Gout: 23% Solution in Your Fridge

How about cutting gout by almost a quarter?

How about the solution sitting in your fridge?

How about everything proven in a new study published in Frontiers in Immunology?

Researchers analyzed data from the National Health and Nutrition Examination Survey (2013-2018), including 12,589 adults aged 20 and older.

The takeaway:

1. People consuming over 110.4 mg of vitamin C daily were 23% less likely to have gout than those consuming less than 19.9 mg.

2. Higher vitamin C intake was linked to lower levels of uric acid in the blood, a key factor in gout.

3. The effect was only observed only with dietary vitamin C, not supplements.

Why so powerful?

Vitamin C helps by:

- Supporting kidney function to remove uric acid

- Slowing the production of uric acid in the body

- Reducing inflammation with its antioxidant properties

To increase vitamin C intake, eat foods like oranges, berries, kiwi, bell peppers, broccoli, and cauliflower.

Consume these foods raw, steamed, or stir-fried to preserve the vitamin content.

This proves that natural cures work for gout. But C is only the beginning. Thousands of readers have 100% success with their gout by going all the way – as explained here…