Magic bullet against GOUT!

[Boomzilla]

Being one plagued by the genetic disease of gout, I thought I’d share this.

BACKGROUND:

Gout is a genetic disease that is aggravated by diet. A gout attack happens when uric acid levels in the bloodstream significantly exceed 7mg/dL. Then, uric acid crystals precipitate out in the joints (usually the toes and/or ankles. The crystals, being needle-shaped, damage the cartilage and cause excruciating pain.

CAUSES & AGGRAVATING FACTORS:

Foods high in purines raise blood uric acid content. Such foods include beef & pork products, turkey, chicken breast, shellfish, and more.

AVOIDANCE:

“Gout diets” are available online that give full lists of foods to avoid.

TREATMENT:

A drug called “Allopurinol” assists the kidneys in removing uric acid from the bloodstream. For acute gout attacks, a drug called “Colchicine” drops blood uric acid levels quickly, but can cause “Colchicine toxicity” if taken in large doses or for too long a time period.

THE SILVER BULLET:

An online university study that I stumbled upon said that unlike other seafood, shrimp did not increase uric acid levels in the blood. I cooked a shrimp gumbo and began eating it at least once per day. My uric acid levels now remain between 5 & 6. I know this because I do a home test of my blood every other day with a home test kit (available on Amazon). Results are confirmed by the hospital lab. If anyone is interested, I’ll post my gumbo recipe.

[novisnick]

Boomzilla Are you sure that you live far enough south to know how to make a real seafood gumbo? 🙄

[Boomzilla]

My dad was from north Louisiana, and my mom from Michigan, but I worked in the plant with Boudreaux and Thibodeaux (and Babin, Gautreaux, etc.) for decades. My gumbo probably isn’t up to novisnick standards, but it does the job!

[klinemj]

Aug 30, 2024 12:40:36 GMT -5 Boomzilla said:

Being one plagued by the genetic disease of gout, I thought I’d share this.

BACKGROUND:

Gout is a genetic disease that is aggravated by diet. A gout attack happens when uric acid levels in the bloodstream significantly exceed 7mg/dL. Then, uric acid crystals precipitate out in the joints (usually the toes and/or ankles. The crystals, being needle-shaped damage the cartilage and cause excruciating pain.

CAUSES & AGGRAVATING FACTORS:

Foods high in purines raise blood uric acid content. Such foods include beef & pork products, turkey, chicken breast, shellfish, and more.

AVOIDANCE:

“Gout diets” are available online that give full lists of foods to avoid.

TREATMENT:

A drug called “Allopurinol” assists the kidneys in removing uric acid from the bloodstream. For acute gout attacks, a drug called “Colchicine” drops blood uric acid levels quickly, but can cause “Colchicine toxicity” if taken in large doses or for too long a time period.

THE SILVER BULLET:

An online university study that I stumbled upon said that unlike other seafood, shrimp did not increase uric acid levels in the blood. I cooked a shrimp gumbo and began eating it at least once per day. My uric acid levels now remain between 5 & 6. I know this because I do a home test of my blood every other day with a home test kit (available on Amazon). Results are confirmed by the hospital lab. If anyone is interested, I’ll post my gumbo recipe.

I'd love to see your gumbo recipe! I love gumbo! And, I also have had gout issues...SOOOO painful!

Before I started my diet, my uric acid levels had been creeping up and I was feeling it. I was eating way too much beef and pork, and not nearly enough veggies and fruit and healthy grains. My uric acid levels were steadily above 7, but at my last test they were well below and dropping. I've been getting my protein from non-meat sources and certain seafoods (salmon, halibut, and cod). I've lost up to 45 pounds and am settling in around 40 down (but pushing to get back down to 200#...for 6'1" and a large frame, that's about right).

My Dr. wanted to prescribe allopurinol, but I said "no" due to the risks. My diet was creating other risks, so fixing those also helped fix my uric acid levels (and BP and cholesterol...).

But I do love a good gumbo...

Mark

[Boomzilla]

OK - There are two ways to make gumbo. The usual way takes a good bit of time, but tastes far better. The "Lazy man's gumbo" is much quicker, doesn't taste nearly as good, but is equally effective against gout.

Traditional Shrimp (NOT "seafood") gumbo:

First, you make a roux... Look on the internet for a dozen ways to make roux, and decide which tastes best to you.
Chop between one and three onions (depending on how big a gumbo you're making)
Chop bell peppers and garlic cloves (about half the volume of your onions)
Get (low sodium) chicken stock proportional to the amount of roux you make
Between two and four pounds of shrimp (get Gulf or pond-farmed shrimp if you can - nothing from Thailand, Vietnam, or India, etc.)
If you're weird, you can add okra, tomatoes, celery, etc.

After you brown your roux, dilute with water or chicken stock until the roux & diluent are thoroughly mixed & boiling.
Brown all your vegetables, and add them to the mix.
Reduce to a simmer and cook for about 30 minutes to an hour.
Add your shrimp and simmer for at least two hours.
Serve as a soup or on rice with chopped green onions & gumbo filé.

Lazy man's gumbo:

Buy a jar of roux & follow the instructions on the jar for blending it into (low sodium) chicken stock.
Buy a BIG bag or two of "frozen seasoning mix" and wash it to remove the rime ice.
Dump the seasoning mix into the roux/chicken stock mixture and simmer for at least a half-hour.
Add enough shrimp so that every spoonful will have at least one shrimp in it.
Simmer for no more than about an hour to an hour and a half.
Serve on rice (or as a soup) with chopped green onions & gumbo filé.

Now novisnick (a restaurant owner and GREAT chef) will blanche at both of these "recipes," but my goal here isn't to serve gourmet gumbo, but to control gout. If you're a picky eater, feel free to make a better quality gumbo, but for my purposes, either of the above are equally effective.

NOTE: ALL gumbo tastes better on the second day (the flavors have more time to mix). I normally freeze half (or more) of each gumbo batch I make and a big pot will last me about a week.

[novisnick]

Aug 30, 2024 12:51:26 GMT -5 Boomzilla said:

My dad was from north Louisiana, and my mom from Michigan, but I worked in the plant with Boudreaux and Thibodeaux (and Babin, Gautreaux, etc.) for decades. My gumbo probably isn’t up to novisnick standards, but it does the job!

Hey buddy, I was in jest. I intentionally made my funny known in the bottom of my post. Read the Edit! LOL 
Im absolutely sure your gumbo is top of the line!

[novisnick]

Aug 30, 2024 20:42:14 GMT -5 Boomzilla said:

OK - There are two ways to make gumbo. The usual way takes a good bit of time, but tastes far better. The "Lazy man's gumbo" is much quicker, doesn't taste nearly as good, but is equally effective against gout.

Traditional Shrimp (NOT "seafood") gumbo:

First, you make a roux... Look on the internet for a dozen ways to make roux, and decide which tastes best to you.
Chop between one and three onions (depending on how big a gumbo you're making)
Chop bell peppers and garlic cloves (about half the volume of your onions)
Get (low sodium) chicken stock proportional to the amount of roux you make
Between two and four pounds of shrimp (get Gulf or pond-farmed shrimp if you can - nothing from Thailand, Vietnam, or India, etc.)
If you're weird, you can add okra, tomatoes, celery, etc.

After you brown your roux, dilute with water or chicken stock until the roux & diluent are thoroughly mixed & boiling.
Brown all your vegetables, and add them to the mix.
Reduce to a simmer and cook for about 30 minutes to an hour.
Add your shrimp and simmer for at least two hours.
Serve as a soup or on rice with chopped green onions & gumbo filé.

Lazy man's gumbo:

Buy a jar of roux & follow the instructions on the jar for blending it into (low sodium) chicken stock.
Buy a BIG bag or two of "frozen seasoning mix" and wash it to remove the rime ice.
Dump the seasoning mix into the roux/chicken stock mixture and simmer for at least a half-hour.
Add enough shrimp so that every spoonful will have at least one shrimp in it.
Simmer for no more than about an hour to an hour and a half.
Serve on rice (or as a soup) with chopped green onions & gumbo filé.

Now novisnick (a restaurant owner and GREAT chef) will blanche at both of these "recipes," but my goal here isn't to serve gourmet gumbo, but to control gout. If you're a picky eater, feel free to make a better quality gumbo, but for my purposes, either of the above are equally effective.

NOTE: ALL gumbo tastes better on the second day (the flavors have more time to mix). I normally freeze half (or more) of each gumbo batch I make and a big pot will last me about a week.

You make me blush and you are far too modest. Cooking for a purpose is a most respectable and honorable passion. Good food that tastes good and does no harm is a great achievement and should be respected by all.
The most important thing about gumbo is that its nourishment and good for your soul.
When you have it, life is good no matter your budget . Gumbo, as you know Boomzilla is a bayou potluck of sorts.

Lassie le bon temp roule

[Boomzilla]

No offense taken (ever), novisnick! But I’m NOT jesting when I say you’re a better cook than I (including gumbo)!

[Boomzilla]

Hi klinemj -

I’m so happy to hear that your gout is under control and that you’re so much healthier! You’re an inspiration.

Since I’ve added shrimp gumbo to my daily diet, I’m completely off Colchicine and I’m steadily reducing my Allopurinol dosage. I’m strongly hoping that I can discontinue Allopurinol completely in the next few weeks!

If you choose to try shrimp gumbo, please let me know if it works as well for you as it has for me.

Glenn

[klinemj]

Aug 31, 2024 10:39:43 GMT -5 Boomzilla said:

Hi klinemj -

I’m so happy to hear that your gout is under control and that you’re so much healthier! You’re an inspiration.

Since I’ve added shrimp gumbo to my daily diet, I’m completely off Colchicine and I’m steadily reducing my Allopurinol dosage. I’m strongly hoping that I can discontinue Allopurinol completely in the next few weeks!

If you choose to try shrimp gumbo, please let me know if it works as well for you as it has for me.

Glenn

I definitely plan to try it! And thanks...the journey from 246 to 200# has been a personal mission. Best of all - I'm in better physical shape than I've been in 30 years. Ever since I developed gout challenges, I've been wary of shrimp and crab and lobster. It was a low country boil that set off my first gout attack. But, I've been re-introducing these meats w/o any issues (but in limited amounts).

Mark