Alcohol Consumption and the Uric Acid Connection

We want to do everything we can to keep our uric acid levels in the optimal range, typically below 5.5 mg/dl. And by far and away, the biggest contributor to the elevation of uric acid that we are seeing around the world seems to be the global increase in consumption of fructose sugar. That said, there are other contributors to the formation of uric acid, and one of them is alcohol.

As it turns out, when we look at the metabolism of alcohol and recognize that it directly contributes to the formation of uric acid, we shouldn’t be surprised that alcoholic beverages do in fact increase uric acid. To a significant degree it depends on what type of alcohol is consumed, and indeed there are some gender-specific findings as well that are important.

This is important information that leverages the new and exciting research coming out from around the world on the threat posed by elevation of uric acid in terms of our health. In my new book, Drop Acid, I do a deep dive into the science of uric acid and provide a valuable game plan for getting uric acid levels under control.

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