September 9, 2010 at 3:19 pm #3401jonpaysonParticipant
I have been able to confirm (based on elimination) that I have had a flare up in the past 3 months from the following:
1) Steel Cut oatmeal
2) Hummos (which is garbonzo beans)
3) Black Beans (from a black bean and cheese burrito)
4) pinto beans (from refried beans)
2-4 were a frustration, as i generally used to eat beans regularly. After the confirmation of the three different types of beans all causeing the same type of flare up, im now off all Beans,
JPSeptember 9, 2010 at 7:11 pm #9920
What would happen if you put some dried tart cherries in the oatmeal?September 10, 2010 at 7:58 am #9665zip2playParticipant
I've only found one: BEER…lots of it.September 10, 2010 at 10:46 am #9668
So far the only trigger food I've identified is lentil soup. Of course, I was eating a lot of it (1 gallon per week) since it was my main source of protein since I'm a vegetarian… Now I eat it sparingly…September 19, 2010 at 8:48 am #10012jolietjakeParticipant
I've only found one: BEER…lots of it.
But has beer really been a consistent “trigger”? Yes, I know all of the science is there, but in practical terms I've certainly gone on a bender without getting a subsequent attack. I talked to my doctor in Japan about this once. He is quick to say that my American diet and taste for beer are the cause. (And I'm sure he's right in principle.) But I mentioned that I spent 3 years back in the US after first being diagnosed with Gout and never had a serious attack in that time. His response: “That's because you have sh#$ beer in the US.”
The response, while funny, does make me wonder if “Light” beer might somehow be less likely to cause an attack. (Or is that just wishful thinking?)September 20, 2010 at 8:35 am #10018zip2playParticipant
You might be on to something.
For a while I was noticing toe twinging (I don't have real attacks anymore) after a couple weeks of overdoing YUENGLING'S BLACK AND TAN.
Although it is an American beer (oldest Americal brewery…Pottsville PA) it is dark and heavy, both high in alcohol and calories and almost the color of light porter. They even do a BOCK beer occasionally which is black and almost syrupy.
So I agree that light pilsners or even the lighter LITE beers, which to me taste like high priced seltzer water and thus not for me, are probably far less likely to trigger gout.
But the Japanese doctor had a nerve…after all don't they make that ridiculous ASAHI that is full of nothing (and anyone who can stomach SAKI has no taste buds at all.)September 21, 2010 at 1:18 pm #10028
i believe most Pilsner-style beers are currently being brewed with a large percentage of rice (like Budweiser, Asahi, Sapporo, etc) because the rice provides the starch/sugar for the yeast and doesn't contribute as much flavor/calories as barlet and wheat. American Pilsner has hardly any fllavor (except hops) and that's one of the hallmarks of the American Pilsner.
The only “trigger” I've been able to identify is the stiff clutch pedal on my car. My toe aches for at least a day after driving the car. I take Aleve (Naproxyn) for the pain.September 21, 2010 at 5:44 pm #10031hansinnmParticipant
So I agree that light pilsners or even the lighter LITE beers, which to me taste like high priced seltzer water and thus not for me, are probably far less likely to trigger gout….
At least Seltzer water has a “spritz” to it, while American beers (I am not talking about micro brews) are nothing but colored waters, and yeah, as such too damn expensive.
If one wants to consume a cheaper, probably less likely, gout trigger, distill your own water and attach a CO2 cartridge.April 13, 2013 at 4:12 am #14805KeithTaylorParticipant
This discussion, especially with regard to the original post, is a fine example of the confusion caused when we try to label certain foods as triggers of gout attacks.
It might be statistically possible to associate a given food with a gout attack. But that can be dangerously misleading.
There is only actually one gout trigger. It is the immune system response to uric acid crystals when overwhelmed white blood cells signal for reinforcements. That process triggers the intense painful inflammation that we call an acute gout attack.
As I wrote today, in dangers of gout triggers, it all depends on the context of the attack. Is uric acid rising or falling? Is the immune system healthy or compromised? Without that information, assigning the label of gout trigger can be very misleading.
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