It is often difficult to understand which lab values mean what. We give you an overview in the series "What do my lab values mean?".

Uric acid part 2

High uric acid levels are the result of 2 basic dietary errors that occur mainly in affluent societies:

1. Increased intake of uric acid-forming nutrients. Industrially produced foods enriched with sweeteners such as fructose and flavour enhancers such as glutamate are a particular danger. The high consumption of meat and sea products is also a major contributor.
2. Abundance eliminates natural periods of fasting that used to occur in previous generations, either due to lack of supply or due to culturally or religiously determined periods of fasting.

 

Ayurvedic view of high uric acid and gout

It is striking that there are people who form different levels of uric acid with the same diet and are more or less prone to gout. In Ayurveda, this can be explained by the doctrine of constitutional types. People with a Pitta constitution have a much greater tendency to form uric acid in their metabolism. They generally tend to be more acidic. The accumulation of uric acid is also favoured by the fact that Pitta types in imbalance develop a particularly strong hunger for meat, fish and sour food. In stressful situations, people pay less attention to their diet and eat more convenience foods. Uncontrolled eating between meals and lavish dinners, enriched by a few "well-deserved" glasses of alcohol as a reward for a strenuous day, also contribute strongly to the formation of uric acid. If, due to an additional strong influence of Vata (cold, dehydration), the uric acid crystallises in poorly perfused tissues, gout occurs. The Ayurvedic name for gout is vata rakta, which means strong Vata influence on contaminated blood.

Ayurvedic therapy

With increased uric acid, an imbalance of Pitta and a contaminated blood tissue (rakta) can be assumed. Therefore, an important therapeutic measure is a dietary change to reduce pitta. The tastes hot, sour and salty must be reduced, "red" foods such as red meat, tomatoes and red fruits should be avoided. Blood purification can be achieved through various applications from the Pancha Karma purification therapy. Intestinal cleansing (virechana) and bloodletting (rakta mokshana) are particularly important. Gout (vata rakta) is a particularly painful joint disease. If uric acid-induced joint pain has occurred, vata must be balanced in addition to the measures listed above. Ayurvedic medicinal plant preparations of frankincense and myrrh are used for short-term pain relief (e.g. MA1688). In the long term, Vata-reducing purification therapies from Pancha Karma with therapeutic enemas (Basti) are recommended.

Prevention

If more or less strongly elevated uric acid levels have been measured, permanent preventive measures are recommended to avoid long-term complications such as chronic (silent) inflammation, cardiovascular diseases and gout. This includes cleansing cures carried out at least 2 times a year. The best way to do this is the herbal detox cure as a webinar. A decisive measure is also sufficient hydration. The Ayurvedic "hot water cure" is suitable for this: simmer water gently for 10 minutes, let sediment settle, pour the supernatant water into a thermos flask and drink a few sips every half hour - and do this from early morning until late at night. As an intensive cure, this should be followed consistently for 7 days.

Natural remedies for lowering uric acid

In addition to cleansing cures, rehydration through hot water and changing to a Pitta-balancing diet, the following food supplements are recommended:

• Lemons and limes: the natural vitamin C content of these fruits helps to lower uric acid levels. As a morning drink (lukewarm honey-lemon water) or at the beginning of a meal, lemons and limes have a deacidifying effect and at the same time strengthen the digestive fire Agni. (https://www.ncbi.nlm.nih.gov/pubmed/15934094)
• Sour cherries have a natural content of anti-inflammatory and uric acid-lowering substances. Enjoy sour cherry juice in summer or sour cherry jam all year round. (https://www.ncbi.nlm.nih.gov/pubmed/12771324)
• MA1  (Amla fruit concentrate): Amla fruit has a high content of thermostable vitamin C. Amla is one of the most powerful Pitta-balancing medicinal plants. Its vitamin C content and its enhancing effect on the digestive fire Agni make it the most effective medicinal plant to prevent increased uric acid and gout.
• Triphala (MA505) contains in addition to Amla the 2 fruits Bibhitaki and Haritaki, which also have a high vitamin C content and anti-inflammatory properties. Triphala can be used especially in cases of elevated uric acid when the intestines are somewhat sluggish. (https://www.ncbi.nlm.nih.gov/pubmed/18065272)
• Ashwagandha (MA686 or Ashwagandha tablets) is known for its stress modulating effect on the nervous system. However, the root of the sleeping berry also has proven uric acid-lowering effects (https://www.ncbi.nlm.nih.gov/pubmed/17084827). While fruits containing vitamin C are mainly available in summer and autumn, ashwagandha is especially recommended in the dark season. It then acts both as a mood lifter and as an effective remedy against uric acid and other inflammatory mediators. .
• Alkaline powder: The more acidic the body is, the more easily uric acid crystallises and can thus trigger gout. Alkaline powder improves the ability of the body fluids to buffer acids and thus prevents the deposition of uric acid crystals. .
• Cinnamon adds flavour to your sweets and desserts. Cinnamon contains secondary plant substances that promote the breakdown of fructose, which forms uric acid. Larger amounts of cinnamon in the diet can lower uric acid levels somewhat. (https://www.ncbi.nlm.nih.gov/pubmed/16182482)
• Probiotics with a high content of lactobacilli: a large part of uric acid (about 30%) is broken down by the microbiome, the bacteria of the gastrointestinal tract (https://www.readcube.com/articles/10.1371%2Fjournal.pone.0105577). Ayurveda recommends using thin lassi to build up the intestinal flora with lactobacilli, especially after intestinal cleansing therapies. Modern probiotics (omnibiotics and omnilactis), like lassi, contain effective germs that strengthen the natural intestinal flora.

Summary

Uric acid is a substance that is naturally produced in the metabolism. If it is not broken down enough or if it is accumulated too much due to dietary errors, it acts as a breeding ground for diseases (referred to in Ayurveda as Ama - the undigested). Elevated uric acid levels lead to chronic (silent) inflammation, increase the risk of cardiovascular disease (metabolic syndrome) and, with a corresponding tendency to disease, lead to severe joint inflammation and gout. Health-conscious people should have their uric acid levels checked regularly. If the level is above 5 - 6 mg/dl, Ayurvedic purification methods should be used to lower the uric acid. People with increased Pitta should take permanent dietary measures to ensure that uric acid does not become a health risk.