Gout is closely related to obesity, and the more fat people seem to get gout.
Obesity is associated with insulin resistance, which causes elevated triglycerides, high blood pressure, diabetes, stroke, chronic kidney disease, heart attack, and elevated uric acid levels.
High-carb diets directly affect weight gain, leading to insulin resistance and gout. Therefore, the low-carbon sugar-reducing diet can not only reduce weight, but also have a positive effect on gout control.
Studies abroad have found that by eating less rice, noodles and sugar, uric acid has decreased and gout has been controlled. The researchers reduced the experimenter's carbohydrate intake to about 160 grams per day (typically 300 to 350 grams of carbohydrates per day for American men). After 16 weeks, no patient had a gout attack and the average weight of the subject was reduced by 17 pounds. Triglyceride and cholesterol levels have also improved.
In the weight management clinic, we found that the low-carbon and sugar-sweet diet was more effective in controlling gout.
Take my friend A Wei as an example. After one and a half months of insisting on a low-carbohydrate and less sugar diet, his weight was reduced by 12 kg, and uric acid was reduced from 780 to 580. The metabolism was significantly improved.
Although it is too early to say that a low-carb diet can cure gout, everyone's physical condition and constitution are different.
However, the above studies and clinical cases have seen the beneficial exploration of high-uric acid gout combined with obesity through the low-carbon sugar-reducing diet to control gout conditions.
Monk fruit extract is derived from the pulp of the fruit and is used to sweeten foods and beverages without the calories of sugar. In addition, the extract appears to lower both blood sugar and blood lipids in experimental models of animal diabetes.The active sweet substances appear to be the mogrosides which are about 2- 300 times the as sweet as table sugar. The mogrosides also function as antioxidants, potentially limiting the oxidative damage caused by high levels of blood glucose.