Gout, with a section on ocular disease in the gouty

by Llewellyn J. Llewellyn

The physician must be authoritative and yet tactful. Thus if the victim be a hearty eater, and you think he eats too much, try and get him to eat less. But do not bid him straightway live as an anchorite. Be a little more diplomatic. A good appetite is not a sin. An appetite over-stimulated by condiments or endless varieties of courses is. He should eat to satisfy his hunger, not to gratify his palate.

Do not irritate the patient with a strict dietary if avoidable. Far more often than not it is the quantity, not the quality, of the food that is at fault. Frequently mere reduction in bulk of the pabulum of all kinds taken will suffice. In short, restriction, not elimination, is the wiser maxim, especially so in indolent or sedentary persons in whom we may with advantage limit the food intake to the minimum consistent with the due maintenance of nutrition.

On the other hand, there is a widely prevalent idea among “gouty” subjects that if they take enough exercise they can eat and drink what they please and as much as they please. That active habits do counteract to some extent the evil effects of overeating and overdrinking is certainly true. Nevertheless, as Sir Thomas Watson reminds us, gout was extremely common in the old time squire, who not only “rode hard,” but “lived hard” also. It is so, though to a less extent, even to-day, and often such subjects prove very refractory. Often a reference to their “weight” will appeal more than any hygienic considerations. Make use, therefore, of their sensitiveness on this point, and so by diplomacy attain your end.

Overeating often goes with overdrinking at meals. I well recall a gouty old sportsman of bucolic type who was accustomed to swill his food down with several whiskies and sodas. Very conservative in all ways, it was not easy to break him of the habit. Fortunately it occurred to me to ask him, “Did you ever see a horse eat and drink at the same time?” Reflecting solemnly, with obvious reluctance came the reply, “Damme, I never did, now that I come to think of it.” That settled the question. I had no more trouble, neither had he. Not often is one so lucky. But “Eat your meals dry” is not a bad rule in cases of sheer overeating. The appetite is sooner blunted.

As to the quality of the food, always recollect that “gouty” people are very prone to idiosyncrasies; but the idiosyncrasy is purely personal, not applicable to the “gouty” as a class. With them it is very much a case of “What’s one man’s meat is another man’s poison.” The physician who rides rough-shod over idiosyncrasies in the matter of foods rides for a fall. Let him rely on his own experience and knowledge in the matter of general dietetic principles; but when it comes to details—the eschewing or not of this or that—let him trust, not in his own, but in his patient’s, experience.

Many of these subjects know perfectly well what suits them and what does not. Their experience is your best guide. Having elicited this information, an appeal to their common sense rarely fails. Of the “gouty” it is especially true that “every man at forty is either a fool or his own physician.” For the fool there is but one corrective—dolor acerrimum naturæ pharmacum. The wise has only to be reminded of his own experience, viz., that certain articles of diet infallibly disagree with him—verbum sapienti satis.

In dieting the “gouty” we should never forget that the main groups of foodstuffs must be duly represented. We may reduce this or that, but never for long will they do well if one or other of the essential ingredients of human food be wholly eliminated. It is, as Sir Archibald Garrod remarks, doubtful whether even a minor constituent, such as the purins, can be continuously withheld with impunity.

Still, even from the more extreme dietaries advocated by some one may glean this useful lesson, that the temporary benefit that often accrues points the moral that simplicity of meals is best for these subjects. If they crowd soup, fish, meat, game, sweets, etc., all into one meal, they always pay the penalty. As Burney Yeo wisely says: “We should not mix up albuminates, fats, and carbohydrates, or flesh, vegetables, fat, and fruit in the same meal. One meal should be composed almost exclusively of nitrogenous food, another of fats and carbohydrates, and another of fruit, at proper intervals, and they will all agree and be suitable, but the contrary will be the case if they are mixed together in the same meal, one hindering the digestion of the other.”

I have often found the old rule, “One meal of meat, one meal of fish, and one of neither,” an excellent way of impressing on these patients the importance in their instance of simple, as opposed to elaborate, meals. Arrangement of their daily bill of fare along these or similar lines is well worth the trouble.

If the food of the “gouty” needs to be carefully selected, it is no less necessary that the cooking be simple and appropriate. For the manner of the cooking is, I am sure, in many instances, more responsible for “gouty” outbreaks than the nature or the quantity of protein or other intake. Twice-cooked food, made-up dishes rich in extractives, are unquestionably pernicious. Nor are pickled or salted meats desirable. Similarly, strong meat consommés, hare soup, and beef extracts are best avoided. The same applies to rich gravies, sauces, spices, etc., all obviously likely to upset the digestion. Again, as to fish, it is better boiled or grilled than fried, and still better not fried in fat. In short, it is the “trimmings” more often than not that do the mischief, these strongly abetted by “second helpings.”