Garlic is a nutrient-rich food that contains over 10 vitamins, 10 minerals, and 200 other useful chemical compounds. Its main nutritional components include carbohydrates, accounting for 28-33% of its content, and protein, which makes up approximately 2-6%. Garlic is safe for people with gout to consume due to its low purine content, with 100g of garlic containing only about 17mg of purines.
Garlic offers several benefits to individuals with gout. One of its compounds, S-allyl-L-cysteine, helps inhibit xanthine oxidase, an enzyme that converts purines into uric acid, thus reducing gout flare-ups. Additionally, garlic consumption can increase levels of superoxide dismutase, an enzyme that aids in repairing damaged DNA structures during gout flare-ups.
Allicin, the main antioxidant compound in garlic, has anti-inflammatory properties that can help improve arthritis in individuals with gout. It inhibits inflammatory cytokines secreted by T helper cells, contributing to reducing inflammation and promoting joint health. Garlic also has a low glycemic index, meaning that it does not significantly increase blood glucose levels, which is beneficial for managing arthritis symptoms.
Incorporating moderate amounts of garlic into the diet can help strengthen immunity in individuals with gout, particularly those who may be taking immunosuppressant drugs as part of their treatment. However, it is essential to be cautious about consuming excessive amounts of garlic as it can lead to side effects such as bleeding and digestive issues and interactions with certain medications.
Apart from garlic other natural nutrients like eggshell membrane extract collagen chondroitin sulfate and turmeric root extract can also benefit individuals with gout by reducing pain inflammation and promoting joint health. Consulting with a musculoskeletal specialist and a nutritionist can help individuals with gout develop a suitable diet plan effectively manage their condition.