Recently, the number of gout patients is particularly high, so I would like to summarize the three steps to control gout, which are posted on the website to benefit more patients. The first step is to stop the pain. The number of people who come to the clinic with hyperuricemia has increased compared with before, and people’s awareness of disease prevention has been enhanced. The majority of patients still come to the clinic with joint pain, so the first step in treating gout is to stop the pain. In the past, colchicine was used more often, but because of its greater toxicity, it is generally not used anymore. Non-steroidal drugs are used more often, such as celecoxib capsules, etoricoxib tablets, diclofenac sodium, etc. With these drugs, attention should be paid to gastrointestinal protection. Mild to moderate pain can be topical medications, such as Furtalin ointment, capsaicin ointment. (topical medication to prevent skin ulceration) Step 2 Lower uric acid. There are two main types of western drugs: allopurinol and benzbromarone. Allopurinol is used more abroad and benzbromarone is used more at home because allopurinol has a side effect: exfoliative dermatitis. Allopurinol can induce gout at the beginning of its administration, so it can be combined with low-dose colchicine at the beginning of 4 to 8 weeks, which is one of the reasons why I put down uric acid as the second step. It is usually added after one to two weeks of pain control. You should drink plenty of water and make your urine neutral or alkaline while taking the medication to facilitate uric acid excretion. (There are many precautions for drug application. Do not prescribe drugs for yourself, but apply them under the guidance of a specialist.) Step 3 Tune the body. I put baking soda tablets into this, and sometimes I use them in acute patients, because their urine pH is often lower than 6.5. adjusting the body is the most difficult, high uric acid is a metabolic problem, primary gout adjustment of the body is a long-term problem, and can be competent for this, perhaps only Chinese medicine. (Another thing to note is not to be too eager to take supplements, soreness and weakness are sometimes the result of evil spirits at work, which is the reason why Chinese medicine says that supplements must be accompanied by diarrhea.) Many people, when they think that they are well when their gout is not painful, have only completed the first step, or one and a half steps, that I have prescribed (many patients take allopurinol as a painkiller and eat it when they are in pain, but not when they are not in pain). In fact, the key to the treatment of gout is the last two steps. The purpose of proposing the three-step approach is also to make sure that more patients can complete these three steps. After the first gout there is usually an interval, which varies from 1-10 years, and the interval also requires active treatment to prevent the formation of gout stones. If you hesitate when you can choose, then you will soon have the day of passive acceptance. If you have a disease, treat it early and treat it well. The gout is a high incidence group 1, gender factors: men are more prone to gout than women, the ratio of male to female incidence is 20:1. Moreover, women suffer from gout almost always after menopause, which may be related to changes in ovarian function and changes in sex hormone secretion. 2, age factor: older people are more prone to gout than younger people, the age of onset is about 45 years old. However, due to the general improvement of people’s living standards, excess nutrition and reduced exercise in recent years, gout is developing at a younger age. Now around 30 years old gout patients are also very common. 3, weight factor: obese middle-aged men are prone to gout, especially those who do not like exercise, eat more meat and protein, and have excess nutrition are more prone to gout than those with average nutrition. 4, occupational factors: enterprises and institutions cadres, teachers, private business owners and other social entertainment and mental laborers are prone to gout. 5, dietary factors: people who eat a high purine diet are prone to gout, and people who crave meat are more prone to gout than vegetarians. 6, drinking factors: alcoholics are more likely to suffer from gout than non-drinkers. 2011.7.25 Prevention of attacks 1. Stop drinking. 2. Avoid overexertion, exposure to cold, and sports injuries. Avoid overeating or starvation. 3.Shrimp, crab, animal offal, food with high purine content should be eaten sparingly. Use more milk, cheese, skim milk powder and eggs, which contain less purines; but don’t drink yogurt, because it contains more lactic acid, which is not good for gout patients. Try not to eat meat, poultry or fish, but if you must, boil the meat and discard the soup. This is because purines are easily soluble in water and the soup is high in them . Eat less fat, because fat can reduce uric acid excretion. For people with gout complicated by hyperlipidemia, fat intake should be limited to 20% to 25% of total calories. Protein diet should be controlled at 1g/kg per day. Pork, beef, mutton, ham, sausage, chicken, duck, goose, rabbit and various animal offal (liver, kidney, heart, brain), bone marrow, etc. contain high purine content and should not be eaten as much as possible; fish and shrimp, spinach, beans, mushrooms, mushrooms, peanuts, etc. also have a certain amount of purine and should be eaten less; 4. Drink more water to promote uric acid excretion. You should drink 2000ml to 3000ml of water daily to promote the elimination of uric acid, because the occurrence of urinary stones and uric acid concentration and urine pH, if necessary, you can take alkaline drugs to prevent the occurrence of urinary stones. The amount of salt should be limited to 2 grams to 5 grams per day. 5, milk, eggs, most vegetables and fruits can not be limited. Such as vegetables, potatoes, fruits, etc., can reduce the acidity of blood and urine. Watermelon and winter melon are not only alkaline food, but also have diuretic effect, which is more beneficial to gout patients. The proper use of kelp is also beneficial for gout. Young lentils, green fava beans and fresh peas among the vegetables are high in purines and should also be limited. Also eat less sucrose, honey, because they contain high fructose, will accelerate the generation of uric acid 6, hair pasta put alkali porridge, because of the alkaline substances can promote uric acid excretion, protect the kidneys, advocate the consumption. 7. Under the premise of limiting total calories, the principles of distribution of the three major nutrients are: high carbohydrate, medium amount of protein and low fat. ①Carbohydrates: rice and flour, including vegetables and fruits, should account for 55% to 60% of the total calories. This is also in line with the national diet, so that it can reduce fat decomposition to produce ketone bodies, which is conducive to uric acid salt excretion. What is alkaline, acidic food “in nutrition o generally divided into two categories of food acidic food and alkaline food. The acidity and alkalinity of food has nothing to do with its own PH value (food that tastes acidic is not necessarily acidic food) o Mainly food is defined by the acidic or alkaline substances that become acidic or alkaline in the human body after digestion p absorption p metabolism o finally. Acidic substances are called acidic foods o such as animal offal p muscle p plant seeds (grains and cereals). Those that produce alkaline substances are called alkaline foods o such as vegetables and beans o tea, etc. Animal offal p muscle p fat p protein p cereals o because of the content of sulfur (S) p phosphorus (P) p chlorine (Cl) elements more o in the body after metabolism to produce sulfuric acid p hydrochloric acid p phosphoric acid and lactic acid, etc. o they are the source of acidic substances in the body r and most vegetables vegetables fruits p kelp p beans p dairy products, etc. contain calcium (Ca) p potassium (K) p sodium (Na) p magnesium (Mg) elements more o in the body after metabolism After the body can become alkaline substances. Alkaline foods enter the body and react with carbon dioxide to form carbonates o excreted in the urine o acidic foods are excreted in the kidneys with ammonium salts generated by submonia o so as to maintain the normal PH (acid-base value) of blood o normal human blood PH is 7.35 o is weakly alkaline. pH value from 1 to 14 o the pH value of water is 7 (neutral). Lower than 7 is acidic o higher than 7 is alkaline. If too much acidic food is consumed o so much that it cannot be neutralized and lead to acidity o consumption of calcium p potassium p magnesium p sodium and other alkaline elements o will lead to deepening of blood color o viscosity p blood pressure increase p thus acidosis (Acidosis) o young people will induce skin disease p neurasthenia p excessive stomach acid p constipation p tooth decay etc. o middle and old people are prone to hypertension p arteriosclerosis p brain hemorrhage p stomach ulcer etc. Acidosis is caused by excessive consumption of acidic foods o so you can not be partial o should eat more vegetables and fruits to maintain the balance of acid and alkali in the body. Although fruits contain various organic acids o eat acidic taste o but after digestion most oxidized into alkaline food. However, strawberries have organic acids that cannot be oxidized and metabolized (benzoic acid p oxalic acid) o will increase the acidity of body fluids o are acidic foods o is an exception. The organic acids present in vegetables are mainly malic p citric p tartaric and oxalic acids. Special attention should be paid here to oxalic acid o its organism is not easily oxidized o and calcium salts formed by calcium oxalate insoluble in water and accumulated in the kidneys o affects the absorption of calcium. In vegetables o tomatoes p potatoes p spinach etc. all contain oxalic acid. Theoretically alkalosis (alkalosis) can also occur o but alkalosis in humans is uncommon o because humans have plenty of stomach acid to neutralize it.”