The Diet In Acute Gout

Strictly purin-free liquid and semisolid foods will have to be given. Milk, gruels, mineral waters, orangeade, lemonade and fruit gelees will form the main diet. Patient should ingest 2-3 quarts of fluids daily.

As soon as the severe pains have subsided and the appetite has returned additions to the above bill of fare of crackers, and toast with butter, cereals, and eggs are instituted.

The Diet In Chronic Gout

A purin-free diet just sufficient to introduce enough calories to keep the patient from losing forms the principal plan of the regime.

The reason why a liberal quantity of food (overnutrition) is not permissible, lies in the fact that sumptuous living favors an increase of the endogenous uric acid formation. Simple living and scanty food with plenty of water diminishes the amount of endogenous uric acid developed in the organism and increases its elimination.

Purin-free foods should first be given. Later on foods containing small quantities of purin bodies can be added to the purin-free diet. Purin-free food days should be interposed at certain intervals, depending upon the patients ability to keep his blood free from uric acid.

A purin-free bill of fare is the following:

Breakfast

Oatmeal with cream, rolls and butter, honey; a cupful or two of milk.

Lunch

An orange or pear or baked apple: Eggs boiled or scrambled; bread and butter; boiled cucumber, or carrots or white cabbage; rice with milk, cheese and crackers.

Dinner

Cream soup with tapioca, sago or farina; scrambled eggs or omelettes; rolls and butter; caviar; boiled onions or carrots; banana with cream; almonds and nuts; butter milk.

As soon as a diet containing a small amount of purin bodies is permissible the following foods can be added: brown cabbage, asparagus, potatoes, celery, chicken, mutton; salmon, eel, oysters, lobster.