Purines in foods
Just as a little review, purines are a natural substance found in all of the cells of our bodies, and in all foods. They provide part of the chemical structure of our genes and the genes of plants and animals. Limiting the consumption of foods rich in purines is one the most common methods to control and treat gout.
Purines and uric acid . . .
When cells die, purines get recycled and broken down, and uric acid is the chemical that is formed when the breakdown of purines has been completed. The formation of uric acid is part of the normal and healthy metabolic process that results from the breakdown of purines. As an example, in our blood, uric acid performs as an antioxidant to help prevent damage to our blood vessel linings, so the consistent supply of uric acid in our bloodstream is not only normal but is very important for protecting our blood vessels and other tissues in our bodies.
Purines in food . . .
This is the part about purines that gets the most air time when it comes to gout. Various diets for gout are always stressing the importance of monitoring the content of purines in the foods you eat as a way to control or manage your gout symptoms; not bad advice but a little short-sighted in the long-run.
While purines in foods should not to be ignored, the easier way to reduce the consumption of purines is to follow more of an alkaline diet. While we all need protein in our diets, learning the correct proportions and sources is necessary. A simple guideline is 20% acidic foods (clean proteins: some meats, fishes, beans, nuts, etc.) and 80% alkaline (organic fresh fruits & vegetables).
Purines are normal and natural – just be careful with them.
