About the Disease

In Ayurveda Gout is called as Vaatrakta. Vaatrakta (Gout) is a kind of arthritis, which is most common in men. It can cause an attack of sudden burning pain, stiffness, and swelling in a joint, usually a big toe. Sometimes patient is awakened by severe pain in a single joint like toe or heel or ankle or instep.

Vaatrakta (Gout) is caused by increased level of uric acid in the blood. When uric acid levels in the blood are too high, the uric acid may deposit in synovial membranes of joints. The attacks can last a few days or many weeks before the pain goes away. Another attack may not happen for months or years. These attacks are often misdiagnosed as tendinitis or a sprain.


Vaatrakta (Gout) usually comes on without a cause. Obesity or Over-weight is one of the common cause, but drinking alcohol (especially beer), eating seafood and red meat, high proteins, nuts or taking certain medicines, such as aspirin or some diuretics, can also trigger an attack of Vaatrakta (Gout).


  • Hot, red, painful swelling and extreme tenderness in a joint, usually a big toe joint
  • Very red or purplish skin around the affected joint.
  • Limited movement in the affected joint.
  • Peeling and itching of the skin around the affected joint as the Vaatrakta (Gout) gets better.
  • Very acute attack may be accompanied by fever, anorexia and general malaise


Most Vaatrakta (Gout) attacks may stop after several hours or last for 1 to 2 days.

Severe attacks may last up to several weeks, with soreness lasting for up to 1 month.

Many people have a second attack of Vaatrakta (Gout) within 6 months to 2 years after their first attack. If Vaatrakta (Gout) is untreated, the frequency of attacks usually increases with time.

Recommended Diet for patients with Vaatrakta (Gout)

The general principles of a Vaatrakta (Gout) diet are essentially the same as recommendations for a balanced, healthy diet:

1) Proteins.  Purines (specific chemical compounds found in some foods) are broken down into uric acid. A diet rich in purines from certain sources can raise uric acid levels in the body, which sometimes leads to Vaatrakta (Gout). Fruits and vegetables can include high-purine vegetables, such as asparagus, spinach, peas, cauliflower or mushrooms.

2) Organ and glandular meats. Avoid meats such as liver, kidney and sweetbreads, which have high purine levels and contribute to high blood levels of uric acid.

3) Selected seafood. Avoid the following types of seafood, which are higher in purines than others: anchovies, herring, sardines, mussels, scallops, trout, haddock, mackerel and tuna.

4) Alcohol. The metabolism of alcohol in your body is thought to increase uric acid production, and alcohol contributes to dehydration. Beer is associated with an increased risk of Vaatrakta (Gout) and recurring attacks, as are distilled liquors to some extent.

5) Complex carbs.  Avoid foods such as white bread, cakes, candy, sugar-sweetened beverages and products with high-fructose corn syrup.

6) Weight control:  Being overweight increases the risk of developing Vaatrakta (Gout), and losing weight lowers the risk of Vaatrakta (Gout).

7) Fats. Cut back on saturated fats from red meats, fatty poultry and high-fat dairy products.

8) Water. Keep yourself hydrated by drinking water. An increase in water consumption has been linked to fewer Vaatrakta (Gout) attacks.

9) Coffee. Moderate coffee consumption may be associated with a reduced risk of Vaatrakta (Gout), particularly with regular caffeinated coffee

10) Cherries. There is some evidence that eating cherries is associated with a reduced risk of Vaatrakta (Gout) attacks.

11) Vitamin C. Vitamin C may help lower uric acid levels.