GOUT PROTOCOL
by
Ruth Tay, Certified Nutrition Consultant

SUBSTANCES TO ALLEVIATE OR PREVENT GOUT

Amino Acids

Glycine & orotic acid

Enzyme

Bromelain 500mg every 3 hours or 1,000mg daily
Polyphenols Quercetin 450 ~ 750mg daily
Vitamins Folic acid 10 ~ 40mg daily

FOODS & HERBS

  • Propolis
  • Fennel
  • Sarsaparilla
  • Celery Seeds
  • Rye sprouts
  • Lettuce

SUPPLEMENTS

  • Quercetin 300
  • InflaMed
  • UniZyme

THESE SUBSTANCES MAY CAUSE GOUT
  • Alcohols, beer
  • High consumption of fructose
  • Excessive xanthine oxidase (enzymes)
  • Molybdenum (mineral)
  • Excessive nucleic acid (Deoxyribonucleic Acid and Ribonucleic Acid)
  • Purines
  • Red meat
  • Hydroxyl free radicals
  • B12 (increase production of purines)