Oatmeal, Wheat Bran and Wheat Germ
Oatmeal, wheat bran and wheat germ are grains that contain high levels of purines. Depending on the preparation method, a serving (3.5 ounces) of oatmeal may have 50 to 150 milligrams of purines. Experts suggest that gout patients consume oatmeal no more than twice a week. A serving of uncooked oatmeal should be limited to two-thirds of a cup. For wheat bran and wheat germ, serving sizes should be capped at no more than one-fourth of a cup. Lower-purine options include potatoes, rice, cereal, pasta and enriched bread. These foods can be eaten without restrictions.
Oils
Gout patients are advised to reduce their intake of oils to limit flares. Oils contain high levels of saturated fats, and these fats may exacerbate gout symptoms. Patients should not eat foods that are fried in any type of oil. In addition, they should avoid consuming gravies and meat-based sauces. As a healthier alternative, patients may want to flash-fry their meals in water. Instead of topping foods with gravy, patients could try marinating certain foods. For example, marinated vegetables are low in fat, and they have lots of flavor. Cooking with ginger, turmeric, chili powder, cumin and other spices can boost flavor, too.