Coping With Gout by Christine Craggs-Hinton

Author:Christine Craggs-Hinton
Language: eng
Format: epub
Publisher: John Murray Press

Breakfast:

1 grapefruit followed by 2 slices of toast

Snack:

1⁄3 cup mixed sunflower seeds and almonds

Lunch:

Salad with cottage cheese and chives

Snack:

1 cup cherries (if you are not already eating these every day)

Dinner:

Irish stew with a very small amount of lean beef

Snack:

2 oatcakes

Day 2

Breakfast:

Porridge with cracked linseed, honey and rice milk, 1 tofu yoghurt

Snack:

1 banana

Lunch:

2 soft-poached eggs on wholemeal toast, 1 potato scone

Snack:

1⁄3 cup pecan nuts

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