Oxalates
Oxalates are mineral compounds that are irritating to the kidneys and other organs of the body. They are found in all foods, but are highest in certain berries and in some green leafy vegetables.
Eating a small amount of oxalates is not a problem for most people, unless one has very damaged kidneys, and this is rare. Eating too many oxalates, however, may cause aches and pains, or one can develop oxalate kidney stones.
Avoiding too many oxalates is easy to do by avoiding eating a lot of high-oxalate foods. These are listed below.
VEGETABLES HIGH IN OXALATES
Beet greens
Purslane
Rhubarb
Spinach
Beets
Swiss chard
Poke greens
Endive, raw
Cocoa, dried
Dandelion greens, cooked
Okra, cooked
Sweet potatoes, cooked
Kale, cooked
Peanuts, raw
Turnip greens
Chocolate, unsweetened
Beet greens
Purslane
Rhubarb
Spinach
Beets
Swiss chard
Poke greens
Endive, raw
Cocoa, dried
Dandelion greens, cooked
Okra, cooked
Sweet potatoes, cooked
Kale, cooked
Peanuts, raw
Turnip greens
Chocolate, unsweetened
NUTRITIONAL BALANCING PROGRAMS AVOID TOO MANY OXALATES
Ways that nutritional balancing diets limit one’s exposure to oxalates are:
- I suggest avoiding all green drinks and green smoothies. Particularly avoid those made with spinach or kale. Please never have these high-oxalate drinks or juices.
- Avoid berries. Many of these are also high in oxalates.
- The diets require two servings daily of the root vegetables, two servings daily of the cruciferous vegetables daily, but only one serving of greens daily.
- The nutritional balancing diets require a variety of vegetables.
- We recommend Renamide, a kidney glandular product, as an option for most people. It is recommended for various reasons. However, it can help in some cases of oxalate poisoning.
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