How to Stop Uric Acid Stones

Uric acid stones are a type of kidney stones. They are extremely painful. Some people are more prone to this condition than others. In many cases uric acid stones develop due to diets that are very high in animal proteins. If this is your case, you can help minimize your chances of developing this type of stone with changes to your diet and lifestyle.

Instructions

• 1

  Avoid red meat. One of the main causes of uric acid stone formation is excessive consumption of animal proteins. This includes commonly eaten meats such as beef and pork. Organ meats such as sweetbreads are extremely high in uric acid and can trigger the formation of uric acid kidney stones. White chicken and turkey meat can be eaten in moderation.

• 2

  Avoid certain types of fish. Fish can also be high in uric acid. Fish that should be avoided includes sardines, trout, tuna, anchovies, halibut, mackerel, salmon, shrimp, and lobster. Include more vegetables and fruits into your diet instead. Cod and flounder are better options.

• 3

  Eat vegetable proteins in moderation. Add vegetable proteins such as tofu and tempeh to your diet. Legumes such as beans, lentils and chickpeas are also good sources of vegetable protein. Because vegetable protein lacks certain essential amino acids, make sure to combine them with rice.

• 4

  Stay hydrated. Avoid binge drinking since excessive alcohol consumption causes dehydration, which taxes the kidneys. Drink at least eight glasses of water per day and limit salt consumption.

• 5

  Avoid caffeine. Consumption of coffee and tea is known to increase uric acid levels that put you at higher risk of developing stones. Opt for decaffeinated coffee, which is said to actually help reduce uric acid levels.

• 6

  Limit your intake of calcium and oxalate-based foods such as tomatoes, apples, grapes, oranges, ice cream, cheese, yogurt and chocolate. Also, limit vitamin supplements especially vitamin C and D. Always talk to your doctor before adding any vitamin supplements to your diet.