Gout is a painful condition. It is caused by uric acid levels in the body that are higher than they should be.
Gout typically occurs when the body makes too much uric acid, or when the body has difficulty getting rid of the uric acid that is produced.
Once too much uric acid builds up around the joints, uric acid crystals will form. These crystals cause inflammation in the joints.
The metatarsal-phalangeal joint at the base of the big toe is the most commonly affected (about 50% of cases).
It may also present as tophi, kidney stones, or urate nephropathy.
It is important to eat foods with anti-inflammatory properties to help alleviate the symptoms related to gout.
Eat more of the following:
1. Celery:
It is high in a bioflavonoid called luteolin, which has antioxidant and anti-inflammatory properties. It is also a good source of apigenin, another bioflavonoid with anti-inflammatory properties.
2. Parsley:
It helps lower uric acid levels, which is the cause of gout. It also has potent anti-inflammatory and pain relieving properties.
3. Carrots:
They are natural diuretics, helping flush out extra uric acid levels from the body.
4. Garlic:
This natural wonder contains sulphur, which helps get rid of uric acid levels in the body. Garlic also has anti-inflammatory properties.
5. Ginger: It contains potent compounds called gingerols which are anti-inflammatory agents.
Gout reliever juice recipe:
Juice:
5 stalks of celery
a handful of parsley
2 carrots
1 clove of garlic
2 inch piece of ginger
1 cup of filtered water
You can drink this juice on a regular basis once a day.
Enjoy!
Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.
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For the health benefits of parsley.
For the health benefits of carrot juice.
REFERENCES
1. Staff, Mayo Clinic. “Gout.” Mayo Clinic. Mayo Foundation for Medical Education and Research, 06 Dec. 2011. Web. 13 July 2013.
2. “Uric Acid – Blood.” U.S National Library of Medicine. U.S. National Library of Medicine, 01 May 2012. Web. 13 July 2013.
