LOL! If you have to control both protein AND carbs, then that just leaves one thing - eat more fat! As a low carbarian myself, my proportion of protein/fat/carbs is about 20/65/15, and when I need to lose weight faster I eat even more fat and less carbs! (Not that you need to lose! I'm just saying that we've been conditioned to stay away from fat like it's the plague, but generally fat IS your best source of energy.)
I did yesterday and not only did I reset my protein limits. (found out on a converter that 3oz equals 85g on our recipe calculator). So that's what I set it to. I went over by 3 for the day; just have to be more careful!
Hey, Laurie, do you ever use the Sparkpeople nutrition tracker? It's telling me that one chicken breast with skin is 18.1g protein. This is not a weight measurement, so ounces don't convert directly to grams. For instance, 100g by weight = only 20.9g protein by content. You should definitely start plugging your meal info into the Nutrition tracker to see where you're at with food proportions.
I just found out from my Mom that I am a third generation Gout sufferer. Besides that I eat ALOT of carbs! I tried to do the exchange of oz to grams for protein and I have no clue how to do it. I'll be back later. HUGS Ok I just figured out how to do it. Using 3 oz of chicken I converted it to grams. 85+ grams! I'm always way below that! Now what?
Ok I just tracked breakfast and lunch and guess what? I'm DONE with protein! 84 grams! I guess it's Tea for dinner.. Aw NUTS I didn't add the 5 Almonds I had at breakfast! GRR
Not surprised. The scientific explanation continues to elude me, but alcohol functions for all intents and purposes as a sugar. !!!
I find it hard to believe that NOONE out there can explain the mechanism, though. Weird.
Laurie your situation really makes me wonder. What seems to drive gout (and a bunch of other ailments) doesn't seem to apply very much in your case.
But, then again, the real root cause of virtually all of the "diseases of civilization" is inflammation. Metabolic syndrome itself is largely caused by one of two things - a superabundance of carbs in the diet or a superabundance of alcohol in the diet. Both of those things lead to high sugar levels, which lead to high insulin levels (hyperinsulinemia), which lead to inflammation, which leads to high levels of uric acid (an antioxidant) which can then lead to gout if you're physiologically predisposed.
So, if you're not subject to the carb/alcohol pathway, do you know what else would be causing enough inflammation in your system to trigger your predisposition to gout? Here's the condensed version of what are considered to be "inflammatory disorders":
Thanks WOUBBIE! It's kind of confusing (it's also 11pm!). What I might do is copy all this stuff and put it into a folder and take it to ALLLLLLL my doctors (whoever they all are!) Thanks again. HUGS Goodnight!
Russell I couldn't find the article. Do you perhaps have a copy of it that you can post? The link doesn't work. As to Vitamin C. I take something daily (and have for years) called EmergenC Immune Defense (now called Immunity +) Let me see how much Vitamin C it's got in it.. 1,000mg 1,667% DV! Ya think that's enough??!
Really interesting, especially (to me anyway) the bit about increasing the Vitamin C. It's also an antioxidant like uric acid but I'd never read anywhere that it's "uricosuric" - increasing the excretion of uric acid. That's awesome, since like he said, you can't overdose on it and it's good for you anyway!! Certainly worth a shot at putting it in your anti-gout arsenal!
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