Gout: Oxalic Acid and Purines

Swiss Chard is high in oxalic acid. Therefore should be avoided by those who suffer from or are at risk for kidney stones, gout, rheumatoid arthritis, osteoporosis and those whose stomach is easily irritated. Read my notes on oxalic acid for more information.

Since Swiss Chard is high in oxalic acid, you should also avoid combining Swiss Chard with other vegetables that are high in calcium, such as broccoli. Oxalic acid combines with calcium to create an indigestible compound. You should also avoid eating calcium rich food immediately after eating or juicing Swiss Chard or any food high in oxalic acid. This includes foods like tofu.

High Oxalate Foods and Gout

Unlike kidney stones, high levels of oxalate in the blood worsens the symptoms of gout, a type of arthritis caused by mineral crystals forming in the joints, explains the University of Maryland Medical Center. In addition to spinach, grits, liver, nuts, wheat bran and rhubarb, several other foods raise levels of oxalate in the blood, including beets, Swiss chard, okra, sweet potatoes, beans, black tea and chocolate. If you frequently develop kidney stones or gout, limit your consumption of these foods.

Low-Oxalate Vegetables and Fruits

Oxalates are substances that occur naturally in certain plants. While most people can consume oxalates with ease, excessive amounts can trigger flare-ups in gout-sufferers. Many fruits and vegetables are low in oxalates and provide valuable amounts of vitamins, minerals and antioxidants. According to the University of Maryland Medical Center, antioxidant-rich fruits and vegetables, particularly berries, cherries and cherry juice, are important dietary components of a gout-friendly diet. Low-oxalate, antioxidant-rich vegetables include asparagus, green beans, celery, corn, kale, mustard greens, parsnips, red and green peppers, summer squash and watercress. In addition to berries and cherries, other fruits low in oxalates yet rich in antioxidants include grapes, peaches, plums and prunes. Consume a variety of low-oxalate fruits and vegetables routinely for broadest nutritional benefits.

Extremely Alkaline Forming Foods - pH 8.5 to 9.0:
Lemons, Watermelon , Agar Agar , Cantaloupe, Cayenne (Capsicum), Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley, Seedless grapes (sweet), Watercress, Seaweed.

Moderate Alkaline Forming Foods - pH 7.5 to 8.0
Apples (sweet), Apricots, Alfalfa sprouts Arrowroot, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic , Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt , Spinach, Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Carob , Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash , Sweet corn (fresh), Tamari , Turnip, Sour Dairy.
http://www.goutcure.com/goutcausfood.html