Gout : its pathology and treatment / by Arthur P. Luff.

  • Arthur P. Luff
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Gout : its pathology and treatment / by Arthur P. Luff. Source: Wellcome Collection.

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    disagree and agree with him. If, during the treat- ment of gout, an attack of gouty dyspepsia should at any time intervene, then a milk diet should be employed until the dyspeptic symptoms have abated. It is most important that the gouty patient should take a sufficiency of water to drink, so that the various organs are well flushed, the removal of the gouty deposits encouraged, and the specific gravity of the urine kept moderately low. The quantity of fluids taken in the twenty-four hours should not be less than three and a half pints, and may even with advantage reach to four and a half pints. The following plan gives an indication of the diet to be recommended to gouty subjects :— Morning.—Half a pint to a pint of hot water flavoured with a slice of lemon peel should be slowly sipped immediately on rising. Breakfast.—A selection may be made from the following articles of diet, according to the taste of the patient:—Porridge and milk, whiting, sole or plaice, fat bacon, eggs cooked in various ways, dry toast thinly buttered, and tea infused for three minutes and then strained from the leaves. Lunch and dinner.—No soup should be taken at either meal. The varieties of fish most suitable to the gouty are whiting, sole, turbot, and plaice. Meat should be taken at only one meal, and then in moderate quantity. Beef, mutton, chicken, turkey, pheasant, and calPs sweetbread are admissible. Salted meat, salted and smoked fish, and shell fish, with the exception of oysters, are best avoided. All articles of food pickled in vinegar should also