But the real proof has always been inconclusive: just as example. Diets low in cholesterol has a ma

Often people ask how LCHF and gout go together, because ... diet for gout is to limit meat, offal, value added packaging fish and seafood, limit fat to a minimum and practically eat cereal ... But is it really so? Already we saw that a lot as far as nutrition is set upside down. Gary Taubes, an American science journalist, wrote the 2007 book "Good Calories, value added packaging Bad Calories" (Good Calories Bad Calories) in which scientific approach to questioning conventional wisdom about diet, thickness and diseases. The following unlisted chapter that was not recorded in the book, and refers to the misconceptions about diet, fructose, blood pressure and diabetes, as seen through the prism of gout. The story is confirmed by this comment that I received under the previous post:
Friends took me initially watched and listened in amazement - you do not eat bread? How do you live without pasta? After 2 months when I first lost weight and began to reject the various tablets around me and they told me to start to connect. Now it is already one of the teams (there are 10 of us !!) and even exchange recipes! Some had to be convincing, but most of them only needed to explain how and why! One of those friends is the man who 15 years ago was suffering from gout (regularly taking therapy) and if only looked at liver or sardines value added packaging and drank a glass of red wine would have a gout attack, and now no therapy enjoy anchovies, stew of liver and glass wine and can not believe that even this is happening.
Gout and technical condition known as hyperuricemia, or elevated levels of uric acid are the most recent examples of institutional neglect of the potential effects of fructose on health and how pervasive it may be.
Gout itself is an interesting example because it is a disease that is "out of fashion" in the last century and yet most recent reports suggest that not only is the most widely used up to now, but that is still expanding. Recent polls say that nearly 6 percent of all American men in their 30s suffering from gout and more than 10 percent in their 70s. The percentage of affected women was significantly lower in the younger age but still grow more than 3 percent by age 60. In addition, the frequency of gout appears to have doubled in the last quarter value added packaging of a century, coinciding (probably not coincidentally) with a proven increase in obesity, and perhaps to increase 5 to 6 times of the 1950s, although a large part of this increase is likely due to the aging population.
Until the end of the 17th century, when the spread of gout assumed almost epidemic proportions in Britain, the disease is almost exclusively affected the nobility, wealthy and educated, then those who were able to let excess value added packaging food and alcohol. This made gout original example of a disease related to diet and excessive consumption and thus the source of diseases of civilization.
But as soon as gout become easy (from) treatable, the early 1960s, the discovery of Allopurinol, clinical researchers began losing interest. And the pathology of gout was understandable since the British physician Alfred Garrod, mid-19th century, recognized as the cause of uric acid; the idea is that uric acid builds up in the bloodstream to the point where it comes out, as they say chemists, and crystallized in urate crystal sharp as needles. value added packaging These crystals are then stored in the soft tissues and joints of extremities - usually in the thumb of the foot - and cause inflammation, swelling and terrible pain that is unforgettable described bon vivant Sydney Smith in the 18th century as "walking on the eyeballs." Since uric acid is a degradation product of a protein known as purines - which are the building blocks of amino acids - and since purines is the most in the meat, it is assumed for the past 130 years to the food as the primary mechanism to increase the level of uric acid in the blood, causing the first hyperuricemia and gout, and then, just excessive consumption value added packaging of meat.
But the real proof has always been inconclusive: just as example. Diets low in cholesterol has a marginal impact on the level of serum cholesterol and diets low in salt has a negligible impact on clinical blood pressure, diets low in purines has a negligible impact on the level of uric acid. Almost vegetarian diet will, for example, is likely to reduce the level of serum uric acid for 10 to 15 percent, comparing it with the typical American diet, but it is rarely sufficient to restore high levels of uric acid to normal and there is little evidence that such child confidently reduce the frequency gout attacks in patients. Therefore, no purine diet is not prescribed for the treatment of gout, as an expert value added packaging on gout Irving Fox said in 1984 "because of their inefficiency" and their "marginal impact" on the level of uric acid. In addition, the occurrence of gout in vegetarians, or mostly vegetarian, has always been important, and "much higher than previously thought." (For example, an evaluation of the mid-century play the occurrence of gout in India among the "mostly vegetarian and teetotaler - abstainers value added packaging of aldehyde