Gout – aka the “disease of kings” has made a comeback, but not because we’re all feasting on roasted boar (red meat) and mead (fructose) – but because our gut microbiome is in a sad state of imbalance (dysbiosis).
Today, nearly 9 million Americans suffer from this painful inflammatory condition, and no, it’s not just about uric acid…
Gout is an inflammatory arthritis caused by excess uric acid in the blood, which forms sharp crystals in joints, especially the big toe. Ouch!
But what causes the uric acid buildup? It’s not just diet, it’s also metabolism, kidney function, and crucially… the gut.
Emerging science suggests your gut microbiome may be a surprising ally in managing gout. Your gut microbiota plays a key role in breaking down purines, which are the building blocks of DNA, that get converted into uric acid.
Since the gut is responsible for excreting up to one-third of your body’s uric acid, if we can either enhance that excretion – or reduce the production in the first place (or both!), we can have a significant and meaningful impact on the painful symptoms of gout.
Certain gut bacteria have been shown to degrade purines, support anti-inflammatory pathways, and even bind uric acid in the colon for excretion.
Some probiotic strains also reduce intestinal permeability (aka “leaky gut”) which helps prevent systemic inflammation that can trigger gout flares.
Since we know that many people with gout often have “dysbiosis” which leads to excessive inflammation throughout the entire body (too many “bad” bacteria and not enough “good” bacteria, as well as an overall reduced microbial diversity and lower levels of butyrate-producing bacteria – all of which help regulate inflammation via our immune system).
The product recommendations in my Gout Protocol provide a selection of “professional-level” formulas that use science-supported ingredients – at a 20% discount and with free shipping at https://us.fullscript.com/plans/stalbott-gout-protocol
There are a handful of specific strains of probiotic bacteria that have shown some promise in animal models and early stage human studies – but none of them have yet been commercialized into products that you can go out and buy – such as:
Lactobacillus fermentum GR-3 and L. fermentum JL-3, have shown promise in reducing uric acid levels and inflammation associated with these conditions.
Lactobacillus paracasei 259 and Lactobacillus paracasei MJM60396 reduce the absorption of purines from the diet and increases uric acid excretion.
Lactobacillus brevis DM9218 and Lactobacillus salivarius CECT30632 have been shown to reduce uric acid levels.
The most promising species for reducing uric acid levels – through various potential mechanisms such as improving gut barrier integrity (reducing leaky gut), reducing absorption of purines and uric acid, reducing conversion of purines to uric acid, increasing uric acid excretion, and generally reducing systemic inflammation, include:
Lactobacillus fermentum; Lactobacillus plantarum; Lactobacillus rhamnosus; Lactobacillus brevis; Lactobacillus salivarius; Bifidobacterium longum; and Saccharomyces boulardii (a beneficial yeast).
The overall takeaway is that a healthier gut means less metabolic chaos and better uric acid management – and that means fewer and less painful gout flareups.
The product regimen that I’ve put together (https://us.fullscript.com/plans/stalbott-gout-protocol) provides a (discounted) diverse blend of probiotics (Fermentum, Plantarum, and Salivarius species – among others) and phytonutrients (quercetin, tart cherry, green tea) that may help modulate metabolism of purines and uric acid – and thus help manage gout.
