Foods To Skip When You Have Gout

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Organ And Glandular Meats

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Consuming organ meats is very popular outside of the United States. Organ and glandular meats, sometimes called offal, refer to the entrails of butchered animals, excluding muscle and bone. The most common types of organ meat consumed are the liver, kidneys, tripe, heart, brain, tongue, and sweetbread (made from the pancreas or thymus) of cows, pigs, chickens, ducks, goats, and lambs. Not only are organ meats considered delicacies mainly in Asia, but they are also very nutritious. They are particularly rich in protein, B vitamins, such as B12 and folate, as well as iron, magnesium, selenium, and zinc. They are also a great source of fat-soluble vitamins A, D, E, and K.

However, you need to limit your consumption of organ meats if you have gout because as nutritious as they are, they are also high in purines and contribute to increased levels of uric acid in your blood. Moreover, organ meats are high in saturated fats, and you need to cut back on fats because being overweight increases your risk of developing gout.