All fresh or steamed vegetables are beneficial for gout sufferers, but they should limit consumption of cauliflower, spinach, asparagus and mushrooms. These four veggies have more purines than other vegetables, and purines cause uric acid buildup in the blood, a triggering factor for gout, notes Health.com and Mayo Clinic.
A healthy dinner for a gout patient would include 2 or 3 ounces of baked or grilled chicken, steamed broccoli, a green salad with low-fat dressing and tomatoes and a baked potato garnished with low-fat sour cream. Fresh fruit such as melon or berries is another acceptable side. Any non-alcoholic beverage is acceptable, notes Mayo Clinic.
The chicken represents protein that is lower in purines. Shrimp, tuna, scallops and lobster have more purines and should stay off the plate. Red meat, such as lamb, pork and beef, should also be avoided. Instead, lean proteins that have fewer purines are best. The green salad has dietary fiber and complex carbohydrates. While the potato is starch, the low-fat sour cream helps the body eliminate uric acid out of the body naturally. Alcohol, particularly beer, has links to gout attacks. If a gout patient really wants an adult beverage and is not in the middle of a gout attack, a glass or two of wine is the best idea, as stated by Mayo Clinic