Gout Herbal Remedies

GOUT

BENEFICIAL HERBS

  • Burdock root and juniper berries have been used to treat gout
  • Wall germander has been used in the treatment of gout
  • Cherries, hawthorn berries, blueberries prevent collagen destruction.
  • Chaparral helps to clear uric acid from the blood
  • Grape seed, juniper, tea from birch leaves, and nettle are great herbs for gout.
  • Cayenne (capsicum) powder applied externally can relieve inflammation and pain. Mix with enough wintergreen oil to make a paste and apply to affected areas. This may cause a stinging sensation at first, but with repeated use, pain should diminish. Cayenne can also be taken in capsule form.
  • Saffron helps to neutralize uric acid buildup in the system
  • Flavonoid extracts such as those from bilberry, or pine bark are helpful.
  • Devil’s claw promotes flexibility in the joints, reducing joint pain as well as reducing serum cholesterol and uric acid levels. Caution: Do not use during pregnancy.
  • Cedar berry may possess strong antibacterial properties and used for chronic gout
  • Hydrangea helps the kidneys eliminate uric acid
  • Celery may relieve symptoms of rheumatism and gout
  • Tea tree oil applied topically by messaging it into the affected joints can be helpful

DIETARY RECOMMENDATIONS

  • Try to eat 1/2 pound of fresh or canned Royal Ann or black Bing cherries/day. This has been shown to be very effective in lowering uric acid levels and preventing attacks of gout.
  • Eat more of the cabbage family of plants, onions, leeks, apples, celery, parsley, hawthorn berries, blueberries and other dark red-blue berries
  • Drink plenty of fluids. Fluid intake promotes the excretion of uric acid and reduces the risk of kidney stones
  • Avoid very restricted weight loss diets. Gradual weight loss will lower uric acid levels. Losing weight too fast increases uric acid levels and can trigger an attack.
  • Adopt a low purine diet (in essence, a restriction of high protein foods). Purines are organic compounds that contribute to uric acid formation. Purine rich foods include organ meats (brain, liver, kidney), red meat, meat extracts, poultry, herring, meat gravies and broths, mushrooms, anchovies, asparagus, mussels, sweetbreads, oily fish, scallops, roe, taramasalata, and caviar. Note: Dietary restriction of foods high in purine can lower serum urate concentration, but the response to even a purine-free diet has been reported as moderate at best.
  • Avoid alcohol, caffeine and high fat foods.

NUTRIENT SUPPLEMENTATION

A well balanced diet is a more natural source of nutrients and it is best to get as much as possible from food. If you are not eating a varied mixture of the main food groups or foods high in a certain nutrient needed for your health situation then make up the remaining through vitamin and mineral supplementation.

  • Flaxseed oil: 1 tablespoon per day
  • Vitamin E: 400-800 IU. Caution: If you are taking anticoagulants, you should not take vitamin E supplements
  • Folic acid: 10-40 milligrams. Caution: The dosage of folic acid is way beyond the Daily Value of 400 micrograms and is available only by prescription. Take this much folic acid only under medical supervision
  • Avoid in excess vitamin C and niacin, both increases uric acid levels
  • Do not take more than 5,000 IU of vitamin A daily, and if attacks continue eliminate vitamin A entirely

In some cases, herbal products can interact negatively with other medications. Such interactions can be dangerous. Herbal remedies are not regulated and their quality is not controlled. Moreover, while there is an abundant supply of information circulating about herbs, not much of it has been scientifically proven. Consult your physician. Informing your doctor and pharmacist of what herbal products you are using is just as important as letting them know what drugs you are taking. Your physician and the pharmacist on duty at your pharmacy can assist you in deciding which herbs
are safe.

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