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By  Dr P M Sharma

Gout is called vatrakta and biochemically it is indicative of:

1) an increase in serum urate concentration
2) recurrent attacks of acute pain in joints which later become chronic and persistent, and
3) presence of monosodium urate mono hydrate crystals in joint fluid spaces during an acute attack.


Management of gout in Ayurveda cannot and should not be a generalized one. It varies from patient to patient and depends upon the individualís physical and psychological constitution. However, a number of single and compound formulations are used for pain removal and other disturbing features of the disease. Some of these formulations quite widely used are:

a) Guduchi
b) Punarnava
c) Manjisth
d) Yashtimadhu
e) Mahamanjishthadi kwath
f) Panchtikta churna, and
g) Shilajitwadi vati, etc


Every eatable that aids in uric acid production should be avoided. Such foods normally belong to purine-rich category, and include:

a) Yeast
b) Legumes (dried beans, peas)
c) Beer, other alcoholic beverages
d) Anchovies, sardines in oil, fish roes, herring
e) Organ meat (liver, kidneys, sweetbreads)
f) Meat extracts, consomme, gravies
g) Mushrooms, spinach, asparagus, cauliflower

Recommended foods, which may be beneficial to people with gout, include:

a) Dark berries, on account of their specific action to lower uric acid and reduce inflammation
b) Tofu as an alternative to meats
c) Certain fatty acids found in Certain fish such as salmon, and flax, olive oil or nuts may as well be beneficial on account of presence of certain fatty having anti-inflammatory benefits


Medicated oil massages or snehana therapies work wonders in gout.


One of our consultants may be of help to you in case you, or anyone you know, has been fighting gout as a health problem. Please fill out our Free Consultation to get started and look forward to a pain-free future.

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If you have a personal question for Dr Sharma, please write to him at


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