SUMMARY
GOUT
Gout is a constitutional disease characterized by an inflammatory condition of the joints.
The Joints are the seat of chalky deposits of uric acid or sodium salts.
Metabolism in gout is disturbed, with a consequent retention instead of elimination of uric acid by the body.
The Blood contains an excess of uric acid which increases greatly during an acute attack.
The Urine in true gout does not contain an excess of uric acid except during an acute attack, whereas in the so-called goutiness there is a constant excess of this acid.
Uric Acid is produced as the result of the metabolism in the human body of the nucleoproteins and in food of the purin bodies.
Alcohol undoubtedly assists in the retention and increases the difficulty of uric acid elimination by the body.
Chief Causes of Gout.—Overeating, excessive alcoholism, and too little exercise, especially in the open air.
Treatment consists in regulating the diet both as to the quantity and type of food eaten; reducing or eliminating the alcohol in the dietary, and increasing the amount of outdoor exercise.
Dietetic Treatment.—The best results are obtained by reducing the size of the meals and avoiding the purin-bearing foods as far as possible. Eggs are purin-free and may be substituted for much of the meat in the diet. In chronic gout it is impossible to eliminate meat entirely from the diet, but the quantity can be materially reduced and that which is eaten may be rendered less harmful if it is boiled instead of roasted or broiled, as in this way much of the purin is dissolved out. Highly spiced and seasoned foods, rich gravies, etc., are apt to cause an acute attack and should be omitted. Excesses of all kinds must be avoided to enable the patient to live a fairly comfortable life, free from frequent painful attacks of gout.