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Low fat dairy products, despite mild protein being broken down to purine, likewise seem not to contribute to gout risk (and may even be protective).5 Certain carbohydrates, such as oatmeal, wheat germ, and bran have moderate purine content but have not been shown to be significant gout risk factors

Researchers determined that this tripeptide may have a strong affinity for copper (II) ions, leading to the formation of the complex GHK-Cu

Gastroenterology 150(1):86-95.e83 Ng SC, Shi HY, Hamidi N, Underwood FE, Tang W, Benchimol EI, Panaccione R, Ghosh S, Wu JCY, Chan FKL, Sung JJY, Kaplan GG (2017) Worldwide incidence and prevalence of inflammatory bowel disease in the 21st century: a systematic review of population-based studies