low oxalte diet

[Guest guest]

there appears to be a difference between the oxalate content of food

and bioavaliabilty of the oxalates

low oxalate is a medical diet for kidney stones that has been around

since the 90's, how successful i don't know

the theory is that oxalates combine with calcium to form stones

its been around long enough that eliane gotschall would have been

aware of it but obviously wasn't that interested in it

the main issues i think are that some people really don't have the

digestive enzymes for nuts

and chard, collards, spinach, kale and silverbeet are necessary

because of high vitamin k content but are hard on the gut so sohould

be eaten in moderate quanties and occasionally rether than every day

which is what can happen with the ease of just chucking them inot

food processors

dropping nuts and nut flours will work a lot better for some but its

not the high oxalate content per se

so the low oxalate diet hits a few spots but since the hoery is

unsound is a bit mixed in result and its so simple just to consider

what i ahve written above

susan owens who is the driving force behind the more recent uptake of

this diet regretably has excluded content on her boards that

questions the reasoning behind the diet, you just can't do that sort

of thing if you want to get something right

-----------------

A further study of oxalate bioavailability in foods.

Brinkley LJ, J, Pak CY.

Center for Mineral Metabolism and Clinical Research, University of

Texas Southwestern Medical School, Dallas 75235.

We extended the study of oxalate bioavailability by testing 7

additional food items: brewed tea, tea with milk, turnip greens,

okra, peanuts and almonds. Nine normal subjects ingested a large

serving of each of these items. The bioavailable oxalate was

calculated from the increment in urinary oxalate during 8 hours after

ingestion and bioavailability was determined as the percentage of

total oxalate content in a given food item represented by

bioavailable oxalate. Brewed tea and tea with milk, with a high

oxalate content, had a low bioavailable oxalate level (1.17 and 0.44

mg. per load) because of the low oxalate availability

(bioavailability of 0.08 and 0.03%). Turnip greens, with a

satisfactory oxalate bioavailability (5.8%), had a negligible effect

on urinary oxalate excretion, since oxalate content was relatively

low (12 mg. per load). Okra, with a moderate oxalate content (264 mg.

per load) had a negligible bioavailable oxalate (0.28 mg. per load).

Only peanuts and almonds provided a moderate increase in oxalate

excretion (3 to 5 mg. per load) due to the modest oxalate content

(116 and 131 mg. per load) and oxalate bioavailability (3.8 and

2.8%). Thus, the ability of various oxalate-rich foods to augment

urinary oxalate excretion depends not only on oxalate content but on

the bioavailability.

>

> " What is 'the new modified low oxalate SCD.' ? Is that what we do

here

> on Pecanbread? "

>

> (I know I said I wouldn't be on the list... but I saw this and had

to

> respond.)

>

>

>

> On pecanbread we just do SCD. Each indvidual customizes their menu

> based on what is individually tolerated.

>

> A low oxalate SCD would eliminate nuts, almost all dark green

veggies,

> beans and several other things.

>

> To learn more about a low oxalate diet, see the Trying_low_oxalates

> yahoo! group.

>

> I do not have my children on a Low Oxalate diet. I've been helping

so

> that others who wanted to still follow SCD could remain on SCD.

>

> (I've got to finish packing still...)

>

>

> Jody

> mom to -7 and -9

> SCD 1/03

>