On Fri, 19 Aug 2005 15:26:14 -0500, (Jack) wrote:

>I think my diabetes has started to degrade my kidney function, because I
>have been having attacks of gout. Gout comes from precipitation of ureic
>(sp) acid crystals into a joint, like the big toe, from the blood, mainly
>because the kidneys are not adequately cleansing the urea in the blood. I
>am told that one defense is to cut way back on foods rich in the purines,
>such as the organ meats. I have been unable to discover just exactly the
>purines are nor a database of purine contents in foods. I am getting good
>results on the BG front from dietary control and exercise, but need to be
>able to do a better job helping to avert gout attacks. My internist has me
>on allopurinol and that seems to be helping. But the affected toe always
>feels just on the verge of flaring up. Gout is so very painful that I'd do
>almost anything to avoid it. I even asked about amputating the affected
>toe but the doc said it would just show up somewhere else. Arrrgh.


G'day G'day Jack,

You may find the following post helpful. I googled myself and found
this repost.

G'day G'day Folks,

The subject of purine levels in foods has arisen here in the context
of a diabetic suffering from gout. One issue that surfaced in the
discussion is that food that is commonly advocated for gout sufferers
isn't necessarily at all diabetic friendly ... bread made from white
flour etc. What is required is a source of factual information on
purine that hasn't been filtered through the belief systems of folks
with different dietary requirements to ours.


Such is the weirdness of humanity that the most factual site for
obtaining the purine levels of various foods is dedicated to Dalmatian
dogs.


http://www.britishdalmatianclub.org....%20Table%20200...

http://tinyurl.com/6vs76


The purines are expressed in uric acid equivalents as some purines
produce more uric acid than other. The last column might be more
relevant on most occasions since it gives the mg of uric acid produced
per Megajoule of energy intake.


Is it possible to get a diet that has a low glycemic load and low
purine scores?


It sure is.
Low carb vegetables, avocados, hazelnuts, rye, low fat cheeses, the
odd slice of venison, salmon. Seem familiar?


One comment on formatting.


Some fonts have proportional spacing, some fonts use fixed spacing.
The convention for reading mathematical equations and tables is to use
a FIXED font eg Courier.


Some effort went into correct alignment before sending.
If it doesn't arrive as sent, copy and paste it into Excel or Notepad
and play with it till you are happy or do the obvious, read it from
the URL.

If you should find that some food such as asparagus which has low
levels of purines then be aware that such idiosyncratic responses are
not uncommon.

mg Uric acid mg/MJ
/100g food


HIGHEST IN PURINES (400 mg. uric acid/100 g and higher)
Neck sweet bread, Calf's 1260 3012.9
Yeast, Baker's 680 2071.3
Yeast, Brewer's 1810 1866.6
Sheep's spleen 773 1702.6
Theobromine 2300 1611.3
Pig's heart 530 1382
Pig's spleen 516 1208.2
Ox spleen 444 1052.6
Ox liver 554 1013.3
Pig's liver 515 937.9
Mushroom, flat, edible Boletus, 488 932.8
Pig's lungs (lights) 434 911.2
Liver, Calf's 460 837.5
Sprat, smoked 804 795.6
Fish, sardines in oil 480 519.5


MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g)


Ox lungs (lights) 399 961.4
Spleen, Calf's 343 815.9
Pig's kidney 334 784.5
Fish, sardine, pilchard 345 693.2
Fish, trout 297 686.7
Ox kidney 269 569.5
Fish, Anchovy 239 560
Fish, Redfish (ocean perch) 241 544.1
Scallop 136 505.8
Ox heart 256 504.3
Fish, Saithe (coalfish) 163 473.4
Fish, Halibut 178 439.9
Horse meat 200 438.8
Veal, muscles only 172 438.7
Liver, chicken 243 426.3
Fish, Haddock 139 425.2
Kidney, Calf's 218 419.6
Pike 140 406.7
Shrimp, brown 147 397.9
Mussel 112 391.5
Lungs, Calf's 147 389.1
Fish, Sole 131 376.2
Pork muscles only 166 374.9
Lamb (muscles only) 182 371
Heart, Sheep's 241 367.6
Pork leg (hind leg) 160 357.4
Veal knuckle with bone 150 353.2
Veal fillet 140 347.3
Lobster 118 346.4
Fish, Herring roe 190 342.4
Venison haunch (leg) 138 336.5
Fish, Cod 109 335.9
Pork fillet 150 334.8
Fish, Carp 160 330.9
Veal, neck with bone 150 326.9
Fish, Pike-perch 110 311.3
Veal, leg of veal with bone 150 310.2
Veal chop, cutlet with bone 140 309.6
Veal, shoulder 140 309.3
Beef, muscles only 133 292.1
Chicken (breast with skin) 175 288.4
Fish, Tuna 257 273.7
Pork chop with bone 145 260
Ham, cooked 131 248.1
Fish, Tuna in oil 290 246.2
Turkey, young animal, average,150 237.3
Rabbit/Hare (average) 105 219.4
Fish, Herring, Atlantic 210 216.9
Beef, fillet 110 216.4
Pig's tongue 136 208.2
Rabbit meat, average with bone 132 207.7
Venison back 105 205
Beef, shoulder 110 203.9
Fish, salmon 170 202
Beef, roast beef, sirloin 110 201.4
Fish, Herring, Matje cured 219 197.6
Black gram (mungo bean), seed, 222 194.3
Beef, chuck 120 192
Fish, Mackerel 145 191.2
tongue 160 186
Beef, fore rib, entrecote 120 185.4
Pork chuck 140 170.4
Chicken (chicken for roasting), 115 165.8
Pork shoulder with skin 150 165.2
Pork hip bone (hind leg) 120 155
Chicken, leg with skin, 110 152.2
Chicken, boiling fowl, average 159 149.2
Duck, average 138 146.2
Caviar (real) 144 141.6
Bean, Soya, seed, dry 190 139.1
Sausage "Jagdwurst" 112 127.8
Bean, seed, white, dry 128 127.1
Sausage, liver (liverwurst) 165 122.2
Goose 165 116.7
Lentil, seed, dry 127 93.8
Pork belly 100 92.3
Grape, dried, raisin, sultana 107 86.4
Poppy seed, seed, dry 170 86
Peas, chick (garbanzo), seed, 109 84.2
Pork belly, raw, smoked dried 127 82.6
Sausages, frying, from pork 101 80.2
Linseed 105 67.4
Sausage salami, German 104 65.9
Sunflower seed, dry 143 59.5


LOWEST IN PURINES (100 mg. uric acid/100 g and less)
Oyster, mushroom 50 1054.6
Mushroom, flat, edible Boletus, 92 1011.6
Grass, Viper's (black salsify) 71 939.4
Mushroom 58 858.2
Spinach 57 844.7
Artichoke 78 834.6
Morel 30 748.9
Leek 74 714.1
Broccoli 81 691.6
Peppers, green 55 681
Lettuce, Lamb's 38 645.3
Chives 67 581.2
Cauliflower 51 537.9
Mushrooms, canned, 29 488.5
Brussel sprouts 69 456
Pumpkin 44 422
Chinese leaves 21 412.4
Bamboo Shoots 29 402.1
Celeriac 30 390.6
Bean sprouts, Soya 80 378.3
Mushrooms, Chanterelle 17 356.2
Cabbage, red 32 350.2
Cabbage, savoy 37 342.6
Oyster 90 322.6
Asparagus 23 310.9
Kale 48 309.1
Endive 17 297.7
Squash, summer 24 296.2
Aubergine 21 290

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin