Bacterial & Enzyme Gout Treatment
We combine these two treatments in one page
because very often, they come together in fermented foods.
And it is very difficult to evaluate
the particular benefits of either the bacteria or the enzyme.
Is Gout Caused by Bacteria?
The first time I heard of a bacterial connection with Gout, was during a 2002 Conference. One of the participants told me he was convinced that Gout was caused by bacteria.
I could not believe my ears. It sounded to me like pure nonsense.
But, I never forgot his opinion.
Years later, a Chinese publication came out, stating that Gout Patients are missing some common fecal bacteria. The authors proposed their findings as a new, and better tool to diagnose Gout.
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Bacteria Can Treat Gout
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Many diseases are caused by bacterial infections.
But, we are quite sure, bacteria can not cause gout.
On the other hand, what about the absence of certain bacteria?
We sorted out that gout patients lack:
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Uric Acid lowering & purine compounds degrading bacteria
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Bacteria with anti-inflammatory characteristics
The next logical step was to administer these good probiotic beneficial bacteria, lowering Uric Acid and Decreasing Inflammation.
A new Gout Treatment was born.
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We selected the following Probiotic Gout Bacteria to work with:
Bifidobacterium pseudocatenulatum
Bifidobacterium longum
Bifidobacterium bifidi
Bifidobacterium Lactis
Lactobacillus plantarum
Lactobacillus brevis
Lactobacillus paracasei
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In our programs, we teach how to safely obtain, cultivate and administer the right bacteria.
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Today our research concentrates on Target-Specific-Phages, targetting susceptible "bad for gout" bacteria and coexisting with resistant "good" Gout Probiotic Bacteria.
Proteolytic Gout Enzymes
Proteolytic enzymes are regulators and modulators of the inflammatory response.
Evidence suggests that oral use of proteolytic enzymes may offer benefits equivalent to those of non-steroidal anti-inflammatories, treating gout inflammation.
Presumably, they offer a better long-term side effect profile, since animal studies have not found evidence of chronic toxicity.
Literature mention the following benefits for Gout Patients:
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Decreased pain
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Decreased Redness
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Decreased Heat
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Decreased Swelling
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Increased Range of Motion
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The most commonly used Enzymes are:
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Bromelain
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Papain
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Chymotrypsin
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Digestive Enzymes
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Pancreatin
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Serrapeptase
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Trypsin
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Lipase
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Amylase
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Rutin
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Rutoside
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The most commonly used commercial products are:
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Wobenzyme
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Phlogenzym
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Safety issues when taking proteolytic enzyme commercial supplements; Short term side effects have been reported, consisting primarily of gastrointestinal distress and allergic reactions.
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Beter is getting proteolytic enzymes via your diet.
By, consuming e.g. Sauerkraut, Fermented Garlic, Apple Cider Vinegar, Pineapple Vinegar, etc.
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Pancreatin is known to block the absorption of folate (Folic Acid). When taking pancreatin, it’s important to take a folate supplement as well.
Apple Cider Vinegar Gout Treatment
Raw Apple Cider Vinegar WITH THE MOTHER, contain lots of healthy beneficial ingredients;
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Minerals, (acetic acid)
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Bacteria
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Enzymes
But be careful, just like any other acid, it is an acid, and it lowers Urine pH, resulting in lesser efficient excreting of Uric Acid.
How can we take advantage of the good ingredients, without having the bad effects of the acid?
The solution is simple, convert the acids in the vinegar into salts.
How? By adding a teaspoon mineral mix to a soupspoon of the vinegar.
Doing so, we convert the acids; Acetic acid, Malic acid,
into their salts, Acetate, and Malate.
Now we can drink a healthy alkalic drink, instead of an acidic one,
and the urine pH will go up, increasing the excretion of Uric Acid.
A good way to enjoy the for Gout beneficial bacteria and enzymes of the Apple Cider Vinegar.
PineApple Vinegar Gout Treatment
In The Gout Clinic, we use beside Apple Cider Vinegar, Pineapple Vinegar.
Pineapple vinegar is a bomb of the enzyme bromelain.
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Noni Juice as a Gout Treatment
Fermented Noni Juice, Morinda citrifolia L.,
has been used for over 2000 years for its reputed health benefits, one of which is its therapeutic effects on gout.
The mechanisms, still remain to be elucidated, but for sure, diverse natural bioactive compounds, which include flavonoids, phenolics, tannin, coumarins, luteolin, apigenin, and specific bacteria and enzymes do play a major role.
Studies showed that Fermented Noni Juice:
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Inhibited xanthine oxidase (XO), comparable allopurinol
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Lowers painful inflammatory conditions
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Probiotic Gout Yogurt
Studies have shown that some of the above mentioned Gout Probiotic bacteria can be successfully added during the process of making yogurt and cheese.
During the process, the Probiotic Gout Bacteria multiply, and they survive for a few days when stored immediately after finishing the product in the refrigerator.
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This, Low Fat, zero added sugar, Yogurt with Gout Probiotics, made from bovine Milk, has become our favorite home gout treatment.
Known Orotic Acid Advantages:
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Lowers De Novo biosynthesis of Uric Acid (Lowers Uric Acid)
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Improves excretion of Uric Acid (blocks Uric Acid re-absorption)
When made with the right pro-biotics:
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Lowers Uric Acid further
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Lowers Inflammation
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Do not exaggerate.
Consume daily between 0.3 - 0.5 L, low Fat, Sugar-Free, Gout Probiotic Yogurt.
Eating daily yogurt is a pleasant and safe Home Gout Treatment.
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Soon we will post a blog, how to make easily yourself, the right Gout Yogurt.
Sauerkraut Gout Treatment
Sauerkraut is fermented cut raw cabbage.
It is easy to make at home.
It is safe.
It keeps well in the refrigerator.
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The main strain of bacteria in Sauerkraut is Lactobacillus plantarum.
With Sauerkraut we do not have to add Lactobacillus plantarum, they are already naturally in the cabbage.
Lactobacillus plantarumis reported being anti-inflammatory,
they help break down biogenic amines such as histamine, rather than producing them, as many other lactobacilli do.
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But even more important, literature shows they Lower Uric Acid!
Eat every day about a hundred grams of Sauerkraut,
without the Wurst of course.
Fermented V8 Gout Treatment
Besides cabbage, lots of other vegetables become a good gout treatment after fermentation.
When we use a mix of vegetables, we get a greater variety of beneficial compounds, bacteria, and enzymes.
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In the Gout Clinic, we use the following mix:
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Tomato
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Green Tomato
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Chili
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Carrot
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Celery
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Beet
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Parsley
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Onion
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Spinach
To make a delicious, spicy V8.
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There are no scientific studies regarding the benefits for Gout,
but for sure they are huge.
Fermented Garlic
Research shows that fermented garlic with L. plantarum, improves
liver functions significant, treat diabetes and is an anti-obesity.
And important, the taste improves a lot, becoming fresh, a bit acidic, and a bit sweet.
Easy to make:
Fill a jar with the garlic cloves.
Pour brine and herbs over garlic cloves.
Allow fermenting for 3 to 4 weeks.
Store in the refrigerator.
The longer kept in cold storage the more delicious they get!
Aged Black Garlic
The real root cause of Gout and gout related conditions is often Endothelial Dysfunction.
Black Garlic is a strong anti-Oxidant, ten times stronger as normal garlic, and is reported to treat Endothelial Dysfunction, and as a result Liver, Kidney and Spleen. The perfect gout treatment.
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Black Garlic is easy to make at home, a production cycle is 9 days.
We will post soon a blog on how to Age and Dry Black Garlic at home.
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Black Garlic is tasty and is easy on the digestive system, you can without any problems are side effects (no garlic stink) eat daily + 20 Black Garlic Cloves.
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Consuming Black Garlic is a safe Home Gout Treatment.
Kombucha
IMPORTANT, USE THE RIGHT KOMBUCHA.
For Gout Patients, the Kombucha can not have like many commercial brands rest sugar, otherwise instead of fighting inflammation, it may provoke inflammation. Secondly, when Kombucha is (very) acid, you need to add a mineral mix before consuming it (see our comment for Apple Cider Vinegar), otherwise Uric Acid Excreting capacity of the kidneys will decrease, due to an increase in urine pH. When consumed in larger amounts without mineral mix, reserve body minerals might be depleted and acidosis may occur.
When taken into account these remarks, kombucha helps lowering sugar and purines in the human body, because kombucha cultures, (a mix of bacteria and yeast), require sugar and purine for their own metabolism. And as a result, it lowers Uric Acid and Inflammation.
Kombucha's metabolic products are water-soluble and discharged from the body via the bladder, we can not store them, build up a reserve.
Make your Kombucha with Green Tea, to take advantage of the strong anti-oxidant properties of the green tea polyphenols, and with Rooibos Tea. The latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress, see literature. Such a Kombucha made with Green Tea and Rooibos Tea, helps in tackling the roots of Gout.
Besides the bacteria, Kombucha is also a source of essential minerals, amino acids (lysine), Vit-C, Vit-B, and beneficial enzymes.
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Dosis: three small glasses per day (morning, afternoon, evening).
Milk Gout Kefir & Water Gout Kefir
Similar to Kombucha, Kefir uses a mixture of Bacteria and Yeast, living together and protecting each other, as a starter, which is now in grain form.
Both Kefir varieties have different bacterial strains.
Milk Kefir bacteria consume lactose, Water Kefir bacteria consume sucrose and fructose.
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By adding Uric Acid lowering and Anti-Inflammatory bacteria, see Gout Yogurt above, we can engineer the starter Kefir grains in order to make "Gout Kefirs" which are more effective managing gout.
Lactobacillus paracasei
Lactobacillus paracasei species are very similar to Lactobacillus casei and Lactobacillus rhamnosus of the same genus clasification.
Further confusion exist because of the subspecie with the same name; Lactobacillus paracasei ssp. paracasei.
It is this ssp. paracasei that can be used as medicinal Gout food processor, decreasing inflammation in the body and improve poor sugar and uric acid metabolism.
The strain used in Yakult, Lactobacillus paracasei Shirota is such an example.
Other advantages of L. paracasei are that they are stable in a wide range of pH and salt levels, making them tolerant of the acidic stomach and biliary conditions.
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Yakult does add sugar (pro-inflammatory) in order to make it tastier.
When using Yakult, we advise using the blue top Yakult because it contains lesser added sugar, 2.9 g versus 8.8 gr for the original red top Yakult.
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DIY: We prefer to make a Yakult like drink ourselves without any added sugar. When you do this, be aware that L. paracasei grows optimally in a temperature range between 10 - 37 °C.
The research mentioned in our literature list confirms that L. paracasei can be perfectly added to traditional Thermophilic Yogurts, or even better, to Mesophilic Yogurts made at temperatures between 21 - 25 °C.
Or, you can add other bacterias to your self made Yakult.
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NOTE: Lactobacillus paracasei ssp. tolerans can be used to tackle intestinal fungi.