Why Antioxidant Rich Foods Are So Good For Gout

Gout is not nearly as mysterious as the pharmaceutical companies would like us to believe it is.

The buildup of acids and Uric Acid are a result of the Oxidative Damage or Free Radical Damage that compromises the function of the Cell Wall or Membrane.

In past articles, the subject of Acidosis has been reviewed and analyzed. Here is a standard definition of Acidosis:

"an abnormal condition of reduced alkalinity in the blood and tissues."

As the Free Radical Damage disrupts the ability of the Cell Wall to pass nutrients and fuel to the interior of the cell for processing or consumption, it also restricts the ability of the Cell Membrane to let the waste of that consumption to be passed back to the exterior of the cell and be carried off for excretion. That "waste" is typically toxic in nature and as it accumulates, the pH chemistry of the body registers more and more acidic.

Here is a quick and simple explanation of Free Radicals and Antioxidants:

"The human body is made up of cells, cells are made up of molecules, molecules are made up of atoms, atoms are made up of protons and electrons.

Oxidative Damage is when one of those atoms loses an electron."

And...

"Plants are made up of cells, cells are made up of molecules, molecules are made up of atoms, atoms are made up of protons and electrons.

An Antioxidant is an atom that has an extra electron to donate to a Free Radical."

Normally, the more traditional western medicine approach is to acknowledge high levels of Uric Acid only and treat them without any attention or reference to the overall acidity of the body.

Because of drugs like Allopurinol and Colchicine, this method goes unquestioned in the case of millions of Gout Attacks every day around the world.

But What Is Causing The Acidity To Build Up In The First Place?

The standard answer is "high-purine foods" and "too much alcohol". While this is not a complete misconception, is it without a doubt short-sighted.

Acidity and Acidosis become evident from other sources including food; stress and the associated metabolic chemicals, poor air quality and pollution and smoking, and toxic chemicals in our environment like pesticides, antibiotics, fuels, preservatives, solvents, and many others.

The presence of these acidic substances cause massive amounts of Free Radical and Corrosive Damage on many levels.
Antioxidants Are The Answer.

Many different diets promote a whole host of antioxidants foods and drinks. Many of the same antioxidant substances also promote generous alkalizing abilities. Here is a short list of foods, both Acidic and Alkaline to reference, however further investigation and education is in order:

Acidic

• fats and oils: canola, olive, flax, corn, lard
• grains: wheat, barley, oats, rye, rice, corn, spelt
• nuts and butters: peanuts, cashews, pecans, tahini
• meat: beef, fish, pork, shrimp, turkey, venison
• chemicals: prescription drugs, pesticides, herbicides
• alcohol: beer, wine, liquor
• beans: pinto, black, lentils, soy, green beans
• waters: distilled, reverse osmosis
• dairy: cow or goat cheeses and milks, butter

Alkaline

• vegetables: carrots, broccoli, beets, celery, cauliflower, onions
• fruits: apples, avocados, bananas, melons, berries, oranges
• protein: whey, chicken, nuts and seeds, yogurt, tofu, eggs
• spices: cinnamon, curry, mustard, peppers, sea salt
• other: apple cider vinegar, fresh veggie and fruit juices, green tea, mineral water

The human body needs some Acidic Food; the ratio is 20% Acidic and 80% Alkaline. The common diet of most people is basically reversed, meaning that most people live with an overly acidic body condition. The panic in the world today over the rise in Obesity, Diabetes, Cardiovascular Disease, Cancer, Gout and many others are the obvious evidence of that.

Developing the habits to recognize the difference between the acidic, oxidizing foods and drinks, and the more beneficial and therapeutic ones is an important first measure in becoming free of Gout and the pain of Gout Attacks.