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Gout and Beer Experiment
> “Did you drink wine or beer with your chicken”
Ah, this old chestnut again…
Perhaps I could indulge you with my story of the great Beer experiment of 2005 –
Back then I had only been suffering from gout for about ten years. Doctors, and in fact everyone I met who claimed to know anything about gout, kept repeating the same thing about beer which seemed to differ from my experience, so I set about an experiment…
For two weeks in 2005, I drank 5 pints per day of ‘Adnams Broadside’ (for those not in the UK this is a 4.7% strong bitter), that’s 70 pints of beer all in the name of medical research.
The result – not only did all gout symptoms disappear during this period but uric acid reduced from 625umol/L (10.5mg/dL) to 350umol/L (5.8mg/dL).Unfortunately in the long-term drinking that quantity of alcohol would most likely lead to other medical conditions.
Nick Causton
Gout and Chicken
Mike,
I am guessing that Chicken chow mein was a take-away? If so it is most likely the ascorbic acid (aka vitamin C) which is often used as a preservative. I have had similar problems with take-away food, gout comes on very rapidly say within the hour.
The technical explanation: The type-D isomer of Ascorbic acid cannot be used by the body as the natural type-L isomer can. The body considers it toxic and like all toxic foods causes the body to present a higher lever of uric acid to neutralize/bind these toxic molecules in the blood. Remember uric acid is the bodies most prevalent anti-oxidant, the more toxic foods you eat the higher your uric acid.
Best of luck,
Nick
