Eating corn for gout: is it possible or not, how to eat it so as not to harm your health

Opinions about the benefits and harms of corn for gout are ambiguous. On the one hand, it contains a wide range of useful vitamins, micro- and macroelements, ensuring the coordinated functioning of internal organs and systems. In addition, it acts as an antioxidant and activates metabolic processes, which is important for gout.

On the other hand, corn often causes undesirable effects on the digestive and cardiovascular systems and worsens the patient’s general well-being. In the article, we will consider whether it is possible or not to consume corn for gout, and we will also identify its harm and benefits for the body.

What is gout

Gout is a rheumatic disease caused by the deposition of uric acid salts, first in the joints and then in the kidneys. Develops against the background of a violation of purine metabolism. As a result, crystals of uric acid and its derivatives form focal accumulations in tissues in the form of foci with the development of the inflammatory process.

The basis for the occurrence of the disease is considered to be a genetic predisposition; risk factors include obesity, high blood pressure, increased consumption of animal protein and alcoholic beverages, and a sedentary lifestyle. Gout can be a side effect of drug therapy with diuretics or develops as a result of kidney or blood diseases.

The disease begins with acute periodic pain in the affected area, most often the metatarsophalangeal joint of the first toe. Less commonly, the disease affects the knee, elbow, ankle joints, and hands. The pain is sudden, acute, occurs spontaneously at night or under the influence of unfavorable factors (trauma, hypothermia, ingestion of fatty foods).

Visually, the skin over the site of the lesion is edematous, swollen, red or purple in color, the local temperature is kept at 37.1-38 degrees. Movements are difficult and accompanied by crunching, and stiffness is felt. On days 3-10, the symptoms subside; a new attack may recur after several months, even years, but over time, the intervals between gout attacks become shorter and shorter.

The basis of conservative therapy is drugs that inhibit the production of uric acid, NSAIDs, glucocorticosteroids, and B vitamins. Helps slow down gout diet. By correcting the diet, uric acid levels are normalized, overall health is improved, and the number of attacks is reduced.

Restrictions for gout

During the acute period, patients are recommended to completely exclude from the diet meat and fish broths, offal (kidneys, liver, brains, lungs), animal meat, fatty fish, alcohol, and salt.

Restrictions are imposed on chocolate, mushrooms, beans, spinach, radishes, sweetened drinks, cauliflower, and eggplants. You should eat eggs, red meats, and lean fish with caution.

Reference. The best prevention of gout is vitamin C. Daily intake of vitamin C, normally 1 to 1.5 g per day, reduces the risk of developing gout by 35%.

Is it possible to eat corn if you have gout?

Nutrition for gout involves the consumption of dairy products and foods of plant origin. The list of permitted products also includes corn. Due to the large number of medicinal and useful components in the composition, as well as its excellent taste, it is widely used in alternative medicine, everyday life and cooking.

Its main benefit for gout is the normalization of metabolic processes. In addition, it improves the absorption of protein and carbohydrates in the body and has a choleretic and diuretic effect. You can eat raw, boiled or canned corn.

But eating corn flakes and popcorn It is advisable to limit it, since these products contain a lot of salt and sugar. They disrupt metabolic processes, thereby aggravating the course of the disease, creating the preconditions for its exacerbation.

Reference. The freshness of the cereal is determined by its appearance and weight: a fresh cob should be heavy, without dry or moldy spots, with a tassel from white to light brown.

Points for and against

Corn, if properly prepared and consumed, has a positive effect on joints and periarticular tissues. However, the effect depends on the characteristics of the body, the functionality of the digestive system, concomitant diseases, as well as on the form and quantity in which it is consumed.

People who believe that corn is beneficial for gout are guided by the following facts:

• nicotinic acid normalizes cholesterol and blood sugar levels, activates metabolic processes;
• vitamin B2 is involved in the production of other vitamins and amino acids necessary to maintain normal functioning of the body;
• panthenolic acid eliminates hormonal imbalances and enhances the protective functions of the immune system;
• vitamin B1 has a tonic effect, ensures the coordinated functioning of all systems;
• tocopherol protects body cells from external and internal toxic effects;
• ascorbic acid is necessary for the growth and restoration of tissue cells, strengthens the immune system, resists infection, promotes the absorption of iron, accelerates recovery;
• potassium and sodium normalize water-salt metabolism;
• calcium strengthens bone tissue.

Corn is the only product that contains gold. The metal in small quantities inhibits the progression of degenerative processes in the body, relieves inflammation, and prevents the formation of cancer cells.

Maize, like any other product, has negative sides and can have an adverse effect on the body. Let's consider why it is advisable to give up corn if you have gout:

• The cereal contains not only omega-3 fatty acids, which are responsible for the production of anti-inflammatory hormones, but also omega-6, which act as a kind of mediators of inflammation. When omega-6s outnumber omega-3s, an inflammatory process begins, which gives rise to diseases;
• cellulose fibers are almost not digested and in large quantities can cause irritation and damage to the intestinal walls, heaviness in the stomach, adverse reactions such as flatulence, bloating;
• To protect maize from pests and increase resistance to adverse weather conditions, the plant is treated with chemicals.With the systematic use of such a product, toxins accumulate in the body, disrupting the functionality of internal organs and systems.

Corn is especially dangerous for people with impaired blood clotting. Cereals increase plasma viscosity (blood thickening), which can result in an inflammatory process in the internal venous wall with the formation of a blood clot.

Harm and benefits of corn

Corn in moderation, provided there is no history of contraindications, is beneficial for the body and has a wide range of influences:

• enhances the formation of bile and promotes its release into the duodenum;
• increases the rate of urine formation, thereby reducing the fluid content in tissues;
• activates metabolic processes;
• replenishes calcium deficiency, saturates the body with useful micro- and macroelements necessary for its functioning;
• increases the level of red blood cells, thereby facilitating or preventing the development of anemia;
• calms and normalizes the functions of the nervous system;
• slows down oxidative reactions, enhances regeneration processes and slows down aging;
• ensures normal growth and development of the immune and circulatory systems;
• reduces the toxic effects of external and internal environmental factors on the body.

Corn has an adverse effect on the body when consumed in large quantities, causing heaviness, flatulence, and bloating. It is recommended to limit its use or completely exclude it from the diet for people suffering from thrombophlebitis, as well as hypersensitivity, during the period of exacerbation of ulcers and duodenum.

Is it possible to eat boiled corn if you have gout?

Provided there are no contraindications from the digestive system and the product is tolerable, the use of boiled corn for gout is allowed. The optimal time for maize is a period of stable remission.

It is advisable to choose cobs of milk maturity - they are tastier, cook faster, contain more useful substances that are not lost after heat treatment.

Advice. To improve taste, eat hot corn with a little butter, but without salt. Salt is prohibited for gout - it retains fluid in the body, which leads to the progression of the disease and the appearance of new gouty attacks.

Canned

Canned corn contains starch in high doses, and this is a valuable carbohydrate that forms the basis of the diet of gout patients, converts energy, and promotes the excretion of uric acid. In addition, during preservation, the amount of sodium in grains, which is responsible for normalizing the water-alkaline balance, increases.

There is also a flip side to the coin. Manufacturers can use old or spoiled cobs, add citric acid, sugar, salt and other additives to improve taste. All this increases the risk of exacerbation of the disease.

The conclusion is this: canned corn is allowed to be consumed for gout, but it is better if it is prepared independently or provided that you are confident in the quality of the product.

Advice. Buy corn in glass containers to immediately assess the condition of the grains and the color of the marinade.In addition, if the established standards were not followed when preserving corn in metal cans, there is a risk of metal oxidation - then the product becomes saturated with toxins and becomes dangerous.

Popcorn

Sold in sweet and salty form. Eating this type of corn for gout is not recommended. But if you cook popcorn at home without sugar, salt and other seasonings, then it is quite possible to enjoy it, but in moderation and not every day.

Flakes

Cornflakes consist of crushed, hulled kernels, licorice syrup, salt, sugar and water. In fact, they contain foods that are harmful to people with gout. However, the flakes are rich in corn starch, which promotes the growth and formation of muscle tissue.

They also contain pectins, which are responsible for regulating metabolic processes, useful micro-macroelements that saturate the body with zinc, calcium, potassium, magnesium, iron, and sodium. Therefore, corn flakes are allowed in moderate doses for gout.

In what cases is corn contraindicated for gout?

The reason for limiting corn in the diet of patients with gout are diseases and pathological conditions such as:

• increased blood clotting, predisposition to the formation of blood clots, thrombophlebitis;
• diseases of the gastrointestinal tract: corn grains, especially unripe ones, are difficult to digest, break down and digest in the stomach;
• acute course of gastric and duodenal ulcers - eating corn can cause diarrhea, bloating, and worsen general health;
• individual intolerance to the product;
• anorexia syndrome with loss of fat mass, since corn provides long-term satiety and reduces appetite.

Reference. Due to the high content of fructose in the composition, it is recommended to use it with caution for people with diabetes.

How to protect yourself when using

In order not to harm the body, it is important to adhere to the following rules:

• do not overuse vegetables and dishes with them;
• before use, consult a doctor to exclude possible risk factors and contraindications;
• include in the daily diet along with raw eggs, milk, and different types of cheeses;
• during the acute period of gout, limit the consumption of bread and baked goods made from corn flour;
• If you experience allergies, a feeling of heaviness in the stomach, upset stool, or flatulence, exclude corn from the diet;
• choose fresh and preferably home-grown cobs;
• do not consume canned corn if you have diseases of the cardiovascular system;
• Avoid boiled corn if you have ulcers, gastritis, pancreatitis, or other gastrointestinal diseases.

When and in what quantities?

It is advisable to include corn in the diet no more than two to three times a week, preferably during a period of stable remission. The daily norm depends on the patient’s age, the characteristics of the course of the disease, the presence of concomitant pathologies, and the state of the digestive organs.

On average, one boiled cob or 100-150 g of canned corn is recommended for an adult. Flakes are suitable as a supplement to main food, normally 30-40 g at a time in combination with milk or low-fat yogurt, kefir. 100 g of popcorn as a snack between breakfast and lunch will be quite enough if you do not want to harm your health.

Conclusion

Corn is a source of carbohydrates, which form the basis of the diet of gout patients. In moderate doses, it has a beneficial effect on the body: it helps normalize metabolic processes and prevents the occurrence of new gouty attacks.

However, to reduce the risk of developing unwanted reactions, it is better to choose cobs grown at home or canned or made popcorn yourself.