What Vegetables should I not eat if I have Gout?
Gout or gouty arthritis is a disease that arises from a disorder in the metabolism of purines, in which abnormally high levels of uric acid accumulate in the blood, forming urate crystals that destroy joint tissues causing arthritis. These crystals usually accumulate in regions such as the toe halux, ankles, heel and knees, causing pain and inflammation.
Gout is one of those diseases that, in most cases, is related to diet. It occurs when uric acid is not correctly eliminated through urine and remains in the bloodstream forming crystals in the joints that cause inflammation and a lot of pain.
For a long time it has been considered a disease of kings or of the rich, because in ancient times it was the kings and popes who most often suffered from it. This was so, not by chance, but because its appearance is related to the excessive consumption of foods such as seafood or red meat that only members of the upper classes such as the nobility or the clergy could afford.
But not only meats, alcoholic beverages or seafood trigger gout. There are also vegetables that should be avoided by people suffering from this ailment, even when it is not manifesting itself to prevent it from rising.
Vegetables to avoid if you have gout are:
They are all vegetables that should be avoid if you have gout because they are foods which are rich in substances that are broken down into uric acid by the body.
Rather, there are vegetables that help to lower uric acid, such as: artichokes (they are one of the star foods to lower uric acid, it is even beneficial to drink the broth from cooking them as an infusion), onions, pumpkins, celery (both the vegetable itself and the broth resulting from cooking), carrots.
So, the diet for gout is mainly based on reducing the intake of foods rich in purines and should include foods that have anti-inflammatory properties to reduce pain and relieve inflammation in the joints, and diuretics to eliminate excess uric acid through urine.
For this reason, it is important to see a nutritionist to perform a personalized evaluation and develop a nutritional plan tailored to the needs of the person.