Summer is here, the barbecue is out. Honestly, who doesn't love grill nights?

But grilling often means meat, beer, chips, soda... All of these are highly acidifying foods - which lead you directly to gout*... The kind of gout that can overwhelm the kidney!

So to buffer the acidity caused by these excesses, here are some ideas for dishes and side dishes that are particularly alkalinizing to accompany your grilling talents:

• As an appetizer: avocado, pepper, lemon and beetroot verrines, shallot and mustard.
• As a side dish: potato curry with radishes; grilled vegetables, especially mushrooms and peppers.
• As a dessert: don't skimp on melon, watermelon and why not figs roasted in honey and almonds
• As a beverage: Above all, drink plenty of water, rich in bicarbonate and low in sulfate. And why not add a little lemon - which is also particularly alkalinizing?

In general, here is a list of particularly alkalinized foods to promote this summer during your barbecues: avocados, berries, ripe bananas, carrots, raisins, celery, garlic, alfalfa sprouts, sweet apples, apricots, pears, pineapples, passion fruits, vegetable juices, chicory, asparagus, seaweed, watercress, lemon, melon, mango, beetroot, watermelon.

It's actually easy to make an acidic grill much softer... What a way to have a (al) cuddly summer!

* According to the Swiss League Against Rheumatism: "Gout has been known since ancient times as a disease of abundance affecting those who indulge in wine and meat every day. Lifestyle indeed plays a role. Overweight, sedentary and meat consumption of more than 50 kilos per person per year contribute to making gout a rheumatic disease that is still very common in Switzerland."

Source: https://www.ligues-rhumatisme.ch/rhumatismes-de-a-a-z/goutte