Skim milk/calcium and gout
For what it’s worth, I have been drinking tons of skim milk for many years, simply because I have always loved milk, and switched to skim maybe 15-20 years ago. I drink 2 gallons per week and sometimes mire than that. And I had my first of two gout attacks, two days apart, in Feb. So I don’t know how relevant skim milk may be. I also have Paget’s disease, so the milk factor may be moot in the calcium equation.
Sabina Shamel on August 9th, 2007
I don’t know whether calcium, i.e. milk, skim orotherwise, is good/bad/no effect for us. My suspicion is that it willreduce your attack ferocity and frequency but I do not have any dataon it yet.
I agree with you that a proifile of each of us would be very useful Ilove the idea. It is a great idea and we should do it.
We should be systematic about it though and make out a spread sheetthat can be filled out and once filled out, it we can collect theinformation and have a computer crunch it. I suspect that some veryimportant correlations would fall out of such an exercise.If we do it we should put together a list of the things that shouldbe on the list. I’ll list a few for a startAge, height, weight, your best weight if you are not fat(this isimportant as it will allow us to determine what the uric acid loadthat is being stored up in the fat is and thereby parhaps start topredict the probability of an attack) , race, gender, primary attacksite-i.e. big toe.., length of attack, medication taken duringattack, how much of each and for how long, activity level-hard tomeasure but we can come up with something, other members of thefamily affected?, Killer foods, list say 5, mine are shrimp, lobster,clams, mushrooms and alass steak, foods we are pretty sure are ok,white rice, potatoes, tomatoes, cucumbers, all fruits, ……….I hesitate to volunteer to build the spread sheet as I don’t knowspread sheets that well.
There have been numerous posts regarding this food and that food andeach post wanting to know if it is good or bad for us with repliessuggesting that it seems OK to the responder or not as the case maybe, . None of us knows what the uric acid load of the specific foodsis. It is something that can be precisely calculated and there shouldbe a table where we can look up, in, for example grams per kilogramof uric acid, or perhaps of DNA and RNA.. I know, that in the rawfood form, uric acid is not present but the precursors are there andthe chemistry of their breakdown is known. From the precursors, i.e.from the DNA content, the probable uric acid load can be calculated.I say probable because each of us will deal with DNA and RNA in adifferent way. Some of us will be able to use more and others willuse less and thus, there will be a variable amount of uric acidproduced depending on each person’t specific metabolic cycle but, wecan know the exact ranges of DNA and RNA present in each food andthen we can callibrate for ourselves how bad a particular food is. Mylist, from my medical advsers says “bad for you, only take a smallamount”, and then it says “probably bad, eat only in moderation”.
Two days now with no NSAID help and the red and pain seem to begoing away…That is, by the way, happiness…
Malia Berthelette on August 10th, 2007
I’ll add a few more measurements:
Additional medical conditions in person or family: diabetes, kidneystones, food alergies, etc.Injuries (like to the big toe, for instance?)Stress levels? (too sujective?)