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Foods that the gout patient must avoid

Foods that the gout patient must avoid

Foods that the gout patient must avoid

Noor Al Sham: Peace be upon you doctor. What are the beneficial foods for the gout patients and what are the ones that they must avoid?

The answer: Gout results from the accumulation of the uric acid which increases upon taking red meats and legumes and therefore we advise lessening their taking. These acids accumulate with other acids in the body like the phosphoric acid and the sulfur acid of what leads to call for the inflammatory cells which like the acidic milieu and the inflammatory process begins (Rock, 2013 ) . Upon the occurrence of the inflammation in the joints it may associate with a pain in them, their swelling and at times their redness, difficulty in their movement and hotness (Baer) that occur due to the dashing of several materials that cause the inflammation which occurs because of the tissues' harm resulting from the inflammation process. From these materials which dash is prostaglandin which ginger blockades (Grzanna, 2005)  , and from the materials which cause pain and inflammation are Bray Kinine, p substance p, leukotriene and other chemical materials (Kidd, 2001)  . 

It is worth to mention that modern medicines blockade only the prostaglandin while the other compounds which cause the inflammation remain. This interprets why a temporary lightening for the pain and not a final one takes place through using the modern medicines. There is of course a possibility  that these medicines like NSAIDS or what is known by the non-steroidal anti-inflammatory drugs such as profane or vulturine cause a bleeding in the stomach (Woolston)  , gastritis, shortage in the kidneys (Ejaz, 2004)   , problems in the windpipes and possibly allergy and asthma (Ayuso, 2015)  . 

They do not blockade but one material of the six which cause the inflammation which is the prostaglandin.

As for us we depend in our method on using 6 herbs together which studies verified that each of them covers one of the chemical materials which cause the inflammation. Therefore we do not blockade one material such as the prostaglandin only yet we besiege all the inflammatory materials previously mentioned and dominate the inflammation completely and consequently dominate the pain resulting from the inflammatory process besides all the other problems of inflammation by the Grace of God Glory to Him. 

We recommend using the following food extracts: 

Oily extract of Rosemary preserved in extra virgin olive oil (Mohamed, 2008)

Aqueous extract of Rosemary preserved in natural apple vinegar (Mohamed, 2008)

Oily extract of Lavender preserved in extra virgin olive oil (Hale, 2005 )

Aqueous extract of Lavender preserved in natural apple vinegar (Hale, 2005 )

Oily extract of Ginger preserved in extra virgin olive oil (Srivastava, 1992 )

Aqueous extract of Ginger preserved in natural apple vinegar (Srivastava, 1992 )

Oily extract of Sage preserved in extra virgin olive oil 

Aqueous extract of Sage preserved in natural apple vinegar

Oily extract of Chamomile preserved in extra virgin olive oil (Ghavimi, 2012 )

Aqueous extract of Chamomile preserved in natural apple vinegar (Ghavimi, 2012 )

 in addition to Oily extract of Thyme preserved in extra virgin olive oil  (Zarzuelo, 2003 )  and Aqueous extract of Basil preserved in natural apple vinegar (Yamada, 2013 )  and achieve good results

The oils mixture can be used for anointing the joints locally to help in calming the pain very rapidly without taking the known pain tranquilizers, and 

Jamil Alqudsi  M.D-MSc CAM-Dip FM

References :

Ayuso, P., Del Carmen Plaza-Serón, M., Blanca-López, N., Doña, I., Campo, P., Laguna, J. J., Bartra, J., Soriano-Gomis, V., Torres, M. J. & Blanca, M. 2015. Genetic variants in arachidonic acid pathway genes associated with nsaids-exacerbated respiratory disease. Journal of Allergy and Clinical Immunology, 135, AB114.

Baer, A. N. Joint pain and sjögren’s syndrome.

Ejaz, P., Bhojani, K. & Joshi, V. 2004. Nsaids and kidney. JAPI, 52, 632-9.

Ghavimi, H., Shayanfar, A., Hamedeyazdan, S., Shiva, A. & Garjani, A. 2012. Chamomile: An ancient pain remedy and a modern gout relief-a hypothesis. African Journal of Pharmacy and Pharmacology, 6, 508-511.

Grzanna, R., Lindmark, L. & Frondoza, C. G. 2005. Ginger-an herbal medicinal product with broad anti-inflammatory actions. Journal of medicinal food, 8, 125-132.

Hale, G. 2005. Lavender–nature’s aid to stress relief.

Kidd, B. & Urban, L. 2001. Mechanisms of inflammatory pain. British journal of anaesthesia, 87, 3-11.

Mohamed, D. A. & Al-Okbi, S. Y. 2008. Evaluation of anti-gout activity of some plant food extracts. Polish Journal of Food and Nutrition Sciences, 58.

Rock, K. L., Kataoka, H. & Lai, J.-J. 2013. Uric acid as a danger signal in gout and its comorbidities. Nature Reviews Rheumatology, 9, 13-23.

Srivastava, K. & Mustafa, T. 1992. Ginger (zingiber officinale) in rheumatism and musculoskeletal disorders. Medical hypotheses, 39, 342-348.

Woolston, C. Aspirin, ibuprofen, and intestinal disorders.

Yamada, A. N., Grespan, R., Yamada, Á. T., Silva, E. L., Silva-Filho, S. E., Damião, M. J., De Oliveira Dalalio, M. M., Bersani-Amado, C. A. & Cuman, R. K. N. 2013. Anti-inflammatory activity of ocimum americanum l. Essential oil in experimental model of zymosan-induced arthritis. The American journal of Chinese medicine, 41, 913-926.

Zarzuelo, A. & Crespo, E. 2003. Uses of thyme. Thyme: The Genus Thymus, 263.

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