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I want to thank all those, from both lists, who responded to my plea for help on finding a detailed list of purine levels in food. Most resources provided a cursory overview. The most detailed list is this one http://www.acumedico.com/purine.htm <http://www.acumedico.com/purine.htm> (but some items such as muscle [only] in beef are somewhat academic! Who eats only muscle? I'm uncertain as to the authority of the compiler and have a friend looking into this for me in Israel. It is a subsection of an acupuncturist's website! At the end of the detail list is a transcript from this now out of print book GOUT by Prof. R. Grahame, Dr. A. Simmonds and Dr. E. Carrey. I checked out the first author who is/was based at UCH London which gave me some reassurance! I'd previously bought what I now believe to be a quack book. So I located a copy of this book 2nd hand and reckon it has the most sensible approach, whilst answering many FAQs that I have found. I wanted to share this with you in case it's a question any one of you needs to answer again! Many thanks Hazel Dakers