{"id":4201,"date":"2022-06-14T10:23:20","date_gmt":"2022-06-14T10:23:20","guid":{"rendered":"https:\/\/healthnewscentral.com\/?p=4201"},"modified":"2022-06-14T10:23:20","modified_gmt":"2022-06-14T10:23:20","slug":"26-foods-that-you-should-avoid-if-you-have-gout","status":"publish","type":"post","link":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/","title":{"rendered":"26 Foods That You Should Avoid If You Have Gout"},"content":{"rendered":"
\"\"
Unsplash<\/figcaption><\/figure>\n

Gout is caused by elevated uric acid levels in the blood. Extra uric acid crystallizes and causes swelling and pain in your joints. However, by eating a low-purine diet, you can help reduce the quantity of uric acid in your body. Minimizing uric acid levels can help prevent the formation of new crystals, hence reducing gout attacks. Purines are compounds that occur naturally in some foods and beverages. Uric acid is produced as a result of your body’s breakdown of these substances. To lower uric acid, a low-purine diet eliminates foods and beverages with the greatest purine concentration. It also encourages the consumption of certain foods that may lower uric acid levels in the body. Purines are compounds that occur naturally in some foods and beverages. Uric acid is produced as a result of your body’s breakdown of these substances. To lower uric acid, a low-purine diet eliminates foods and beverages with the greatest purine concentration. It also encourages the consumption of certain foods that may lower uric acid levels in the body. Anyone who has excessive uric acid levels in their blood (hyperuricemia) can benefit by limiting their intake of high-purine foods. This may assist to avoid gout in hyperuricemia patients who have not yet developed the condition. It may also help prevent existing gout from worsening and other hyperuricemia problems, such as kidney stones.<\/p>\n

Read on to see if your regular everyday fare is triggering your gout!<\/strong><\/p>\n

1. Table Sugar<\/h2>\n

Sugars that we consume on a daily basis range from sugars occurring naturally in fruits, vegetables, and milk to sugars like raw sugar, table sugar, molasses, and glucose that are added to foods and drinks in cooking and packaged foods. Although the chemical makeup of each sugar differs somewhat, the way your body digests and metabolizes them is the same. They all supply the same amount of energy per gram consumed. Table sugar is the common white sugar used in cooking, baking, and making a cup of tea at home. Sucrose is the scientific term for table sugar. If you’ve ever had a cup of coffee, you’ve probably had the option of adding raw sugar or white table sugar to your brew, but what’s the difference between these two common sweeteners? Both raw sugar and table sugar are derived from the sugar cane plant, but they go through somewhat different procedures to obtain the raw and white sugar we know. Raw sugar is produced by planting, harvesting, shredding, and milling sugar cane to extract the juice, which is then filtered and boiled to remove the majority of the molasses and color. Raw sugar is the end product here. Raw sugar is cleaned, filtered, and crystallized in the manufacturing process to generate white sugar. Table sugar, or refined sugar, is utilized by food makers in a variety of food and drink products due to its particular qualities that improve the appearance, texture, and shelf life of foods. Sugar adds color to baked goods while also serving as a preservative, flavor enhancer, and bulking agent. Sugar is also utilized to aid improve viscosity in various sauces, syrups, and beverages, resulting in a thicker consistency and superior mouthfeel.<\/p>\n

<\/p>\n

2. Sugary Drinks<\/h2>\n
\"\"
Unsplash<\/figcaption><\/figure>\n

Sugary drinks are those that include added sugars or sweeteners. Soda and other carbonated soft drinks, sports drinks, energy drinks, fruit-flavored or powdered beverages, vitamin-enhanced drinks, and sweetened tea and coffee drinks are examples of sugary drinks. Sugar is also present in chocolate milk and other milk replacements. The added sugar in these drinks adds calories but little to no nutrients. Sugary drinks (also known as sugar-sweetened beverages or “soft” drinks) are any beverages that have added sugar or other sweeteners (high fructose corn syrup, sucrose, fruit juice concentrates, and more). Soda, pop, cola, tonic, fruit punch, lemonade (and other “ades”), sweetened powdered drinks, and sports and energy drinks are all included. These beverages are the single highest source of calories and added sugar in the American diet. Sugary drink consumption is increasing substantially in other regions of the world, notably in emerging countries, as a result of extensive urbanization and beverage marketing.<\/p>\n

<\/p>\n

3. High Fructose Corn Syrup<\/h2>\n
\"\"
Unsplash<\/figcaption><\/figure>\n

High-fructose corn syrup (HFCS) is a corn syrup-based artificial sweetener. Many scientists believe that added sugar and high fructose corn syrup (HFCS) are major contributors to today’s obesity pandemic. HFCS and added sugar have also been related to a variety of major health problems, including diabetes and heart disease. If consumed in large quantities, the fructose in HFCS can cause health problems. The majority of starchy carbs, such as rice, are broken down into glucose, the fundamental form of carbs. Table sugar and HFCS, on the other hand, are roughly 50 percent glucose and 50 percent fructose. Every cell in your body can simply transfer and use glucose. It is also the most common fuel source for high-intensity exercise and other processes. HFCS, like conventional table sugar, is high in fructose. Consumption of fructose and HFCS has increased dramatically during the last few decades. Prior to the affordable and widespread availability of table sugar and HFCS, people’s diets comprised only trace levels of fructose from natural sources such as fruits and vegetables. Many major diseases have been connected to fructose overconsumption. Sugar and HFCS have been linked to inflammation, which has been linked to an increased risk of obesity, diabetes, heart disease, and cancer. Excess fructose may increase dangerous molecules known as advanced glycation end products (AGEs), which may injure your cells in addition to causing inflammation. Finally, it may aggravate inflammatory illnesses such as gout. Increased inflammation and uric acid production are to blame. Given all of the health difficulties and diseases associated with HFCS and sugar consumption, it may come as no surprise that studies are beginning to link them to an increased risk of heart disease and a shorter life expectancy.<\/p>\n

<\/p>\n

4. Alcohol<\/h2>\n
\"\"
Unsplash<\/figcaption><\/figure>\n

While the odd alcoholic beverage is unlikely to affect your health, excessive drinking can have significant detrimental consequences on your body and well-being. You may be wondering when your drinking becomes damaging to your health and how much is too much. The standard drink size and alcohol intake recommendations vary per country. A standard drink in the United States includes about 14 grams of pure alcohol, which is the quantity contained in 12 ounces (355 mL) of conventional beer, 5 ounces (150 mL) of wine, or 1.5 ounces (45 mL) of spirit. Keep in mind that, while there are conventional drink sizes, alcohol concentration might vary, such as when drinking an India pale ale (IPA) beer or higher proof liquor. Dietary Guidelines for Americans, United States Department of Agriculture, and U.S. According to the Department of Health and Human Services, moderate drinking is defined as one drink per day for women and two drinks per day for males. According to research, only approximately 2% of persons who drink within these limits develop an alcohol consumption issue. Binge drinking, heavy drinking, alcoholism, and alcohol dependency are all examples of problematic drinking. Binge drinking is defined by the Substance Abuse and Mental Health Services Administration (SAMHSA) as four or more drinks for women or five or more drinks for males on the same occasion, meaning at the same time or within a couple of hours. Heavy drinking is defined as binge drinking on five or more days in the previous month. Meanwhile, alcoholism is defined as having impaired control over alcohol, being obsessed with its use, and continuing to consume it despite negative consequences.<\/p>\n

<\/p>\n

5. Liver<\/h2>\n
\"\"
Unsplash<\/figcaption><\/figure>\n

Liver has a distinct flavor and texture that can be divisive. Some people adore it, while others despise it. Many different species’ livers are consumed around the world, thus you can get beef, chicken, pork, lamb, and goose liver in butcher shops and grocery stores across the country. Liver has gone through phases of popularity as a kitchen staple, and it’s finally making a comeback. While liver provides numerous health benefits, there are certain negatives to consider before incorporating liver into your diet. One of the best animal-based sources of vitamin A is liver. A single serving of beef liver has more than 100% of your daily vitamin A needs. A diet high in vitamin A has been related to a lower risk of cataracts and breast cancer. Liver is high in vitamins and minerals. The same substance that makes liver so powerful can also cause issues in those with specific medical conditions. The liver is a good source of dietary cholesterol. While many people can consume high-cholesterol foods without issue, those attempting to decrease their cholesterol or on cholesterol drugs should limit their dietary cholesterol intake. A high cholesterol diet can raise your risk of heart disease. It is possible, and even harmful, to ingest an excessive amount of vitamin A. Eating a lot of liver might cause vitamin A poisoning symptoms. Because your liver cannot handle excess vitamin A rapidly enough, consuming a considerable amount of liver on a regular basis may result in hypervitaminosis A. To avoid these side effects, most doctors recommend that persons who do not have vitamin deficiencies eat only one serving of liver each week.<\/p>\n

<\/p>\n

6. Tripe<\/h2>\n
\"\"
Quora<\/figcaption><\/figure>\n

Tripe, commonly known as offal, is a type of meat derived from the stomach lining of agricultural animals such as cows, pigs, sheep, and goats. It has long been used as a healthful source of protein by cultures all over the world. It can be found in traditional Asian, African, European, and American cuisines. Tripe is most typically consumed in the form of soups, stews, sauced meals, and sausages. Because of its distinct aroma and mild flavor, it is frequently seasoned and paired with other savory meals. Aside from being a good source of protein, tripe is also high in important elements. Scientists have discovered that it may be a beneficial complement to a balanced diet if consumed in moderation. Tripe is also a good source of selenium. According to research, selenium is an essential component of your body’s signaling and defensive systems. A diet high in selenium has been related to a lower risk of certain cardiac problems, infertility, and arthritis. Tripe is a high-protein meat that is high in vitamins and minerals. It has a lot of potential health benefits when consumed in moderation. Tripe, while high in nutrients, has a few drawbacks, especially when consumed in big quantities. Before including tripe into your diet, consider the following potential hazards: Tripe has a high dietary cholesterol content when compared to other cuts of beef. Up to 108 mg of cholesterol can be found in a single three-ounce meal. That’s almost one-third of the daily recommended total cholesterol requirement. While many bodies can properly handle dietary cholesterol, other people have a stronger reaction to this type of cholesterol. Consult your doctor before including tripe into your diet if you have high cholesterol. Unless properly cooked, tripe can be difficult to eat. Tripe’s low fat content makes it a fantastic low-calorie protein source, but it also makes it easy to cook into a rubbery texture. Remember this if you have dentures or sensitive teeth.<\/p>\n

<\/p>\n

7. Sweetbreads<\/h2>\n
\"\"
Wikipedia<\/figcaption><\/figure>\n

Sweetbreads are neither sweet nor bread-like. According to Dr. Jennifer Jackson, an internist at Ascension Via Christi Health, sweetbreads are “the most nutrient-dense component of the animal.” “Indigenous civilizations would offer organ meats to pregnant women to supplement their nutrition.Organ meats have been a staple part of traditional diets,” said Dr. Vincent Pedre, author of “Happy Gut” and a New York City physician. “They are high in trace minerals, omega-3 fatty acids, and important fat-soluble vitamins A, E, and K.” According to the United States Department of Agriculture (USDA), sweetbreads, particularly the beef type, contain healthful mono- and polyunsaturated fats. These are known as “healthy fats,” because they offer numerous health benefits. According to the Mayo Clinic, some of the benefits include decreasing blood cholesterol levels, lowering the risk of heart disease, and assisting with blood sugar control. Sweetbreads include vitamins that are beneficial to one’s health. Vitamin K is known as the “blood-clotting vitamin” because of its importance in wound healing. It is also crucial for bone health. Vitamin A is utilized by the body to maintain healthy vision, skin, and bones, as well as to battle cell damage. Vitamin E is an antioxidant as well. While sweetbreads include vitamins, minerals, and healthy fats, they should not be called health foods and consumed in large quantities. They are high in purines. Uric acid is formed when the body breaks down purines. According to the National Institute of Arthritis and Musculoskeletal and Skin Diseases, gout is caused by an accumulation of uric acid in the body. Gout can only be caused by consuming large amounts of sweetbreads. Eating them on occasion should not be a concern unless you consume a lot of other organ meats and meals containing purines.<\/p>\n

<\/p>\n

8. Brains<\/h2>\n
\"\"
Taste of Maroc<\/figcaption><\/figure>\n

Brain as food is incredibly healthy and has been used for thousands of years. It is still quite popular in many regions of the world, including Spain, South America, Morocco, and France. Humans have been consuming animal brains since, well, ever. In fact, before they could hunt, our earliest human ancestors learned how to scavenge the brain and bone marrow. The high nutrient density of these organ meats supported the rapid expansion of our own brains, allowing us to cooperate and employ hunting equipment skillfully. The widespread coverage of prion-related disorders, particularly mad cow disease, has scared some people away from eating animal brains. Thankfully, mad cow disease no longer exists. Mad cow disease is also not present in the young animals from whom the brain is taken as food. Poor quality items are a more realistic concern than prion illnesses. Poorly treated animals’ brains may be more fibrotic and nutritionally deficient. However no matter how ethically the animal was treated, brains will always have high levels of purine.<\/p>\n

<\/p>\n

9. Kidneys<\/h2>\n
\"\"
Zimbo Kitchen<\/figcaption><\/figure>\n

Kidney meat is high in minerals and protein, and it contains omega 3 fatty acids. It is also recognized to have anti-inflammatory qualities and to be beneficial to the heart. Organ meats include a lot of cholesterol and saturated fat. Contrary to common opinion, cholesterol and saturated fat are now regarded to be essential for a healthy diet, but only in moderation. According to the United States Department of Agriculture’s (USDA) dietary standards, saturated fats should account for no more than 10% of an individual’s calories. However, for people who need to lower their cholesterol, the American Heart Association recommends that saturated fat not exceed 5-6 percent of total daily calorie intake. People with gout are also advised to avoid consuming organ meats because they contain purine, a chemical linked to gout flare-ups. Furthermore, there is a risk that animals exposed to chemicals and pesticides will develop toxicity in their organs. It’s crucial to note, though, that while organs like the liver and kidneys operate as filters for poisons that enter the body, they expel them rather than storing them.<\/p>\n

<\/p>\n

10. Goose<\/h2>\n
\"\"
Nutritional Advance<\/figcaption><\/figure>\n

Goose is a popular type of poultry all around the world. Although classified as ‘white meat,’ geese have the color of red meat and resemble beef. The meat of a huge bird in the Anatidae family is referred to as goose. While goose meat is not popular in the United States or the United Kingdom, it is popular in much of the rest of the world. In fact, goose meat is a traditional Christmas dish in many European countries, including Germany. Goose is also quite popular in the Eastern part of the world, especially in China and Hong Kong. In an interview with PAP, Dr. Agnieszka Orkusz of the Department of Technology of Food of Animal Origin at Wroclaw University of Economics emphasized that research undertaken by the university since 2010 reveals that fatty acids constitute more than 70% of the total composition in goose flesh. Goose is considered too high in calories, but most of the calories are concentrated in the skin. Raw meat has just 161 kcal per 100 g. This value rises dramatically after thermal treatment. So, 100 g of boiled product already comprises 447 kcal, but a roasted goose contains 620 kcal.<\/p>\n

<\/p>\n

11. Veal<\/h2>\n
\"\"
Cuisine Fiend<\/figcaption><\/figure>\n

In contrast to beef from older animals, veal is the meat of calves. Veal can be generated from either a male or female calf of any breed, however the majority of veal is produced from immature male dairy calves that are not utilized for breeding. According to USDA data, a 3 oz. A serving of cooked, trimmed veal contains less than 10% of the calories needed for a 2,000 calorie diet. At the same time, veal contains more than 10% of the recommended intake for protein, zinc, niacin, and vitamins B12 and B6. Protein and B-vitamins make us feel more energized. Zinc supports immunological function and is essential for growth and cognitive development.<\/p>\n

<\/p>\n

12. Venison<\/h2>\n
\"\"
All Recipes<\/figcaption><\/figure>\n

Venison is derived from the Latin venari, which means “to hunt.” It can apply to meat from any large game mammal, including elk, buffalo, moose, caribou, and antelope, as well as wild boar and hares. Deer can be slaughtered into steaks for grilling and roasts for slow cooking, similar to beef. Despite being classified as red meat, venison is low in fat and calories. A three-ounce meal of ground venison contains 159 calories, while a three-ounce serving of beef provides 215 calories overall. Venison is also lower in fat and higher in protein, so it’s a win-win situation! While three ounces of beef contains approximately 17 grams of fat and 14.5 grams of protein, three ounces of venison contains only 7 grams of fat and 22.5 grams of protein. However, due to the lesser fat level, venison has a rougher texture and a less rich flavor.<\/p>\n

<\/p>\n

13. Herring<\/h2>\n
\"\"
Moms Mag<\/figcaption><\/figure>\n

Herring are white fish that hatch in freshwater but spend the majority of their lives in the ocean. Herring can be found in oceans all over the world, but the largest majority are taken in areas near Scotland and Northern Ireland. Herring is a nutrient-dense food that may be used in a variety of recipes from around the world. Herring can be the star of a dish or a protein-packed snack, and it may provide some significant health benefits. Fish is generally safe to eat, even for pregnant or lactating women. This includes herring, which has less mercury than other fish. Still, keep in mind that water contamination in particular regions can have an impact on the quality of your fish. While store-bought fish is fine to consume, read local warnings before eating locally caught fish, especially if you’re pregnant or breastfeeding.<\/p>\n

<\/p>\n

14. Scallops<\/h2>\n
\"\"
Sprinkles and Sprouts<\/figcaption><\/figure>\n

Scallops are typically regarded as one of the healthiest seafood options. They are 80 percent protein and have a low fat level, which might help you feel filled for longer and are high in vitamins and minerals. They also contain a lot of antioxidants. These nutrients protect your body from cell damage, which is linked to a variety of chronic disorders. Scallops are used in traditional East Asian medicine to cure illnesses such as diabetes and dyspepsia. Scallop proteins are also being studied in modern research for their possible application in anticancer medicines and cancer treatments. While this research is ongoing, numerous studies have found that the nutritional content of scallops can provide health benefits. Fresh scallops should be accessible in your area during the fishing season, but they’re also available frozen at most stores all year. Scallops are generally regarded as safe for most people, but they may pose complications for those who have specific medical conditions. When adding scallops to your diet, keep the following health concerns in mind: Because scallops are a part of the shellfish family, avoid them if you are allergic to seafood such as oysters, mussels, and clams. Scallops contain purine, a chemical that, in persons who are sensitive to it, can cause kidney stones. Purine, in excessive doses, can also cause gout. Heavy metals like as mercury, lead, and cadmium have been discovered in scallop samples by researchers. While the quantities are below what is deemed toxic for human consumption, excessive amounts might cause health issues such as cancer. Shellfish caught in polluted or algae-infested waters may contain bacteria that induce stomach pain and diarrhea. Because shellfish fishing locations are routinely inspected for this disease, you can reduce your risk by purchasing from a reliable supplier. Pregnant women should avoid shellfish such as scallops due to the danger of harmful germs and heavy metals in some seafood.<\/p>\n

<\/p>\n

15. Mussels<\/h2>\n
\"\"
Fine Cooking<\/figcaption><\/figure>\n

There are many other types of mussels, both freshwater and saltwater, but the blue mussel is the most likely to end up on your plate. These animals, often known as edible mussels, reside in a blue-black bivalve shell. The mussel is tan in color and high in protein, vitamins, and minerals. Mussels spend much of their time in one location, consuming plankton that they filter from the water. Because they are filter feeders, they occasionally swallow bacteria and poisons, making them potentially hazardous to consume. The majority of pollutants are destroyed during cooking, however some may persist. Farm-raised mussels grow on ropes suspended in the sea. They are cleaner since they are not deposited on the ocean floor, but they might still carry pollutants. Mussels are beneficial to the environment because they can remove a variety of toxins from water. They’re even capable of cleaning E. coli from water yet remaining safe to eat. Mussels are not safe to eat under some circumstances. You should be aware of the following health hazards associated with eating mussels: Consuming shellfish during a red tide can result in a condition known as shellfish poisoning paralysis. The initial symptom is gastrointestinal distress. Muscle paralysis may result. Coma and death can occur if the person consumes a large amount of infected shellfish. Commercial shellfish are unlikely to cause shellfish poisoning paralysis. Check with your local health department or fish and game agency for any health warnings if you gather your own shellfish. Some people avoid eating shellfish due to concerns about mercury. While most fish and shellfish contain mercury, eating up to 12 ounces of them per week should not be harmful to your health. You can also avoid larger fish that contain more mercury, such as swordfish. Pregnant women should adhere to more stringent standards. Allergic responses to shellfish are rather common and can be fatal. Shrimp is the most likely to cause issues, although people who are allergic to shellfish should avoid all shellfish. Anyone who is allergic to shellfish should have a prescription for epinephrine and be cautious of hidden shellfish, especially while dining out. Some individuals prefer raw mussels, but they can be dangerous to those who are sensitive to toxins. Those suffering from cancer, liver illness, diabetes, immune system abnormalities, or digestive disorders should only consume mussels that have been completely cooked.<\/p>\n

<\/p>\n

16. Codfish<\/h2>\n
\"\"
Eat Well 101<\/figcaption><\/figure>\n

Cod is a nutritious fish with numerous nutritional benefits. It is high in protein and low in fat, making it a good source of protein. Cod is also high in vitamins and minerals, which are necessary for proper bodily function. Steamed, roasted, or grilled fish is one of the greatest ways to enjoy it. It’s also delicious with vegetables or in a curry. Most fish, particularly larger ones, contain mercury. Mercury is harmful in high doses, thus it is advisable to avoid taking too much of it. However, cod does not contain a lot of mercury. This means that for the vast majority of people, eating cod is safe. Consuming reasonable amounts of cod is generally safe and has no negative consequences. Cod, like the majority of fish, contains mercury. Excessive mercury ingestion is hazardous and can lead to neurological and behavioral problems. It may be especially troublesome for children. Fish naturally contain mercury, which they get by eating other fish. Large fish, such as swordfish, tilefish, and king mackerel, may be worth reducing eating. It’s worth noting that albacore tuna has substantially more mercury than canned light tuna. However, cod does not have a high mercury content. As a result, most people should be fine with moderate consumption of cod. In general, pregnant women can take moderate amounts of cod safely. The FDA recommends that pregnant women consume 8\u201312 ounces (oz) of mercury-free fish each week. A fetus can be harmed by consuming too much mercury. Cod contains less mercury than many other fish. Pregnant women should consume between 8 and 12 ounces of fish each week. Sardines and herring are two further examples of low-mercury fish.<\/p>\n

<\/p>\n

17. Tuna<\/h2>\n
\"\"
Feasting at Home<\/figcaption><\/figure>\n

Tuna is a saltwater fish that lives in habitats ranging from the Atlantic Ocean to Indonesia. Skipjack, popularly known as “light” tuna, and Albacore, sometimes known as “white” tuna, are the most well-known tuna species in the United States. Albacore tuna is the only type of tuna that can legally be marketed as “white meat tuna.” Tuna is one of the most popular types of seafood on the planet. Tuna is incredibly nutritious in addition to its abundance and meaty flavor. Tuna is a popular species of fish. Canned tuna, on the other hand, is frequently the most prevalent source of mercury in the diet. The phrase tuna refers to a variety of fish species, including skipjack, albacore, yellowfin, and bigeye. The most widely consumed species is skipjack. Mercury is a chemical that is commonly found in thermometers, thermostats, and automotive light switches, as well as in industrial facilities such as power plants, cement factories, and chemical manufacturers. When mercury is released into the environment, it can become a public health concern when it settles in our oceans and streams. Mercury is absorbed by natural microorganisms and converted into methylmercury, which enters the food chain. Small fish swallow or absorb methylmercury, which is then consumed by larger fish. Mercury, on the other hand, accumulates at every level of the food chain rather than breaking down or dissolving. Mercury concentrations in large fish, such as tuna, can be 10,000 times higher than those in their surrounding ecosystem. However, certain amounts of tuna are still safe to consume. Mercury has no odor and is completely undetectable to humans. However, once in the body, it can operate as a neurotoxic, interfering with the brain and neurological system. Mercury poisoning is extremely dangerous for young children and pregnant women. A child’s brain absorbs nutrients quickly as it develops. Mercury can impair absorption, resulting in learning difficulties and developmental delays. High doses can cause cognitive impairments, cerebral palsy, deafness, and blindness in babies and fetuses. Mercury poisoning in adults can have an impact on fertility and blood pressure management.<\/p>\n

<\/p>\n

18. Trout<\/h2>\n
\"\"
Chatelaine<\/figcaption><\/figure>\n

Trout, like its relative salmon, is endemic to North America and can be found in its many cold-water rivers and lakes. Although there are many varieties of trout, rainbow trout is the most commonly seen on restaurant menus and at fish markets. You’ve certainly heard “the memo” by now: some varieties of fish are high in heart-healthy omega-3 fatty acids, lean protein, and key vitamins and minerals, such as antioxidants in vitamins B2, B12, and D. Consuming seafood, including fish, is, however, a well-known risk factor for elevated uric acid levels in the blood, which can lead to a gout attack. And if you already have gout, this is the last thing you want. Purines are naturally produced by the body and obtained through food. The problem starts when your body manufactures too many purines or you consume too many purine-rich foods. Your uric acid levels will first rise. The extra uric acid (which your body cannot excrete) then crystallizes. These crystals accumulate in the joints and surrounding tissues, causing the painful gout symptoms. Gout, also known as gouty arthritis, is a frequent kind of arthritis that causes acute pain, swelling, and tenderness in at least one joint. Purine levels in fish range from low to moderate to high. As a result, if you consume an excessive amount of some types of fish, purines might accumulate and cause a painful gout attack. Fish and seafood in the “moderate-purine category,” or those with a purine concentration of 100 to 400 milligram per 100-gram serving, are best ingested in moderation. If you have gout, you should avoid fish in the “high-purine group,” or those with 400 milligrams or more of purine per 100 grams of fish. Unfortunately, several of the most popular forms of fish are high in purines. Crab, lobster, trout, and tuna are among them. Herring, ocean perch, mackerel, sardines, scallops, and trout are other fish with high purine content. They can all cause a “gout flare,” as defined by the Centers for Disease Control and Prevention. If you have gout, you are surely aware that you must be cautious about the types of fish you consume. You should keep your purine levels low to avoid triggering a gout attack. Some species of fish are safe to eat, while others should be consumed in moderation. While you are learning, mastering alternate cooking methods may be beneficial. Purine content can be reduced by using “moist” preparation procedures.<\/p>\n

<\/p>\n

19. Haddock<\/h2>\n
\"\"
Uproot Kitchen<\/figcaption><\/figure>\n

Haddock is a saltwater fish that can be found on both sides of the Atlantic Ocean. Haddock is easily identified by a black stripe running lengthwise down its white side and a unique splotch above the pectoral fin, which is frequently referred to as a “thumbprint.” It is marketed fresh, smoked, dried, frozen, and, to a lesser extent, canned. It is a popular fish in Scotland and the United Kingdom, and is often eaten with the ever-popular fish and chips. Haddock is typically sold in filets, but it can also be purchased whole or in steaks. Fresh haddock has white firm flesh with a translucent quality, but older filets have a chalky, hazy appearance. Depending on personal desire, smoked haddock can be off white or yellow in color (dyed). Fresh haddock can be found in grocery shops’ seafood departments or at your local fishmonger. A 193g raw filet includes roughly 143 calories, 31.5g protein, and 0.9g fat. There are no carbohydrates, fiber, or sugar in it. Haddock is high in vitamin B6 and B12, as well as magnesium, niacin, phosphorus, and selenium. Haddock, like most fish, contains Omega-3 fatty acids, which may give a variety of health benefits. It’s also worth noting that haddock contains a lot of cholesterol (104 g). Protein is required by your body to develop muscle and tissue. However, most animal sources of this mineral are also heavy in saturated fat, which is linked to an increased risk of heart disease. Cooked and smoked salmon, like other fish, contain only a trace of saturated fat, making them a heart-healthy option for your meals and a fantastic substitute for red meat. Both varieties of haddock contain dietary cholesterol, with cooked haddock providing 19% of the recommended amount and smoked haddock providing 22%. However, the Dietary Guidelines for Americans advises that saturated fat is more linked to heart disease than dietary cholesterol.<\/p>\n

<\/p>\n

20. Beef<\/h2>\n
\"\"
One CMS<\/figcaption><\/figure>\n

Many people’s diets include sizzling steaks and juicy burgers. However, studies have shown that consuming red and processed meat on a regular basis increases the risk of type 2 diabetes, coronary heart disease, stroke, and some malignancies, including colon cancer. A well-known Harvard School of Public Health study examined the health impacts of regular meat consumption and discovered correlations to heart disease and cancer. “It’s alright to consume meat, but limit your intake and choose healthier varieties to lower your risk of heart disease.” “Eating too much red meat has health hazards and is not part of a balanced diet,” says Scripps Clinic Carmel Valley cardiologist Stephen Hu, MD. “Red meat has a lot of cholesterol, saturated fats, and sodium.” It should be consumed in moderation.” Dr. Hu advises patients who are at risk of heart failure or stroke to reduce their consumption of red meat. “People with gout, high cholesterol, high blood pressure, or a family history of cardiovascular disease should limit, if not eliminate, red meat.” The American Heart Association suggests a diet high in fruits and vegetables, whole grains, low-fat dairy products, chicken, fish, and nuts, with a low in processed red meat and sugary drinks. According to a recent study, even partially substituting plant-based protein sources for red meat can lower the risk of heart disease in the United States. People who want to eat red meat should eat 6- to 8-ounce amounts once or twice a week. “Don’t be taken in by ‘the other white flesh.’ “For dietary purposes, pork is also classed as a red meat,” Dr. Hu notes. The cut of meat is also crucial. Dr. Hu suggests hormone-free, organic, or free-range meats that are unprocessed and lean. On the packaging, look for cuts labeled round, loin, or sirloin. “Processed meats are rich in nitrates and sodium, and you have no idea what portion of the animal you’re consuming.”<\/p>\n

<\/p>\n

21. Lamb<\/h2>\n
\"\"
Best Recipes<\/figcaption><\/figure>\n

Lamb meat is made from young domestic sheep (Ovis aries). It’s a form of red meat – a phrase for meat from mammals that has more iron than chicken or fish. Lamb refers to the flesh of young sheep in their first year, whereas mutton refers to the meat of adult sheep. It’s usually eaten raw, but cured (smoked and salted) lamb is also popular in several regions of the world. Lamb can be a good component of a balanced diet due to its high protein content and abundance of vitamins and minerals. Lamb, like other varieties of meat, is mostly made up of protein. Lean, cooked lamb has a protein value of 25\u201326 percent. Lamb meat is a high-quality protein source, supplying your body with all nine needed amino acids for growth and maintenance. Eating lamb \u2014 or other sorts of meat \u2014 may thus be especially healthy for bodybuilders, recovering athletes, and persons recovering from surgery. When muscular tissue needs to be built up or regenerated, eating meat promotes optimal nutrition. The quantity of fat in lamb varies depending on how much fat has been removed, as well as the animal’s nutrition, age, gender, and feed. The fat content is normally between 17 and 21%. It is not only a good source of high-quality protein, but it is also a good source of several vitamins and minerals, such as iron, zinc, and vitamin B12. As a result, eating lamb on a daily basis may increase muscle growth, maintenance, and performance. It also aids in the prevention of anemia. On the downside, some observational studies have linked a high red meat intake to an increased risk of cancer and heart disease and gout.<\/p>\n

<\/p>\n

22. Pork<\/h2>\n
\"\"
Eat Well 101<\/figcaption><\/figure>\n

Pork is the domestic pig’s meat (Sus domesticus). It is the most often consumed red meat worldwide, particularly in eastern Asia, however it is forbidden in other religions, including Islam and Judaism. As a result, pork is prohibited in many Islamic countries. It is commonly consumed raw, but cured (preserved) pork items are also popular. Smoked pork, ham, bacon, and sausages are examples. Lean pork is strong in protein and high in vitamins and minerals, making it a perfect supplement to a healthy diet, unless you are suffering from gout. Pork, like other meat, is largely made up of protein. The protein content of lean, cooked pork is around 26% by fresh weight. Lean pork has a protein concentration of up to 89 percent when dried, making it one of the greatest dietary sources of protein. It provides all nine essential amino acids required for the growth and maintenance of your body. In fact, it is one of the most complete protein sources. As a result, consuming pork \u2014 or other types of meat \u2014 may be especially good for bodybuilders, recovering athletes, persons recovering from surgery, and others who need to build or repair muscles \u2013 but not for someone who suffers from gout. Pork is the most popular meat in the world. It contains a lot of high-quality protein, as well as vitamins and minerals. As a result, it may boost workout performance while also promoting muscle growth and maintenance. On the other hand, both undercooked and overcooked pork should not be consumed.<\/p>\n

<\/p>\n

23. Bacon<\/h2>\n
\"\"
Chef’s Hamy<\/figcaption><\/figure>\n

Bacon has a love-hate connection with many individuals. They enjoy the taste and crunch, but are concerned that the processed beef and fat may be hazardous. Many myths in the history of nutrition, for example, have not stood the test of time. There are various sorts of bacon, and the end product can change from one maker to the next. Bacon is made from pork, however related items such as turkey bacon are available. Bacon is often cured, which involves soaking the meat in a solution of salt, nitrates, and sometimes sugar. In most situations, the bacon is then smoked. Curing and smoking are means of preserving meat, but they also contribute to the distinctive flavor of bacon and help keep its red color. The addition of salt and nitrates to the meat creates an unfavorable environment for germs to flourish. As a result, bacon lasts far longer than fresh pork. Bacon is a processed meat, however the degree of processing varies. Bacon fats are around 50% monounsaturated, with oleic acid accounting for a substantial portion of that. This is the same fatty acid for which olive oil is praised and widely regarded as “heart-healthy.” The remaining 40% is saturated fat, including a moderate quantity of cholesterol. The remaining fat in bacon is 40% saturated and 10% polyunsaturated, with a moderate quantity of cholesterol. In the past, dietary cholesterol was a source of concern, but scientists now believe that it has only a minimal impact on blood cholesterol levels. In contrast, the health benefits of saturated fat are extremely debatable. Many health specialists believe that a high saturated fat diet is a primary cause of heart disease. Although excessive saturated fat consumption may increase some risk factors for heart disease, studies have failed to find any consistent correlations between saturated fat consumption and heart disease. Finally, the health effects of saturated fat may vary depending on the type of saturated fat, the dietary environment, and the overall lifestyle of the people. You shouldn’t be concerned about bacon’s high fat content, especially since the typical serving size is normally quite small \u2013 unless of course you have gout. Bacon has a high salt content since salt is needed in the curing process. Eating salty foods has been linked to an increased risk of stomach cancer. Many studies have connected processed meats like bacon to cancer and heart disease. They are all observational studies that cannot prove causation. Nonetheless, their outcomes have been relatively constant. At the end of the day, you must make your own decision and examine the situation objectively. If you believe that integrating bacon in your life is worth the risk, follow a basic rule that applies to most processed foods: moderation is crucial.<\/p>\n

<\/p>\n

24. Turkey<\/h2>\n
\"\"
Simple Recipes<\/figcaption><\/figure>\n

The turkey is a huge North American bird. It is both hunted in the wild and raised on farms. Its meat is high in nutrients and is a popular protein source all over the world. The nutrients in turkey vary according to the cut. Dark meat, which is found in active muscles such as the legs or thighs, has more fat and calories than white meat, while white meat has somewhat more protein. Furthermore, turkey skin contains a lot of fat. This means that skin-on cuts have more calories and fat than skinless cuts. For example, 3.5 ounces (100 grams) of turkey with skin contains 169 calories and 5.5 grams of fat, while the same quantity without skin contains 139 calories and only 2 grams of fat. Keep in mind that the calorie difference is minor. Furthermore, fat might help you feel full after eating. Although this meat has numerous advantages, it is necessary to restrict processed turkey products because they might be high in salt. Processed meats, such as turkey ham, sausages, and nuggets, may have high levels of salt. Sodium is commonly used as a preservative or flavor enhancer. For example, 3.5 ounces (100 grams) of turkey with skin contains 169 calories and 5.5 grams of fat, while the same quantity without skin contains 139 calories and only 2 grams of fat. Keep in mind that the calorie difference is minor. Furthermore, fat might help you feel full after eating. Although this meat has numerous advantages, it is necessary to restrict processed turkey products because they might be high in salt. Processed meats, such as turkey ham, sausages, and nuggets, may have high levels of salt. Sodium is commonly used as a preservative or flavor enhancer. According to research, eating too much salt may raise your risk of developing stomach cancer.<\/p>\n

<\/p>\n

25. Gravy<\/h2>\n
\"\"
Food Network<\/figcaption><\/figure>\n

Thanksgiving meal is often the most calories any of us will consume in a single sitting all year, with the average American consuming 3,000. It’s nothing to get excited about. This lunch of champions includes a unique cheat-day treat: gravy! You don’t get to eat white flour browned in beef fat drippings every day. Oh, and don’t forget about the salty broth! Mmmm. A dish that rich can’t possibly be healthy, right? Your instincts would be correct on that one. Gravy is heavy in fat, which is unhealthy. However, as long as you consume it in moderation, the fat content is not an issue. Again, this does not imply that you can ride the gravy train every day. But gravy contains more than simply fat: bleached white flour, saturated fat, and nitrates. Gravy has a dark side, or at least how part of it is cooked. Browning flour in a flat pan, slowly adding liquid (typically stock or broth), then boiling and stirring the fond until it’s properly thick is how gravy is made. The best gravy makers know how to scrape the chunks of meat and browned fat off the bottom of the pan and whip them up hard, usually using a white flour slurry. White flour is created by extracting (most) of the nutrients from wheat. What’s left is primarily starch, which has a high glycemic index, causing your blood sugar to jump, making you hungry sooner, causing you to eat more, causing you to gain weight. These are the processed foods that both your mother and the media have warned you about. That isn’t even the worst part. White flour is generally bleached in chlorine, which produces alloxan, a toxic byproduct that causes diabetes. Finally, nitrates are the most horrifying imaginable component (particularly in store-bought variants and restaurant dishes like biscuits and gravy). Sodium nitrate, a preservative found in processed meats including bacon, lunch meat, jerky, and others, raises the risk of heart disease. When nitrates are heated, they become carcinogenic. It’s a disaster of epic proportions, especially for someone with gout.<\/p>\n

<\/p>\n

26. Yeast<\/h2>\n
\"\"
Wild Wild Whisk<\/figcaption><\/figure>\n

While yeast is unlikely to be a mainstay in your diet on its own, you are likely to consume at least one of the three popular dietary types: baker’s yeast, brewer’s yeast, and nutritional yeast. Some individuals use yeast as a dietary supplement, while others add it to recipes and, of course, bake with it. There is no evidence that eating yeast is harmful to healthy individuals; in fact, it may have some nutritional benefits. Brewer’s yeast, which is derived from the fungus Saccharomyces cerevisiae, is the most frequent variety used as a nutritional supplement. It is also utilized in the production of beer. Brewer’s yeast is high in B vitamins such as thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folate, and biotin. B vitamins aid in the conversion of carbs, lipids, and protein to energy. Brewer’s yeast also contains significant levels of the minerals chromium and selenium. Chromium aids the body in maintaining a healthy blood sugar level, whereas selenium aids in thyroid hormone production. Baker’s yeast is the same species as brewer’s yeast, however it is a distinct strain. Although this yeast strain includes some nutrients, it is not very nutritionally dense and so is not used as a food supplement. Instead, it’s utilized as a leavening agent in baking to help dough rise. It has trace minerals and is high in folate. Yeast works by eating sugar in the dough and excreting carbon dioxide and ethanol, resulting in the formation of air bubbles in the dough. Fermentation is the name given to this process. Brewer’s yeast provides beneficial bacteria that aid with gut health. Adults may benefit from ingesting 1 to 2 tablespoons of brewer’s yeast each day, according to Wesley Healthcare. According to a 2013 study published in the Iranian Journal of Public Health, consuming 1,800 milligrams of brewer’s yeast per day, in addition to conventional medical measures, can help decrease blood pressure in persons with Type 2 diabetes. To avoid having too much yeast in your body, talk to your doctor about probiotics and supplements.<\/p>\n

If you experience gout flares and attacks even after cutting these food items from your diet, make sure to make an appointment to see your doctor and discover what the best solution is for you.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gout is caused by elevated uric acid levels in the blood. Extra uric acid crystallizes and causes swelling and pain in your joints. However, by eating a low-purine diet, you can help reduce the quantity of uric acid in your body. Minimizing uric acid levels can help prevent the formation of new crystals, hence reducing […]<\/p>\n","protected":false},"author":9,"featured_media":4175,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"image","meta":[],"categories":[3,4],"tags":[19,1234,16,1290],"yoast_head":"\n26 Foods That You Should Avoid If You Have Gout<\/title>\n<meta name=\"description\" content=\"Gout is caused by elevated uric acid levels in the blood. By eating a low-purine diet, you can help reduce the quantity of uric acid in you.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\" \/>\n<link rel=\"next\" href=\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"26 Foods That You Should Avoid If You Have Gout\" \/>\n<meta property=\"og:description\" content=\"Gout is caused by elevated uric acid levels in the blood. By eating a low-purine diet, you can help reduce the quantity of uric acid in you.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\" \/>\n<meta property=\"og:site_name\" content=\"Health News Central\" \/>\n<meta property=\"article:published_time\" content=\"2022-06-14T10:23:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/healthnewscentral.com\/wp-content\/uploads\/2022\/06\/gout-trigger-foods1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"730\" \/>\n\t<meta property=\"og:image:height\" content=\"486\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"katcruz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"katcruz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"38 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\"},\"author\":{\"name\":\"katcruz\",\"@id\":\"https:\/\/healthnewscentral.com\/#\/schema\/person\/38b633af813eb345a6ed540cc63d452f\"},\"headline\":\"26 Foods That You Should Avoid If You Have Gout\",\"datePublished\":\"2022-06-14T10:23:20+00:00\",\"dateModified\":\"2022-06-14T10:23:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\"},\"wordCount\":7640,\"publisher\":{\"@id\":\"https:\/\/healthnewscentral.com\/#organization\"},\"keywords\":[\"food\",\"Gout\",\"health\",\"Trigger foods\"],\"articleSection\":[\"Food\",\"Health\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\",\"url\":\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\",\"name\":\"26 Foods That You Should Avoid If You Have Gout\",\"isPartOf\":{\"@id\":\"https:\/\/healthnewscentral.com\/#website\"},\"datePublished\":\"2022-06-14T10:23:20+00:00\",\"dateModified\":\"2022-06-14T10:23:20+00:00\",\"description\":\"Gout is caused by elevated uric acid levels in the blood. By eating a low-purine diet, you can help reduce the quantity of uric acid in you.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/healthnewscentral.com\/#website\",\"url\":\"https:\/\/healthnewscentral.com\/\",\"name\":\"Health News Central\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/healthnewscentral.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/healthnewscentral.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/healthnewscentral.com\/#organization\",\"name\":\"Health News Central\",\"url\":\"https:\/\/healthnewscentral.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/healthnewscentral.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/healthnewscentral.com\/wp-content\/uploads\/2020\/03\/Screen-Shot-2020-03-06-at-6.14.51-AM.png\",\"contentUrl\":\"https:\/\/healthnewscentral.com\/wp-content\/uploads\/2020\/03\/Screen-Shot-2020-03-06-at-6.14.51-AM.png\",\"width\":1396,\"height\":484,\"caption\":\"Health News Central\"},\"image\":{\"@id\":\"https:\/\/healthnewscentral.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/healthnewscentral.com\/#\/schema\/person\/38b633af813eb345a6ed540cc63d452f\",\"name\":\"katcruz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/healthnewscentral.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/85d53048a5155d19ec8889113281bc78?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/85d53048a5155d19ec8889113281bc78?s=96&d=mm&r=g\",\"caption\":\"katcruz\"},\"url\":\"https:\/\/healthnewscentral.com\/author\/katcruz\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"26 Foods That You Should Avoid If You Have Gout","description":"Gout is caused by elevated uric acid levels in the blood. By eating a low-purine diet, you can help reduce the quantity of uric acid in you.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/","next":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/2\/","og_locale":"en_US","og_type":"article","og_title":"26 Foods That You Should Avoid If You Have Gout","og_description":"Gout is caused by elevated uric acid levels in the blood. By eating a low-purine diet, you can help reduce the quantity of uric acid in you.","og_url":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/","og_site_name":"Health News Central","article_published_time":"2022-06-14T10:23:20+00:00","og_image":[{"width":730,"height":486,"url":"https:\/\/healthnewscentral.com\/wp-content\/uploads\/2022\/06\/gout-trigger-foods1.jpeg","type":"image\/jpeg"}],"author":"katcruz","twitter_card":"summary_large_image","twitter_misc":{"Written by":"katcruz","Est. reading time":"38 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/#article","isPartOf":{"@id":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/"},"author":{"name":"katcruz","@id":"https:\/\/healthnewscentral.com\/#\/schema\/person\/38b633af813eb345a6ed540cc63d452f"},"headline":"26 Foods That You Should Avoid If You Have Gout","datePublished":"2022-06-14T10:23:20+00:00","dateModified":"2022-06-14T10:23:20+00:00","mainEntityOfPage":{"@id":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/"},"wordCount":7640,"publisher":{"@id":"https:\/\/healthnewscentral.com\/#organization"},"keywords":["food","Gout","health","Trigger foods"],"articleSection":["Food","Health"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/","url":"https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/","name":"26 Foods That You Should Avoid If You Have Gout","isPartOf":{"@id":"https:\/\/healthnewscentral.com\/#website"},"datePublished":"2022-06-14T10:23:20+00:00","dateModified":"2022-06-14T10:23:20+00:00","description":"Gout is caused by elevated uric acid levels in the blood. By eating a low-purine diet, you can help reduce the quantity of uric acid in you.","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/healthnewscentral.com\/26-foods-that-you-should-avoid-if-you-have-gout\/"]}]},{"@type":"WebSite","@id":"https:\/\/healthnewscentral.com\/#website","url":"https:\/\/healthnewscentral.com\/","name":"Health News Central","description":"","publisher":{"@id":"https:\/\/healthnewscentral.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/healthnewscentral.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/healthnewscentral.com\/#organization","name":"Health News Central","url":"https:\/\/healthnewscentral.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/healthnewscentral.com\/#\/schema\/logo\/image\/","url":"https:\/\/healthnewscentral.com\/wp-content\/uploads\/2020\/03\/Screen-Shot-2020-03-06-at-6.14.51-AM.png","contentUrl":"https:\/\/healthnewscentral.com\/wp-content\/uploads\/2020\/03\/Screen-Shot-2020-03-06-at-6.14.51-AM.png","width":1396,"height":484,"caption":"Health News Central"},"image":{"@id":"https:\/\/healthnewscentral.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/healthnewscentral.com\/#\/schema\/person\/38b633af813eb345a6ed540cc63d452f","name":"katcruz","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/healthnewscentral.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/85d53048a5155d19ec8889113281bc78?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/85d53048a5155d19ec8889113281bc78?s=96&d=mm&r=g","caption":"katcruz"},"url":"https:\/\/healthnewscentral.com\/author\/katcruz\/"}]}},"_links":{"self":[{"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/posts\/4201"}],"collection":[{"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/comments?post=4201"}],"version-history":[{"count":0,"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/posts\/4201\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/media\/4175"}],"wp:attachment":[{"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/media?parent=4201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/categories?post=4201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthnewscentral.com\/wp-json\/wp\/v2\/tags?post=4201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}