Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Addressing Gout Naturally! Dr. Cichoke has written a very clear and concise article explaining why gout develops and the recommended nutritional support and supplements needed to help reverse natually. Gout is a metabolic disorder caused by excessively high levels of uric acid in the blood due to either excessive production in the body or decreased elimination by the kidneys. The uric acid then deposits in the joints and sometimes the kidneys and other organs, It most commonly affects the big toe (a condition called podagra) but may also affect the ankles, insteps, knees, wrists, elbows, and the cartilage in the ears....A diet rich in fats, overindulgence in alcohol or food, and emotional stress can all trigger an attack of gout. Other triggers include minor trauma, surgery, fatigue, a penicillin injection, illness, and renal insufficiency. Risk for gout also increases with the presence of thyroid disorders, diabetes, kidney disorders, hyperlipidemia, anemia, vascular disorders, and hypertension. Enzyme Therapy Systemic enzyme therapy is used to decrease pain, swelling and inflammation and to stimulate the immune system. Enzymes (http://tinyurl.com/mkwo) improve circulation, help speed tissue repair, bring nutrients to the damaged area, remove waste products, enhance wellness, and build general resistance. Digestive enzyme therapy is used to improve digestion of food, reduce stress on the gastrointestinal mucosa, helps maintain normal pH levels, detoxify the body, promote the growth of healthy intestinal flora, and strengthen the body as a whole. Digestive enzymes also serve as replacements for the body's pancreatic enzymes, leaving the pancreatic enzymes free to perform other functions in the body, such as decreasing inflammation. (p. 239) Topical enzyme skin salves and creams are used to penetrate the superficial layers of the skin and decrease pain, swelling and inflammation. Papain and bromelain are helpful, particularly in combinations with other plant-based enzymes and cayenne powder. The following are also recommended supplements by Dr. Cichoke: • Superoxide Dismutase and catalase preferably micro-blended with whole foods such as red and blue green algae (http://tinyurl.com/6vxtu). • Acidophilus and other types of probiotics to improve digestion and stimulate enzyme activity (http://tinyurl.com/24ajq, http://tinyurl.com/26rur, and http://tinyurl.com/6gzqa). • Coenzyme Q10 of at least 120 mg a day. A potent antioxidant is always good to use when attempting to decrease inflammation (http://tinyurl.com/f1f7). • Essential fatty acids from flax seeds or wild-crafted blue green algae to help strengthen cell membranes (http://tinyurl.com/g1iz and http://tinyurl.com/iw4k). • Fresh, enzyme-rich fruits and vegetables (particularly green vegetables) should comprise over 60 percent of the diet. They help increase the body's excretion rate of uric acid. Be sure to include pineapples, papayas, figs, and sprouting seeds. If your body cannot tolerate raw fruits and vegetables, increase your intake of digestive enzymes, or sauté or steam your produce lightly. • Cherries, grapes and pineapples stimulate antioxidant activity, enzyme activity, and immune function. • Absolutely avoid alcohol, which can aggravate gout. • Decrease your protein intake. • A high intake of water and other fluids is important in the treatment of gout. Drink at least eight 8-ounce glasses per day. • Gout therapy may include pressure point therapy, massage, acupressure and alternating ice and warm moist packs. References: Dr. Cickoke. (1999). The Complete Book of Enzyme Therapy. New York: Avery Publishing Group. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Its not just red meat, it's really all kinds of protein, I've had a couple of attacks since January, and was staying off the red meat before the attacks. Now, I just say screw it. Best regards, Nerio DeLeon neriodeleon@... I laid off the red meat(until the pain went away) and dranked lots of distilled water. takes a couple of days for me mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Not all kinds of protein; meat contains purines that aggravate gout while whey, milk and egg whites do not. One's entire protein intake could be undenatured whey without ill effect. all good, Duncan > > Its not just red meat, it's really all kinds of protein, I've had a couple > of attacks since January, and was staying off the red meat before the > attacks. Now, I just say screw it. > > > Best regards, > Nerio DeLeon > neriodeleon@... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Thanks for that Duncan. I will have to see what I was eating then, because the attack I had two weeks ago, I was mostly living on whey and egg whites. Hmmm, must have been something else for me. Maybe stress Sometimes I wish I just consumed egg whites, whey and nothing else. Thanks againŠ Nerio Best regards, Nerio DeLeon neriodeleon@... From: Duncan Crow <duncancrow@...> Reply- <Coconut Oil > Date: Wed, 20 Apr 2011 19:00:42 -0000 <Coconut Oil > Subject: Re: Gout Not all kinds of protein; meat contains purines that aggravate gout while whey, milk and egg whites do not. One's entire protein intake could be undenatured whey without ill effect. all good, Duncan > > Its not just red meat, it's really all kinds of protein, I've had a couple > of attacks since January, and was staying off the red meat before the > attacks. Now, I just say screw it. > > > Best regards, > Nerio DeLeon > neriodeleon@... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Nerio, uric acid is bound with calcium to form urine, and vitamin D and phosphate is also involved in calcium and uric acid excretion. Perhaps looking at water, vitamin D, and phosphate intake will help. Pet birds for example are prone to gout if they have too much vitamin D; clearly a balance is involved here. I don't have time until Sunday but I think that's worth investigating. all good, Duncan > > Thanks for that Duncan. I will have to see what I was eating then, because > the attack I had two weeks ago, I was mostly living on whey and egg whites. > Hmmm, must have been something else for me. Maybe stress > > Sometimes I wish I just consumed egg whites, whey and nothing else. > > Thanks againŠ > > Nerio > > > Best regards, > Nerio DeLeon > neriodeleon@... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Duncan, That gives me something to work with. I will check into what I have been taking lately that may have triggered that last attack. Thanks for the starting point. Best regards, Nerio DeLeon neriodeleon@... From: Duncan Crow <duncancrow@...> Reply- <Coconut Oil > Date: Thu, 21 Apr 2011 02:57:05 -0000 <Coconut Oil > Subject: Re: Gout Nerio, uric acid is bound with calcium to form urine, and vitamin D and phosphate is also involved in calcium and uric acid excretion. Perhaps looking at water, vitamin D, and phosphate intake will help. Pet birds for example are prone to gout if they have too much vitamin D; clearly a balance is involved here. I don't have time until Sunday but I think that's worth investigating. all good, Duncan - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 I recently purchased Bruce's book, the coconut flour cookbook. I haven't made anything yet except the coconut bread recipe. I can't wait to try more recipes. I am insulin resistant, so watching my blood sugars. This bread isn't too bad, since I am not eating regular bread anyway. But it breaks apart easily. Am wondering if anyone has tried using some lecithin in the recipe. Or what may be a good reason not to. Sunflower Lecithin is rich in Phosphatidyl Choline, which comprises a major portion of our brain and nervous system. In addition, Sunflower Lecithin is naturally rich in Phosphatidyl Inositol, Phosphatidyl Ethanolamine, and is a source of essential fatty acids. This is some information on sunflower lecithin. Would this be a good thing? k Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Hi , I don't have an answer for you, but I'm really interested in hearing back on anything you find out. I'm doing the low-carb thing and I'd love to find something I can sub for bread for sandwiches. Thanks! On 2011-04-21 10:49 AM, K wrote: > I recently purchased Bruce's book, the coconut flour cookbook. I > haven't made anything yet except the coconut bread recipe. I can't > wait to try more recipes. I am insulin resistant, so watching my > blood sugars. This bread isn't too bad, since I am not eating regular > bread anyway. But it breaks apart easily. Am wondering if anyone has > tried using some lecithin in the recipe. Or what may be a good reason > not to. > > Sunflower Lecithin is rich in Phosphatidyl Choline, which comprises a > major portion of our brain and nervous system. In addition, Sunflower > Lecithin is naturally rich in Phosphatidyl Inositol, Phosphatidyl > Ethanolamine, and is a source of essential fatty acids. > > This is some information on sunflower lecithin. Would this be a good > thing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Well it does hold up fairly well, but can break apart easily. One could have open faced sandwiches and use a fork. Its not particularly flavorful, but I am getting use to it. (its not gross either) We have a recipe for cheesy buns, and I made regular ones for the family and put the cheese mixture and spices on my sliced bread and it was really yummy. I did have considerable loss this week, and the one thing I have done was use this coconut bread in my daily meal (s) 2 thin slices for breakfast, and some for dinner. And NO bread this week. I can't put all the credit for the coconut bread, because there was another change I made this last week, but it was a wonderful weigh in today. Can't wait to try some of the other recipes. k -- Re: Re: Gout Hi , I don't have an answer for you, but I'm really interested in hearing back on anything you find out. I'm doing the low-carb thing and I'd love to find something I can sub for bread for sandwiches. Thanks! On 2011-04-21 10:49 AM, K wrote: > I recently purchased Bruce's book, the coconut flour cookbook. I > haven't made anything yet except the coconut bread recipe. I can't > wait to try more recipes. I am insulin resistant, so watching my > blood sugars. This bread isn't too bad, since I am not eating regular > bread anyway. But it breaks apart easily. Am wondering if anyone has > tried using some lecithin in the recipe. Or what may be a good reason > not to. > > Sunflower Lecithin is rich in Phosphatidyl Choline, which comprises a > major portion of our brain and nervous system. In addition, Sunflower > Lecithin is naturally rich in Phosphatidyl Inositol, Phosphatidyl > Ethanolamine, and is a source of essential fatty acids. > > This is some information on sunflower lecithin. Would this be a good > thing? ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Here is an interesting gout connection I just discovered. Gout and fructose. Watch this hour and a halve video on youtube. Most of it pertains to the dangers of sugar not pertaining to gout. Hard for me to watch the video lecture because all the chemical pathways go far beyond my college education. But well worth watching. Alobar On Tue, Apr 19, 2011 at 8:20 AM, Robin <redstene@...> wrote: > Hello > My friend is having a flare up of gout and had asked me about any natural > remedies. Not having that condition myself, I have no information for him > other than ACV. Does anyone have any experience they might share? Thank you > so much > Robin > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 I tried the lecithin in the bread. 1 tsp and did not change anything. k On 2011-04-21 10:49 AM, K wrote: > I recently purchased Bruce's book, the coconut flour cookbook. I > haven't made anything yet except the coconut bread recipe. I can't > wait to try more recipes. I am insulin resistant, so watching my > blood sugars. This bread isn't too bad, since I am not eating regular > bread anyway. But it breaks apart easily. Am wondering if anyone has > tried using some lecithin in the recipe. Or what may be a good reason > not to. > > Sunflower Lecithin is rich in Phosphatidyl Choline, which comprises a > major portion of our brain and nervous system. In addition, Sunflower > Lecithin is naturally rich in Phosphatidyl Inositol, Phosphatidyl > Ethanolamine, and is a source of essential fatty acids. > > This is some information on sunflower lecithin. Would this be a good > thing? ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 Alobar, thank you so very much for posting this video!! Betty > > > Hello > > My friend is having a flare up of gout and had asked me about any natural > > remedies. Not having that condition myself, I have no information for him > > other than ACV. Does anyone have any experience they might share? Thank you > > so much > > Robin > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 After many years, I am finally off sugar, for the most part. Only eat a little now. Its been a battle. This video confirms it, doesn't it. k -- Re: Gout Alobar, thank you so very much for posting this video!! Betty > > Here is an interesting gout connection I just discovered. Gout and > fructose. Watch this hour and a halve video on youtube. Most of it > pertains to the dangers of sugar not pertaining to gout. Hard for me to > watch the video lecture because all the chemical pathways go far beyond my > college education. But well worth watching. > > Quote Link to comment Share on other sites More sharing options...
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