Good Morning, Kitchen dwellers!
I saw where Luce said that Dr. Fine mentioned something about oxalate sensitivity. I think he himself has a problem with oxalates and he talks about them on his website. I don't recall anyone here ever mentioning this problem, but maybe we haven't looked for it??
I looked up the foods that contain oxalates, and the highest levels are in dark leafy green veggies like chard, spinach, collards. Also most of the berries plus kiwi, tangerine, grapes. And nuts....... cashew, almond, and peanut. Soy and leeks too.
I don't really think I have a problem, because the caveman diet contains so many of the foods that contain oxalates that I would think I would have noticed something by now. Although, the other day I had some chard, and the next morning I felt a little stiff and "crispy", as Dr. Fine says. It may be unrelated, or else maybe chard has more oxalate than other veggies. Anyway, I will keep an eye on this.
Love,
Polly
Oxalates
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Hi Polly,
I can't really pin any of my own personal health problems to oxalates, but I don't crave foods that are high in oxalic acid, and I tend to avoid them. Of course one of the big problems with oxalates is the risk of kidney stones. Here is a pretty comprehensive list of the oxalate content of most foods:
http://www.litholink.com/patientsDietInfo.htm
Note that rhubarb appears to be the worst, followed by several vegetables. I was surprised to see cocoa and pepper so high. Incidentally, did you know that rhubarb is part of the buckwheat family? Now I wonder how buckwheat rates.
Love,
Wayne
P S Ok, I checked out buckwheat, and found that it is indeed very high in oxalic acid. In fact, one member of the buckwheat family, sheep fennel, is responsible for many livestock deaths, (sheep are especially prone to this problem, since it grows where they often graze), due to its high oxalic acid content. Note that sheep fennel is used as an herb--for example it is a primary ingredient in Ojibway Tea.
I can't really pin any of my own personal health problems to oxalates, but I don't crave foods that are high in oxalic acid, and I tend to avoid them. Of course one of the big problems with oxalates is the risk of kidney stones. Here is a pretty comprehensive list of the oxalate content of most foods:
http://www.litholink.com/patientsDietInfo.htm
Note that rhubarb appears to be the worst, followed by several vegetables. I was surprised to see cocoa and pepper so high. Incidentally, did you know that rhubarb is part of the buckwheat family? Now I wonder how buckwheat rates.
Love,
Wayne
P S Ok, I checked out buckwheat, and found that it is indeed very high in oxalic acid. In fact, one member of the buckwheat family, sheep fennel, is responsible for many livestock deaths, (sheep are especially prone to this problem, since it grows where they often graze), due to its high oxalic acid content. Note that sheep fennel is used as an herb--for example it is a primary ingredient in Ojibway Tea.
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Wayne,
Great info! I seee that chard is way up there in oxalates. Verrrry interesting. Thanks. No, I didn't know that rhubarb is a member of the buckwheat family, but I do recall learning that buckwheat is a fruit (I think) and not a grain.
Love,
Polly
Great info! I seee that chard is way up there in oxalates. Verrrry interesting. Thanks. No, I didn't know that rhubarb is a member of the buckwheat family, but I do recall learning that buckwheat is a fruit (I think) and not a grain.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
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artteacher
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Thanks for the information, Polly and Wayne,
Did the chart indicate the serving size per amount of oxalates? I don't think I saw it. Also, who drinks barley water?
Love, Marsha
Did the chart indicate the serving size per amount of oxalates? I don't think I saw it. Also, who drinks barley water?
Love, Marsha
Marsha,
The sample size, (or serving size), is in the heading just above the cereals, Oxalate mg/100 GM--IOW, 100 grams, which would be 3.53 ounces.
You got me on the barley water, I've never noticed any bottled barley water in the local stores. LOL.
Love,
Wayne
The sample size, (or serving size), is in the heading just above the cereals, Oxalate mg/100 GM--IOW, 100 grams, which would be 3.53 ounces.
You got me on the barley water, I've never noticed any bottled barley water in the local stores. LOL.
Love,
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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moremuscle
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- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Hi,
I remember Dr. Fine writing about Oxalates on his web site. I don't know if I have a problem with these. I do like to eat a lot of dark leafy greens in order to get more calcium (I am dairy intolerant). I haven't noticed a particular problem but I could pay more attention. I see Collard Greens and Spinach are rich in Oxalic Acid according to Wayne's list.
BTW, does anyone know what Arugula is? A weed? My grocery store sells Arugula in the lettuce section - I have eaten some of it with my sauteed meat/vegetables; it is delicious, but is it high in Oxalic Acid?
Love,
Karen
I remember Dr. Fine writing about Oxalates on his web site. I don't know if I have a problem with these. I do like to eat a lot of dark leafy greens in order to get more calcium (I am dairy intolerant). I haven't noticed a particular problem but I could pay more attention. I see Collard Greens and Spinach are rich in Oxalic Acid according to Wayne's list.
BTW, does anyone know what Arugula is? A weed? My grocery store sells Arugula in the lettuce section - I have eaten some of it with my sauteed meat/vegetables; it is delicious, but is it high in Oxalic Acid?
Love,
Karen
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.
Karen,
Arugula is also known as "rocket", (English), or "roquette", (French). A brief description of it can be found in this list of somewhat uncommon leafy plants used for salads and herbs. Look under the heading Cabbage Family:
http://www.leafforlife.org/PAGES/HONORABL.HTM
Here's a detailed discussion. It is considered to be an aphrodisiac:
http://www.hort.purdue.edu/newcrop/1492 ... tml#Rocket
Note that it is a stomachic, (beneficial to the stomach, stimulates gastric digestion), and the oil of the seed contains erucic acid, similar to mustard seed and rapeseed, (canola).
Love,
Wayne
Arugula is also known as "rocket", (English), or "roquette", (French). A brief description of it can be found in this list of somewhat uncommon leafy plants used for salads and herbs. Look under the heading Cabbage Family:
http://www.leafforlife.org/PAGES/HONORABL.HTM
Here's a detailed discussion. It is considered to be an aphrodisiac:
http://www.hort.purdue.edu/newcrop/1492 ... tml#Rocket
Note that it is a stomachic, (beneficial to the stomach, stimulates gastric digestion), and the oil of the seed contains erucic acid, similar to mustard seed and rapeseed, (canola).
Love,
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
-
moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Hey all-
During the early period of my recovery I suspect that oxalates were one of the first things that set me off. If only I had known where it would lead me.
Did not know what they were called at the time but much to my dismay the baby spring spinach that I had grown in my garden for years and is so tender set me off big time. I avoided lettuce like vegetables for quite some time but now with time under my belt GF and MI I have found that I can tolerate more oxalate type vegetables than I could in the past.
After rereading Cordain’s book and my newest and greatest discovery of eliminating all legumes I am having no problems with the oxalates I have tried at all. One does learn the advantage of testing only one think at a time? Yes, green beans, a legume, were the first vegetable that I found that I thought was not a problem and, I hope, that last to discover that is.
A legume is a legume is a legume. Not a quote by any kown person. Disclaimer
:shock:
I am still amazed at the little discoveries.
My best
Matthew
During the early period of my recovery I suspect that oxalates were one of the first things that set me off. If only I had known where it would lead me.
Did not know what they were called at the time but much to my dismay the baby spring spinach that I had grown in my garden for years and is so tender set me off big time. I avoided lettuce like vegetables for quite some time but now with time under my belt GF and MI I have found that I can tolerate more oxalate type vegetables than I could in the past.
After rereading Cordain’s book and my newest and greatest discovery of eliminating all legumes I am having no problems with the oxalates I have tried at all. One does learn the advantage of testing only one think at a time? Yes, green beans, a legume, were the first vegetable that I found that I thought was not a problem and, I hope, that last to discover that is.
A legume is a legume is a legume. Not a quote by any kown person. Disclaimer
:shock:I am still amazed at the little discoveries.
My best
Matthew