Suddenly, the joint at the base of the big toe or the elbow starts to hurt. Some people are familiar with sudden gout attacks. These may be preceded by alcohol consumption or a large meal. The uric acid level in the blood rises.
This is where purines come into play!

What are purines?
Purines are essentially an important component of the body's cells, including as components of our genetic information. When body cells die, purines are released from the cell nucleus into the blood. There they are gradually broken down and converted into the end product uric acid with the help of numerous enzymes. Excess uric acid is excreted via the kidneys in urine.

Sometimes, purines are supplied to the body in excessive amounts from external sources through food. This can then lead to a rapid increase and overload of the body with uric acid. The kidneys are then unable to excrete these amounts sufficiently. This can result in a gout attack.

Even more dangerous are the consequences of elevated uric acid levels, which were only discovered a few years ago. Uric acid promotes what is known as silent inflammation in our bodies. This silent inflammation has now been proven to be the main cause of virtually all chronic diseases—from diabetes and arteriosclerosis to dementia and Parkinson's disease.

In case of pre-existing conditions, attention should therefore be paid to appropriate foods.

Foods that contain a lot of purine

• Trout, matjes herring with skin, oil sardines, sprats, smoked
• shells
• Offal (liver, sweetbreads, heart, kidneys)
• fatty meat, such as ham hock, goose, duck
• Bacon, pork and goose fat, clarified butter, mayonnaise
• High-fat sausage (e.g., bratwurst, mettwurst, salami, liver sausage)
• Alcohol, especially beer, including non-alcoholic beer and wine
• Soft drinks and fruit juices with added fruit sugar (fructose)
• Yeast and products derived from it, such as yeast extract and instant bouillon cubes

Foods that are low in purine

• All kinds of vegetables and edible mushrooms, e.g., potatoes, beets, radishes, beetroot, cabbage vegetables, leafy vegetables, lettuce, peppers, tomatoes, cucumbers, mushrooms, porcini mushrooms
• Nuts and seeds, e.g., hazelnuts, walnuts, almonds, pumpkin seeds, flax seeds, sesame seeds
• fruit, e.g., berries, melons, peaches, cherries, especially sour cherries, plums, pears, grapefruit, pineapple
• High-quality plant oils, e.g., cold-pressed extra virgin olive oil, flaxseed oil, sesame oil, almond oil, coconut oil
• grain products in moderation, e.g., rice, millet, pasta, whole grain rye bread
• legumes such as beans, lentils, peas, soybeans in moderation
• Other items such as protein and plant-based milk alternatives (Oat or almond milk)
• beverages: water, tea, vegetable juice

vitamin C
A study conducted over a period of 20 years shows that increased vitamin C intake is associated with a lower risk of gout. Vitamin C increases the excretion of uric acid.

Reducing excess weight
Avoid being overweight.
Regular physical activity: A study of male runners/joggers shows that men who are physically active, maintain an ideal body weight, and eat a diet rich in fruits and vegetables and low in meat and alcohol have a lower risk of gout.