Gout – hyperuricemia = too much uric acid – is a major disease and vascular aging factor! Fructose is the main trigger!
Uric acid and heart attack
As a junior doctor, I spent 6 months in the cardiac intensive care unit in the hospital and was relatively quickly surprised to notice that a significant number of men with heart attacks had been suffering from gout and elevated uric acid for a long time.
Logical: the uric acid crystals floating around in the blood act like a sandblaster on the arteries, damaging them in exposed areas (kinks), which leads to an “attempt at healing” through cholesterol deposits, which is how these plaques form, I thought.
Darkfield microscopy shows the crystals: more or less large chunks of crystalline character in the blood, if this is thrown forcefully against the blood vessels, well, mealtime! I don’t have a picture ready at the moment where there are nice, pointed and sharp crystals in the blood, if it happens again I’ll try to photograph it and post it here.
Crystalline structures, possibly protein conglomerates or uric acid crystals. Often visible in the darkfield. according to Enderlein Symplasts – an uncharacterized optical-descriptive term that is cultivated in the cult of Enderlein therapists – possibly in the picture just an epithelial scale from the puncture during the blood draw —> Dark field analyses are highly susceptible to misinterpretation (and manipulation – a German HP would interpret this as cancer in the ileocoecal area).
Today we know that WGA (Wheat Germ Agglutinin) – a lectin from the grain – attacks the inner lining of the blood vessels and leads to local inflammation (–> Davis, –> Gundry). Atherosclerosis is therefore primarily a “bread disease”,
but of course there are other modulating factors such as crystals in the blood, oxidized LDL due to smoking and chronic “silent inflammation” etc. etc.
The best value today to determine the risk of atherosclerosis in the heart is the “Calcium Score of the Coronary Vessels”. We have this checked regularly for risk stratification in hypercholesterolemia patients (170 in Vienna) – I got it from the US book
Terrible study: Fructose is the main sweetener in “pops” – i.e. non-alcoholic drinks. This study shows that fructose quickly increases uric acid levels. High uric acid levels are the main predictive factor for heart attacks and vascular aging. Study 2005
she says that since she has been drinking apple cider vinegar twice a day 15 minutes before eating, her uric acid levels have gone down significantly.
Note from a patient (Nov 2024)
since he switched his blood pressure medication “Plus” to “normal” without HCT, his uric acid has normalized. He said:
We had a doctor on the spa who was there himself and was involved in research. He told me “leave the co- and you’ll feel better”, and I didn’t drink any black tea anymore. I haven’t had a single gout attack since then, now I only drink fruit tea with honey or lemon.
GOUT solved with DILATRENT instead of co-dilatrent and no black tea!!!! No more uric acid since then.
Article from the German pharmacist magazine
Articles often disappear from the internet. This one is definitely worth keeping, so here is a copy. The copyrights are of course held by the pharmacist magazine
Although meat and alcohol consumption has not increased accordingly in recent decades, gout is surprisingly on the rise: its prevalence in Europe has tripled since the 1970s and currently amounts to 1 to 2% of all adults. The cause of this increase was unclear for a long time. Now there is increasing evidence that the sharp increase in fructose consumption could be responsible.
It is not fruit that is the main source of fructose, but fruit sugar, which is contained as a sweetener in soft drinks and multivitamin juices. Sweet drinks are increasingly sweetened with fructose or with fructose-enriched corn syrup. because it is sweeter and the production costs are lower than table sugar. There is also an ongoing trend to ban glucose as the main sugar from household and industrially manufactured foods and replace it with fructose, which is supposedly healthier because it is gentler on teeth and more “natural”.
The key importance of fructose for the pathogenesis of gout has not been known for very long. Fructose is the only carbohydrate with a direct effect on uric acid: just a few minutes after consuming drinks containing fructose, the uric acid concentration in the blood and urine increases. The reason for this is the physiological fructose metabolism in the body, which – to put it very simply – leads to an increase in the body’s own purine synthesis. Similar to alcohol, fructose also inhibits the renal excretion of uric acid. This effect is particularly pronounced in people whose uric acid levels are already elevated.
The negative effect of fructose on uric acid is at least as strong as the long-known effect of alcohol. This was shown in 2008 in a large prospective observational study involving over 46,000 men. Just one fructose-containing sweet drink per day increases the risk of gout in healthy people by 45%; therefore, gout patients or people with existing hyperuricemia should avoid fructose-containing drinks even more.
Ripe fruit may also contain high concentrations of fructose, but unlike the consumption of industrially manufactured fructose-containing soft drinks, the advantages of a diet rich in fruit for the prevention of numerous diseases outweigh the disadvantages of an increased fructose intake in every case.
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