Gout is the result of various reasons, one of which is diet.
One way to fight gout is to use the idea of purine rich foods.
The concept is fairly simple:
Purine rich foods trigger a high amount of uric acid in the blood which if not eliminated quickly enough floats around and then crystallizes in the joints. This causes severe pain and attacks of gout.
The needle-like crystals are like tiny lances that inflame the body joints, this is because the crystals actually pierce the white blood cells that your body sends out to cope with the gout crystals. The result is severe pain, swelling and stiffness, particularly in the big toe, ankles and feet.
But there is hope! Included are some ideas to add a bit of spice to your gout diet
Cucumber Raita – Indian Yoghurt Dip Ingredients
250ml/8fl oz natural yoghurt (excellent probiotic for getting your digestive system moving well)
½ cucumber, grated / finely chopped (Cucmber is a super food for gout due to its high alkalinity)
A large handful of mint leaves coarsely chopped.
A large pinch sea salt
½-1 green chilli, de-seeded and finely chopped (optional)
1.Wrap the grated cucumber in a piece of kitchen towel and squeeze out any excess water.
2.Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.
Prep Time: 15mins Cooking Time: 45mins
Ingredients: 3 tablespoons ghee / cooking oil
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon SEA salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup natural yogurt
1 carrot peeled & diced 2/3 cup frozen green peas (optional as peas are quite high in purines)
Heat the ghee / oil in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper.
Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
1 1/4 (14 ounce) cans chicken stock 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 pinch crushed red pepper flakes 1 teaspoon salt 1/4 teaspoon ground turmeric (turmeric is good for gouty arthritis inflammation relief) 1 bay leaf 1/2 cup raisins 3/4 cup cashew halves Heat the oil in a large pot over medium-high heat.
Stir in rice, and cook for 2 minutes.
Pour in the coconut milk, chicken stock (can be substituted for water), cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves.
Bring to a boil, then cover, and reduce heat to low.