『Gout Gourmet』のカバーアート

Gout Gourmet

Gout Gourmet

著者： Eric Wong
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Your go-to podcast for delicious, gout-friendly recipes, the latest research, and real-life insights from the kitchen to the community. Whether you're living with gout or supporting someone who is, tune in for expert tips, personal stories, and flavorful meal ideas designed to keep flare-ups at bay. Let's make managing gout a little tastier—one episode at a time! For gout tips, news and recipes in your inbox, visit: https://gout-gourmet.beehiiv.com/Copyright Eric Wong アート クッキング 衛生・健康的な生活 食品・ワイン
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  • Which Appliance Actually Reduces Purines? Air Fryer vs Instant Pot vs Slow Cooker?

    Which Appliance Actually Reduces Purines? Air Fryer vs Instant Pot vs Slow Cooker?
    2026/09/05
    🍳 Your Air Fryer Is Doing NOTHING for Your GoutEveryone's got one. Air fryer, Instant Pot, slow cooker — maybe all three collecting dust next to the bread machine. But here's the question nobody's asking: which of these gadgets actually helps with gout?In this episode, Eric and Wendy break down the science behind three of the most popular kitchen appliances and reveal which ones actually reduce purines in your food. Some of what they found genuinely surprised them — and it'll probably surprise you too.🔥 What You'll Learn
    • Air fryers reduce purines by only 3–5% — essentially useless for gout management (sorry)
    • Instant Pot reduces purines by 15–25% — IF you discard the cooking liquid
    • Slow cookers extract 70–80% of purines — into the broth. Eat the broth and you've gained nothing
    • The "Combo Move" — boil first, then air fry for crispy chicken at ~85mg purines (green light from a yellow cut)
    • Vegetable purines are safe — beans, lentils, spinach and mushrooms do NOT increase gout risk (Choi et al., NEJM, 2004)
    ⏱️ Timestamps
    • 0:00 — Welcome & why cooking method matters as much as ingredients
    • 2:30 — The air fryer truth bomb
    • 5:00 — Instant Pot: the purine-reducing winner
    • 8:00 — Slow cooker: friend or foe?
    • 11:00 — The Combo Move (boil → air fry)
    • 13:00 — Action plan: what to try this week
    📊 Quick ComparisonAir Fryer: 3–5% purine reduction ⚠️
    Instant Pot: 15–25% reduction ✅ Winner
    Slow Cooker: 70–80% in liquid (only if you discard broth) ⚠️📖 Read the Full ArticleDetailed comparison table, the 5-step Instant Pot Protocol, and the Slow Cooker Fix — with science-backed references:👉 Air Fryer vs Instant Pot vs Slow Cooker: Which Kitchen Gadget Is Best for Gout?🆓 Free ResourcesMeal planner, traffic light purine chart, and gout-friendly guides — all free:👉 Download the Gout Gourmet Collection (Free)🔗 Stay Connected🎧 New episodes every week — subscribe so you don't miss the next one
    📩 Newsletter: gout-gourmet.beehiiv.com
    🛒 Free guides: Gumroad CollectionThis podcast is for educational purposes only and does not constitute medical advice. Always consult your doctor before making changes to your diet or treatment plan.#Gout #GoutDiet #UricAcid #KitchenGadgets #AirFryer #InstantPot #SlowCooker #PurineReduction #GoutFriendly #LowPurine #PressureCooker #MealPrep #GoutGourmet
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    14 分
  • What Meat Can You Eat With Gout? (The Answer Will Surprise You)

    What Meat Can You Eat With Gout? (The Answer Will Surprise You)
    2026/08/12
    Think you have to give up steak with gout? Think again. In this episode, we bust the biggest myth about gout and meat — that red meat is the enemy. A rib eye steak has nearly HALF the purines of chicken breast. We break down the actual purine content of every common meat and seafood using the Gout Gourmet Traffic Light System, reveal the boil-and-discard prep hack that cuts purines by 35%, and give you a 4-step action plan you can start this week.
    Whether you're the one dealing with gout, a carer, or a loved one — this episode changes everything you thought you knew about eating meat with gout.
    Key topics:
    - Why chicken breast has more purines than rib eye
    - The Traffic Light System: green, yellow, and red meats
    - Seafood — lobster is safer than chicken breast
    - The prep hack: boil and dump the water (removes 35% of purines)
    - Plant proteins, eggs, and dairy (all fine!)
    - The alcohol myth busted
    - 4-step action plan
    Full purine chart at https://gout-gourmet.beehiiv.com/p/gout-safe-meats-purine-guide
    GOUT GOURMET — THE MEAT GUIDE
    What Meat Can You Actually Eat With Gout?
    Duration: ~15 minutes
    EPISODE SUMMARY
    Think you have to give up steak? Think again. We bust the biggest myth about gout and meat using actual purine numbers. A rib eye at 74mg has nearly half the purines of chicken breast at 131mg. We walk through every common meat and seafood, introduce the Traffic Light System, and teach you the boil-and-discard prep hack that cuts purines by 35%.
    KEY TAKEAWAYS
    - Rib eye steak (74mg) has nearly half the purines of chicken breast (131mg)
    - It's not about the animal, it's about the cut — beef liver (460mg) vs rib eye (74mg) is a 6x difference
    - The Traffic Light System: Green (under 100mg) = eat freely. Yellow (100-200mg) = moderation. Red (over 200mg) = limit
    - The Prep Hack: boil meat and dump the water — removes up to 35% of purines
    - Lobster (70mg) is safer than chicken breast (131mg)
    - Plant proteins are fine — eggs (5mg), lentils (70mg), chickpeas (60mg)
    - Low-fat dairy is protective — milk, yoghurt, cheese help lower uric acid
    - Gout is primarily genetic — not caused by drinking too much
    THE TRAFFIC LIGHT CHART — MEAT AND SEAFOOD
    GREEN LIGHT (Under 100mg per 100g) — Eat Freely
    Eggs — 5mg
    Shrimp — 65mg
    Chickpeas — 60mg
    Most beans — 55-75mg
    Lentils — 70mg
    Cod — 70mg
    Lobster — 70mg
    Rib eye steak — 74mg
    Salmon — 75mg
    Crab — 80mg
    Pork tenderloin — 85mg
    Brisket — 79mg
    Duck breast (skinless) — 95mg
    Beef tenderloin — 98mg
    YELLOW LIGHT (100-200mg) — Moderation
    Turkey breast — 105mg
    Chicken thigh (skinless) — 110mg
    Bacon — 110mg
    Sirloin — 110mg
    Pork shoulder — 120mg
    Fresh tuna — 120mg
    Pork ribs — 130mg
    Chicken breast (skinless) — 131mg
    Ground beef (lean) — 133mg
    Chicken breast (skin on) — 175mg
    RED LIGHT (Over 200mg) — Limit or Avoid
    Mackerel — 250mg
    Turkey giblets — 280mg
    Herring — 280mg
    Chicken liver — 312mg
    Sardines — 345mg
    Kidney — 380mg
    Sweetbreads — 400mg
    Anchovies — 410mg
    Beef liver — 460mg
    THE PREP HACK
    Purines are water-soluble. Use that to your advantage:
    1. Soak meat in cold water for 15-20 minutes (removes 20-25%)
    2. Boil in fresh water (removes up to 35% total)
    3. Dump the water — do NOT use it for gravy or soup
    4. Use stock cubes for gravy instead
    Example: chicken breast drops from 131mg (yellow) to about 85mg (green) just by boiling and dumping the water.
    4-STEP ACTION PLAN
    1. Print the traffic light chart and stick it on your fridge
    2. Buy two green light meats this week — rib eye and shrimp
    3. Try the prep hack once — boil chicken, dump the water, taste the difference
    4. If you're on medication, keep taking it. Diet helps but it's not a replacement for medical treatment
    REFERENCES
    Choi HK et al. "Purine-rich foods, dairy and protein intake, and the risk of gout in men." New England Journal of Medicine, 2004.
    University of Georgia research on purine reduction through boiling.
    Gout Gourmet — Because a gout diagnosis doesn't mean boring food. It means smart food.
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    15 分
  • The Brutal Truth About Christmas Gout Flares: Fix These 5 Dinner Mistakes or Spend the Holidays in Agony

    The Brutal Truth About Christmas Gout Flares: Fix These 5 Dinner Mistakes or Spend the Holidays in Agony
    2025/12/07
    Terrified your Christmas dinner will end in a 3am gout flare that ruins the entire holiday? This episode breaks down the five catastrophic mistakes most people with gout make at Christmas—blaming the turkey, drowning everything in gravy, chasing it with alcohol, loading up on sugary sides, and ignoring hydration—then shows you exactly how to fix each one without feeling deprived. You’ll learn why turkey is rarely the true culprit, which specific foods and drinks actually spike uric acid, the gout-smart swaps (including a cherry–quinoa side and low-risk gravy alternative) that let you enjoy a full plate, and a simple game plan to get through Christmas Day without waking up to a joint on fire. Ideal for searchers of “Christmas gout flare,” “gout holiday foods to avoid,” and “how to stop gout attacks during the holidays,” this episode gives you clear, evidence-informed tactics to protect your joints while still enjoying the feast.
    Read it here: https://gout-gourmet.beehiiv.com/p/the-christmas-gout-trap-why-your-turkey-feast-could-ignite-a-painful-flare-and-the-genius-swaps-to-s
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    41 分
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