Here is the menu for today, and my uric acid level reading. You will note that it has gone down drastically from yesterday. If this continues, I will have wine on Friday.
​The UA level does go up and down. Food and drink explains about 30%, but I have had a change of almost 51% this week already. Why? Time of day, amount of water, milk in my coffee, excercise, stress - all of these are possible additional explanations. The important thing is the trend.

TODAYS MENU:
Breakfast: Cheese sandwich, instant tom yam kung soup, and a little of the fried rice my kids had. And a small teaspoon of nutella.
Lunch: Tofu and leftover toppogi, although I noticed too late that there was bacon in it too. Oh well, let us see if I get a worse UA reading tomorrow. (If you think bacon and toppogi sound untraditional, you are right. But it tastes great).
​Snack: Umai-bou, a kind of huge cheese doodle but with various flavors.
Dinner: Corn on the cob, cucumber salad, rice and fish.
UA level for today: I took a reading in the morning (that is what I usually do) and landed at 5.8 mg/dL

Breakfast: Granola with fresh blueberries and milk, a cheese sandwich, coffee, and wonton soup (small bowl).
Lunch: Wonton soup and a sandwich.
Snack: An apple.
Dinner: Fried pork and veg with cabbage and salad (picture below).
Todays UA reading: 6.7 mg/dL. Below the crystallization threshold of 6.8 mg/dL, but the average for the past few days is still above 7, so I am not at all safe from attacks.

Here is my menu and the UA level for today:
Breakfast: Japanese-style breakfast with rice, seasoning (furikake), and miso soup. Why is miso soup OK when it is made from fermented beans (double purine whammy)?
Lunch: Leftovers (and some extra carrot and onion).
Snack: Trail mix minus the M&Ms (my daughters ate them).
Dinner: Soup made from leftover stock, Costco brown rice & quinoa, and leftover vegetables.
​UA level: 8.8 mg/dL. How did I measure it? With the UASure uric acid meter. Yes, 8.8 is too high - much higher than 6.8 mg/dL which is the crystallization point. What does that actually mean? Read more here.

You will notice that my UA reading has gone down a bit during the night. This is completely normal - I went to the toilet a couple of times during the night, and out went the uric acid. When you sleep you do not produce as much uric acid as when your body is working to produce energy. But it is still way too high.

Breakfast: We went to a bakery-cafe, since it is Sunday. They have lits of fancy breads, but low in sugar and many with a generous helping of salad. Or grilled cheese.
Lunch: We went shopping and ended up eating in the shopping center. I had Kentucky Fried Chicken, not the best choice for either my gout or my waistline.
Snack: Japanese rice crackers (senbei).
Dinner: No, not chicken again! Yes, chicken wings in soy sauce based soup. Although I had cheese gratinated squash.
Uric acid concentration: 7.2 mg/dL

Todays menu:
Breakfast: Bread with grilled cheese.
Lunch: Fried noodles with vegetables.
Snack: Cucumber and carrot sticks with miso - guacamole mix.
Dinner: Rice and vegetables.
Todays UA reading: 8.3, which was quite a surprise since I thought my diet would keep it down, but this means I could have an attack anytime.
My weight this week: 123.8 kg. I do not want to weigh myself every day, since I finally got excercising and it is the trend I am after.

Here is my menu for today. Yes, I had a glass of wine - and plenty of water. It is Friday, after all.
Breakfast: Egg and vegetables sandwich.
Lunch: Leftover salad. Or salads actually.
Snack: An apple.
Dinner: Squash and fush, tofu and beansprouts with carrots and bell peppers.

Breakfast: Burritos. Make your own, so I had lots of veggies and cheese.
Lunch: Leftover cheese and tomato sandwich, plus guacamole.
Snack: The kids ate all the chocolates in the trail mix, so I had to eat all the nuts and raisins.
Dinner: Three different salads: Morning leftover, pumpkin salad with green beans, and the exciting sunflower sprout and cabbage salad with mayonnaise dressing to the left.

A few days after the UAsure arrived, the cheap Chinese uric acid meter came. I will make a video and photo explanation on Saturday, but it cost a tenth of the UAsure. Regardless of which you choose, two things are clear: They both make money from the test strips, not the machines (and the test strips are coded so they can only be used when you have the right program chip - even more clever than the inkjet manufacturers); and there are never enough
​lancets.
Here is my menu for today:
Breakfast: Sandwich with grilled cheese and tomatoes (put the tomatoes on the bread and the cheese on top. Toast it in the oven or toasteroven). My kids love it although the tomatoes were not
popular.
Lunch: Leftovers - soup (powdered green curry) and that cheese sandwich. And some leftover veggies.
​Dinner: Korean toppogi (I could eat it every day) since the kids had fallen asleep already. No meat.

I was asked on Facebook by Jp Wildman why you need both cherries (or cherry supplements) and milk (or orotic acid supplements). One lowers uric acid by flushing it out, the other lowers production.
If you just lower production you will still have uric acid in your body which only gets flushed gradually; if you flush it out without lowering production your body will just create more when you flush it out.
Hope that made sense.

TODAYS MENU
Breakfast: Tomato sandwich and coffee.
Lunch: Korean tofu chige soup (from powder) and salad
​Dinner: Korean-style bulgogi beef (for the kids), Korean dumplings, soup and rice (salad for me).

For lunch today, I walked out on a limb and made an anchovy dressing for a salad. Normally, anchovies are bad, and anchovy paste is even worse. Not only does it have a lot of purines (the anchovies are concentrated), but it also contains a lot of salt. Which is neither good for your kidneys or your blood pressure.
But if you use it as a spice, not an ingredient, it will be allright as long as you are not way above 6.8 mg/dL uric acid. So my dressing was 2 large spoons of olive oil, and about 1 cm of anchovy paste. If you want a little more sting, add one drop of tabasco. It would probably be nice to add a little balsamic vinegar. You might find the tabasco spicy, I would not give it to the kids, but the cucumbers cool it off.
I had it with a cucumber salad (2 cucumbers, thinly sliced), but you can add lettuce and other vegetables as well. Celery should be good, but it was very nice with the cucumbers.

TODAYS MENU:
Breakfast: Fried rice, and yesterdays leftover garlic rice.
Lunch: Wakame (seaweed) soup, cucumber salad, tomato sandwich(es, because I had two). And of course, two large glasses of water.

Dinner: I finished the garlic rice from yesterday, and then we had the marinated gobou to the right (a Japanese root vegetable), with soy sauce, vinegsr, and fish flakes; and the tofu stir-fry to the left. And the kids had chicken cutlets. And cake for dessert. Yes, I admit, I had a small piece. Really, small.