1,16) JAMA 2007: meta-analysis and systematic review
All the benefits reported with the LiFE antioxidant, may be only due to the associated weight loss and thus lower BP, "improved glucose response", lower uric acid. All the vraiation of these items being easily documented , in contrast to "mental clarification", "improved eyesight" and what else..
Multivariate analysis and comparison with a placebo group will be of interest to confirm LIFE antioxidant benefit and eliminate a potential conflict of interest.
Daily sodium bicarbonate drink, effective, not expensive and natural, should be recommended
Francois, as Waring et al recognized, uric acid has antioxidant capacity itself. I miss your point here.
In relation to the meta analysis to which you refer, the antioxidants studied were synthetic, isolated compounds (chemical supplements) and not whole food sources. Nutritional science now recognizes that antioxidant capacity of say, ascorbic acid is the result of far more than just the vitamin C. It requires folates, up to 4,000 bioflavenoids, vitamin P, Factor J and K, tyrosinase as well as Cu, Fe and Zn. There will no doubt be more links in the chain if we change our reductionist paradigms for more wholistic ones.
However, allow me to wind back the focus onto wild foods (14 of which are in my LIFE product). It appears that the foods with which we evolved up until 10,000 years ago were not just antioxidant-rich but also excellent sources of anti-inflammatories, enzymes, enzyme regulators, micro-sugars and more. Just the micro-sugars alone beg intensive research as sugars such as trehalose are proving to be far more ubiquitous in plant foods than previously thought. It has many protective properties and antioxidant potential as well as influencing DNA integrity and longevity.
One interesting anti-inflammatory effect from wild food preparations taken orally is the dispersion of the chains of erythrocytes which tend to become sticky from our modern diet. Wild foods appear to reduce this stickiness possibly due to non-reducing sugars influencing the glycans coating the surface of each cell.My theory is that this action on RBCs is why users experience improvement in mental clarity as the brain is better oxygenated and wastes more efficiently removed when single cells can get through capillaries as needed.
This mechanism has potential as a means to remove the danger of rogue cells replicating as growths. If they can't stick to one another or to other tissues, they can't grow as a clump but slough off to be removed from the circulatory system or via the lymphatics and get excreted as single cells.
As for bicarb. I have tried this myself years ago in an attempt to treat a gout attack and it proved worthless for me. Nice in theory but the pH of joint fluid is hard to change enough to increase the solubility of urate crystals and reduce their irritation. Cherry puree is better but is also more prophylactic than curative. Lyophilized sour cherries are a key ingredient in LIFE for this reason.
If I had to conclude, I will say
Muhammad Belal Hossain’s question being: “How can a patient lower uric acid level in his blood without taking any drug?” and according to Muhammad’s institution (International Centre for Diarrhoeal Disease Research), we may suppose that hyperuricemia is asymptomatic and concern short bowel diseases.
In case of gout or uric acid renal stone, everybody will use allopurinol.
Hyperuricemia (> 6 mg/dl or > 360 μmol/L) may be an independent cardiovascular risk factor, but to date, treating asymptomatic hyperuricemia with drug cannot be recommended until clinical trials demonstrate that lowering serum uric acid reduces cardiovascular risks. Moreover, whereas hyperuricemia prevalence increases, gout seems to decrease.
In the hypothesis of asymptomatic hyperuricemia in patients suffering of diarrhea responsible of a normal anion gap metabolic acidosis secondary to loss of bicarbonate, bicarbonate compensation and supplementation should be the best issue to decrease blood uric acid level.
Furthermore, if my bowel disease hypothesis is wrong, NaBic supplementation will induce serum acid uric reduction (> 15%) (Scott WA, 1980).
In some country, urine of kids in schools are collected and the boiled eggs in urine are used in meal, could reduced the uric acid level.....instead taking self urine directly(therephy named on Morarji Desai). One cup Grape fruit or Orange juice, one cup Pineapple and half cup Zinger juice, with empty stomach in morning would gave best result to reduce uric acid level...
even when your uric acid is low, gout attacks continue to occur frequently....the cause is not known....although you follow a tied diet free of gout triggering food. it would be good to get some input to as why this remains unexplained...
Hi Ali,
Are fructose sources in your list of gout-triggering foods? My research reviews and work on myself and others predisposed to gout shows that reducing bad sugars (sucrose and fructose) is essential to have any hope of reducing gout attacks. Next is to introduce anti-inflammatory foods which typically are wild or near wild foods. Rarely will any single anti-inflammatory ingredient work effectively or long term eg even turmeric needs to be activated but absorption and efficacy can still be compromised by other dietary factors.
My experience and that of others with my own wild food product is that gout symptoms can be totally eliminated. Interestingly, uric acid will still accumulate in joints as a white 'ectoplasm' which is visible during arthroscopy. However, wild foods, with their complement of anti-inflammatories effectively stop any attacks from happening.
Thanks Vic, it si very good response. Can you be more specific and list what are the wild food you are referring to. I personally do not eat any food made with fructose, however, I do eat sweets in general. My research about gout is to eliminate sugar completely. With all the up to date drugs that work on reducing UA, yet with low UA, the cause of attacks remains a mystery.....
Ali, I promote the product I call L.I.F.E. (Lyophilized Indigenous Food Essentials) as I have worked on the nutritional value of the 14 wild foods in this product specifically, over the last 30 years. You can order it on-line and try it for yourself. https://tinyurl.com/antidote2modernfoods
The real value of Australian wild foods and I presume those from any country around the world, is that they are the types of foods to which Homo sapiens is adapted through evolution. It should be a concern to us that ours is the last species of the genus Homo and this puts us at risk of extinction simply being the last of our kind.
The positive side of our situation is that by embracing the foods that have not been manipulated by agriculture, grown in artificial systems and diverged from their ancestral forms, we can rediscover the antioxidants, anti-inflammatories, anti-allergens, anticarcinogens, anti-proliferatives, adaptogens and sources of good sugars, biologically activated minerals and more. We also need to recognize that raw foods deliver enzymes and enzyme regulators that are absent in cooked or processed foods and again, wild foods are superior in these micronutrients with respect to modern edibles.
I have a recent article on my experiences with gout and LIFE here: https://cherikoff.net/wild-foods-and-gout/
I generally take 5g of LIFE once a day with a second dose on those days I drink beer, eat shellfish, yeast concentrates or bread or just know that I will have or have had a really busy day. This is more for the anti-inflammatory effects reducing the stickiness of my red blood cells and therefore improving my circulation which then gives me more sustainable energy.
LIFE is an easy, convenient solution to more than just gout attacks. It slows ageing and addresses many of the diseases of nutrition.
Muhammad Belal Hossain @Hala Elgendy
Cherry juice blocks xanthine oxidase and lower uric acid.
There are few reviews you find by simple search
I tried tart cherry juice for my own condition but got no significant benefit. This paper Article Cherry Consumption and Decreased Risk of Recurrent Gout Attacks
found a 35% reduction in the risks of gout attacks but dietary restrictions were recommended to achieve this protection.My main concern is that if our taste drive for sweetness is not concomitantly addressed then fructose intake, increased AMP formation and the resultant uric acid rise exacerbates the risk of gout attacks.
I also do not follow the reductionist paradigm that one food will effectively treat one disease condition. Hence, by combining 14 wild foods (all low in bad sugars and excellent sources of antioxidants and anti-inflammatories) with 13 other 'superfoods' including trehalose (Resurrection Sugar) I found that I eliminated gout attacks entirely (for over 7 years now); reduced my carbohydrate cravings; boosted my taste sensitivity for sweetness (reducing sugar intake without trying); and was able to eat all the foods we are told not to eat when pre-disposed to gout attacks.
My blend of freeze-dried fruits, herbs and spices is gaining significant uptake by former gout sufferers (myself included). LIFE (Lyophilized Indigenous Food Essentials)™ contains 14 Australian wild foods and 13 other conventional superfoods and is described here:
https://cherikoff.net/shop/product-category/retail-packaged-wild-foods-for-cooks-and-foodies/life-the-antidote-to-modern-foods/
LIFE includes tart cherries with a high anthocyanin content and is supported by multiple sources of antioxidants and anti-inflammatories. Additionally, LIFE delivers other benefits as it is a rich source of anti-allergens, anti-rogue cell (anti-proliferatives, pro-apopotics, anti-carcinogens, anti-mutagens), immune boosters, adaptogens, organic acids, organ protectants (brain, heart, liver, kidney, pancreas - the works), enzymes and enzyme regulators, good sugars and bioavailable minerals.
I also use Chanca piedra as a prophylactic when I feel that my water intake has not been adequate (too much coffee at the computer for days on end). This is a routine I use every 3 - 4 months and involves taking 1 to 1.5g of the encapsulated herb every 8 hours for 2 days. This is to protect my organs against stones from any sources (uric acid, calcium, cholesterol etc).
The above approach has allowed me to be less concerned as to my diet. However, significant deliverables from LIFE is that sugar cravings are reduced significantly, satiety is boosted and weight maintenance is easier.
I should mention, avoid taking any sources of anthocyanins with dairy products. Casein irreversibly binds anthocyanin antioxidants and removes their functionality.
Good luck with that Amit. Lemons these days, at least the ones we have in Australia and which rot very quickly, are high in sucrose. This is half fructose and as this bad sugar is metabolized in the liver, AMP (adenosine mono phosphate) is formed. This converts to uric acid exacerbating gout symptoms.
Thank you everybody. I suffer from this problem.
Brother Vic Cherikoff, thank you for this, what is completely news for me. Would you care to give evidence for your suggestion that Lemons (we are talking about juice, of course) "converts to uric acid exacerbating gout symptoms"?
Happy research!
Hi Abu,
Have a look at the diagram in this blog post of mine:
https://cherikoff.net/does-fructose-make-me-look-fat-in-this/
I do not recall where I found it but a Google search would find it. The problem is the sucrose content of lemons these days and the fructose contribution is explained in the image.
The other challenge for us sufferers (I have the bad genes for gout but have not had an attacked for nearly 10 years now) is the type of reductionist thinking that lemon juice along or cherry juice or even a few ingredients will work for all gout sufferers.
Even with medicines, only a 12% success rate in their target populations trialed will get a pharmaceutical passed by the regulatory authorities.
My take is to look to pre-agricultural cultures who relied on foraged foods and enjoyed a vastly more diversified diet than farming communities. Gout was absent from these groups.
My own solution is a complex one and I can let you know more if you wish.
Regards,
Vic
Brother Vic Cherikoff, greetings.
I have gone through your paper at the link provided and the 2nd paper through the link in the 1st paper - unfortunately, none of your information is scientific, as they are not verifiable, since you do not provide any information on the studies that proved them.
I appreciate your enthusiasm in spreading knowledge, but bad science is just as bad as ignorance, perhaps worse.
I hope you would consider working a little harder and make your propositions scientific and beneficial for all of us.
My best regards.
What are you saying Abu? The biochemistry is well established. Here's a paper explaining the pathway and the mechanism by which allopurinol works.
Article Uric Acid Stimulates Fructokinase and Accelerates Fructose M...
Thank you Brother Vic Cherikoff for your reference.
I am a lawyer, not a scientist. I am sure the scientists present here will be able to verify the claim of your paper better.
I will read it nonetheless.
It will be an important finding as we can see most scientists did not know this.
Regards.