Are You Using Nutrition to Kill Your Gout?

This is interesting - when you hear the word "nutrition", what is the first thing you think of? Especially in regard to gout?

Have a look all the way down at the bottom - I have a new gout diet recipe for you from
What To Eat For Gout

After being trained and certified as a nutritionist, my understanding of food and how our bodies utilize it, completely transformed. The easy way to describe what nutrition is, is how well your guts wring all the good stuff out of what you eat, and how well it gets rid of what's left.

That brings a whole new meaning to "don't eat crap" doesn't it?

One of the big reasons (IMO) that those of us that catch the gout, is that after a while - like a couple decades - the way our intestinal tract deals with protein is compromised. Proteins are where the purines are, and if you aren't dealing with the proteins well, the purine load goes up, and so does the uric acid.

That's just one part of the whole puzzle though. Our ability to deal with fats and produce good bile and hormones is a rabbit hole for another day.

Then of course how best we are utilizing the right minerals (which have everything to do do with acid/alkaline balance) and how they interact with different enzymes and cofactors, plays a big part in how well we manage gout.

Click over to this post and learn more:

The big picture has to do with how diligent we are about avoiding the endless toxic crap in our world that makes it's way into our inner environment.

The way our stomachs produce acid, the way our gall bladders produce bile, and the pancreas' ability to prepare everything to makes it's way into the small intestine and then the large intestine...sets the stage for what ends up in your blood.

Sticking to a really healthy way of eating makes a big difference in how well your digestive system works, and in turn fuels you at the cellular level.

See? This is how I became a gout geek!
Go read this post. Thinking deeply about how your guts work and how that has everything to do with why you do - or don't - get gout, is fundamental Gout Killer 101.

Thank you!

PS: Join the conversation over on The Gout Killer Facebook Page!

(and...what are you breathing? not VIRUSES I hope! clean up your indoor air quality!)

All The Best,

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#61) My Favorite Omelet…Lately

Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 1

2 free range eggs (beaten)
3 strips nitrate-free bacon
1 medium-sized organic jalapeno (chopped)
½ cup chopped zucchini
¼ crumbled feta cheese
1 tbsp capers
1 tbsp pasture fed butter

You know how it is that you get locked into a few ingredients and you end up finding a million ways to use the same few things in a million different ways? Well, that’s what this omelet is all about: Feta, capers, zucchini, bacon, and chopped jalapenos.

In your best large size, non-stick sauté pan, fry up your bacon on medium heat – turn a couple times, then lay on a plate with paper towels to blot the excess grease – that’s how you make it crispy.
Using the bacon grease, sauté the zucchini and jalapenos for about 3 minutes, then transfer to a bowl.

Make sure you’ve got enough grease left – if not, melt the butter in the sauté pan to cook the omelet. With the pan on the lower side of medium heat, lay the beaten egg into the pan and watch for the edges to get firm. When the edges are firm, lift the edges and let the liquid egg run underneath – do this all the way around the omelet until all the egg is no longer liquid.

Now lay in the feta & capers, layer on to the jalapenos & zucchini, then the bacon strips on top of that. Then fold the omelet over on itself and turn the heat off. Leave the omelet in the pan for about 1 more minute, then plate, salt & pepper to taste, and enjoy how good it feels to not get gout!

For more nutrition information and gout diet recipes:
What To Eat For Gout

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