Gout used to be considered a disease of the rich. Only those who could afford plenty of meat and alcohol on a regular basis contracted the painful ailment like Henry VIII and Charles V. Today, meat, sausages and alcohol of all kinds are available to everyone in our country at all times.
Many eat too much, too fat and too many calories. Gout diseases are correspondingly widespread. 2.8 percent of men and 0.4 percent of women in Germany suffer from it in the truest sense of the word. Gout attacks are very painful and if left untreated, the attacks turn into chronic gout with constant excruciating pain. People who are overweight, have high blood pressure, and have high cholesterol and blood sugar levels are particularly affected.
Gout is caused by high levels of uric acid in the blood. Uric acid is the breakdown product of purines. The latter are actually indispensable for the body as building blocks of the nucleic acids. Deoxyribonucleic acid (DNA), for example, is the carrier of genetic information.
Other nucleic acids serve as signal transmitters. Human and animal bodies therefore produce purines themselves. However, they also ingest them with food. With a balanced diet, this is usually not a problem. Healthy kidneys easily filter the purine breakdown products, uric acid, out of the blood and excrete them in the urine.
But excessive meat consumption overwhelms the kidneys, especially when concomitant alcohol consumption interferes with purine processing. Then too much uric acid quickly circulates in the blood (hyperuricemia).
In the beginning, this does not cause any problems. But with increasing concentration, hard uric acid crystals are formed, which are preferentially deposited in the joints and kidneys. These crystals cause the intense pain of acute attacks, lead to the formation of kidney stones and finally trigger joint deformation with chronic persistent pain and ultimately kidney failure.
Today, this chronic stage can be prevented quite well with medication. But like most drugs, they come with significant side effects. It therefore makes more sense to change your own way of life in good time. Reduce weight, move a lot, eat little meat, especially no offal, drink little or no alcohol, but eat more fruit, vegetables and, above all, mushrooms.
The latter offer several advantages in the fight against gout. Mushrooms are low in purines compared to meat. On the other hand, mushrooms, oyster mushrooms and shiitake are clearly reminiscent of meat in terms of their taste and consistency. It is not for nothing that the oyster mushroom is also called the veal mushroom. With them, the switch to a low-meat diet is not that difficult.
Even more important are the healing powers of mushrooms. They have an analgesic and acute and preventive anti-inflammatory effect. Shiitake mushrooms in particular have proven to be effective in preventing and curing joint diseases such as gout.
If your doctor certifies that your uric acid level is too high, you should eat mushrooms frequently to ensure that the pain disappears or doesn’t even occur in the first place. In addition, mushrooms have a blood-cleansing and antioxidant effect, catch free radicals and reduce blood fat and blood sugar levels.
They relieve the cardiovascular system and metabolism and can reduce age-related damage to the liver, heart and kidneys. The kidneys become more efficient and can reliably transport excess uric acid out of the body.