What foods are considered “gout triggers” according to “The End of Gout” by Shelly Manning?

The End Of GOUT Program™ By Shelly Manning The program, End of Gout, provides a diet set up to handle your gout. It is a therapy regimen for gout sufferers. It incorporates the most efficient techniques and approaches to be implemented in your daily life to heal and control gout through the source.

What foods are considered “gout triggers” according to “The End of Gout” by Shelly Manning?

According to “The End of Gout” by Shelly Manning, certain foods are considered “gout triggers” because they can increase uric acid levels in the body or contribute to inflammation, both of which can lead to gout flare-ups. Here’s a detailed list of the foods identified as triggers:

1. High-Purine Foods

Red Meats: Beef, lamb, and pork are high in purines and are known to increase uric acid levels, making them common triggers for gout.
Organ Meats: Foods like liver, kidneys, and sweetbreads are particularly high in purines and are strongly associated with gout flare-ups.
Certain Seafood and Fish:
- Shellfish: Shrimp, lobster, crab, and other shellfish are high in purines and can trigger gout attacks.
- Fish: Sardines, anchovies, mackerel, and herring are also high in purines and should be avoided or consumed in very limited quantities.

2. Alcohol

Beer: Beer is particularly high in purines and can significantly raise uric acid levels, making it one of the most potent gout triggers.
Spirits: Hard liquors such as whiskey, vodka, and gin can also contribute to elevated uric acid levels and are advised against in the program.
Wine: While not as high in purines as beer, wine can still exacerbate gout in some individuals, especially when consumed in large quantities.

3. Sugary Foods and Drinks

Sugary Beverages: Sodas and other sugary drinks, especially those sweetened with high-fructose corn syrup, can increase uric acid production and are linked to higher gout risk.
Processed and Refined Sugars: Foods high in refined sugars, such as candies, pastries, and desserts, can lead to insulin resistance, which in turn may increase uric acid levels and trigger gout.

4. Processed Foods

Processed Meats: Bacon, sausages, hot dogs, and other processed meats are often high in purines and additives that can trigger gout.
Fast Food: Many fast food items are rich in unhealthy fats, sugars, and purines, all of which can contribute to gout flare-ups.

5. Certain Vegetables (in moderation)

High-Purine Vegetables: Some vegetables like asparagus, spinach, cauliflower, and mushrooms are moderately high in purines. While they are generally less impactful than animal-based purines, the program advises consuming these in moderation, particularly for individuals who are highly sensitive to purines.

6. Legumes and Certain Beans

Certain Legumes: While legumes like lentils, peas, and beans are generally healthy, they do contain moderate levels of purines. For those who are particularly susceptible to gout, the program suggests moderating intake of these foods.

7. Fatty and Fried Foods

Fried Foods: Foods that are fried, especially in unhealthy oils, can contribute to inflammation and exacerbate gout symptoms.
High-Fat Dairy Products: Full-fat dairy products such as cheese, cream, and butter can also contribute to gout flare-ups in some individuals.

8. Yeast and Yeast Extracts

Yeast-Rich Foods: Foods that contain yeast, such as bread and certain baked goods, or yeast extracts like those found in some spreads and processed foods, are high in purines and can be gout triggers.

9. Other Contributing Factors

Large Portions of Meat: Even leaner cuts of meat can trigger gout if consumed in large portions, due to the purine content.
High-Fructose Fruits (in moderation): While fruits are generally beneficial, those high in fructose, such as apples, pears, and grapes, can sometimes contribute to increased uric acid levels. The program suggests moderation rather than elimination.

10. Special Considerations

Individual Sensitivity: The program also emphasizes that some individuals may have unique sensitivities to certain foods, even if they are not typically high in purines. The use of a food diary is recommended to identify any additional personal triggers.

In summary, “The End of Gout” identifies high-purine foods, alcohol (especially beer), sugary drinks, processed foods, and certain high-fat or yeast-containing foods as primary gout triggers. The program advises avoiding or significantly limiting these foods to manage and prevent gout flare-ups effectively.

Shelly Manning