Gout

Ethanol inhibits the excretion of uric acid by the kidneys, and yeast-derived purines produced during beer fermentation directly increase uric acid substrates. Studies show that consuming just one can (355 mL) of beer can significantly raise blood uric acid levels, and the risk of an attack increases severalfold in those who already suffer from hyperuricemia. Dehydration also raises uric acid concentration, so the diuretic effect caused by drinking acts in combination with these factors. From the Perspective of a Korean Medicine Clinic: In Korean medicine, alcohol is classified as a hot, toxic energy; in particular, alcohols with a cold and damp nature, such as beer, exacerbate heat-related waste products within the body. Repeated drinking, such as at company dinners, continuously impairs digestive function, leading to the accumulation of sticky waste products that block the pathways of Qi and blood. Considering the reality faced by office workers who find it difficult to reduce their drinking frequency, Dongjedang combines treatment that raises the threshold for recurring attacks by reinforcing digestive function with herbal medicine and thoroughly clearing out heat-related waste products from the body. Lifestyle guidance on adequate hydration and snack selection before company dinners is also provided.