Cherries Lower the Risk for Gout

submitted by: admin on 09/19/2013

 

A study published in Arthritis and Rheumatism in September of 2012 showed that people with gout who ate cherries for two days had a 35% lower risk for developing acute gout compared to those not eating cherries. When consumed while on allopurinol the risk was lowered 75%. Cherry products lower uric acid, which is the end waste product of purine metabolism. High levels of uric acid cause arthritis, uric acid kidney stones, and kidney disease.

 

 

 

Cherries Lower the Risk for Gout (Video)

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