Forum Replies Created
-
Posts
-
Trev — Thanks for the info and encouragement.
Sounds like things are a bit out of whack for your body right now. I hope you feel better ..
I will look for your new thread on the diet and balance aspect.
I am going to start a thread on one of my theories about the role of environmental toxins in this.
trev — Have you found that if your diet is consistently low-alkaline, and you do not eat processed foods, you do not get gout?
Goutpal:
Thanks for the info regarding the procedure! Does one have it done during the flare up or can one do it at any time?
Thanks for the reassurance about cauliflower. 🙂
Trev — Thanks so much for the link to the diet page! It is helpful. One thing though that seems contradictory is that cauliflower is listed as moderately alkaline, but then it says to avoid it when under attack. I had eaten a great deal of cauliflower right before my attack. Would that have contributed to it?
Regarding whole grains, if they are prepared to slighty ferment them (long soaking, 12-24 hours, in water with a small amount of lemon juice or vinegar) they are similar to sprouted grains in their digestibility. Perhaps grains prepared that way are slightly alkanalizing, as the sprouted grains are designated. I am not sure though. (See Sally Fallon's book, Nourishing Traditions, for traditional grain preparation information).
I haven't made bread since early Fall, but when I do, I make sourdough, naturally-fermented bread with spelt flour. But perhaps overeating any grain is acidifiying? When I make it, it's so good I can't stop eating it, just eat bread all day, which probably is acidifying.
But the diet sheet you linked to is very helpful. Thanks!
trev — wow, the alkaline diet seems to work, from your readings. In my younger years I was on the macrobiotic diet and their teachings were that whole grains are alkanalizing. I think I should get back to eating more of those.
Regarding blood pressure, no, mine is on the low side. I have never had a high reading.
Regarding the rheumatology testing, does one do that during the flare up, or can you do that at any time?
“The only way to be sure is to have fluid from the joint analyzed by a rheumatologist. This is quick and painless, and rules out other conditions, as well as confirming gout.”
GoutPal — Someone told me that the fluid extraction is very painful. Don't they have to do it with a needle?
Hi, everyone. I got my uric acid level tested. It is 5.5. Is it possible that someone with that level could have gout?
I spoke to my friend's husband and he had the exact same thing that I had, extreme pain in the toe joint. He had to be wheeled around in a wheel chair. But it only happened for a few days in 2001, and never since.
Thanks Trev and ziptoplay. The bean broth sounds like a good strategy to start with.
Will let you know what my readings are after going to the MD. I hope this is not gout but I am not too optimistic.
Thanks to Dan and zip2play for replies. Dan, that black bean broth sounds like something I should try. Are you saying that taking it regularly helps to prevent gout? I was on a macrobiotic diet in my 20s and certain beans were promoted as detoxifying to the kidneys, one being adzuki beans. I think I need to get back into eating these beans more often, and the black beans I can get at my food co-op.
ziptoplay — Yes, I should make a doctor's appointment to measure the uric acid. I hope it is not gout but I am thinking it is, since the pain came on suddenly and yes, it is that joint where the toe attaches to the foot.
My question is how do people with jobs deal with this? I have just graduated with my Masters and am looking for a job in my field but this attack was so painful that I do not think I could have worked on these days.
My brother, who gets gout, can take off from work when he wants to. But I would think it would be a disabling factor for people's careers.
Thanks to all for the help.
