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BTD Forums    Diet and Nutrition    The Encyclopedia/ D'Adamo Library  ›  Oxalates are bad?
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Oxalates are bad?  This thread currently has 2,192 views. Print Print Thread
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JJR
Tuesday, November 30, 2010, 9:33pm Report to Moderator Report to Moderator

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Kyosha Nim
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I just got back from the nephrologist and he recommended curbing my intake of nuts, due to "oxalates", which in most people help form stones.  He of course recommended me to not take any supplements and use "traditional medicines" because he's pointing his finger at the stones.  Even though he failed to see that I had more stones prior to taking supplements on a regular basis.  He didn't want any input from my history, just what he thought.  I have a 24 urinalysis pending though that will show more.  

At the same token, I do eat a lot of nuts, and wondered if there is some wisdom there.  I did a search for oxalates and nothing that seemed to coincide with stones came up on this site.  Just wondering if anyone else has had stones and had been told this and what their experience is.



The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8

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Cristina
Tuesday, November 30, 2010, 10:04pm Report to Moderator Report to Moderator

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Soak your nuts and you should be alright ... check the link below, nice explanation and encourages to ferment ... we love fermenting here ... nuts, veggies,  .... but just soaking nuts will be OK too ... nuts with a little bit of salt ... Do a search on these forums, there are whole threads dedicated to fermenting and how to do it ...

http://www.yoni.com/healerf/mad4nuts.shtml




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ruthiegirl
Tuesday, November 30, 2010, 10:58pm Report to Moderator Report to Moderator

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Kyosha Nim
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Do you have a SWAMI? If not, it would be a good idea to get one. Anybody with any specific health needs would benefit from a SWAMI- just having individualized portion recomendations can be a huge factor in healing- perhaps you've been eating way too many nuts, or the wrong ones.

This doctor sounds like a good diagnostician but a lousy listener. If it were me, I'd completely ignore his dietary advice. Get the diagnosis from him,  then do your own research about treatment options.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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C_Sharp
Tuesday, November 30, 2010, 11:03pm Report to Moderator Report to Moderator

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Quoted from JJR

At the same token, I do eat a lot of nuts, and wondered if there is some wisdom there.  


You may want to look at whether the quantity of nuts that you are currently eating exceeds the recommendations of the diet plan you are following.

None of the diet plans recommend as many nuts as I want to eat.


MIfHI                            I follow a SWAMI diet.
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JJR
Wednesday, December 1, 2010, 1:30am Report to Moderator Report to Moderator

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Yeah, I like nuts too much.


So does soaking get rid of the oxolates?  Because I do soak them.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Lola
Wednesday, December 1, 2010, 2:40am Report to Moderator Report to Moderator

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I believe so, also phytates.....try lemon juice in the water as well


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AKArtlover
Wednesday, December 1, 2010, 12:21pm Report to Moderator Report to Moderator

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Interesting. Heading to the doctor today for O hubby's (we think) kidney stone. Even before any of these diets, he was eating spinach and quinoa (unrinsed even) every day for years. He dropped the quinoa for more variety recently, but still persisted in daily spinach. Raw, so I think lower in oxolates, but still SWAMI has as neutral. He's game for change and more variety now. Sometimes it takes more than gentle encouragement. Think it's time to start rinsing and sprouting grains. More work. Oh well...

Haven't really even started him on nuts, but this is the route we will take. Thanks.

I think Dr. D sometimes says some phytic acid(?) is good? I'll have to check that out....

I think some oxolates aren't bad either from what I briefly read, maybe it has to do with food combining or calcium balance. The cheese we've been eating is pasturized and I heard that can be an issue (from the Price people who maybe have some of their info right). Discernment...  



"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14

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AKArtlover
Wednesday, December 1, 2010, 1:04pm Report to Moderator Report to Moderator

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Just realized the spelling is wrong, it is "oxalates"-- may want to change the post title in case anyone searches. Or, I will just type oxalate and oxalates right here.  


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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O in Virginia
Wednesday, December 1, 2010, 3:10pm Report to Moderator Report to Moderator

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Doesn't soaking the nuts make them soggy?  Or do you dry them out afterward, or toast them in a warm oven?
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AKArtlover
Wednesday, December 1, 2010, 3:25pm Report to Moderator Report to Moderator

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You can dehydrate and preserve the enzymes. I set my toaster oven at a setting below where it's marked. There is some disagreement on temperature. 105 to 115 deg F.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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O in Virginia
Wednesday, December 1, 2010, 3:28pm Report to Moderator Report to Moderator

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Quoted from AKArtlover
You can dehydrate and preserve the enzymes. I set my toaster oven at a setting below where it's marked. There is some disagreement on temperature. 105 to 115 deg F.

Thank you!  I need to start doing this, and also learn how to do some sprouting and fermenting.  I've been wondering lately whether I want a food dehydrator, or whether a warm oven might do just as well.
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balletomane
Wednesday, December 1, 2010, 3:35pm Report to Moderator Report to Moderator

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I have been able to air dry a handful of nuts on a sieve without problems. I soak only the amount I want to be eating the next day or two then air dry for a few hours and find them ready to be consumed  




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AKArtlover
Wednesday, December 1, 2010, 4:39pm Report to Moderator Report to Moderator

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Excalibur. I haven't used it much yet, but every time I buy Maitake mushrooms, I dehydrate well, put in a glass jar and store in fridge. A lot cheaper than predried. Then I don't feel the need to use them so quickly and am more apt to throw them in something.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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O in Virginia
Wednesday, December 1, 2010, 7:15pm Report to Moderator Report to Moderator

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Kyosha Nim
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That Excalibur looks pretty neat.  
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JJR
Wednesday, December 1, 2010, 7:31pm Report to Moderator Report to Moderator

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I put nuts in the oven at 150 for all day.  Not above though, they'll get too toasted.  I did that once.  Some poeples ovens don't go that low though.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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jayneeo
Wednesday, December 1, 2010, 8:01pm Report to Moderator Report to Moderator

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actually, cooked spinach has fewer oxalates than raw........ then, maybe he will have collards instead. (totally different taste.) and chard is even more oxalic.
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AKArtlover
Wednesday, December 1, 2010, 8:55pm Report to Moderator Report to Moderator

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Well, not a kidney stone. Pain was symmetrical. I just saw "cupping" done for the first time for muscles.

Speechless.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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AKArtlover
Wednesday, December 1, 2010, 9:19pm Report to Moderator Report to Moderator

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Quoted from jayneeo
actually, cooked spinach has fewer oxalates than raw........ then, maybe he will have collards instead. (totally different taste.) and chard is even more oxalic.


Thanks for the correction. We're going to have to learn up a bit on this as our raw smoothies are the main way we get our veg. Will be tweaking. Not as urgent as we found out the back issue was causing pain to the groin as well.

Muscle issue... what an enlightening day.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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Cristina
Wednesday, December 1, 2010, 11:45pm Report to Moderator Report to Moderator

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... glad he got spared the pain of having to pass a stone!!! ... Check the Fitness pack at the store to identify the nutrients that will assist him relax those muscles more ...  




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JJR
Thursday, December 2, 2010, 1:20am Report to Moderator Report to Moderator

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Somebody will have to spell out "cupping" for me.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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AKArtlover
Thursday, December 2, 2010, 2:11am Report to Moderator Report to Moderator

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http://en.wikipedia.org/wiki/Fire_cupping

Neither of us had any idea about it, but we trust our doc. It involved blood. It's a good thing we were clueless and hubby couldn't see.


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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Whitey
Wednesday, December 22, 2010, 1:54am Report to Moderator Report to Moderator

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Quoted from JJR
Yeah, I like nuts too much.


So does soaking get rid of the oxolates?  Because I do soak them.


No. Soaking does not get rid of oxalates, that I know of. Soaking deactivates the enzyme inhibitors, I do know that.



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JJR
Wednesday, December 22, 2010, 3:56am Report to Moderator Report to Moderator

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Well, that's good to know.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Symbi
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One way of telling if you just ate some oxalate is it can stick to your teeth.    Even so I still love spinach every now and then and parsley is also high in it.

Here's a reference.  Oxalate content isn't the only factor in foods, calcium binds it up.  

Quoted Text

Not many lists of oxalate content compare the calcium — except at the Food Science website of Lincoln University in New Zealand (see http://www.foodscience.ac.nz/research_topics/oxalate/Oxalate_containing_food.html). There I learned that the amaranth I've fallen in love with, although super high in oxalic acid, also has plenty of calcium, and so is safer than spinach — or the beet greens I've been planning to grow.

Another commonly-cited fallacy is that any cooking will render oxalates safe. If you cook the plant with a calcium source you can probably chelate preventatively — or better, leach out the soluble oxalate by cooking in water. That means boiling greens, not just steaming them! And it means throwing out the cooking water, even though I hate losing the flavor and vitamins. But now I've started to do it with the leaves of Swiss Chard. Luckily, stems contain much less oxalate; this is true generally (think of rhubarb, where we eat the stems but the leaves' levels are poisonous). Roots have even less.
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Goldie
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Johny come lately..

Quoted Text
He dropped the quinoa for more variety recently, but still persisted in daily spinach. Raw


Spinach was given to hungry people only to find out that if one has it in one meal one can not absorb the calcium eaten for that meal..

can be a problem..


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