Hi, I have a background in clinical nutrition and can give you some foods to avoid. And let me add that the American Medical Association which gives the above information, is giving current info from their standpoint. The advice I will give comes from the nutritional view. Medical students and the medical community rarely seeks advice from the dietetic (registered dietitians) community. Medical students have no required courses in nutrition, ever.
Foods high in purine (foods to avoid) are anchovies, bouillon, brains, broth, consomme, goose, gravy,heart, herring, kidney, liver, mackerel, meat extracts, mincemeat, mussels, partdidge, roe, sardines, scallops, sweetbreads (and I do not think they mean banana bread), and baking and brewers' yeast.
Foods you might want to consider limiting because they have a moderate amount of purines are fish, poultry, meat, shellfish, asparagus, dried beans, lentils, mushrooms, dried peas, and spinach.
Summary of the nutritional care for Gout:
Eliminate foods high in purines
Have a moderate protein intake with protein sources from milk, cheese, vegetables and breads.
Have a liberal carbohydrate intake
Have a low to moderate fat intake
Have a liberal fluid intake
Restrict or eliminate alcohol (boo)