Saturday March 17, 2018
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Get the gout out of your life


Dietary changes can help improve symptoms in patients with Gout. Tea is best avoided.

Cherries are good.

New Delhi: The most common inflammatory arthritis in men and older women is the Gout. This excruciatingly painful condition is caused by the crystallization of uric acid within joints. Following proper remedies can make one come out of experiencing such inconvenience.

Not many people know that purine intake of animal origin increases the odds for recurrent gout attacks by nearly five-fold. Another major cause is heavy alcohol consumption. So, strictly stay off organ and other meats, fish, seafood, sugar and alcohol (particularly beer, which contains purines). People are scared of purines of vegetarian origin also but the risk from them is almost negligible.

One item which most people don’t associate with gout is tea. Tea addicts pass three times more urine than a healthy person. Yet, the toxic substances in it do not go out and instead form the uric acid that causes gout and arthritis. So dispense with your daily cuppas.

The standard medicines include Prednisone, Cortisone and anti-inflammatory drugs. Initially, these help but cause serious side-effects if continued for long.

Fortunately, this debilitating condition can also be tackled with the help of certain food items. The most useful being cherry. Eating just 45 cherries per day for a month brings about a dramatic reduction in this chronic inflammatory disease. Not only that, residual anti-inflammatory benefits can be felt even a month after one stops this cherry treatment.

According to research at East Lansing’s Michigan State University, anthocyanins, the compounds that give cherries their brilliant red colour, are anti-inflammatory and 10 times stronger than ibuprofen and aspirin.

If cherries are not in season, you can go for the frozen ones. Even cherry juice concentrate helps control the pain but is no patch on the actual fruit.

Cherries bring down uric acid levels as well. A significant drop can be noticed within five hours of eating a big bowl of cherries. Not only that, antioxidant levels in the blood go up as vitamin C levels start to rise.

Several other fruit like grapes, strawberries and kiwi fruit have been tested but none of these significantly lower uric acid levels. The cherries can come in handy for those who cannot afford prohibitively costly gout drugs. Not only that, uric-acid-lowering drugs like allopurinol have rare but serious side-effects which include the worst of them all called Stevens-Johnson syndrome in which one’s skin gets detached from the body.

Our lowly ‘dhania’ (coriander leaves) too is a saviour for gout patients. Properly clean a bunch and boil it in a glass of water for 5-6 minutes. Drink this concoction for a month to see the difference. This is also good for kidney patients.

Those who don’t like the taste of dhania can instead blend cucumber, celery and ginger and drink it twice a day with a dash of lemon. Even those on a medicine can try these complementary therapies.

Another surefire remedy is to take two to three tablespoons of apple cider vinegar with half a teaspoon of aluminium-free baking soda thrice a day, about half an hour before every meal. (Amar Chandel, IANS) (Image source:

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Prepare these Amazing Cocktails for a tipsy Winter

Best Cocktail recipes you can prepare easily at home in winters

Cocktail Recipes for winter
Cocktail Recipes for winters.Wikimedia commons
  • From wintery matcha, cherry punch to a cinnamon affair, there are many different cocktails that you can try to warm up this winter, say experts.

Karan Vasani, Chief Winemaker at Sula Vineyards, and experts at Hennessy list some cocktail recipes to try out this winter:

* Mulled Wine


Shiraz wine – 3 glasses

Star anise – 3

Cloves – 5

Orange peel

Cinnamon flavoured sugar syrup

Method — Boil the above ingredients till the wine reduces to half. Add 60 ml Janus wine and serve warm garnished with a vanilla pod.

* Wintery matcha Cocktail


Green tea – 1 tea bag

Green apple syrup – 10 ml

Ginger – 15 gm juiced

Lime juice – 30 ml

Sula Seco

Method – Brew the green tea as per packet instructions. Let it cool. Fill one-third of a sparkling wine glass with green tea. Add the green apple syrup, ginger and lime juice. Top it off with Sula Seco. Serve with a thin slice of green apple.

* Cherry punch Cocktail


Cherry puree -60 ml

Ginger – 100 gm

Water -150 ml

Riesling wine – 3 glasses

Method – Muddle the ginger and cherry puree together. Add water and bring it to a boil. Boil it till it reduces to half. Top it off with the Riesling wine. Serve cool garnished with a cherry.

* Magic Spritzer Cocktail


Ginger – 50 gm

Eclipse – 60 ml

Zinfandel red wine – 2 glasses

Martini Rosso – 60 ml

Method – Grate the ginger and juice it. Stir all the ingredients together. Serve at room temperature in a wine glass garnished with orange peel

* Cinnamon affair Cocktail


Green tea – 1 tea bag

Cinnamon – 2 stick

Lemon juice – 15 ml

Janus wine – 30 ml

Brut wine

Method – Brew the green tea as per packet instructions along with the cinnamon. Let it cool. Fill one-third of a sparkling wine glass with the green tea and cinnamon mix. Add lemon juice and brandy and give it a stir. Top it off with Brut wine. Serve cool.

* Mixed story Cocktail


Cognac – 4 cl (1.5oz)

Acacia honey – 0.5 cl (0.2oz)

Hot water – 4 cl (1.5oz)

Lemon -1 slice

Method – In a glass, add cognac, honey and hot water. Stir to dissolve the honey. Garnish with a lemon slice.

* Sugary winter Cocktail


Cognac – 4 cl (1.5oz)

Hot water – 4 cl (1.50z)

Sugar cane syrup – 0.5 cl (0.2oz)

2 lemon supremes (wedges without the peel, pith and skin)

1 thin slice of ginger

1 orange twist

Method – In a glass, add cognac, sugar, lemon, and ginger. Stir. Top with hot water and garnish with orange twist.

* Spiced orange smash Cocktail


2.5 parts of cognac

½ part Averna

½ part simple syrup

2 dashes of Angosutra Bitters

1 tablespoon of Orange marmalade

0.75 part Fresh Lemon Juice

Method – Add all liquids to a shaker with ice and shake until chilled. Fine strain. Pour over ice in a glass. Garnish with an orange twist.

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