Garlic, a nutrient-rich food that contains over 10 vitamins, 10 minerals, and 200 other useful chemical compounds, offers several benefits to individuals with gout. One of its main nutritional components is carbohydrates, accounting for 28-33% of its content, and protein, which makes up approximately 2-6%. It is safe for people with gout to consume garlic due to its low purine content, with 100g of garlic containing only about 17mg of purines.
Garlic consumption can increase levels of superoxide dismutase, an enzyme that aids in repairing damaged DNA structures during gout flare-ups. Additionally, garlic’s S-allyl-L-cysteine compound inhibits xanthine oxidase, an enzyme that converts purines into uric acid, reducing gout flare-ups. Allicin, the main antioxidant compound in garlic, has anti-inflammatory properties that can help improve arthritis in individuals with gout. It inhibits inflammatory cytokines secreted by T helper cells, contributing to reducing inflammation and promoting joint health.
Incorporating moderate amounts of garlic into the diet can also help strengthen immunity in individuals with gout who may be taking immunosuppressant drugs as part of their treatment. However, it is essential to be cautious about consuming excessive amounts of garlic as it can lead to side effects such as bleeding digestive issues and interactions with certain medications.
Apart from garlic other natural nutrients like eggshell membrane extract, collagen chondroitin sulfate and turmeric root extract can also benefit individuals with gout by reducing pain inflammation and promoting joint health. Consulting with a musculoskeletal specialist and a nutritionist can help individuals develop a suitable diet plan to manage their condition effectively.