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  • Improve the healthy function of your blood cleaners - the liver and kidneys. The better they are working, the better they can clean your blood of uric acid and toxins.
  • Reduce the amount of protein in the diet. The protein requirement for the day is 0.8 gm/ Kg ideal body weight. Soya is the richest source of protein. Cut off the animal sources of protein.
  • Drink lots of fluids, especially the plain water. Try to drink 2 - 3 litres a day. Dehydration reduces kidney function and can lead to uric acid build-up. Slightly alkaline natural spring water may help reduce the acidity in your body.
  • Reduce the amount of meat in your diet because meat is rich in uric acid forming components. Consider a vegetarian lifestyle.
  • Eat plenty of raw fruits, vegetables, grains, seeds, and nuts. Cherries and strawberries appear to be most beneficial.
  • Avoid purine rich foods like anchovies, asparagus, crab, fish roe (caviar), herring, kidney, liver, meat gravies and broths, mushrooms, mussels, peas, beans, sweet breads, sardines, mackerel, brain, liver, beef, alcohol, beer, red wine, scallops, game meats, meat extracts, cauliflower, spinach.
  • Avoid drinking alcohol. Avoiding rapid weight loss while seeking an appropriate weight/height ratio. Excess body weight and crash dieting both can result in increased uric acid levels in the blood. Reduce any extra weight slowly and healthfully.
  • Exercise regularly.
  • Black cherry juice, and cranberry juice prevent attacks and shorten acute attacks of gout.

Wheat Grass
  • Cereals and pulses -Rice bran, whole wheat, Bengal gram, moth beans, rajmah, and soybean
  • Green leafy vegetables - Amaranth, beet greens, carrot leaves, cauliflower, colocasia leaves, coriander, curry leaves, fenugreek leaves, garden cress, parsley, pumpkin leaves, radish leaves, turnip green.
  • Roots and tubers - Carrot, colocasia, onion big, radish, sweet potato, tapioca, yam
  • Other vegetables - Beans, broad beans, cluster beans, field beans, figs, French beans, ladies finger, lotus stem, onion stalks, sword beans
  • Nuts and oilseeds - Almonds, dry coconut, sesame seeds, ground nuts, linseeds, mustard seeds, Niger seeds, pistachio nut, safflower seeds, sunflower seeds, walnuts, watermelon seeds
  • Condiments and spices - Asafoetida, cloves, coriander, cumin seeds, omum, black pepper
  • Fruits - Apricot, figs, bread fruits, black current, dates, guava, lemon, lakuch, lime, mulberry, raisins, tomato, wood apple

  • Cereals and pulses - Rice bran, rice flakes, lentils, peas and soybean
  • Green leafy vegetables - Beet greens, carrot leaves, cauliflower, colocasia leaves, garden cress, parsley, radish leaves, turnip green, mustard leaves and mint leaves
  • Roots and tubers - Carrot, yam, carrot, banana rhizome
  • Cereals and pulses -Rice bran, whole wheat, Bengal gram, moth beans, rajmah, and soybean
  • Other vegetables - Cluster beans, lotus stem, onion stalks, knolkhol, lotus stem, plantain green, cauliflower, tomato green
  • Nuts and oilseeds - Almonds, cashew nuts, dry coconut, sesame seeds, mustard seeds, Niger seeds, garden cress seeds, pistachio nut, watermelon seeds
  • Condiments and spices - Asafoetida, turmeric, mango powder
  • Fruits - Apricot, figs, black current, dates, guava, sweet lime, mulberry, raisins, custard apple, gooseberry, mango ripe, musk melon, water melon, passion fruit, peaches, pineapple, pomegranate, sapota, strawberry, raspberry