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Gout Dugout.Issue #080 | To lower meat purines. a techniqiue | Jersey cow/'s milk for gout
December 31, 2017

Hello and Welcome to the Winter (December) 2017 edition of the Gout Dugout newsletter. The Gout Dugout is the 10 minutes' read from www.best-gout-remedies.com that gives you useful ideas that may help you with your gout. Copy and print if you prefer to read a version on paper. If you are extra busy now you could bookmark it for later.

JERSEY COWS' MILK FOR GOUT

Milk has been recommended for gout since at least the 1600's. Thomas Sydenham. a famous doctor and gout sufferer in that century recommended milk, (raw or boiled) with perhaps a slice of bread once a day. Both are low purine too, something he could not know at that time.

Recently I had an email from a gout sufferer in the United States who was delighted with the result of drinking milk for gout. It has also worked for a friend of his.

On the advice of this friend, he drinks whole, unhomogenized milk only from Jersey dairy cows, no other, for his gout pain. Two x 8 fluid ounce glasses daily for 2 1⁄2 weeks. It worked nearly 100% and within 3 days. His flares were milder and after a week the only gouty feelings were those similar to those of an attack beginning. And the attacks never developed.

Jersey cow's milk is known to be of good quality, maybe the best. It may only be bettered by its fellow cow from the British Channel Islands in the English Channel, the Guernsey.

It may well be that the protein agents in milk that are thought to bring uric acid down, casein and lactalbumin, are more numerous and of better quality in Jersey and Guernsey milk, and so stronger acting in lowering uric acid.

Is a Jersey cow a gout fighter ?


However, he ran into a problem. The fat of the cream of the milk he drank ( it was not homogenized so the larger molecule fat rises to the top as cream, in the way milk bottles always once were) seems to have affected his pancreas. He also suffered a pancreatic attack.

The pancreas is the organ that delivers insulin to the body so in the absence of it working he had to take insulin himself. This is very common among diabetics with type 2 diabetes. It's common among gout sufferers too.

But cream would not do this to the pancreas of most gout sufferers.

On the whole our correspondent is delighted with his drinking of Jersey cow milk. And I suspect that organic milk is likely to have more and better casein and lactalbumin, although that still has to be verified. So if you can't get Jersey or Guernsey milk, (they get exported and many countries have Jersey cows), try organic or the best quality milk you can find.

TO REDUCE MEAT PURINES - RINSE IT !

In the newsletter I try to give you gout information you can use, so here goes again. What I am going to explain here is just the work of one person's experiments into the effect of rinsing, draining and cooking some meats on their purines content. The rinsing effect (not the cooking which has a large gout-related literature) has never, to the best of my knowledge, been confirmed by other studies.

Nevertheless, what this researcher had to say was very interesting and worth knowing. Maybe 1 doctor in 250 has heard of this study. Pass it on to him/her.

But it's incomplete in that the meat I am writing about here is just ground (aka minced) beef, ground (minced) turkey and smoked bacon.

This food preparation does not take up much time and is easily done. You will decide if you think it's worth it. Gout sufferers truly dedicated to lowering their uric acid by natural methods will probably think it worth pursuing.

So what is this exactly ?

Gout researcher Anna Ellington set out to learn whether rinsing, draining, centrifuging (spinning around a fixed axis) in this case spinning it dry, would affect purine content. The rinse was 5 parts water to 1 part meat. for both 2 and 5 minutes' rinses. She also measured the effect of two cooking methods, sautéing and grilling, on ground beef and ground turkey, and of frying bacon in a frying pan.

In two respects she used technology that would not be found it the average kitchen. First a centrifuger; to spin-dry after rinsing, and secondly she rinsed with deionised water chilled to 4 C. That apart, you could rinse with cold water, and drain to remove the water to do most of what she did.

There were an enormous number of figures in the report covering 4 types of meat, two rinses (for 2 minutes and 5 minutes) for the four purine bases - adenine, guanine, hypoxanthine and xanthine; and 3 methods of cooking - sautéing and grilling for the ground beef and ground turkey, frying in a pan for the bacon. Most of these variables generated a number.

But to keep it simple I'll now discuss the main results.If you wish to download the whole report - it's here.

Copy and paste >

https://getd.libs.uga.edu/pdfs/ellington_anna_k_200708_ms.pdf

The explanation of the rinsing begins on the pdf page number 43 (not the different study page number) up to the end at pdf page 71. And I plan to say more about this study in the next issue of this newsletter.

Results include both the rinsing and cooking effects.

Note the results here are expressed in mg of purines per gram of protein in the food, not the 100 grams of meat.

Did these techniques reduce meat purines ? Yes for the two ground (minced ) beef samples; yes for the smoked bacon ; not really for the ground (minced) turkey after rinsing, but yes after cooking.

* Ground (minced) 25% fat beef - the total purine content fell quite significantly from 8.58 mg/ per gram of protein to a range of 5.17 - 7.26 mg/ per gram of protein, after rinsing. After cooking as well as rinsing, the fall was greater; from 8.58 down to 4.59 - 6.32 mg/per 1 gram of protein.

* Ground (minced) 7% fat beef - the total purine content also fell quite significantly. From 7.60 mg/per gram of protein down to 5.07- 5.59 after rinsing. After cooking as well as rinsing the fall was also greater 4.38 - 5.52 mg/ per 1 gram of protein

* Ground (minced) turkey - rinsing did not significantly affect its purines, but there was a useful reduction after cooking.

* Bacon - the total purine content also fell significantly. From 6.06 mg/per 1 gram of protein down to 4.73 (2 mins rinse) and 4.49 (5 mins rinse), after both rinsing and cooking.

Note the higher the fat content of the ground (minced) beef the lower its purines because there are no purines in fat. So the 7% fat ground beef had 158 mg/100 grams of purines; the 25% fat had 141 mg/100 grams. Both wet weight. 100 mg - 400 mg/per 100 grams is moderate purine.

The longer 5 minutes' rinse usually lowered purines more than the 2 minutes' one.

So there you are. Rinse at least your ground (minced) beef and bacon and you'll consume fewer purines.

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PEGSITICASE/SVP-RAPAMYCIN (SEL-212) MOTORS ON

If you read this newsletter regularly you'll know that we are following the progress of the new gout drug currently called SEL-212 closely. It has the potential to be a very useful gout medication for chronic, severe gout.

The latest news was published last October by its developers Selecta Biosciences. It is currently in phase 2 trials in the USA, which are mainly about finding the best dose to use in the final phase 3 trials due to begin some time in 2018. 79 patients have been given various doses.

Basically Pegsiticase/SVP-Rapamycin ( together known as SEL-212) lowers uric acid using uricase, an effective reducer of blood uric acid, without generating a response from the immune system.

The phase 2 tests have concentrated on finding the best dose of the Rapamycin-SVP segment of SEL-212. Pegsiticase lowers uric acid, SVP Rapamycin reduces anti drug antibodies in a dose dependent way. A higher dose = more reduction of the anti drug antibodies that induce the unwanted immune system response to gout's MSU crystals.

Three cohorts (groups) of trial patients received a low, mid or higher SVP-Rapamycin and Pegsiticase dose.

The low dose trial was suspended because the drug was not working which the developers thought likely.

For the mid dose the pegsiticase in a majority of patients kept on working against uric acid without interruptions from infusion reactions through to Week 12.

Selecta will obviously further explore dose variations and the length of treatment required. There is a good correlation between doses and blood serum uric acid suppression.

Highest dose trial not yet finished At the time of reporting in October the highest dose trial was still ongoing. But in a similar phase 1 trial, the highest dose maintained Pegsiticase's action against uric acid in 100% of patients through to Day 30.

Complete results for the highest dose should be available in the first quarter of 2018 and if so I'll put them in the Spring 2018 Gout Dugout.If not, in the June issue.

The important result is that SVP-Rapamycin has prevented anti drug antibodies from interrupting the work of Pegsiticase against uric acid. If Pegsiticase was administered alone, there would have been such reactions.

How well did SEL-212 do against uric acid ? In the trial's first month 24% of triallists suffered a gout attack (flare). But this percentage fell at the trial progressed. In a control group of patients taking Pegsiticase alone, the failed percentage was 50% of patients in days 1-30.

SEL-212 has generally been well tolerated. There have been serious adverse events but all have been successfully treated and resolved.

The website page about SEL-212 is here. Copy and paste

https://www.best-gout-remedies.com/uricase-for-gout.html



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A happy New Year 2018 to all readers !

Next issue - Spring 2018, end March

Thanks for reading and all the best of gout free health.

John Mepham BA (Econ)
Makati City
Philippines

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