Painful, stiff and inflamed joints are a few of the characteristic symptoms of gout, which is a type of arthritis that is typically, but not always, located on your great toe.
When an attack occurs, the pain can be debilitating, with sufferers often describing it as being burned by a flame or skewered with a hot poker.
Gout symptoms usually go away within three to 10 days, and the next attack may not occur for months, or even years, if at all. However, oftentimes gout becomes a lifelong problem, with attacks occurring with increasing frequency and severity. In time, this can permanently damage your joints and surrounding areas.
Needless to say, preventing gout attacks is essential to maintaining your quality of life – which is why new research showing cherries might do the trick is worth shouting from the rooftops.
In a study of over 600 people with gout, those who ate a ½-cup serving of cherries a day, the equivalent of about 10 or 12 cherries, or consumed cherry extract, had a 35 percent lower risk of a subsequent gout attack.1 Those who ate more cherries, up to three servings in two days, had an even lower, 50 percent reduction in risk.
It might seem strange that cherries would lower your risk of gout, as this condition is often associated with sugar, fructose and fruit juice consumption. But you only need to eat a small amount of cherries to get the benefit, meaning the sugar contribution is small. Plus, they contain powerful compounds like anthocyanins and bioflavonoids, which are known to fight inflammation. They may also be beneficial because of their impact on your uric acid levels.
Gout occurs when the metabolic processes that control the amount of uric acid in your blood fail to do their job effectively. The stiffness and swelling are a result of excess uric-acid-forming crystals in your joints, and the pain associated with this condition disease is caused by your body’s inflammatory response to the crystals. Past studies have found:
Drinking just one soda or 6-ounce glass of orange juice a day has been linked to a significant increase in gout – 74 percent and 41 percent, respectively – compared to drinking these only rarely.4 We believe the primary culprit is fructose, which typically generates uric acid within minutes of ingestion. You probably already know that fructose is a sugar, but you may not realize is that it’s distinctly different from other sugars as it’s metabolized through very specific pathways that differ from those of glucose, for example, and through its distinct metabolic action, uric acid is generated.
For those of you who maintain that “a sugar is a sugar is a sugar,” fructose — and fructose ALONE — drives up uric acid. And elevated uric acid levels are not only a factor in gout, they’re a factor in many other health conditions, including hypertension, insulin resistance/diabetes, obesity and kidney disease. Not coincidentally, may of these conditions, like diabetes and hypertension, also increase your risk of gout (as does the use of thiazide diuretics, which are commonly used to treat hypertension).
By Dr. Mercola