Our expert says:
If you do suffer from excess acidity, then it may help to eat a more alkaline diet. Foods that have an acid taste like lemon juice, citrus fruits and strawberries do not actually produce an acid reaction in the body once they are metabolised, in contrast the final product of the metabolism of such foods is alkaline. Acid residues are formed by meat, fish, poultry, eggs, cheese, peanut butter, peanuts, bacon, Brazil and walnuts, all types of bread, cereals, pasta, corn on the cob, cranberries, plums, prunes and plain cakes and cookies. Alkaline residues are formed in the body when we eat milk and dairy products, almonds, chestnuts, coconut, all types of fruit (except corn on the cob, and lentils), all types of fruit except the ones listed under acid above. Fats and oils, sugar, honey, maizena, tapioca and coffee and tea are classed as neutral. I wrote an article on 'NEW DIETARY RECOMMENDATIONS FOR GOUT' which you should be able to access by clicking on 'Diet'nFood' at the top of this page and doing a Search with the title of the article. If you suffer from gouty-arthritis then you would need to avoid a buildup of uric acid in the body. Excessive uric acid buildup is caused by a disorder in the metabolism of so-called "purines", which are compounds that occur in high quantities in red meat, organ meats (brains, liver, kidneys, sweetbreads), anchovies, meat extracts, broth, bouillon, and gravies made from meat drippings, sardines, herrings, mackerel, mussels, partridge, fish roes, baker's and brewer's yeast taken as supplements. Beans, pulses, spinach, asparagus and mushrooms have a moderate purine content and can be eaten in moderate quantities. Other vegetables and fruits have a negligible purine content and can be eaten freely. Alcohol and rich, fatty foods, as well as high intakes of foods that contain fructose (fruit juice and fruits) also exacerbate gout. The gout may respond to an increase in the intake of omega-3 fatty acids. Salmon oil capsules are a good source of omega-3.
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