If you've been following this series on gout, you know that there are dietary modifications that can be made to prevent recurrence of gout flare-ups. Yesterday, it was mentioned that coffee, vitamin C supplementation, and cherries and other dark colored fruits seem to help keep uric acid levels in check. I know it's hard to believe--but there are even more dietary measures that can be used to help control gout. There is actually a gout diet, and here are some highlights as suggested by the Mayo Clinic: To follow the diet: ~Restrict intake of meat, poultry and fish. Animal proteins are high in purine . Avoid or severely limit high-purine foods, such as organ meats, herring, anchovies and mackerel. Red meat (beef, pork and lamb), fatty fish and seafood (tuna, shrimp, lobster and scallops) are associated with increased risk of gout. Because all meat, poultry and fish contain purines, limit your intake to 4 to 6 ounces (113 to 170 grams) daily. ~Cut back on fat. Satu