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  2. Nutritionists Want You to Ditch These 5 Inflammation ... - AOL

    www.aol.com/nutritionists-want-ditch-5...

    Acute inflammation, like the redness and swelling that occurs with an injury, is a sign that your body is working properly—but chronic inflammation (long-term inflammation that lasts for months ...

  3. Gout - Wikipedia

    en.wikipedia.org/wiki/Gout

    Gout; Other names: Arthritis uratica, or Podagra when of the foot: Medical illustration of the big toe joint affected by gout: Specialty: Rheumatology: Symptoms: Joint pain, swelling, and redness [1] Usual onset: Older males, [1] postmenopausal women [2] Causes: Uric acid [2] Risk factors: Diet high in meat or beer, being overweight, genetics ...

  4. Your Gout Guide: From Symptoms to Treatment - AOL

    www.aol.com/gout-guide-symptoms-treatment...

    During a gout flare-up, you have acute gout symptoms, such as intense pain and swelling in an affected joint. Intercritical gout. This is the time between gout flares when you have no symptoms ...

  5. Hyperuricemia - Wikipedia

    en.wikipedia.org/wiki/Hyperuricemia

    Unless high blood levels of uric acid are determined in a clinical laboratory, hyperuricemia may not cause noticeable symptoms in most people. [4] Development of gout – which is a painful, short-term disorder – is the most common consequence of hyperuricemia, which causes deposition of uric acid crystals usually in joints of the extremities, but may also induce formation of kidney stones ...

  6. Gout, a painful form of arthritis, is on the rise. Avoiding ...

    www.aol.com/lifestyle/gout-painful-form...

    In the last 20 years, gout has more than doubled among women, affecting more than 3 million, but the symptoms may be different. Rather than a sudden occurrence in the big toe, gout may affect ...

  7. Cheese - Wikipedia

    en.wikipedia.org/wiki/Cheese

    A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).