Frank Suárez pointed out that gout, characterized by the accumulation of uric acid crystals in joints such as the big toe or elbows, was a very painful and common problem. Although meat is often blamed as the main cause, he believed it was not the determining factor.
In his explanation, he stated that uric acid comes from cellular DNA, but the difference between those who develop gout and those who don't, even when eating meat, lies in liver function. A healthy liver can process and eliminate it, while an overloaded liver or a fatty liver loses this ability.
Suárez highlighted the role of an overactive nervous system, which affects detoxification. People with this profile also had sleep, digestion, and elimination problems, which aggravates uric acid accumulation.
Among the factors that overload the liver, he mentioned alcohol (acetate), excess fats, and sugars, especially fructose, which cause fatty liver disease. As practical measures, he proposed reducing sugar, alcohol, and fats to give the liver a rest and allow the body to eliminate uric acid.
Finally, he highlighted the relationship between Candida fungal infections and gout: the internal fermentation of glucose produced alcohol, which in turn generated acetate and overloaded the liver, thus increasing the risk of elevated uric acid.