Y’all, I discovered soy yogurt. For some reason, I didn’t think yogurt could be made with anything but cow’s milk. Au contraire. Plus, it’s made in the Instant Pot. It’s so blooming easy, so much easier than the homemade yogurt I used to make with cow’s milk.
Let me back up for a minute.
On March 18, 2019, I decided to go whole food, plant based. I did it for a couple of reasons:
- To ensure I healed my cardiovascular system, since it’s the only diet that will do that.
- To stop taking my gout medication and stop worrying about another attack.
- To lower my cholesterol.
- To lower my A1C so I was no longer in danger of diabetes.
- To lose weight.
Well, I’ve done 2, 4, and 5. I’m in the process of 1, and I learned that I have familial issues with 3 so I’m on medication for that.
Now, back to the yogurt. It’s made with a particular brand of soy milk. Edensoy Soy Milk, which is made of only soybeans and water. (There are other brands made with just soybeans and water, but this is the one I used.) It’s got kind of a nutty flavor that I love, so I made batch after batch after batch. I used it like sour cream, salad dressing, then sweetened it and made frozen yogurt. It was wonderful!
Until I woke up one morning and couldn’t use my right hand.
Holy crap on a cracker! What was wrong? Well, I took my uric acid with the handy dandy meter I have (CareTouch, if you’re curious). My uric acid was 8.2 and it’s not supposed to be over 6. When you hit 7 you’re in pain.
The curious thing was that I wasn’t in agony like I was in 2018. My feet weren’t involved, just my hands. Yes, I was uncomfortable, but nothing like the pain I experienced in 2018.
I couldn’t figure out what I’d done. Every day it was getting worse instead of better. One day my uric acid was 10.9 and the pain was getting more intense (but still better than 2018). I hadn’t changed anything in my diet…until I realized I’d been scarfing down soy milk and soy yogurt like mad. I’d even bought a dozen quarts of the Edensoy milk. Could it be that? Surely not.
I started researching again and…yep, people with gout are advised not to ingest soy products. Who knew? I certainly didn’t. Tofu is okay because the heat used in the cooking process destroys the purines – they’re responsible for raising your uric acid levels. Miso paste is okay, too, and I use that instead of salt.
So, one day I stopped eating soy yogurt, and threw out all the milk. The next day my uric acid was down to 5.6. It’s been okay ever since.
There are purines in every food. Being on a plant based diet means that the purines in veggies and fruits don’t affect you. I honestly thought that, after I was stopped my gout medication, (which, by the way, I consider one of the scariest medications in the world) I wouldn’t have any issues with gout at all. Evidently, once you’ve had gout you’re always susceptible to it.
I wish I could eat soy yogurt, but it’s obvious I can’t. I really like oat milk, but I can’t drink that any more because they make it with oil and I don’t use oil. Almond milk is a bear to make yogurt with unless it’s done commercially, and I’d rather do it myself. So, I’m yogurt free.
Right now I’m gout free and I’d rather be that. 🙂