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gout food

Comprehensive Analysis

1) "Gout" -- As to gout food gout Pronunciation: 'gaut Function: noun Etymology: Middle English goute, from Anglo-French gute drop, gout, from Latin gutta drop 1 : a metabolic disease marked by a painful inflammation of the joints, deposits of urates in and around the joints, and usually an excessive amount of uric acid in the blood 2 : a mass or aggregate especially of something fluid often gushing or bursting forth - gouty /-E/ adjective Pronunciation Symbols Gout Classification & external resources Uric acid ICD-10 M10. ICD-9 274.0 274.1 274.8 274.9 OMIM 138900 300323 DiseasesDB 29031 eMedicine med/924  MeSH D006073 Gout (also called metabolic arthritis) is a disease due to an inborn disorder of the uric acid metabolism. In this condition monosodium urate crystals are deposited on the articular cartilage of joints and in the particular tissue like tendons. This provokes an inflammatory reaction of these tissues. These deposits often increase in size and burst through the skin to form sinuses discharging a chalky white material. Normally, the human bloodstream only carries small amounts of uric acid. However, if the blood has an elevated concentration of uric acid, uric acid crystals are deposited in the cartilage and tissue surrounding joints. Elevated blood levels of uric acid can also result in uric kidney stones. 1 Signs and symptoms 2 Diagnosis 3 Pathogenesis 4 Stages of gout 5 Treatment 5.1 Attacks 5.2 Prevention 5.2.1 Additional measures 5.3 Surgery 6 Diet 7 History 8 Famous people with gout 9 Gout in fiction 10 See also 11 References 2) "Food" -- As to gout food food Pronunciation: 'füd Function: noun Usage: often attributive Etymology: Middle English fode, from Old English fOda; akin to Old High German fuotar food, fodder, Latin panis bread, pascere to feed 1 a : material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy; also : such food together with supplementary substances (as minerals, vitamins, and condiments) b : inorganic substances absorbed by plants in gaseous form or in water solution 2 : nutriment in solid form 3 : something that nourishes, sustains, or supplies <food for thought> - food·less /-l&s/ adjective - food·less·ness noun Pronunciation Symbols A salad of vegetables and cheese with bread at the side. Couscous. Food is any substance, usually comprised primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by animals or humans for nutrition and/or pleasure.[1] Most traditions have a recognizable cuisine: a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy.[2] The study of food is called food science. In English, the substance food is often used metaphorically or figuratively, as in food for thought. 1 Food sources 1.1 Foods from plants 1.2 Foods from animals 1.3 Other foods 2 Legal definition 3 Food production 4 Food preparation 4.1 Cooking 4.2 Food manufacture 5 Food trade 5.1 Food marketing and retailing 5.2 The Food Marketing Mix and the Four Ps of Marketing 5.2.1 Product 5.2.2 Price 5.2.3 Promotion 5.2.4 Place 5.3 Famine and hunger 5.3.1 Food aid 5.4 Food safety 5.4.1 Food allergies 5.5 Dietary habits 5.6 Nutrients in food 6 References 7 External links 8 See also Almost all foods are of plant or animal origin, although there are some exceptions. Almost every form of life has been used as food, either..." 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