I have a friend named Lao Xun, who is 47 years old this year. He has been suffering from gout for more than ten years. Every week when we play cards, he would say: Last night, the joint at the tip of his toe was so painful that he couldn’t sleep. A slight encounter with a cold breeze, or drinking alcohol during festivals triggers it. The pain is unbearable for him, and no matter if he stays in the hospital, takes medication or injections, or uses drugs like colchicine, ibuprofen, etc., there is no improvement. The symptoms are difficult to control and prone to recurrence.
Gout is actually a joint disease caused by the disorder of purine metabolism in the body, resulting in excess uric acid. Most drugs used to treat gout can cause damage to organs such as the kidneys and liver if taken for a long time. Therefore, if not paid attention to daily, the symptoms are likely to remain uncontrollable and prone to recurrence.
In recent years, with the increasing incidence of gout, more and more medical professionals both domestically and internationally are paying attention to it. Some nutrition experts believe that the key to this disease lies in controlling diet, reducing the intake of purine substances in the body, consuming more alkaline foods, lowering the concentration of uric acid in the body, which helps in getting the symptoms under control.
Here are some recommended alkaline foods!
There are many alkaline foods like Chinese cabbage, cucumber, carrot, persimmon, citrus fruits, grapes, chestnuts, tea, coffee, etc. These foods, although contain very little alkaline components absorbed by the human body, do not increase uric acid levels.
The “Yellow Emperor’s Inner Canon” records a warm food called Lingzhi, which has a good effect on preventing and treating gout. Lingzhi has long been considered a “treasure” in food and medicine, especially the Lingzhi from Wuyi Mountain, with suitable environment and temperature. Modern pharmacological studies have found that the crude polysaccharide powder and total triterpenes extracted from Lingzhi have strong oxidation-reduction reactions, can reduce uric acid, regulate excess purine substances in the body, and prevent gout.
The “Great Medical Compendium” once recorded that Lingzhi crude polysaccharide powder “cleanses the joints, moisturizes the throat, enhances vitality, treats joint discomfort, dry throat, shortness of breath, and kidney deficiency.”
Especially now, scientific research on Lingzhi by scientists both domestically and internationally has focused more on prevention and anticancer aspects, neglecting its treatment for gout. Ancient Chinese medicine used to grind Lingzhi into powder, brew it in water, and drink it to treat joint diseases in the elderly. With the advancement of technology now, many processes extract Lingzhi and crush it into crude polysaccharide powder, making it easier for the human body to digest and absorb.
A report from the World Health Organization shows that Lingzhi is more effective in preventing and treating gout compared to traditional Chinese and Western medicines, as Lingzhi is warm, non-toxic, and long-term use will not harm the body. It can also activate the body’s immune system, lower uric acid levels. Due to its unique nature of being both food and medicine, it is superior to drugs. In conclusion, for gout patients, eat less meat, avoid seafood, avoid alcohol, consume more alkaline foods, and gout will not bother you again.
