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Uric acid and macrophage clean-up help prevent diabetes, however if the patient continues with sugar inundation, there will be accumulation of blood vessel damage, eclipsing into diabetes.
Once diabetes sets in, gout is unlikely because uric acid levels drop off. At the same time, as diabetes comes, the protein SGLT2 will upregulate, causing the kidneys to release more glucose into glucose-poisoned blood.
This kidney behavior is not, as current medicine describes, “defective renal glucose handling”. Rather, the blood vessel damage has become so extensive by this point that some tissues around the body are literally starving from lack of blood flow and glucose, in many cases simultaneous with a pot belly. It is starving cells next to fatty cells. This is the essential calamity of diabetes; the kidneys are forced to make too-sweet blood even sweeter, so that impaired tissue—cutoff by blood vessel death—can take tiny, concentrated sips of glucose in order to survive. An analogy is a pulmonary patient taking little breaths on an oxygen tank.
Although a kidney-induced, super-sweetening of the blood increases the severity of diabetes, it also keeps immediately-dying tissue alive, which is the correct long-term calculation by benelles. Here, the kidneys are sacrificing their life to keep other benelles alive. The extra sweet blood will systematically destroy the kidneys until they fail.
Uric acid is not the cause of hyperuricemia or diabetes; it protects against them. Gout is useful in that it reveals three things: your kidneys are still essentially healthy, you have sugar poisoning, and you do not yet have advanced blood vessel damage. The proper diagnosis of diabetes should be “when uric acid levels taper”, as this indicates blood vessel damage sufficiently severe that the kidneys recalculate toward suicide to save remaining tissue around the body. The pathways for how the kidneys understand when to make this calculation should be studied.
In short, gout is a sign of healthy kidneys which are protecting sick blood vessels. Patients should be advised not to lower uric acid with drugs, as this will allow more rapid deterioration of blood vessels, leading to faster onset of diabetes.
Gout is predictive of diabetes only in the sense that it tells us one’s eating habits are causing diabetes. In fact, gout is a footprint left by a guardian angel, fighting the demon of diabetes. Processed food habits must be changed, or there won’t be any footprints.
Natural food and drink will reduce insulin intolerance and bring down blood sugar levels, reversing gout and diabetes. Of special consideration are cinnamon and coffee. Six cups of coffee a day substantially reduces uric acid level. This is because it increases cellular metabolism across the body, allowing extra glucose burn—even without exercise. Effectively, this shifts glucose from the blood into cells, thereby preventing the kidneys from needing to elevate the uric acid level to protect the blood from oxidative stress.
Natural foods break into sugar at a natural rate, so are unlikely to cause chronic sugar poisoning. The antioxidants in natural foods allow them to circulate in your blood vessels for long periods without causing damage, so even if you over-eat, there is a built-in protective mechanism in the food itself. On the other hand, processed fructose starts causing damage right away. Thus, today’s problem isn’t as much food abundance; it’s that our food and drink are made of cheap starch and artificial chemicals that break down in rapid and toxic ways, peculiar to pancreas and kidney benelles. Never before have men and women been able to sustain a constantly high sugar level, making gout a disease of affluence in the context of human history. But today, even the homeless drink soda; it’s eating natural foods with their protective antioxidants that requires affluence, meaning gout is, in our times, a disease of poverty and poor eating habits.
On a bright note, even the poor might follow the outstanding once given to the world’s richest man, John Rockefeller. The advice is so effective it might be used to stay healthy, even on a processed food diet: avoid worry, get plenty of mild exercise, always stop eating while you’re still a little hungry.
What’s next? Probably, kidney benelles will evolve to see sugar as more of a plentiful poison instead of a precious resource. They may develop a special ability to allow rapid sugar urination, thus controlling sugar poisoning. Or maybe our blood vessels will develop some special slippery, or regenerative, property which makes high blood sugar less relevant, allowing for turbocharged periods of sugar-induced, mental performance. Either mutation would be a perfect next step for a world that lives on cheap chemicals and sugars.
Citations:
Discusses how free radicals are formed disproportionately in diabetes by glucose oxidation:
Maritim AC, et al “Diabetes, oxidative stress, and antioxidants: a review.” J Biochem Mol Toxicol. 2003;17(1):24-38 doi:
Discusses the strong antioxidant effect of uric acid:
Sautin Y, Johnson R “URIC ACID: THE OXIDANT–ANTIOXIDANT PARADOX” Nucleosides Nucleotides Nucleic Acids. 2008 Jun; 27(6): 608–619. doi:
Becker B “Towards the physiological function of uric acid”. Free Radical Biology & Medicine 14 (6): 615–31. doi:
Shows pre-diabetics have increased uric acid levels:
Dehghan A, et al “High Serum Uric Acid as a Novel Risk Factor for Type 2 Diabetes” Diabetes Care 31:361–362, 2008
Mistakenly asserts that uric acid predicts diabetes, when it is actually poor eating habits like consuming fructose that predict diabetes—while uric acid prevents:
Katsiki N, et al “Uric acid and diabetes: Is there a link?” Curr Pharm Des. 2013;19(27):4930-7.
Johnson R, et al “Sugar, Uric Acid, and the Etiology of Diabetes and Obesity” Diabetes. 2013 Oct; 62(10): 3307–3315. doi:
Shows diabetics have reduced uric acid levels:
Bandaru P, Shankar A “Association between Serum Uric Acid Levels and Diabetes Mellitus” Int J Endocrinol. 2011;2011:604715. doi:
Shows 6 cups of coffee a day reduces uric acid level:
Choi H, Curhan G “Coffee, tea, and caffeine consumption and serum uric acid level: the third national health and nutrition examination survey.” Arthritis Rheum. 2007 Jun 15;57(5):816-21. doi
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