It is, therefore, well to advise “gouty” subjects to drink daily on rising from eight to ten ounces of hot water, repeating the same half an hour before lunch and dinner, and finally the last thing at night. For in my experience “gouty” subjects on the whole do better if they drink some time before their meals than during their progress. It is an old belief that hard waters are unsuitable for the “gouty.” Sir Dyce Duckworth believed so, and Sir Charles Scudamore in 1823 delivered himself as follows: “The kind of water denominated hard has always been considered as unfriendly to health, and especially injurious to persons afflicted with gravel or stone. Many probably imagine that the earthy salts which it contains assist in making up the mass of the calcareous concretion.”
But more probably, as Sir Archibald Garrod suggests, the old view that tophi were composed of chalk had probably something to do with the origin of the tradition. That hard waters may be noxious in so far as they favour constipation may be granted. But, on the other hand, we have to reconcile with this the awkward fact that earthy or calcareous waters, e.g., those of Bath, etc., are among those whose efficacy in gout is beyond question.
Again, how can we reconcile with this view the prevalent practice of placing “gouty” subjects, temporarily at any rate, on a milk diet, this although milk is especially rich in lime? That a regime of milk in the young and robust “gouty” subject is often extremely beneficial is beyond question. On the other hand, it is equally certain that others do not thrive thereon. In prescribing it, therefore, we must be guided largely by personal idiosyncrasy.
Lastly, as to tea and coffee, there is a theoretical objection that both contain methyl purins. Albeit, it must be seldom indeed that gout is met with in pure tea-drinkers who at the same time abstain wholly from alcohol. Either tea or coffee, if taken apart from food, usually agrees well with the “gouty,” always provided that they be well made and not over-strong. Of the twain tea is, I think, more generally suitable than coffee, and where both disagree cocoa is an excellent substitute.
Alcohol in Gout
Said Sir Thomas Watson: “I am sure it is worth any young man’s while who has had the gout to become a teetotaler.” Few will gainsay the wisdom of this advice. But I would fain go further and impress on gouty parents the incumbent duty of bringing up their children as total abstainers. For gout, once avowed, has a vicious tendency to recurrence. The illustrious Sydenham, I think, would have approved of such advice: “Water alone is bad and dangerous, as I know from personal experience. When taken as the regular drink from youth upwards it is beneficial.”
When, however, gout attacks a man for the first time in middle or late life, most authorities agree that an abrupt change of habit in respect of stimulants is of questionable wisdom. In saying this, I do not for one moment mean that excess should be approved, but that I do not believe that the enforcement of total abstinence is prudent. In such cases restriction, not total elimination, is the better course. One must recollect, too, that total abstainers are by no means exempt from gout, while, on the other hand, many, if not the majority, of drunkards are. The latter have their penalties, cirrhosis, etc., but not inevitably gout.
I agree that gout is infinitely more common in those who take alcohol than in those who abstain therefrom. But nowadays, at any rate, the “gouty” as a class cannot with fairness be ranked as among the confessedly intemperate. With relatively few exceptions, they belong rather to those given to what may be termed the legitimate use of alcoholic beverages. My conclusions then are that:—
(1) The children of “gouty” parents should be brought up as total abstainers.