When you have gout, a painful form of arthritis caused by high levels of uric acid in the blood. Also known as uric acid arthritis, it hits hardest in the big toe, but can swell ankles, knees, and fingers too. One of the biggest, most ignored triggers? alcohol, a substance that interferes with how your body removes uric acid. If you’ve had a gout flare-up after a beer or a glass of wine, you’re not alone. Studies show that drinking alcohol—especially beer—can raise your risk of an attack by up to 50% in just 24 hours.
Uric acid, the crystal-forming waste product that causes gout pain builds up when your body makes too much or can’t flush it out. Alcohol slows down your kidneys’ ability to filter it out. Beer is the worst offender because it’s loaded with purines, which break down into uric acid. But spirits like whiskey and vodka aren’t safe either—they reduce uric acid excretion without adding purines, making your body hold onto what it’s got. Even wine, often thought to be "safer," can still trigger flares in people who are sensitive.
It’s not just about what you drink—it’s about how often. People who drink daily have far more flare-ups than those who drink occasionally. And if you’re already on medication like allopurinol or colchicine, alcohol can make those drugs less effective. You don’t need to quit cold turkey, but cutting back helps. Try switching to non-alcoholic beer, staying hydrated, and avoiding drinks during flare-ups. If you’ve noticed your joints hurt more after happy hour, that’s your body talking.
The posts below give you real, no-fluff advice from people who’ve been there. You’ll find comparisons of how different types of alcohol affect gout, tips for managing flare-ups while still enjoying social events, and what foods to avoid alongside your drinks. Some posts dive into how alcohol interacts with common gout meds. Others break down the science behind why beer is worse than wine. You won’t find vague warnings here—just clear, practical steps you can start using today.
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