Find out whether you can eat sauerkraut with gout

Gout is a systemic tofus pathology that develops as a result of inflammation in the organs and vital systems of a person. Pathology is localized in areas of deposition of sodium monourate crystals in people with hyperuricemia due to the negative impact of external and (or) genetic factors. An integrated approach is applied to the treatment of the disease, an important part of which is the introduction of the necessary adjustments to the usual diet. Preference is given to vegetables and fruits, preventing the loss of mineral compounds of uric acid. When asked by patients whether sauerkraut can be eaten with gout, doctors respond positively only if there are no serious gastrointestinal pathologies in the history of a man or woman.

Features of nutrition for gout

A few decades ago, the assertion that gout affects mainly men aged 45-50 was considered classic. When diagnosing 20 patients, pathology was detected in 19 patients. In a single woman, the disease developed against the background of the postmenopausal period after 60 years. According to statistics from a research center in the United States, the number of patients with gout has increased by 7 times. The disease is spreading rapidly among both men and women, but only in developed countries due to the increase in life expectancy and increase in its level. The modern rhythm of life has accelerated, provoking the strongest psychoemotional stress, often eliminated by the use of alcohol.

Many people who left their mark on history suffered from gout: C. Darwin, R. Bacon, Galileo, Newton, Quantum, Franklin and many others. Researchers say the reason for the mysterious nature of gouty genius is the ability of uric acid to stimulate brain function. In a healthy person, this organic compound is found in tissues about a gram, and in gout – 20-30 times more.

American rheumatologists have established a connection between cases of diagnosing gout among the able-bodied population and a commitment to the so-called fast food – fast food (mainly beer and hamburgers). The disease also often began to affect women who take diuretics to reduce body weight. All this becomes prerequisites for the occurrence of the main cause of gout – an increase in the level of uric acid in the systemic circulation. At the initial stage, hyperuricemia occurs, characterized by a gradual accumulation of urates, and then their deposition in the tissues. With a chronic pathology, a person begins to suffer from acute painful attacks provoked by inflammation.

Due to the fact that an irrational lifestyle becomes a common cause of gout, the following methods are simultaneously used in therapy:

  • increased motor activity, decreased excess body weight;
  • restriction of foods high in fats and easily broken down and adsorbed carbohydrates, the introduction of fasting days;
  • course administration of pharmacological drugs to increase the level of uricemia.

Nutritionists recommend that gout sufferers consume steamed, baked or stewed in a small amount of water. The only exception is sauerkraut without the addition of salt. It would seem that there is a contradiction – an acidic product in the diet will provoke the loss and accumulation of urates in the body. But the acidic taste of cabbage is not due to the addition of vinegar, but to the work of beneficial bacteria. In the course of their life, lactic acid microorganisms break down and process vegetables in a special way. Fermentation results in sauerkraut containing a huge amount of nutrient and biologically active substances.

The healing properties of sauerkraut

Sauerkraut is included in a special diet for patients with gout. When choosing any food product for this disease, it is taken into account that the precipitation of uric acid conglomerates occurs when the pH-alkaline balance shifts below pH values ​​5-5,5. The use of only alkaline food every day helps to prevent the decrease in the environment of any physiological fluid in the acidic side.

Egon Orowan explained the prevalence of gout among geniuses by the similarity of the chemical structure of uric acid with caffeine and tannin. These well-known stimulants of brain activity have a huge impact on mental and physical performance. He suggested that the impetus for a new period of evolution was the lack of primates in the body of a specific uricase enzyme that breaks down uric acid.

In the bloodstream, uric acid is present in the form of mineral salts formed during biochemical reactions. Usually, urate crystals contain a high concentration of sodium ions, but urine salts of other trace elements are also found. Sauerkraut contains a wide variety of organic acids:

  • inhibiting uric acid synthesis by renal structures;
  • preventing crystallization processes.

Note the importance of metabolic disorders in gout. For example, in laboratory tests, a high concentration of oxalates is often detected in the urine of patients. The presence of these salts, formed from calcium ions and oxalic acid, indicates a metabolic disorder and requires further diagnosis to establish the cause of the pathological condition. In the absence of endocrine or other diseases, the inclusion of sauerkraut in the daily menu also helps to normalize the breakdown and absorption of oxalic acid, to prevent its deposition in tissues. Regular consumption of this vegetable culture by patients with gout, in addition to reducing body weight, can lead to a decrease in serum uric acid levels and the frequency of arthritis attacks.


The high content of fiber and organic acids in sauerkraut can harm a patient with gout in the presence of concomitant diseases. The use of this product even by a person with a normal state of health can cause the development of rotting and fermentation processes. As a result of excessive gas formation, there is a feeling of fullness, bloating, pain in the epigastric region, sour belching and heartburn. And the presence of salt in sauerkraut can worsen the well-being of a patient with gout. The reason for this condition is the ability of sodium chloride to retain fluid in the body, and with it uric acid.

Nutritionists recommend that you do not purchase sauerkraut in food markets and in stores, but cook it yourself, minimizing the amount of salt. Undoubtedly, this will worsen the taste of the product, but significantly increase its therapeutic effectiveness.

Patients with gout will have to abandon sauerkraut if they have a history of the following acute and chronic pathologies:

  • ulcerative lesions of the stomach and duodenum;
  • arterial hypertension;
  • erosive and hyperacid gastritis;
  • predisposition to the formation of biliary, renal, hepatic, urinary calculi;
  • renal or hepatic insufficiency;
  • pancreatitis;
  • irritable bowel syndrome.

Insufficient production of digestive enzymes by the pancreas will provoke a prolonged presence of sauerkraut in the gastrointestinal tract, a disorder of its breakdown and absorption of nutrients. Often, sugar and even honey are added to improve the taste of the product. A significant increase in the hyperglycemic index should be taken into account in the presence of diabetes mellitus, which often provokes the deposition of crystals of uric acid salts.

The composition and therapeutic effect of vegetable culture

Sauerkraut with gout is included in the diet due to low calorie content, since pathology occurs against the background of metabolic processes that provoke fat deposition. Its chemical composition is dominated by micro and macro elements, water-soluble vitamins. Only their presence in sauerkraut explains its tonic and restorative effect, helping to cope with exacerbations of pathology. When ripening, a vegetable culture preserves all nutrient and biologically active substances: its composition is replenished with new useful compounds formed during various chemical reactions.

In the Middle Ages, gout developed among wealthy and noble people. It was called the “disease of the aristocrats”, as the cause of the pathology was the excessive consumption of alcoholic beverages, overeating, overweight – the main signs of a person’s belonging to the estate of the rich.

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Sauerkraut is a record holder for the content of enzymes, polysaccharides, fiber, volatile, bioflavonoids. Although these bioactive substances have an indirect therapeutic effect on gout, do not underestimate it. For example, bioflavonoids have the ability to:

  • normalize blood circulation;
  • improve microcirculation in affected articular tissues.

They begin to receive organic compounds, minerals and molecular oxygen, necessary for the regeneration of cells. Do not forget about lactic acid, which contributes to the development of fermentation processes in vegetable culture. It has a positive effect on the state of intestinal biocenosis, and causes the growth and active reproduction of beneficial lactobacilli and bifidobacteria. Digestion and peristalsis are improved, metabolic processes are accelerated, general and local immunity is strengthened. Since gout causes problems in the functioning of the kidneys, the patient’s body is gradually slagged. The use of sauerkraut helps to remove all accumulated toxins, toxins, products of the inflammatory process, including uric acid salts.

The amount of biologically active substances contained in the vegetable crop is shown in the table:

Name of bioactive compoundConcentration in 100 g of sauerkraut, mg
Thiamine, Vitamin B10,025
Pyridoxine, Vitamin B60,02
Cyanocobalamin, Vitamin B120,015
Tocopherol Vitamin E0,1
Bioflavonoids, vitamins of group P0,6
Ascorbic Acid, Vitamin C32,0

Sauerkraut in high concentrations contains substances that help restore optimal metabolism and absorption of uric acid.

Ascorbic acid

Sauerkraut in gout is used due to the high content of vitamin C. Organic compound accelerates the excretion of uric acid and urate from tissues and systemic blood flow, prevents the formation and enlargement of crystals. Almost all redox processes in the human body occur with the participation of ascorbic acid, which can be their direct reagent or serve as a catalyst. The use of sauerkraut prevents the interaction of sodium protons with uric acid, accelerates its excretion by the organs of the urinary system. The following properties of ascorbic acid allow to improve the condition of a patient with gout:

  • regulation of carbohydrate metabolism;
  • normalization of blood coagulability, permeability of the walls of large and small blood vessels, inhibition of hyaluron >

Regular use of sauerkraut helps to reduce the severity of pain during exacerbations of pathology. This is due to the ability of ascorbic acid to inhibit the production of inflammatory mediators (prostaglandins and bradykinins). This property of the vegetable culture allows you to reduce the daily and one-time dosages of pharmacological preparations exhibiting serious side effects – neurological disorders and dyspeptic disorders.

Recent studies have confirmed that there is a genetic predisposition to developing gout. The body produces an increased amount of uric acid, which the urinary organs cannot cope with.

B vitamins

Balanced complexes of B vitamins (Kombilipen, Pentovit) are included in the therapeutic regimens of all patients who have been diagnosed with joint diseases, including gout. These biologically active substances are present in high concentrations in sauerkraut, especially in the juice secreted during fermentation, so nutritionists recommend draining it. Daily consumption of 100 g of a useful product helps to activate microcirculation processes, reduce the intensity of pain in the joints, improve the innervation and blood supply to damaged tissues. For the treatment of gout, the presence of such B vitamins in sauerkraut is especially important:

  • thiamine. It takes part in carbohydrate metabolism, increases the functional activity of nerve tissues, improves impulse conduction. It prevents the accumulation of urate in the urinary organs due to the normalization of metabolic processes;
  • pyridoxine. It contributes to the normalization of the peripheral and central nervous systems. It takes an active part in the metabolic processes of the body, stimulates the production of important neurotransmitters;
  • cyancobalamin. Accelerates the metabolism of uric acid, improves the liver and nervous system, stimulates blood coagulation and metabolic processes, takes part in the synthesis of amino acids.

Nutritionists recommend that patients with gout include sauerkraut in their diet for the prevention of arthritis attacks. Thanks to the restoration of optimal nervous regulation, the inflammatory process in the cartilage and bone tissue is stopped. The restoration of their blood supply improves the delivery of nutrients and biologically active substances, promotes rapid healing. Group B vitamins prevent the spread of destructive degenerative changes to healthy areas of articular tissue.

Vitamins K, P, E

Uric acid in the body of a patient with gout is formed during the destruction of cells. In a healthy person, the organic compound is excreted during each emptying of the bladder and is partially spent on the construction of new DNA and RNA. With gout, these processes are distorted, causing tissue destruction. Sauerkraut contains tocopherol (vitamin E), which exhibits pronounced antioxidant activity. It prevents damage to cell membranes as a result of oxidative reactions.

The protective effect of tocopherol is due to its ability to integrate into membranes so that contact of molecular oxygen with unsaturated triglycerides is impossible. Hydrophobic complexes are formed that protect cells from oxidative degradation.

Vitamin E also has antihypoxic properties, which are manifested in the stabilization of mitochondrial membranes. With gout, the affected tissues are deficient in oxygen, therefore tocopherol significantly saves its consumption by cells. The therapeutic effectiveness of sauerkraut is enhanced by the content of P vitamins in it. These are flavonoids that reduce permeability and increase the strength of capillary walls. The condition of small blood vessels worsens with gout as a result of the development of an acute or chronic inflammatory process. Bioflavonoids have the following beneficial effects:

  • actively participate in redox reactions in combination with vitamin C;
  • inhibit hyaluronidase, which provokes damage to articular tissues;
  • increase the content of hyaluronic acid in the elements of the musculoskeletal system with chondroprotective properties;
  • increase the elasticity of blood vessels;
  • eliminate the deficit of nutrients and biologically active substances;
  • protect against oxidation of vitamin C;
  • prevent the destruction of cells by free radicals.

Sauerkraut contains a lot of vitamin K, which is highly soluble in water and fatty bases. The main pharmacological action of the bioactive compound is to improve blood coagulation. With gout, the functional activity of the urinary system decreases, which causes swelling and a violation of blood viscosity, and this already provokes the development of other diseases. Another undoubted advantage of vitamin K is its ability to prevent the destruction of bone tissue, which often occurs with gout.

Types of cabbage

Seaweed with gout is no less useful than pickled white cabbage. Its composition includes a huge number of trace elements – iodine, zinc, selenium, iron, magnesium, copper and phosphorus. There is a lot of algae and glutamic acid, which increases the functional activity of the central nervous system, which is important for people with chronic, difficult to treat pathologies. Thanks to the polysaccharide of alginate, regular use of seaweed helps to strengthen the defenses, mobilize the body to fight the disease. But especially in Fucus and kelp such biologically active substances:

  • polyunsaturated fatty acids;
  • fat soluble vitamins.

They prevent the deposition of uric acid crystals in the joints, remove urate from the body, strengthen blood vessels, and stop inflammatory processes.

To eliminate the processes of increased crystallization of urates, doctors recommend drinking at least 2,5 liters of pure water daily in the absence of contraindications. With gout, heavy drinking helps normalize kidney function and remove mineral salts of uric acid from the body.

Cauliflower is prohibited when diagnosing even the initial stage of gout, since its chemical composition contains purine compounds – the main source of uric acid. However, this vegetable crop is extremely useful, therefore, modern nutritionists urge not to completely eliminate it from the diet, but to observe moderation in its use. For example, cauliflower without salt can be included in the weekly menu 1-2 times in small quantities. In addition to the main trace elements and vitamins, it contains unique biologically active substances in a balanced composition:

  • caffeic, cinnamon, ferulic acid;
  • kaempferol;
  • beta carotene.

Organic compounds stop inflammation, reduce the severity of pain, and prevent the formation of edema. However, under the action of rutin from cauliflower, crystallization of uric acid salts may increase, a dangerous consequence of which is the deposition of urate in the joints. It should take into account the high concentration of potassium in the vegetable crop. This trace element has diuretic activity, which is used in the treatment of cardiovascular pathologies. But the use of diuretics often provokes the development of gout, so the advisability and safety of using cauliflower should be consulted with your doctor.

The inclusion of sauerkraut in the diet does not replace a long course of taking pharmacological preparations. Only the use of Colchicine, Allopurinol, non-steroidal anti-inflammatory drugs can prevent the occurrence of disease relapses, inhibit destructive and degenerative changes in the joint tissues. The use of sauerkraut will help prolong the action of drugs and accelerate recovery.

Shishkevich Vladimir, orthopedic and traumatologistShishkevich Vladimir, orthopedic and traumatologist, project editor-in-chief ExpertNews.

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Shishkevich Vladimir

Shishkevich Vladimir, orthopedic and traumatologist, project editor-in-chief ExpertNews. It specializes in the treatment of diseases in orthopedic, traumatological, vertebrological profiles