What foods can reduce the timeframe for gout?

Anon - In addition to the great information from Claire, you may also find the following helpful. Good luck to you! Pat

https://www.empowher.com/condition/gout

https://www.empowher.com/news/herarticle/2009/10/26/gout-overview-part-1

https://www.empowher.com/news/herarticle/2009/10/28/gout-overview-part-2

I was just thinking... did I answer your question? I guess I am a little unsure of "timeframe" in your question. Please let me know if I misunderstood with my response!

This is a great question, thank you. Gout is affected by an elevation in serum uric acid levels. For individuals with gout this means that when the body's uric acid level is high, crystalline deposits form causing pain and inflammation of the joints.

Uric acid is the end product of purine metabolism. Purines are substances found in certain foods and create excess uric acid in the body. High purines are most often found in red meats, organ meats, smoked meats (bacon), lamb, poultry, dark fishes (mackerel, herring, anchovies), and some shell fish (shrimp, mussels, scallops), also high yeast concentrations like beer, and alcoholic beverages.

The Mayo Clinic recommends to limit your intake to no more than 5-6 ounces of lean meat, poultry, or fish per day. Diets high in fruits and vegetables may be beneficial along with drinking plenty of fluids. Fluids can help remove excess uric acid from the body and help reduce pain and inflammation. (Note sugar-sweetened soft drinks have been linked to an increase risk of gout)

More information can be found at:
http://www.mayoclinic.com/health/gout-diet/HQ00765
http://goutdiettips.com/

Best of luck!