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Sally K. Norton discusses the worst oxalate foods and how to avoid them. She shares insights on the potential risks of consuming high oxalate foods, highlighting the importance of consulting with a medical professional before making any significant dietary changes. Norton emphasizes the need for personalized medical advice when considering weight loss programs or medication adjustments.
Norton’s perspective is based on her own opinions and experiences, rather than medical expertise. Her advice serves as a cautionary reminder to prioritize individual health considerations and seek professional guidance before embarking on any health-related decisions. By being mindful of oxalate-rich foods and consulting with a healthcare provider, individuals can make informed choices that support their well-being.
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One of the things you talk about there really surprised me you mentioned sweet potato a lot of a lot of people I speak to especially women say that um sweet potato tends to be a go-to vegetable for them um but that’s high in oxalates it is it’s it’s a go-to vegetable because we start getting a lot of food sensitivities and I what brought me to.
Sweet potato as a daily staple was that back when I was still in graduate school in my mid-30s it became abundantly clear that eating my fresh whole wheat bread in abundance was giving me severe fatigue and giving me um severe brain fog and lots of inability to think straight and not having any physical energy and so I.
Connected my whole wheat bread and bread in general and decided wheat was a problem for me and I was allergic to it it probably was the fact that it’s so bran heavy and so dense I was eating a large amount of brand which is high oxy but I didn’t understand that so I was sure I had a wheat sensitivity and I have I have tested for.
Gitan in the past test will show that up for what that’s worth so I got off the bread I didn’t have a and I also found that all the legumes the dried beans was giving me these what looked like acne red big lump on the face that looks like acne but it would sit there for two years straight so I decided it was my tofu and beans.
And once I got off the tofu and beans those went away fairly quickly so what am I left to eat for carbs like everybody’s carb addicted I’m an ex vegetarian we’re all into carbs and I was a sugar addict at the end of my vegan years so I needed the sweet potato to have what is taught to us in holistic health and healing is a low.
Allergy food that unlike Wheats and legumes they’re going to be tolerable as a a starch and has the beta carotene and supposed other things you’re supposed to need and it’s a safe food so that was my low allergy diet solution you mentioned the three Leafy grains that are high in oxalates but what are the what are the the things we.
Should be avoiding if we want to avoid those oxalates nuts in general as a group the nuts and things that are seeds you’ll notice that beans and wheed and things those are also seeds but the nuts are very high in oxalate and other anti-nutrients that make them very hard to digest almonds cashews and peanuts.
Would be the top three to try to avoid and unfortunately when people go on a low carb diet the nuts become more U relied upon as daily foods and easy snacks that you can travel with and have a pot in your car and drive around and eat nut you know they’re too convenient become affordable now and they’re available in.
Bars and all kinds of different products so it’s very easy to overdo the nuts and I think if you want digestive disorders if you want to ruin your digestion start living on nuts and oxaline and undercooked beans there’s lots of things in plant foods that can be quite rough on the digestive tract so from an oxil standpoint and an eltin point and a.
Savey yourself standpoint nuts are worthy of setting aside now the ones that are low in Oxy you might tolerate if you do have a good um good digestion still but if you’re in poor digestion even low oxalate seeds like pumpkin seeds and um sunflower seeds are pretty tolerable and some macadamian knuts and maybe a little bit of of um pistachios.
But they nuts tend to be loaded with other anti-nutrients and mold especially organic nuts so there’s plenty of reasons to be cautious with the nuts and then there’s the the gluten-free substitute grains the pseudo grains like quinoa te TEF buckwheat and then aerot cassava these are all gluten-free but they’re high in.
Oxalate and other antinutrients especially the quinoa so be careful with quinoa and buckwheat especially chia seeds hemp seeds sesame seeds other things that people think are great but aren’t and then in the fruit Department kiwi blackberries star fruit and pomegranate.
Whole pomegranate fruit now a lot of times the fruit juices are pretty low and a lot of fruits like apples and so on aren’t too bad even Tomatoes aren’t necessarily that terrible especially if you’re just eating tomatoes on your salad but with oxalate it’s not so much the food itself it’s how much oxalate it’s delivering and the amount of.
Oxalate it delivers is based on the dose you eat a lot you can have one leaf of spinach is a low oxalate food but three or four leaves of spinach starts to become a high oxalate food so you know even though some foods are like please don’t eat I I would say people need to understand that it you can still play around with.
Foods like olives that have a lot of oxalate because per 00 grams of a lot but you’re usually only eating a gram or two really small amount at a time if someone is experiencing problems that they think may be oxalate related is cutting out all oxalates is that the answer and they’re immediately going to get better or is this kind of a.
Long-term recovery how does it work well the biggest problem with oxalate is you get not just an acute effect in the eight hours after you’re eating and that acute effect if there’s any symptoms related to it often doesn’t occur for about four hours so there’s that immediate time when your body is got it in the GI tract and it’s coming into.
Your bloodstream going into your liver and then circulating with your blood cells affecting your immune cells and your red blood cells going into tissues throughout including the heart and the lungs and the peripheral tissues and your eyes and your mouth and your teeth so there’s that acute exposure but the biggest problem is that because we eat.
In big waves like with a spinach smoothie or big spinach salad or a cooked lump of Swiss chard these doses are so beyond what the kidneys are designed to handle because the kidneys are the last stop before the bladder and urethra where they leave the body primarily through urine is how we excrete them we don’t the liver cannot.
Disarm or metabolize or change oxalates in any useful way in fact the liver makes more oxalates so um the big problem is that you’re eating so much more than the body can handle it ends up sticking around in your system
