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Haig argued that excess uric acid was a major cause of disease. For example, he attributed anemia, Bright's disease, cancer, diabetes, heart disease, pneumonia and rheumatism to excess uric acid. [3] Haig stated that the uric-acid free diet greatly improved his health and he had eighteen years of experience on the diet. [3]
Haig's uric-acid free diet (known as Haig's diet) required the elimination of every food containing high amounts of purines that could be metabolized into uric acid. [16] On this diet all meats, legumes and some vegetables were eliminated including asparagus, beans, lentils, mushrooms, peas and whole grain products. [16]
Uric acid is a heterocyclic compound of carbon, nitrogen, oxygen, and hydrogen with the formula C 5 H 4 N 4 O 3. It forms ions and salts known as urates and acid urates, such as ammonium acid urate. Uric acid is a product of the metabolic breakdown of purine nucleotides, and it is a normal component of urine. [1]
Uric acid has the highest concentration of any blood antioxidant [59] and provides over half of the total antioxidant capacity of human serum. [65] Uric acid's antioxidant activities are also complex, given that it does not react with some oxidants, such as superoxide, but does act against peroxynitrite, [66] peroxides, and hypochlorous acid. [67]
VLCD were not found to increase food cravings, and on the contrary, appear to reduce food cravings more than low-calorie diets. [ 29 ] Previous formulations (medical or commercial) of carbohydrate-free very low calorie diets provided 200–800 kcal/day and maintained protein intake, but eliminated any carbohydrate intake and sometimes fat ...
High levels of purines are known to increase uric acid production and may aggravate or lead to conditions such as gout. [14] Harvard researchers report that omega-3 fatty acids and uridine, two substances in foods such as fish, walnuts, molasses, and sugar beets, prevented depression in rats as effectively as antidepressant drugs.