The Fallacy of a Low-Purine Diet – Bert’s Story

In my early days of getting gout attacks, before the internet was part of my life, I somehow got the idea that a “low purine diet” basically meant only eating salad and pasta.

In my effort to limit purine consumption I decided to become a vegetarian, and since I didn’t think of beans as “meat,” I mistakenly assumed they were low purine foods. I was living in New Mexico at the time, and it was very easy and affordable to eat LOTS of beans.

Looking back, I can say that without a doubt the worst gout attack I ever had arrived after eating a huge pile of Japanese edamame . . . which are soybeans!

What’s the Alternative?

Now, instead of focusing on low purine foods, I focus on eating an alkaline diet with small amounts of high-quality meats and healthy fats.  And when I talk about an ‘alkaline diet’ I am talking about tons and tons of non-starchy vegetables, including:

•  many varieties of leafy greens (like spinach, kale, and lettuce)

•  the cruciferous veggies (like broccoli, cauliflower and Brussels sprouts)

•  the summer treats like cucumbers, celery, and fennel

•  root veggies like beets, rutabagas and turnips

•  all varieties of onions and garlic

•  plenty of mushrooms like cremini, shitakes, and oysters

•  all the colorful veggies like tomatoes, carrots and peppers

I’m so glad I no longer live with “purine fear” . . . I have made myself “gout-proof” and I can ‘almost’ eat anything I want without risking a gout attack … so long as I follow the common sense guidelines of an alkaline diet.

Bottom Line:  Eating a low-purine diet is not as straight-forward as you might think.  For a complete guide on food choices to help manage gout, check out my ebook “What to Eat for Gout.“