During an attack of gout, foods to avoid are organ meats, sardines, anchovies, mushrooms, lentils and asparagus, according to Dr. Andrew Weil. Mayo Clinic advises limiting meat, poultry and fish in general and avoiding organ meats, herring, anchovies, mackerel, beef, pork and lamb, fatty fish and seafood such as tuna, shrimp, lobster and scallops.Continue Reading
Mayo Clinic also states that alcohol in general, and beer in particular, should be avoided during a flare-up of gout. The foods to avoid are all high in purines, a form of protein that the body breaks down into uric acid; excess uric acid in the blood creates the buildup of uric acid crystals that is known as gout. In addition to foods high in purines, foods to avoid are those sweetened with high-fructose corn syrup, which increases uric acid, and saturated fats and lowers the body's ability to eliminate it.
Foods that are low in purines, and therefore safer to eat, are green vegetables, fruit juice, tomatoes, fruit, breads and cereals (other than whole grain), butter, buttermilk, cheese, eggs, nuts including peanut butter and low-fat or non-fat milk and yogurt, which may reduce the risk of gout, according to WebMD. In addition, drinking plenty of water helps flush uric acid out of the body. Eating the equivalent of 20 tart cherries, in the form of fresh cherries, cherry juice or cherry extract, may work as an anti-inflammatory to help alleviate the symptoms of gout, according to Dr. Weil, as may the supplement extracted from pineapple stems known as bromelain.Learn more about Nutrition & Diets