Uric Acid for Vegetarians
atomb | Jun 01, 2011 | Comments 0 |
Re: I have a conflict with eating animal flesh, and wonder what will satisfy and be good for me, to replace the protein.
Almost any RAW fruit or vegetable is packed with free form amino acids, most notably the Burbank tomato.
A vegetarian – combining foods and eating them “in time” – has no problem with protein, so you’re probably craving URIC ACID, a potent antioxidant formerly used by surgeons. (This is another classic case of medical amnesia.)
Non-flesh uric acid-related foods and herbs – containing purines such as xanthine and allantoin – include aloe leaf, asparagus, beans, bee pollen, beer, cassava, cauliflower, coffee, comfrey, dried peas, eggplant, hawthorn, lentils, oatmeal, plantain, spinach, water spinach, wheat bran, wheat germ, wine, and others.
Excess urates cause gout.
Counterintuitively, folks with gout err by courting alkalinity, because the alkalies, salicylates, and HEAT that counteract it work best when the blood is more acid.
Vitamin C counteracts gout.
Zinc, copper, and COLD exacerbate gout by making urate crystals less soluble.
“Gout is the only enemy I do not wish to have at my feet,” wrote British author Sydney Smith (1771-1845).Similar Podcasts You Might Like:
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