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The Gout Dugout Newsletter.Issue #004.Strawberries for gout; the Gout and Vitamin C report
April 01, 2008

Welcome to this month's Gout-Dugout.

Whenever I think of strawberries and gout my mind always switches to what the 18th Century botanist Carl Linnaeus said about strawberries and his gout. He said that a diet of only strawberries had cured it. He was a botanist, so presumably knew a lot about fruits and flowers, and since you can find photos of him (or rather photos of a painting) I guess he was a well known expert in his time.

He lived until he was 71 which was quite old for that century. He couldn't have known about Vitamin C because it was discovered in the 1930's.

If this really happened, remember that single-foods diets are crash diets which can bring on gout attacks, so copying Linnaeus is not recommended.

I've learnt more about strawberries for gout over the past few weeks. I have been preparing a report about Gout and Vitamin C. It's meant hours searching the USDA National Nutrient database, and the flavonoids database for the Vitamin C content of foods and the flavonoids content of the high Vitamin C foods. Why Vitamin C and why the flavonoids content?

Get these databases free at http://www.best-gout-remedies.com Go to the free downloads navbar button on the home page.

Because at least three studies have reported that it will reduce uric acid levels or acts to help prevent gout. In the last study, by enough (10-15% of an excess level), to make it a useful aide to lowering uric acid. And one of the ways to take it in its best forms is that flavonoids are added. This is not exactly news because many Vitamin C products have added flavonoids from citrus fruits. The problem is that experts have said Vitamin C should be accompanied by an equal (or nearly equal) amount of flavonoids. They say it has more of a therapeutic effect when it's accompanied by flavonoids. I have found only one supplement that does this. Most have 10%-20% of flavonoids to the Vitamin C content.

And of course it's always said that Vitamin C is best taken naturally from foods and juices. So there's at least one thing the world's nutritional experts agree about.

There are, it's thought, maybe 4,000 flavonoids, but only five, plus the proanthocyanidins, have so far been analysed in foods. Or perhaps more accurately, only these six have so far become public knowledge and other research has been locked away in food laboratory computers. The five sub classes of flavonoids are called: anthocyanidins, flavon-3-ols, flavanones, flavones and flavonols. (Quercetin, the vitamin said to be helpful in gout treatment because it's an antioxidant and because it may inhibit xanthine oxidase and thus reduce uric acid production, is a flavonol).

Strawberries are towards the top of the high Vitamin C foods list (amount 59 mg per 100 grams) and they are also high in flavonoids. Their flavonoids profile (the anthocyanidins, flavan-3-ols etc) is similar to cherries, but not exactly the same. For proanthocyanidins amounts, strawberries slaughter cherries.

But strawberries value as a gout food doesn't end here. Consider other dietary factors that are beneficial for gout.

Total flavonoids to Vitamin C: 68%. Better than most high Vitamin C foods. Good.

pH: Strawberries are moderately alkaline. Good.

Purines: Low. Good.

Glycemic Index: Moderate. Good.

Water: about 91%. Good.

ORAC score (antioxidant capacity): Amongst the highest of the top Vitamin C foods. Good.

Are there testimonials to strawberries in gout treatment? I have seen a few. I seem to remember one where the fellow said he went to the refridgerator for a bowl of strawberries whenever he felt a gout attack coming on, enjoyed them, and then the feeling went away. The sort of story you read about cherries, cherry juice and dried cherries.

That famous summer dish….. strawberries and cream, (low purine, fairly low carb and low GI), anyone? Yes please.

THE GOUT AND VITAMIN C REPORT

The Gout and Vitamin C report will be available on www.best-gout-remedies.com in April. It will be sold for a small sum of money because it will save its readers an enormous amount of time, should they wish to do the research themselves.

I haven't seen anyone else doing this kind on hands-on analysis. The studies just examine the question of what Vitamin C does to uric acid levels, but leave it there. The report takes it further by adding the flavonoids factor, and explains other things you need to take account of, to get the best Vitamin C. And at least 500 mg daily naturally – the amount required to lower uric acid levels in the last study.

Dr.Atkins said that flavonoids should accompany Vitamin C, but even he didn't go into this amount of detail, at least not in his books.

All the best,

John Mepham

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NB. The contents of this newsletter contain medical information, not medical advice. Please always discuss remedies with your doctor or other health care professional before implementing anything.

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