Gout is a form of arthritis that causes severe pain and inflammation in the joints.  Gout usually occurs suddenly, often in the middle of the night.  It is marked by intense joint pain, typically in the big toe, but can also occur in the feet, ankles, knees, hands and wrists.  The infected joints appear swollen, red and are very tender to the touch.  The pain can last anywhere from 5-10 days, then subsides, gradually becoming pain free in about two weeks.  Typically, men are the usual sufferers of gout, though it is becoming increasingly common among post-menopausal women.

What are the causes of gout?

Gout is caused by an accumulation of urate crystals in the joints, inflaming the joint.  Urate crystals are formed due to an overabundance of uric acid in the blood.  Foods high in purines, such as organ meats (i.e. liver, brains, kidneys and sweetbreads), anchovies, herring, asparagus and mushrooms, release uric acid when digested, sometimes causing uric acid levels in the blood to increase.  While increased uric acid levels may not be particularly harmful to most, genetics seem to play a major role in the body’s ability to filter uric acid naturally.  Those whose kidneys do not adequately filter uric acid quickly, can develop gout.

Men age 40-50 seem to be most susceptible to gout, as well as post-menopausal women.  Other factors that increase chances of gout are excess consumption of alcohol, obesity, high blood pressure, diabetes, hyperlipidemia and arteriosclerosis.  Some medications such as thiazide diuretics and even low-dose aspirin can increase uric acid levels.  If you are at risk for gout, ask your doctor for more information on gout.  Remember, if the pain is bad enough to wake you up in the middle of the night and continues for several days, you should definitely see your doctor.  Undiagnosed and untreated gout can lead to recurrences and joint tissue damage.

Vatarackta (the ayurveda name for gout) is primarily caused by a diet high in foods that are sour, hot, salty, spicy and oily as well as seafood and marsh fish.  Some vegetables such as radishes and herbs such as horse gram are also known triggers of gout as well as sour gruel, curds, buttermilk and some varieties of vinegar.

Some behavioral factors that cause gout are eating incompatible foods, eating during indigestion, anger, extended exposure to the hot sun and sleeping during the day.  Of course, the consumption of alcohol can also disrupt proper natural filtration in the body and trigger gout.

Relief from gout

Regular anti-inflammatory drugs and some muscle relaxants can provide temporary relief from the pain of gout, but they will not alleviate the cause.  Your doctor may prescribe steroids to fight the causes, but these steroids also come with some serious side effects.  
Some people who have gout are susceptible to chronic forms of arthritis later in life.  Also, due to the high concentration of uric acid in the blood and the failure of the kidneys to filter it out, many gout sufferers may also develop kidney stones.

Herbal remedies of gout

To avoid the potential harmful side effects of steroids, consider a natural, herbal remedy.  Bissy nut (cola acuminate) has been known to help relieve inflammation in arthritis and gout and is a natural diuretic, stimulating the body in processing the uric acid out of the system.

Ayurveda remedies of gout

Bloodletting and leeching are helpful in purifying the body of the toxins causing gout.  Milk enemas are also effective in purging the body.  Some Ayurveda formulations used for the treatment of gout include Guduchi, Punarnava, Manjisth, Yashtimadhu, Mahamanjishthadi kwath, Panchtikta churna and Shilajitwadi vati.  Medicated oil massages and snehana therapies also can work well to treat gout.

Not only is gout treatable, it can also be preventable.  While there are some genetic causes to gout, the propensity for gout can be alleviated by some simple lifestyle changes.  First and foremost, if you are overweight, see your doctor about starting a weight-loss program.  Second, reduce or even eliminate alcohol consumption.  Third, reduce intake of foods that are high in purines, such as such as organ meats (i.e. liver, brains, kidneys and sweetbreads), anchovies, herring, asparagus and mushrooms.  Fourth, eat low-fat dairy products as well as wheat, green gram, raisins and ginger.