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Summer Barbecues Can Be Dangerous in Unexpected Ways

August 4, 2008

WILLIAMSVILLE, N.Y., Aug. 4 /PRNewswire/ — Hamburgers, soft drinks and beer are the staples of summer barbecues across America. However, these foods may cause dangerous changes in your body that can lead to a long list of diseases. The cause? A chemical called uric acid.

Uric acid does not come from industrial waste or from excessively processed food. Uric acid is a natural byproduct of your body’s metabolism that can build up in your body and lead to heart disease, kidney failure, liver disease, stroke, gout and has even been sited as one possible cause of obesity. Beer and red meats are just some of the foods that can cause uric acid levels in the body to rise.

Over 30% of Americans have concentrations of uric acid in their bodies that are medically linked to disease. Increased levels of uric acid in the body is known as hyperuricemia. Based on medical research conducted decades ago, the current medical practice is to not treat hyperuricemia as long as other symptoms are not present. However, new research suggests this may be a mistake. Also, most blood test reports simply average the results of the entire population, resulting in high levels of uric acid being shown as normal on those reports. This means that most doctors are unaware that their patients have dangerously high levels of uric acid.

Victor Konshin, author of “Beating Gout: A Sufferer’s Guide to Living Pain Free” (Ayerware, 2008) says, “Over fifty years ago, researchers figured out what causes hyperuricemia and gout. Since then, researchers have lost interest in the topic. Good care for gout has degraded to the point where 78% of patients do not receive good care for this disease and research on gout and hyperuricemia all but stopped until recently.”

Konshin explains that new medication being developed by drug companies has spurred renewed interest and funding into this age-old disease. This new research is beginning to show that even those that eat well may still have dangerously high levels of uric acid and be at risk for developing serious disease. Konshin feels that the new research suggests that doctors should reevaluate the practice of not treating hyperuricemia that has not become gout and that patients and doctors alike should be more vigilant regarding the problems uric acid can cause.

Contact: Greg Williams, Director of Marketing, Ayerware Publishing, email: greg@ayerware.com, phone: 716-404-2807. Visit http://www.beatinggout.com/ for more information.

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Ayerware Publishing

CONTACT: Greg Williams, Director of Marketing of Ayerware Publishing,+1-716-404-2807, greg@ayerware.com

Web site: http://www.beatinggout.com/




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