Anne Miller wrote:Thanks for the links. I probably should have explained better.
A few years after being diagnosed with the thyroid/low blood sugar, I felt really bad, like tired all the time. I went to the Dr. for blood work and he said everything was fine. I knew I didn't feel right. While searching a book store for something that might help I found low carb. Since I started eating low carb my thyroid is Ok. I had blood work last year and my thyroid was in the desired range. When I eat too many carbs I can tell by the way I feel.
So far, I am mainly eating vegetable and fruit carbs and everything seems OK.
I really want to control the gout with diet.
Ah, gotcha! I guess I babbled a bit there.
I'm sure you read Paul's comment here
paul wheaton wrote:
A few numbers:
dried nori seaweed: 592
So, carrots and eggs are good. Seaweed is bad. During a gout attack, probably wise to not eat anything with a score of 20 or higher. And eat plenty of stuff with a score of 10 or lower. And, as always, lots and lots of cherries.
And then I spotted this:
This is bluegreen algae.
I was putting spinach and parsley in a LOT of things, and we were eating nori seaweed snacks instead of chips. That was on top of the chlorella AND the chicken and fish to avoid gallbladder issues! All very high purines. Gah! As we might have already written, we cut those out, or significantly lowered them, and we cut out all mushrooms, too, because of potentially high purines.
I recommend making your own "safe" foods list out of the foods that you like to eat.
I like mushrooms, so I'm coming back to this stuff both to reply and to double-check on what might be "safe" for Paul. In the chart Paul linked to, there is a section on mushrooms which says:
Most mushrooms, except for dried shiitake and hiratake, contained 6.9–98.5 mg/100 g purines, so they were classified in the low or very low group. Dried shiitake contained more than 240 mg/100 g purines. It is thought that the amount of purine became larger because purines in mushroom was condensed and the weight became light by drying.
It listed raw shiitakes as having only 20 mg purines, so I thought that sounded low. Last night I made a curried pumpkin soup with shiitakes and Paul was a little nervous. No gout symptoms though - yes!
Then there is this purine chart: https://www.goutcure.com/purine-food-chart.html
white rice 10
sunflower seeds 65
apple juice 3
pork chop 49
I'm still confused on bell peppers - the former (more scientific looking) list showed them on the high end, while the latter (simpler) list showed them the low end. I use them a lot in our cooking, and have probably only reduced that a little since Paul has had his gout, and he's stayed symptom free with them in our diet.
It frustrates me in my cooking that onions and garlic are considered gallstone triggers, but they are VERY low in purines which makes them super safe for gout. I still cook with onions and garlic, though I have reduced what I used to include by about half
and Paul seems okay on both fronts.
Is this kind of diet stuff more what might be helpful to discuss, Anne?