Tereza Okava wrote:James Duke, botanist extraordinaire (the Green Pharmacy),That said, he said that when he was having an attack he took the allopurinol..
My reading suggested that specifically the "black" cherries work to help the kidneys to excrete the triggering chemicals like uric acid.
When having an attack, I usually eat cherries. I can't say whether they help or not.
Jordan Holland wrote:What herbs, food, lifestyle changes etc. are good for treating gout?
I've read similar, however, I suspect that a lot of their data is a result of high fructose corn syrup replacing "real" food. There are people who've suggested that when Canada's Food Guide was re-written to consider "fruit" and "vegetables" to be equivalent parts of the diet, that increased Canadian's fructose intake with negative health consequences. Add to that the tendency of plant breeders to maximize the sugar in the vegetables they breed (think "super sweet peas" and "Sun Gold cherry tomato") and our levels of "hidden fructose" are heading in the wrong direction for those of us with tendencies towards gout. Fruit juices that used to be "just fruit" are often supported with "concentrated ____ juice" - which I read to mean, more fructose. It is *very* difficult to find a pure Cranberry juice where they haven't done sneaky stuff like that to, and the dried cranberries Hubby buys are highly doctored with extra sugar. (I try to keep one jar of "real" Cranberry juice in my larder in case I feel my bladder needs a little support.)
Jordan Holland wrote:Strange coincidence: I was just watching Sugar: the Bitter Truth on youtube, and at the 59:00 minute mark he shows that fructose breaks down into uric acid, causing gout and hypertension. Interestingly, fructose does not trigger an insulin response. He basically claims fructose is the prime factor in obesity, liver disease, gout, and hypertension. He also shows fructose is processed by the body exactly as alcohol, and has the same detriments.