Something of a slide, here, but I wonder if this can be traced back to the various nutritionists groups.
Here’s why:
My husband has had gout for about 30 years, secondary to the diuretics for high BP. He follows a limited purine diet and has managed fairly well all that time with maybe a flare per year.
He had a major flare starting 3 weeks ago following an injury and perhaps an infection in his hand and I began reviewing the gout sites. Suddenly, all dairy is discouraged, along with tomatoes & bell peppers. Simple carbs have always been indicated, but now I see oatmeal on the discouraged/limited lists.
Only about 40% of purines are due to diet, the rest are produced by the body. Also, much of the purine in veggies is not as bio-available.
Like with vegans, there appears to be major definition creep. I work with fiber and in the past few years, more and more varieties of cellulose are on offer because the vegans won’t work with wool or silk. The newer fibers are marketed as Vegan Silk or Soy Silk, so there is a definite vegan demand. One type is infused with nano-pearl dust and the descriptions always admit that it is not vegan because oysters produce pearls.
Just wondering , but it is a feature of totalitarian thought to keep raising the bar on every issue.
Do medications such as allopurinol or probenecid not prevent your husband’s attacks? Also, diuretics are strongly contraindicated for gout. Why not switch to a different class of antihypertensive drug?