Gout drug packs DEADLY risks… but you DON’T need it!
Plans? Not when you’re prone to gout!
Once the pain flares up… and that toe starts throbbing… it’s hard to enjoy ANYTHING.
You might not be able to stand, much less walk.
I’ll reveal the best way to beat that gout pain in just a moment.
And trust me… it’s NOT with drugs.
Because one of the most popular gout drugs packs an ugly risk that’s far worse than any of that pain.
A new study finds that febuxostat (aka Uloric) increases the risk of death from heart problems in people with both cardiovascular disease and gout.
And that’s a big deal. Because, in my experience, lots of people have both.
The mainstream of course is acting surprised. They say they don’t know WHY the drug is causing that risk, and they’re calling for more research to figure it out.
But if it’s killing people, who cares what the cause is???
After all, this isn’t a single out-of-the-blue study.
Other studies have found the same risk, with a report published earlier in the spring finding that patients who take febuxostat have a 22 percent higher risk of death from all causes and 34 percent higher risk of death from heart problems compared to people who take allopurinol (a different drug).
Not that this is endorsement for allopurinol; that drug brings its own set of problems to the table.
Let me give you two better ways to beat gout.
There’s the easy way… and the slightly harder way, especially this time of year.
The easy way is with tart cherry extract, which can cut risk of an attack by more than a third, and vitamin C supplements, which can cut those attacks in half.
Too much C can upset the stomach so if you experience any gas or diarrhea split your doses and take a little in the morning and a little in the evening.
The second tip is to avoid the foods that trigger gout, and that means avoiding the purines that lead to the formation of those uric acid crystals in the joints, especially your big toe.
Some of them are popular holiday “feast” foods such as turkey, goose and gravy as well as booze; others include organ meats, bacon and some types of fish such as anchovies, sardines, and herring.