P.S. It would also help tremendously to know if there is a difference in
the amount of uric acid produced depending on the protein source, whether
plant or animal (or what *kind* of plant or animal source), and/or which
types of proteins or amino acids contribute to the highest levels of it.
Another question is what is considered to be a "normal" range of uric acid
production; how is it measured; and how much has to be produced before the
kidneys, etc., cannot handle it safely without undue impact on them? For
example, it is said that too-high levels of protein consumption can
eventually lead to kidney damage; however, I have heard of at least one
reference I can't trace, perhaps in regard to studies of the Eskimo, that
this level would have to be close to 300g/day before it would be problem in
terms of kidney degeneration, or lead to premature aging of them, etc.
Thanks,

--Ward Nicholson <[log in to unmask]> Wichita, KS