Purines are present in all human body cells and in almost everything that we eat. They are an integral part of our genes and those of animals and plants.
Some foods have very high levels of purines, including fish (for example, mussels, sardines and mackeral) meat (particularly organs such as kidneys) and food components such as yeast
Purines are Metabolized into Uric Acid
The metabolization of purines into uric acid is a normal process and is necessary to good health, particular to maintain cardiovascular functioning.
As cells break down, the purines in their genes results in uric acid which enters our blood stream. Uric acid in the blood acts as an antioxidant, required to protect blood vessels from wear and damage.
Problems arise if the uric acid levels rise too high, in the blood stream or in other parts of the body.
The kidneys are a primary element in keeping uric acid balances in the normal range. If kidneys are overworked, continuously processing abnormally high concentrations of purines, kidney function can deteriorate. If the kidneys can’t keep uric levels in check because they being forced to process abnormally high amounts of purines, or if kidney function has been adversely affected by other causes, uric acid can accumulate to high levels in joints and other parts of the body.
It is this accumulation of uric acid crystal (monosodium urate crystals), through the intake of high levels of purines, which we know of as “gout” and leads to the severe episodes of pain we refer to as a “gout attack”. That is why pruines have been held up as the key culprit causing gout attacks. That is true in general but, as we do more reseach on the effects of purines on uric acid levels, we are increasingly able to differentiate between good purines and bad purines.