Cooking For Gout
In the last post on cooking for gout part 1, we discussed different ways of how to cook.
It wasn’t very complicated, but it was very important, today though in cooking for gout part 2, we are going to look at the role that salt and spices can or should play in the preparation of food.
As a gout sufferer, the majority of gout attacks are brought on due to dehydration. Your body is basically made of water. That means that every cell that you have in your body is also made of water. Now anyone that has tasted their own blood or sweat knows that our body fluids are salty. This is because the salt that is in your body and other minerals are necessary for conducting electrical impulses from the brain in order for the body to function.
However, too much salt as we all know is very bad for us. But a lot of the food that we eat on a daily basis, has hidden amounts of salt within it.
Because of this when cooking for gout we need to try and reduce the amount of salt we consume.
Processed food, and I don’t want to go on a big rant here, is loaded with salt. Not only that but many things are loaded with too much salt to act as either flavor enhancers or as preservatives, and this is then masked by the addition of large amounts of sugar, sweeteners, additives and high fructose corn syrup.
When cooking for gout you have the ability to control all of these elements, if you start from basic ingredients and then develop your own dishes.
A trip to any supermarket will show you all sorts of products designed to make cooking quicker and easier. Many of these sauces, spice mixes, marinades and flavor enhancers use salt as a main ingredient. So we buy a jar of pasta sauce, cook up some chicken and vegetables, add the pasta, eat it down and then blame the chicken for the gout attack. Your uric acid levels may well shoot up high, but it could well be that the chicken is not the cause. The purine rich meat might be an innocent bystander in your cause of gout, it could well be the salt and additives in the sauce.
Chicken, beef, pork, shellfish, mushrooms and all these so called gout foods are actually not always the cause of a gout attack.
The salt that is in the `innocent’ marinade could likely be the thing that tips your body over the edge into the gout danger zone.
So what is the solution here?
Making sauces is generally quite easy and requires a little practice until you can make it exactly to your taste.
They can also be made in advance and then frozen / kept in the refrigerator.
I found that by doing this it gave me greater control over my diet, but also reduced the amount of gout attacks I had.
When cooking for gout, starting at the basic ingredients and developing your own sauces, recipes and spice rubs is a definite step in the right direction!