How to Lower Uric Acid in the Body Using Diet Food Supplements

Gout is caused by high uric acid in the body which produces urate crystals in the joints. So gout sufferers need to lower their uric acid levels. There are many natural ways to do this, but here, I'm going to discuss the use of dietary food supplements.

One of the first things that a gout victim is encouraged to do is to change to a low purine diet which generally speaking, means avoiding foods high in protein. eg, red meat (particularly organ meat), poultry, fish, and shellfish.

Although this is effective in helping to combat gout, the new diet period is invariably deficient in several important vitamins, minerals and nutrients, etc.

However, a sensible intake of dietary supplements can make up this shortfall and so help to maintain good overall health. This is important because poor health and a poor immune system will actually make the gout condition worse.

In addition, studies have found that some supplements can affect directly on the condition itself by being able to reduce uric acid in the body, as well as helping to reduce the pain and inflammation of an attack.

So supplementation, when applied correctly according to the individual's specific needs, can be a powerful weapon against gout as well as a means of maintaining good health.

[NB Consult your doctor before using any dietary supplements.]

Lowering Uric Acid in the Body with Diet Food Supplements

Here are 7 supplements to help reduce uric acid in the body and maintain overall good health: –

1. Vitamin B Complex

Sufficient B vitamins, specifically B5, are required to help the body excrete uric acid. Gout often follows a period of high stress and stress is a common cause of low vitamin B. This is why gout patients are often deficient in the B vitamins.

2. Vitamin C

Vitamin C has been shown to greatly reduce uric acid levels in the body. It's also great for combating stress, which many gout victims suffer from. Since stress can contribute to the condition as described above this is an important vitamin in the fight against gout.

3. Vitamin E

Low purine diets are particularly deficient in this vitamin. So, when on such a diet, the gout sufferer will need to make up for that deficiency through supplementation.

4. Fish Oil (eg Cod Liver Oil)

Research has shown that joint inflammation and even some cartilage damage can be reduced through the use of fish oil.

5. Tissue Salts (eg Silica)

These can help prevent urate crystals forming in the joints.

6. L-Glutathione

L-Glutathione is a powerful antioxidant and helps the renal system excrete acid out of the body thereby reducing uric acid levels.

7. Glucosamine

Some fairly recent studies have shown that Glucosamine can rehabilitate cartilage and reduce inflammation and pain.

You can see that diet supplementation is an important element in lowering uric acid and beating gout. But it's only one element. Others, such as diet and lifestyle changes, have to be included too.

Rational Approach to Raw Food Diet

Starting the week with a rational approach to a raw food diet. Common sense help a lot on your plant based diet with a little education on the raw vegan lifestyle.
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How To Understand Food Date Stamps

When shopping for food, date stamps are a familiar sight on almost every product. Their purpose, as described by the Department for Environment, Food and Rural Affairs, is simple: 'to help consumers make safe and optimum use of food'. Recognizing the importance of using these date stamps is essential, particularly in a commercial kitchen, because the need to prevent food poisoning is so great.

Despite this need, many sites fail to use date stamps properly. Everything in the fridge should be clearly labeled so that others know when it was opened, when it needs to be consumed by and whether it can be reheated. Leaving everything to memory runs the risk of confusion, especially if there are a lot of people involved in food preparation and handling. Therefore, a central part in stopping the threat of food poisoning is to clearly label products, whether they are used as ingredients in the business or as the product for sale or service. There are various systems in use and different rules apply for which type of labeling should be used, and when it should be used. Some important rules are listed below.

The 'use by' label can sometimes be confused by those who think that it reflects the date by which food should be eaten. This is often the case, although the 'use by' date can be extended if it is possible to freeze the food. As long as the product is frozen before the time stated, then it will still be safe to eat after the date on the package. However, it is always essential that the packet instructions on cooking, storing and freezing are adhered to. High-risk, highly perishable foods such as cooked meat, fish and dairy products must be marked with a 'use by' date in order to ensure that the food is not eaten after bacterial growth has reached a dangerously high level such that it poses a threat to human health.

'Best before' labels are less an indication of safety and more a guide of quality. They only offer an effective guide if storage instructions have been followed carefully. Eggs are a slight exception because, although they are marked with a 'best before' date, they should also be eaten by that time otherwise the level of salmonella could be health-threatening. 'Best before' labels are often displayed on less perishable items such as frozen food, dried fruit, flour, cereals, cakes and cans.

The 'display until' date is a label intended more for the seller than the consumer. 'Sell by' labels also give the same information and both can be used by stock controllers to ensure that the food is safe to sell. Using 'display until' labeling is not a legal requirement however, and DEFRA actually encourages businesses to explore alternative practices for using stock control dates which make them less visible to consumers. This is because they believe that doing so will avoid any confusion between the 'display until' and the 'use by' date; the latter is the date that is the legal requirement and is of more significance to the customer.

It is essential to label food with an indication of when it is safe to consume. The system in place should be consistent to avoid any confusion, particularly in a commercial environment, and most importantly, everyone must adhere to the date marks. It is illegal to change a date mark without re-treating or processing the food correctly, because once something is opened, it is exposed to moisture, heat, nutrients and time, all of which are requirements for bacterial growth. Products should always be stored and used according to strict guidelines to avoid any microbiological danger.

Raw Food Builds Incredible Muscle in Dogs – Magi's Slow Motion Mukbang

Magi eats a RAW turkey carcass in slow motion while showing off here muscular RAW food diet physique. Magi is a 11 month old Renascence Bulldogge.

If you’d like to see her athleticism and her muscular physique in action watch this video…

“I’m just some guy on YouTube.” I am not a “professional” dog trainer nor K9 nutritionist and I am not representing myself as one. I am here just showing what ‘I do’ and what ‘works for me’ as a long time Animal Warden, breeder and dog rescuer and I explain while doing it why I do it this way. 🙂

* Before asking me any feeding questions in the comments (OR ON INSTAGRAM) look through the several links I am providing below. 99.9% of any RAW feeding questions you have for me will be answered expertly in those links in more detail than I can provide in the video comments. 🙂

*To answer a question I know I will get in the comments:

* Yes, it’s OK to feed your dogs ‘RAW’ bones. It’s only cooked bone you should never feed your dogs – Cooking the bone makes it undigested, brittle and prone to causing obstruction of the g-track and a perforated bowel. Canines are meant to digest raw bones and have been doing it for millions of years. Don’t take my word for it though, I’m just some guy on YouTube… lol. Do your research. I’ll provide some links down below if you’d like to do that. I’ve been feeding this way for over 20 years with great results.

* Yes, my dogs live in the house.

* Muk-bang or mukbang is an online broadcast in which a host eats large quantities of food, while interacting with their audience. Usually done through a webcast.

* I feed my dogs the B.A.R.F. Diet (Biologically Appropriate Raw Foods). Here are a couple of books on the B.A.R.F. diet I recommend by DVM Ian Billinghurst.

Give Your Dog A Bone

Grow Your Pups with Bones: The BARF Program For breeding Healthy Dogs And Eliminating Skeletal Disease

Here is a good online resource if you are looking to get started feeding your dog a raw diet…

RAW Food amount calculator – How much to feed

7 Vets Give The Health Benefits of Raw Feeding for Dogs…

Watch video and check out article linked below on the dangers of commercial pet foods and myths about feeding raw…

Some other RAW feeding videos I recommend below…

Is It Expensive To Feed Your Dog RAW Foods?

Does RAW food make dogs aggressive?

Guide to feeding dogs RAW food

How to feed your dog RAW food

How to feed your puppy RAW food

***Here is a playlist of 100+ videos of my dogs and puppies eating various things on the raw diet…

***Here are my channels top 3 videos…

This Is What Happens When You Feed RAW food To Dogs!!!

This Is What Happens When You Feed Cucumber To Dogs!!!
444,170 view

ANTHEM of an OUTLAW – Apalachee Don (featuring BIG Chuk)

*** New Video series ***
Food Aggression in Puppies

!!! NEW * Blizzard of Oz Playlist !!!

*Visit my Instagram:

*****Music used in the background of this video from CO.AG Music:

Sinister Dark Ambient Background Music – Dark Rage

Five future ‘super foods’ that are good for you and the planet


If you want to stay healthy and help save the planet, how about a dish of algae followed by some cactus and ancient grains?

Once a staple mainly eaten in Bolivia and Peru, quinoa has now become a familiar food across the globe – so what other healthy foods are waiting to be discovered?

A new report lists 50 so-called future foods which are both healthy and good for the environment. So which “super” foods are on the menu of the future?


moringa cholesterol

Image caption

Moringa: the “miracle” tree that’s drought-resistant

The Moringa tree is often referred to as “the miracle tree” – it’s fast-growing and drought-resistant and in its native south Asia many parts of the tree are used in Ayurvedic medicine.

The leaves can be harvested up to seven times a year and contain vitamins A and C and minerals like calcium and potassium. They are often added to clear broths.

In the Philippines and Indonesia, it is common to cut the long seed pods – known as “drumsticks” – into shorter lengths to be stewed in curries and soups. These pods also contain seeds which are rich in oleic acid which has been linked to higher levels of “good” cholesterol in the body.

The leaves can be ground into a powder to be used in smoothies, soups, sauces and teas.

Priya Tew, a dietitian and media spokesperson from the British Dietetic Association, knows it well. “A favourite in my family food history, eaten as part of a curry in Sri-Lanka, You scrape the inside out with your teeth and suck the sauce off.”


seaweed umami algae

Image caption

Wakame seaweed can be harvested all year round

In Japan Wakame seaweed has been cultivated for centuries by sea farmers for human food – but offerings of it were made to the spirits of ancestors and even taxes were paid in seaweed.

Nowadays it’s also grown in sea fields in France, New Zealand and Argentina. It can be harvested all year round – without using fertilisers or pesticides – and dried in the sun.

The dried seaweed adds a delicious, salty umami flavour to food and it’s also one of the few plant-based sources of eicosapentaenoic acid – the omega 3 fatty acid which is almost exclusively found in fatty fish that feed on algae.

One of the softest brown seaweeds, Wakame also contains a large amount of fucoidan – a dietary fibre which has also shown potential in animal studies to lower blood pressure, to have anti-blood coagulation properties and even anti-tumour activity.

“Seaweeds can be a great source of iodine and omega 3’s, especially for people eating less animal products. Great in a stir-fry, I ate this a lot in Hong Kong,” says Priya Tew – but she also warns that “it is important to only eat a small amount each day so you don’t get too much iodine, and also due the heavy metal content from the sea.”

Nopales cactus

cactus prickly pear

Image caption

Nopales cactus might help people with Type 2 diabetes

A common ingredient in Mexican cuisine the leaves, fruit and cladodes (flattened shoots rising from the stems of the plant) of Nopales or prickly pear can be eaten raw, cooked, or made into juice or jam.

It’s easy to grow in Central and South America, Australia and even Europe.

Some clinical studies suggest that fibre from cacti helps the body to excrete more of the fat we eat – but any weight loss benefits are yet to be proven. Other trials suggested it can reduce blood sugar levels in people with Type 2 diabetes – and may even lessen unpleasant hangover symptoms.

Anyone wanting to try the prickly pear cactus might want to consider easing into it – some people experience side effects like mild diarrhoea, nausea and abdominal fullness.

Priya Tew comments: “Some interesting health claims, it is important to note these are unproven currently and there are side effects. I can see this sadly becoming a new health craze.”


fonio nutrients

Image caption

Fonio: could this ancient grain be the new couscous?

This ancient African grain is known for its nutty, delicate taste which the Bambara people of Mali say “never embarrasses the cook” because it’s so easy to prepare.

Dating back more than 5,000 years, there’s evidence it was cultivated in ancient Egypt. There are black and white varieties of the drought-resistant cereal which grows in just 60 or 70 days in the dry Sahel region of west Africa.

Fonio’s grains are as tiny as sand – and the inedible husk needs to be removed before it’s eaten. Most of this is carried out by hand, but a new mill in Senegal could see the gluten-free grain exported all around the world when it is finished next year.

Rich in iron, zinc and magnesium, fonio can be used in place of couscous or rice or even used to make beer.

Priya Tew is keen: “A great sounding grain that I would love to try. I think this will be popular as it is gluten free and the fact it is drought-resistant makes it a good option for a future food with global warming. “


legume protein

Image caption

Bambara is a great source of protein

It’s a legume that tastes like a less oily, sweeter version of a peanut. The Bambara bean has caught the eye of sustainable food experts because it can grow in poor soil, making it more fertile by “fixing” nitrogen in the earth.

The traditional African legume is also grown in southern Thailand and parts of Malaysia and can be boiled, roasted, fried or milled into a fine flour.

In east Africa the beans are pureed to create a base for soups. It’s known as a “complete food”, as it’s high in protein and a source of the essential amino acid methionine – which promotes the growth of new blood vessels and the absorption of zinc, which is needed for the body’s immune system, and selenium, which helps regulate thyroid function and also plays a role in the immune system.

“This sounds like a food that could be great for people on a vegetarian, vegan or plant-based diet due to it being a complete protein source and being a sustainable crop,” says Tew. “With the current issues we have facing the future of our food we need more easy to grow foods that are versatile like this. “

Illustrations by food illustrator Stacy Michelson

Find out more

Globally we rely on a small range of foods – this negatively impacts our health and the health of the planet. Just three grains (rice, maize, wheat) make up nearly 60% of calories from plants in the entire human diet. While people may be getting sufficient calories, these narrow diets don’t provide enough vitamins and minerals.

Source: The Future 50 report – a collaboration between food manufacturers Knorr and WWF UK

Weight Loss Done Right, Diet 101

This is my article to you, yes I know that weight loss can be hard. I was there I have lived it and been through it all. But like anything else I overcame pressures and went through it and lost over 67 pounds in just a few short months.

Diet- this is the first thing I would like to touch bases on. What are you eating? This is important, you must try to stay as far away from sugar as possible. Yes sugar, this even means fruit. many times people will tell me I thought fruit was good for you, I say it is but to an extent and when you are dieting you want to stay away from it.

Raw Veggies are the best things for you!

They are rich in anti-oxidants and some of the best things you can put inside your body. Processed foods are a no-no.

Stay away from McDonalds, and any other fast food joint. Does this sound hard? Well I never said it was going to be easy. Because it is not, not by any means.

You must stay strong, weight loss done right only can happen one way. you must do it. You must diet, you must exercise, you must eat healthy.

These all sound like hard things to do but this is the way to weight loss done right.

Cardio- this is also good for you when you are dieting. This is because is raises your metabolism and allows your body to burn off access fat.

You can get your cardio from a number of different ways.




Riding a bike


Weight lifting


These are all great ways to get your heart moving and cardio rate up and be on the right track to weight loss done right.

Some of L.A.’s Best Kebabs Are Being Grilled Up in a Santa Monica Parking Lot

A blue leaf blower fans the flames of a charcoal grill in a Santa Monica parking lot, wafting smoke and ash in the direction of hopeful diners. People anxiously await straightforward skewers like chicken thigh and salmon, plus more unusual proteins like lamb liver, which delivers an Iron Man-like punch. The food may be Persian, but the soundtrack is L.A. hip-hop classics like “Boyz n the Hood.” On Sunday afternoons, Tehran Market’s back lot has become a hotspot for Iranian expats and food lovers who crave chargrilled comfort.

Even though L.A. is home to the largest Persian population outside of Iran, the country’s cuisine is sparse in Santa Monica. That dynamic has actually helped their cause. By being located four miles from Persian Square, an Iranian hub along Westwood Boulevard, Tehran Market has managed to flourish since 1987. Isfahan native Mory Pourvasei debuted his grocery store that year near UCLA Medical Center, becoming a mainstay for Persian staples, spices, and produce.

Naz Deravian is a regular at the shop and wrote a book called Bottom of the Pot: Persian Recipes and Stories, in which she describes shopping at Tehran Market. She said she appreciates the selection and quality; as it turns out, she’s also known co-owner Salimit Soheil since the third grade.

The market has been slowly expanding since 1993, when it took over an adjacent storefront. But the biggest transformation yet took place seven years ago, when Soheil, Pourvasei’s stepson, bought 50 percent of the business. The Tehran native and seasoned restaurateur has significantly upgraded the food offerings, adding a massive refrigerated case that houses raw and marinated meats, an array of dips, pickles, and flavored rice dishes, plus prepared Persian stews like fesenjan (chicken with pomegranate and walnuts) and khoresh gheymeh (beef with yellow split peas). For the past four years, he’s also worked to open a restaurant in an adjacent dry cleaner, which should debut this summer.

tehran market persian food santa monica

Josh Lurie

They sell 700 to 1,000 skewers every Sunday in their parking lot. “I start at 11 and by 4, everything is sold out,” Soheil says. “It’s crazy. That’s why I want to expand.”

Koobideh (ground beef) is Tehran Market’s best-selling kebab, but even organ meats move. At first, Soheil says “secrets” when asked about his signature marinade, but he soon admits to using olive oil, fresh and powdered garlic, onions, bell peppers, and saffron. These are time-tested recipes that permeate to the center of each protein, imparting wonderfully savory flavor when seared.

Each kebab order comes with grilled tomato and pepper, the paper-thin flatbread called lavash, pickled cucumbers, punchy mixed vegetable torshi, and bright, fresh parsley with raw onion.

Soheil ran a restaurant called Ghoreishi in Tehran for five years, but left it in the hands of his business partner when he moved to L.A. to join his mother and stepfather. Since meat was readily available after the market’s fridge was installed, he took to grilling in the parking lot.

At the restaurant, tentatively called Tehran Grill, Soheil wasn’t able to get a permit for charcoal grilling from the City of Santa Monica. He’ll have to make due with gas flames, though he’s not worried about the difference. And Soheil has many other recipes in his arsenal. The restaurant will serve hot versions of dishes in the market’s case, plus cool dips and pickles.

Soleil is especially excited for customers to try his sandwiches, which come on baguettes with pickles, tomatoes, parsley, onions, “secret sauce,” and proteins like mortadella, sausage, chicken, and the legendary Persian combo of beef tongue and lamb brain.

Persian food may not be as prevalent in Santa Monica as in other parts of L.A., but as Tehran Market’s Sunday grill-fests prove, locals have no trouble grasping his cooking. That goes for Persians and non-Persians alike. “I just want to serve good food,” he says.

Tehran Market, 1417 Wilshire Blvd., Santa Monica.

RELATED: Tehrangeles Is a Hub for L.A.’s Iranian Community (and a Great Place for Persian Ice Cream)

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Feeding Your Dog a Raw Diet

Raw diets have actually been around longer historically, than any other diet. A raw diet, or sometimes called a barf diet(bones and raw food) is arguably the most natural and healthy diet a dog can eat. Formulas can vary from owner to owner but the recipe will usually consist of various uncooked meat and poultry, whole or ground, organ meat, and fish. Many owners will also supplement at various times of the year with oils, and vitamin and mineral supplements.

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Where to Find a Natural Heartburn Remedy Quickly

When you're desperate for a natural heartburn remedy, start in your home. Many common foods and heartburn helps are literally close as your fingertips. Here are a few places where you will find help for your pain.

  • Your Kitchen: Your kitchen is one of the best places to find foods that can actually stop or minimize heartburn pain. Do you have a ripe banana? Although no one really knows why, a banana can bring amazingly fast relief … just make sure it does not have any green on it, as unripe bananas seem to cause heartburn. Do you have a package of raw almonds? A small handy before or after you eat may do the trick. How about natural, organic cider vinegar or lemons? A teaspoon of juice from either of these sources in a glass of water may bring relief. Lemon is acidic when it is eaten, but becomes alkaline in your stomach. Another common food is apple. Try a few slices before you eat or just carry one around with you in case you feel heartburn starting up.
  • Grocery Store: Of course all of the above items can be found in your local grocery store if you do not have them on hand. If you're not lactose intolerant (a whole different issue), the probiotics in yogurt may help keep your system in balance. You know vegetables are good for you. Cabbage and apple juiced together are soothing. And the fiber in all those natural goodies helps your stomach to empty faster, which keeps the acid from building up and staying for too long. Avoid milk. Even though it used to be prescribed for ulcers and it feels good as you're drinking it, milk actually encourages the formation of more acid in your stomach. Also, red meat takes a much longer time to digest than other foods – up to 10 hours, so choose chicken or fish to eliminate another source of distress.
  • Natural Food Store: Talk to the people who work in your local health food store for their recommendations on supplements to help heartburn. Papaya, for instance, comes in a handy dried form. A few pieces after you eat may just do the trick.
  • Your Pocket or Purse: If you have gum in your pocket or purse, you may have heartburn relief as well! Chewing gum gets saliva going which helps protect your esophagus. It also keeps the swallowing reflex moving and the food going down where it belongs. Choose a different flavor than peppermint or spearmint and a sugarless variety. The sugar and mint in candy and gum can cause the LES (lower esophageal sphincter) to relax and allow stomach acid to reflux.

There are many more natural foods close at hand and also lifestyle changes you can make to tie or eliminate heartburn.

Staff at Driscoll Children’s Hospital share advice how not to spread bacteria when coming in contact with raw chicken

The Centers for Disease Control is asking folks not to wash raw chicken before cooking.

The CDC says fluids from the chicken can spread and contaminate other foods, utensils, and your countertops.

Staff with Driscoll Children’s Hospital say washing raw chicken is a common misconception and that you’re not really washing the bacteria away, you’re actually spreading it.

Driscoll Children’s Hospital Clinical Dietitian Christine Powell says the bacteria from raw chicken is no laughing matter.

“We can get it in the sink on other utensils things like that and spread the bacteria and then its easier to get sick,” says Powell.

Instead of focusing on washing your chicken Powell also says that the main concern is making sure you are using separate cutting boards.

One for you chicken and the other for your fruits & veggies.

Also, another major concern is making sure that your chicken is cooked all the way.

To make sure your chicken is completely cooked, the staff at Driscoll Children’s Hospital say you should use a thermometer to make sure the middle of the chicken is completely cooked.

So here’s what you can do to make sure you don’t spread bacteria.

When buying chicken from the store, place it in a reusable bag.

In your refrigerator, make sure you leave your poultry on the bottom shelf so the juices will not drip everywhere.

And of course, make sure to wash your hands before and after you prepare your meal.