This seems like something that probably effects chefs to higher degree than other populations
Discussion
maybe - tho i finally met a doctor that sorta got angry about it. for some people it’s just an inherent problem.
he basically said, “look, this is a problem. you’ve probably had for a long time and it was misdiagnosed. (i had and it was.) it will cause u serious problems down the road, just take the fucking pill. it’ll make your life better now AND later.”
with that said - building a business around steak and beer for sure didn’t help .
The beer is likely a problem, the steak isn't. I wear xero shoes & am much harder on my feet now than I ever was previously. My gout went away when I stopped all the soy & processed plant garbage.
for some people you’re probably right - but i actually don’t drink much beer with the exception of the occasional beer bender around a beefsteak.
my uric acid would remain high.
my problem probably come from my propensity to overeat, which is enabled by exposure to good food.
I would add that just cause you stop having gout attacks doesn’t mean your uric acid isn’t still elevated. It’ll still be hard on your heart and joints.