Are there specific foods that “The End of Gout By Shelly Manning” recommends avoiding completely?

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.

Are there specific foods that “The End of Gout By Shelly Manning” recommends avoiding completely?

Yes, in “The End of Gout” by Shelly Manning, several specific foods are recommended for complete avoidance due to their potential to significantly increase uric acid levels and contribute to gout flare-ups. Manning emphasizes that these foods are particularly high in purines, sugars, or unhealthy fats, all of which can worsen gout symptoms and increase the risk of uric acid buildup. Below is a detailed list of the foods she recommends avoiding completely:

1. High-Purine Foods

Foods rich in purines are a primary contributor to high uric acid levels, as purines break down into uric acid when metabolized by the body. Manning advises avoiding the following high-purine foods to prevent gout flare-ups:

Red Meat: Manning strongly advises against consuming red meats like beef, lamb, and pork. These meats contain high levels of purines, which can lead to increased uric acid production. Organ meats, such as liver, kidneys, and sweetbreads, are especially high in purines and should be completely avoided.
Seafood: Certain types of seafood are particularly high in purines and should be avoided. These include:
- Sardines
- Anchovies
- Mackerel
- Herring
- Shellfish: Shrimp, lobster, crab, and other shellfish are also high in purines and should be eliminated from the diet.
Game Meats: Venison, wild boar, and other game meats are considered high in purines and are strongly discouraged.

2. Processed and Preserved Meats

Manning warns against processed and preserved meats, which not only contain high levels of purines but are also loaded with unhealthy fats, sodium, and additives that can trigger inflammation and worsen gout symptoms. These include:

Bacon
Sausages
Hot dogs
Deli meats (such as salami, pepperoni, and bologna)

Processed meats often contain nitrates and preservatives that contribute to inflammation, which can aggravate the pain and swelling associated with gout.

3. Sugary Foods and Drinks

High sugar intake, especially from fructose, is a major trigger for gout. Manning recommends completely avoiding foods and drinks that contain added sugars, particularly high-fructose corn syrup, which is directly linked to an increase in uric acid production. Key items to avoid include:

Sugary Soft Drinks and Sodas: Beverages containing high-fructose corn syrup, such as regular sodas and sweetened fruit drinks, are a major source of excess sugar and contribute to higher uric acid levels.
Processed Sweets: Cakes, cookies, candies, and pastries that contain refined sugar or high-fructose corn syrup should be avoided. Manning explains that refined sugars can worsen insulin resistance, which can interfere with the body’s ability to manage uric acid.
Fruit Juices with Added Sugar: While whole fruits are generally allowed, Manning recommends avoiding fruit juices that have added sugar, as they contain concentrated fructose, which can exacerbate gout symptoms.

4. Alcohol, Especially Beer

Alcohol, particularly beer, is strongly discouraged in “The End of Gout” due to its high purine content and its ability to interfere with the body’s ability to eliminate uric acid. Manning explains that alcohol not only increases uric acid production but also causes dehydration, which hinders the kidneys’ ability to excrete uric acid efficiently.

Beer: Beer is especially harmful because it contains purines from brewer’s yeast and significantly contributes to uric acid buildup. Manning advises eliminating beer from the diet entirely.
Spirits: While not as high in purines as beer, hard liquors such as whiskey, vodka, and gin can still interfere with uric acid elimination and should be avoided.
Sugary Cocktails: Mixed drinks and cocktails that contain both alcohol and sugar (like margaritas, mojitos, and sweetened mixers) should be avoided because they combine two gout triggers—alcohol and fructose.

5. Refined Carbohydrates

Refined carbohydrates, such as white bread, white rice, and pasta, are discouraged because they are low in nutrients and can contribute to weight gain and insulin resistance. Manning explains that insulin resistance can interfere with the kidneys’ ability to eliminate uric acid, increasing the risk of gout attacks. Refined carbs to avoid include:

White bread
White rice
Pasta made from refined flour
Pastries and other baked goods made from refined flour

These foods provide little nutritional value and can spike blood sugar levels, which indirectly worsens gout by promoting inflammation and uric acid buildup.

6. Trans Fats and Processed Oils

Manning warns against the consumption of trans fats and highly processed vegetable oils, which are found in many fast foods, packaged snacks, and processed baked goods. These fats contribute to systemic inflammation, which can exacerbate gout symptoms. Foods to avoid include:

Fried Foods: French fries, fried chicken, and other deep-fried foods are typically cooked in oils that are high in trans fats and should be avoided.
Processed Snacks: Chips, crackers, and other packaged snacks often contain hydrogenated oils, which are a source of trans fats.
Margarine and Shortening: These products are often made with hydrogenated oils and should be eliminated from the diet due to their inflammatory properties.

7. Certain Vegetables (in Moderation)

While most vegetables are recommended for their low purine content and high nutrient density, Manning advises caution with a few specific vegetables that are moderately high in purines. These include:

Asparagus
Mushrooms
Spinach
Cauliflower

However, Manning clarifies that the purines from plant-based sources like these vegetables are generally less likely to trigger gout compared to purines from animal products. Therefore, these vegetables can still be consumed in moderation, but individuals prone to gout should monitor how their body responds.

8. High-Fat Dairy Products

Full-fat dairy products, such as whole milk, cream, and certain cheeses, are discouraged in “The End of Gout” because they can increase inflammation and contribute to weight gain, which is a risk factor for gout. Manning recommends switching to low-fat or non-fat dairy alternatives instead. Foods to avoid include:

Whole milk
Heavy cream
High-fat cheeses (such as cheddar, blue cheese, and gouda)

Low-fat or non-fat dairy products, such as yogurt and skim milk, are preferred because they have been shown to reduce uric acid levels.

9. Certain Seafood

In addition to high-purine seafood like sardines and anchovies, Manning advises avoiding certain other types of seafood that, while not as high in purines, can still contribute to gout flare-ups in susceptible individuals. These include:

Tuna
Salmon (in large amounts)
Trout

Manning suggests limiting the intake of these types of seafood and opting for lower-purine alternatives like cod or tilapia in moderation.

Conclusion

In “The End of Gout”, Shelly Manning recommends avoiding a range of foods that are high in purines, refined sugars, unhealthy fats, and alcohol. These foods include red meats, certain types of seafood, processed meats, sugary drinks, refined carbohydrates, and trans fats. By eliminating these items, Manning argues that individuals can significantly reduce uric acid levels, lower inflammation, and prevent future gout flare-ups. Her focus is on adopting a whole-foods-based, anti-inflammatory diet to support overall health and manage gout effectively.

Shelly Manning