Alcohol implicated in gout

This post contains a synopsis on a study published in Nippon Rinsho 1996 Dec;54(12):3369-73 and a recipe for quick chicken stew.

Study title and author:
Alcohol ingestion and hyperuricemia
Yamanaka H.
Institute of Rheumatology, Tokyo Women's Medical College.

                                                                                                                                            Books:

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8976122

Excess uric acid in the blood may lead to gout.

Yamanaka indicates that drinking alcohol increases the breakdown of purines into uric acid. Alcohol also decreases uric acid excretion by the kidneys, which is partially due to the excess levels of lactic acid which follows alcohol drinking. Also a high purine content in beer may contribute to the increasing frequency of gout.

Yamanaka concludes that: "restriction of any kind of alcohol beverages, especially beer, is necessary in the medical control of patients with gout or hyperuricemia".

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Quick Chicken Stew
                                                                                                                   Food Mall: Chicken Breast

Ingredients:

4 thick strips of bacon
4 chicken breasts cut into thirds
4 cloves garlic, minced
2 tsp Italian seasoning
1 tsp salt
1/2 tsp red pepper flakes (optional)
28 oz can crushed tomatoes
1/4 cup red wine

Directions:
1. Snip bacon into 1/2 inch pieces using kitchen scissors

2. Fry bacon in a large skillet until fat is rendered out and bacon is crispy. Fish out bacon and most of the grease, leaving back about 2 tbs.

3. Brown chicken on both sides. Add in garlic and cook 30 seconds. Add in wine and seasonings, then tomatoes.

4. Stir, add in bacon, cover and drop the heat to medium low.

5. Simmer for 15 – 20 minutes or until chicken is done when you cut into it.