Re: Archaeology unearths gout in early Pacific people
- From: richard01 <richardparker01@xxxxxxxxx>
- Date: Fri, 30 Nov 2007 03:51:48 -0800 (PST)
On Nov 30, 6:06 pm, chazwin <chazwy...@xxxxxxxxx> wrote:
snip
just wondering if the consideration that the Australian Aboriginl
actually lack the evolution of the liver to create the de
hydrogisation of alcohol could be a clue to inability to expel the
uric acid (The preparation of the substance taken in ritual for
enlightenment weather or not there was a fermenting process)
I only have general knowledge of any where else than the austrailan
east coast and the people that lived here but there were no
fermentation or even substace injested during the rituals excluding
The ritual or clensing by the smoke of the fire and the substance
burnt any way This has interest for me medicinaly in a wholistic way
the interesting way that a races susceptibility through lack of
cultural exposure to a process. the answer is in the evolution of our
Genes.All excitingly interesting
So many misconceptions, so little time!!!
Gout is NOT caused by alcohol. This is a common mistake, a myth born
of gout sufferers that were "old soaks" from the 17th and 18th
centuries. The chief cause is over excess of (paricularly) red meat
and seafood: high purine foods packed with protein whose metabolism
renders much uric acid in the blood becasue the body is forced (in the
presence of small propotions of carbohydrates) to metabolise protiens
as if they were carbohydrates thus releasing nitrogen.
Alcohol is discouraged in gout, as it is in many other diseases as it
has a general deletorious affect on the health of the sufferer. In
particular the dehydrating effect of alcohol can impede the body's
ability to flush nitrogenous (urea, uric acid, urine)compounds from
the body.- Hide quoted text -
- Show quoted text -
"The chief cause is over excess of (paricularly) red meat
and seafood: high purine foods packed with protein whose metabolism
renders much uric acid in the blood becasue the body is forced (in
the
presence of small propotions of carbohydrates) to metabolise protiens
as if they were carbohydrates thus releasing nitrogen."
Well, whatever you say sounds just about as plausible as any crap I
could possibly get a paid quack to tell me - please let me know
when you find one who can give me an alternative to an excessive
rice-banana-coconut diet, because I'm bored with that, and I don't
want,
when I gorge myself on lobsters or oysters or giant clams or dolphin-
fish steaks
or even half a roast pig, to have Divine Providence give me a
Pain-In-The-Foot for No Obviously Deservable Reason, apart from
pernickety greed.
On Economies of Life: should I give up $1.50 per gallon 'nipa wine' in
favour of $2 per litre
sugar cane Tanduay rum for my health, or because the more expensive
stuff tastes better?
Or have I got to give them both up, and go back to the rice, bananas,
and coconuts?
That's the stark reality of lifestyle choices on a nearly-Polynesian
island 'paradise'.
regards
Richard
.
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