Thursday, April 6, 2017

WHAT TO KNOW ABOUT OXALATE ACIDS

What are Oxalates?
Oxalate and its acid form oxalic acid are organic acids that are primarily from three sources: the diet, from fungus such as Aspergillus and Penicillium and possibly Candida, and also from human metabolism.

Oxalic acid is the most acidic organic acid in body fluids and is used commercially to remove rust from car radiators. Antifreeze (ethylene glycol/PEG) is toxic primarily because it is converted to oxalate. Two different types of genetic diseases are known in which oxalates are high in the urine. The genetic types of hyperoxalurias (type I and type II) can be determined from the organic acid test done at The Great Plains Laboratory. Foods especially high in oxalates include spinach, beets, chocolate, peanuts, wheat bran, tea, cashews, pecans, almonds, berries, and many others. Oxalates are not found in meat or fish at significant concentrations. Daily adult oxalate intake is usually 80-120 mg/d; it can range from 44-1000 mg/d in individuals who eat a typical Western diet.

DID YOU KNOW?:
Yeast overgrowth, commonly associated with antibiotic usage, might lead to increased oxalate production and increased combination with mercury, slowing mercury elimination if oxalates were so high that they deposited in the bones with attached mercury. It would be interesting to see if increased elimination of heavy metals occurs after oxalate elimination by antifungal therapy and low oxalate diet. In addition, oxalates from the diet or from yeast/fungus in the gastrointestinal tract bind calcium, magnesium, and zinc, perhaps leading to deficiencies even when dietary sources should be adequate.

WHY DO PEOPLE FOLLOW THIS DIET?

A low-oxalate diet is often prescribed for people who have increased levels of oxalic acid in their urine or who have a history of forming kidney stones. A treatment program including a low-oxalate diet and plenty of fluids reduces the risk of stone formation. A low oxalate diet is not always effective in reducing urinary oxalic acid levels because most oxalate found in urine is made in the body and does not come from the diet. People with a predisposition to stones are also encouraged to drink plenty of fluids (3 to 4 quarts [liters] per day).

WHAT ARE THE SYMPTOMS?

Oxalate crystals may cause damage to various tissues.  High oxalate in the urine and plasma was first found in people who were susceptible to kidney stones. Many kidney stones are composed of calcium oxalate. Stones can range in size from the diameter of a grain of rice to the width of a golf ball. It is estimated that 10% of males may have kidney stones some time in their life.  In combination with calcium, the oxalic acid crystallizes to form kidney stones—small pebbles that form in either the kidney or the bladder. If these stones, calcium-oxalate, are small enough, they will pass out of the body without being noticed. However if too large, they can cause severe pain, obstruction of the flow of urine, and sometimes infection in the urinary tract.

  What do I need to avoid?

To avoid oxalate ask about ingredients at restaurants and others’ homes, and read food labels. The following list is not complete. Always consult with a healthcare professional before making any significant changes to your diet.

 

THE OXALATE CONTENT OF VARIOUS FOODS


Evidence is now emerging that the absorption of dietary oxalate makes a major contribution to urinary oxalate excretion, particularly in stone formers. The factors that influence this absorption are known to include the oxalate content of the foods eaten, the concentrations of ions in these foods that bind to oxalate and limit its absorption such as calcium and magnesium, the presence of bacteria that can degrade oxalate, the transit time of food through the intestinal tract, the inheritance of certain genes, and quite possibly several other as yet unidentified factors.    

The Oxalate Content of Various Foods


Food                                                                               Mg of Oxalate/100g            Mg of Per Serving
Spinach
645
645 (100 g)
Fiber One Cereal
142
43 (30 g)
Bran Flakes
141
42 (30 g)
Green Beans (steamed)
33
33 (100 g)
Potato (raw)
27.1
27.1 (100 g)
Snack bar (Butterfinger)
53.5
24 (45 g)
Peanut Butter
95.8
19.2 (20 g)
Tea (brewed)
7.5
18.8 (250 g)
Celery
61.2
18.4 (30 g)
Chocolate (American)
42.5
13 (30 g)
Ravioli
6.5
13 (200 g)
White Bread
14.3
8.0 (56 g)
Carrots (raw)
5.7
5.7 (100 g)
Potato Chips
9.4
3.0 (30 g)
White Rice (steamed)
2.1
2.1 (100 g)
Broccoli (steamed)
1.8
1.8 (100 g)
Strawberry jelly
5.3
1.1 (20 g)
Corn flakes
1.9
0.6 (30 g)

Mustard
12.1
0.6 (5 g)
Apple (raw)
0.5
0.5 (100 g)
Peaches (canned)
0.3
0.3 (100 g)
Grape jelly
1.5
0.3 (20 g)

Oxalate-Rich Food Items

FOOD ITEM

Beet greens, cooked
SERVING (oz)

1/2 cup
CONTENT(mg)

916
Pursiane, leaves, cooked
1/2 cup
910
Rhubarb, stewed, no sugar
1/2 cup
860
Spinach, cooked
1/2 cup
750
Beets, cooked
1/2 cup
675
Chard, Swiss, leaves cooked
1/2 cup
660
Rhubarb, canned
1/2 cup
600
Spinach, frozen
1/2 cup
600
Beets, pickled
1/2 cup
500
Poke greens, cooked
1/2 cup
476
Endive, raw
20 long leaves
273
Cocoa, dry
1/3 cup
254
Dandelion greens, cooked
1/2 cup
246
Okra, cooked
8-9 pods
146
Potatoes, sweet, cooked
1/2 cup
141
Kale, cooked
1/2 cup
125
Peanuts, raw
1/3 cup (1-3/4 oz.)
113
Turnip greens, cooked
1/2 cup
110
Chocolate, unsweetened
1 ounce
91
Parsnips, diced, cooked
1/2 cup
81
Collard greens, cooked
1/2 cup
74
Pecans, halves, raw
1/3 cup (1-1/4 oz)
74
Tea, leaves (4 mm. infusion)
1 level tsp in 7 oz water
72
Wheat germ, toasted
1/4 cup
67
Gooseberries
1/2 cup
66
Potato, Idaho white, baked
1 medium
64
Carrots, cooked
1/2 cup
45


Apple, raw with skin
1 medium
41
Brussels sprouts, cooked
6-8 medium
37
Strawberries, raw
1/2 cup
35
Celery, raw
2 stalks
34
Milk chocolate bar
1 bar (1.02 oz)
34
Raspberries, black, raw
1/2 cup
33
Orange, edible portion
1 medium
24
Green beans, cooked
1/2 cup
23
Chives, raw, chopped
1 tablespoon
19
Leeks, raw
1/2 medium
15
Blackberries, raw
1/2 cup
13
Concord grapes
1/2 cup
13
Blueberries, raw
1/2 cup
11
Currants, red
1/2 cup
11
Apricots, raw
2 medium
10
Raspberries, red, raw
1/2 cup
10
Broccoli, cooked
1 large stalk
6
Cranberry juice
1/2 cup (4 oz)
6


These foods are high in oxalate (greater than 10 mg per serving): AVOID
·                     Beans in tomato sauce
·                     Beer
·                     Beets
·                     Blackberries
·                     Black and red raspberries
·                     Blueberries
·                     Celery
·                     Chard
·                     Chocolate
·                     Cocoa
·                     Coffee powder (Nescafe)
·                     Collards
·                     Concord grapes
·                     Crackers made from soy flour
·                     Currants
·                     Dandelion greens
·                     Eggplant
·                     Escarole
·                     Fruit cake
·                     Fruit salad (canned)
·                     Green bell pepper



·                     Grits (white corn)
·                     Juices containing berries
·                     Kale
·                     Leeks
·                     Lemon and lime peel
·                     Nuts (especially peanuts and pecans)
·                     Okra
·                     Ovaltine
·                     Parsley
·                     Pokeweed
·                     Rhubarb
·                     Rutabagas
·                     Spinach
·                     Strawberries
·                     Summer squash
·                     Sweet potatoes
·                     Tea
·                     Tofu
·                     Tomato soup
·                     Wheat germ

These foods are moderately high in oxalate (2–10
mg per serving): MODERATION
·                     Apple
·                     Apricots
·                     Asparagus
·                     Bottled beer (12 oz [360 ml] limit/day)
·                     Broccoli
·                     Carrots
·                     Chicken noodle soup (dried)
·                     Coffee (8 oz [240 ml])
·                     Cola beverage (12 oz [360 ml] limit per day)
·                     Corn
·                     Cornbread
·                     Cucumber
·                     Lettuce
·                     Lima beans
·                     Marmalade
·                     Oranges


·                     Orange juice (4 oz [120 ml])
·                     Parsnips
·                     Peaches
·                     Pears
·                     Peas (canned)
·                     Pepper (greater than 1 tsp [2 grams] per day)
·                     Pineapple
·                     Plums
·                     Prunes
·                     Sardines
·                     Soy products (most)
·                     Sponge cake
·                     Tomatoes
·                     Tomato juice (4 oz [120 ml])
·                     Turnip
·                     Watercress

Best bets

These foods are low in oxalate (0–2 mg per serving); eat as desired: OK
·                     Apple juice
·                     Avocado
·                     Bacon
·                     Bananas
·                     Beef (lean)
·                     Bing cherries
·                     Brussels sprouts
·                     Cabbage
·                     Cauliflower
·                     Cheese
·                     Eggs
·                     Grapefruit
·                     Green grapes
·                     Jellies
·                     Lamb (lean)
·                     Lemonade or limeaid (without peel)
·                     Melons
·                     Milk
·                     Mushrooms


IF YOU ARE INTERESTED IN LEARNING MORE OR GETTING TESTED CONTACT US:

                       ROYAL HEALING NATURAL HEALTH 
                                              
                                               832-913-5022
                                                    
                                                    Dr. Ezzy

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