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What not to eat: Uric Acid Rich Foods

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If you or someone you know is suffering from gout or kidney stones, then chances are uric acid is the culprit. At its core, uric acid is a combination of carbon, nitrogen, oxygen and hydrogen. Seems harmless enough, right? Actually, while uric acid itself is relatively safe, the problem lies with its predisposition to form salts.

Normally, uric acid goes through the liver and is then flushed away. But, an excess of this compound can cause the formation of salts that can stay in the kidney (as kidney stones) or in the various joints of the body (in the case of gout).

Purines breakdown into uric acid. These nitrogen-rich compounds are found in a lot of foods you wouldn’t normally think twice about. Here’s a list of the top purine-rich foods you should be avoiding if you are suffering from high levels of uric acid.

Beer or anything with malt – Any drink that has malt or is made from wheat or other grains have high levels of purine.

Legumes – Yes, peanuts are not nuts but legumes so gout-sufferers should stay away from them. Other examples are peas and dried beans.

Organ Meat – Liver, kidney and sweetbreads are all no-no’s if your trying to maintain your uric acid level. Stay away from gravy and consomme as well.

Instead of eating the above mentioned foods, look for alternatives that are lower in uric acid but can still provide you with the nutrients and protein they possess. Tofu is a good substitute for meat. It is very rich and protein without the added purines. Eating dark berries have been found to have anti-inflammatory effects so these are great for those with gout. Cheeses and other dairy products are also low in uric acid.

Be mindful of what you eat to prevent or lower the severity of gout or kidney stones. It only takes a discerning eye and knowledge of food to keep yourself healthy and strong.

 

Cauliflower Box

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Cauliflower or Kukkakaalilaatikko is a Finnish vegetable side dish with an interesting name. It is similar to an omelette and it is easy to make as well.

 

Ingredients:

1 cup beer

3 cups cubed rye bread

1 head cauliflower, cut into bite-sized florets

2 tablespoons butter

1 teaspoon caraway seed

3 cups extra-sharp cheddar cheese, grated

4 eggs

1 teaspoon dry mustard

1/2 teaspoon ground coriander

Ground black pepper

 

Preheat the oven at 350F.

One hour before cooking the cauliflower, pour the beer in a shallow bowl until it becomes flat.

Place the bread cubes on a tray and bake them for 15 minutes or until they are crisp. Do not brown.

In a skillet over medium heat, melt the butter and sauté the cauliflower and caraway seeds until they are almost tender.

In a big bowl, combine the bread, cheese and cauliflower. Mix well. Place the cauliflower mixture in a casserole dish.

In another bowl, combine mustard, coriander, eggs, pepper and beer. Mix well or blend it in a blender. Pour it into the casserole dish with the cauliflower mixture. Bake it for 30-40 minutes until the tops start turning golden brown. Serve warm.

 

Photo Courtesy Of: paintedhouse52

 

Pretzels

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If, like me, you like your Beers, you’d know that earlier this month was Oktoberfest. Having spent much of my time celebrating, I ‘researched’ this recipe very well. Although these pretzels are slightly softer and more buttery than ‘traditional’ pretzels, I found them to go excellently with a wide range of beers – the perfect side for any Oktoberfest gathering, sports event or as a snack.

To Make 12

4 tsp active dry yeast

1 tsp white sugar

1 ¼ cups of Warm Water

5 cups all-purpose flour

½ cup white sugar

1 ½ tsp Salt

1 tbsp vegetable oil

½ cup baking soda

4 cups hot water

¼ cup Kosher salt (for topping)

1.      In a small bowl, dissolve the yeast and 1tsp of sugar in the warm water. Let it stand until creamy and frothy – should be around ten minutes.

2.      In a separate bowl, mix the flour, the rest of the sugar and the 1 ½ tsp of Salt. Make a small well in the centre, before adding the Yeast mixture and Oil and mix in well, until it’s a dough. If it’s too dry, add an extra tablespoon or two of water.

3.      Knead until it’s smooth (should take around seven or eight minutes. Lightly oil a large bowl, and place the dough in and coat with the oil. Leave to stand in a warm place until it has doubled in size – around an hour.

4.      Pre-heat oven to 230 C/ 450 F. In a large bowl, mix the baking soda in the hot water until it has dissolved.

5.      Turn the dough out onto a lightly floured surface, and divide into 12 equal pieces, rolling each piece into a rope, and twisting into the desired shape. Once they’re all shaped, carefully dip each Pretzel in the baking soda solution and place on a greased tray. Sprinkle with Kosher Salt.

6. Bake in the pre-heated oven for around eight minutes, until golden brown

Photo Courtesy of Mercury Jane