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Re: Re:GF Vegetarian with gout

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We try to eat a varied diet. I make

a menu each week and try to not have the same protein more than once a week and

eat a variety of in season veggies and fruit and try to eat more roots and

fruits than grains.

With gout the object is to avoid the

peptide purine which is found in

Foods very high in purines include:

* heart

* herring

* mussels

* yeast

* smelt

* sardines

* sweetbreads

I can avoid most of this easily except

yeasts but even there, I’m not consuming brewer’s yeasts. I

do like the seafood, but have avoided it mostly.

Foods moderately high in purines include:

* anchovies

* grouse

* mutton

* veal

* bacon

* liver

* salmon

* turkey

* kidneys

* partridge

* trout

* goose

* haddock

* pheasant

* scallops

I really like turkey, bacon, haddock and

salmon on this list, the rest I can avoid but how does veal and mutton relate

to beef and lamb? We eat beef and lamb. I can certainly rotate the turkey,

bacon, haddock and salmon and I really try to eat a varied diet.

But I think that I’m just eating too

much protein in general and need some other options. In my pre GF years, I

made weekly vegetarian meals of (whole wheat) pasta with sauce and cheese.

These are just not quite the same without the dairy, even with GF pasta. I’m

also trying to cut down on grain based carbs in general and to eat lower glycemic

veggies. Giving up seafood has been almost as hard as giving up

dairy. Giving up the gluten was nothing – not getting contaminated

is much, much harder!

People on the gout list say that things

like asparagus can trigger their attacks. I’m still not sure what

triggers mine.

Connie

From: [mailto: ] On Behalf Of flatcat9@...

Sent: Tuesday, May 06, 2008 4:06

PM

Subject: Re: [ ] Re:GF

Vegetarian with gout

Connie, with gout, is the goal to get enough GF

calories while minimizing protein?

H.

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