[Neil Hunter]

Thank you very much for your detailed and informative reply.

[Neil Hunter]

Why is beef always highlighted as a high risk for gout?

Hello,

I would like to give a little background first. I’m a 33-year-old male, slightly overweight but only a few kg. I had never had a gout attack in my life, but in the last 1.5 years I’ve had about 6 attacks.

After the last attack I decided to change my diet to try to fix this problem.

After a little research I read that beer (which I do frequently enjoy) and meats are common causes.

After reading for a few hours I noticed that red meat such as beef (my favourite meat) are often highlighted as bad for gout, perhaps my search was not exhaustive, but many sites mention the dangers of beef.

I read about chicken (my second favourite meat) and read how lean cuts of this are the best.

So from that day I eliminated beef and replaced my meat with chicken breast.

In several months I have not had any gout attacks.

Today, after really craving beef I decided to recheck tables of purine contents per 100g of different cuts of beef. What then surprised me was that for both purine and Uric acid, most cuts of beef are better than chicken breast.

So is 100g of a lean cut of beef actually better for me than 100g of chicken breast?

If this is true then why is beef always highlighted as a “danger meat” whilst lean chicken breast is advertised as a “smart choice”.

If I have missed something important about purines, uric acid and why beef is a danger meat then please let me know. Because if not I’m going to happy add beef back to my diet.

P.S. My daily intake of meat didn’t change, I simply swapped out beef for chicken in the same portion size.

Thank you

Neil

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