LISTS – AND LISTS
I know you are all looking for THE list. Here is one from a reliable source I have have downloaded on my site to a separate document so it opens with one click.
The reliable source, as it turns out, needed some updating. Dr Ross Holmes, professor, School of Medicine, University of Alabama, was kind enough to review the work of Dr. Michael Liebman who is a professor of Human Nutrition and Food Option at University of Wyoming and determine which food entries on the Harvard list needed changing. We cannot change the original but we have updated our lists accordingly and annotated updates with *** marks. So the lists here are the most recently edited available at present.Fred Coe and I have updates and annotated the list for those with a tendency to perfectionism: Updated table of oxalate foods. Set it at 50% for easier reading. Get yourself acquainted with the lists. They will tell you much of what you need to know. A lot of it will even surprise you. You are not as restricted as you think you are or as you have been told.
A more dramatic list is the 177 high oxalate foods we distilled out of the big list. Here are culprits! Not on this list? Probably not very high in oxalate so far as we know – with perhaps a few exceptions. Note that quantity is critical. For example black pepper is high in oxalate but the amounts used are small enough that total oxalate intake from it is negligible.
Eating a low oxalate diet can be overwhelming and difficult to incorporate into your daily life. I just released a course called The Kidney Stone Prevention Course to help you understand how to implement your physician’s prescribed treatment plans.
LET’S DIVIDE AND CONQUER
FOODS TO WORRY ABOUT
A List of Concerning Foods
We have created two graphs for this article. Of the 177 foods on our master list, many are of concern but can be used in your diet if you control the portion size and how often you use them. There are 30 of them that are worrisome enough to deserve special attention.
Here are the 30. The graph shows mg of oxalate in a common portion. The details of the portions are in the complete list. The foods have in common that all contain at least 40 mg/serving. All other foods for which we have reliable data have less oxalate per serving.
Your budget is about 100 mg/day.
What does this graph mean? Does it mean you can never have chocolate, or a baked potato?
No.
It means if you want to use your whole budget on a treat, do it, but keep track and make sure you do not overspend in any meal or in any one day. Have your baked potato, but maybe share half with your partner. Or, have some hot chocolate but make it with milk because calcium helps reduce oxalate absorption. Eat your cashew nuts, but pay attention to how many. If one handful leads to ten, you cannot have them.
FOODS TO AVOID
The graph to the left is of the very few dangerously high oxalate foods.
There are only six foods, but spinach, being worst of all, has two entries. Be careful of this plot because of its range. It begins at 100 mg/portion and rises to 755 mg/portion in only 7 steps, so the distance from miso soup to spinach is about a 7 fold increase.
Rhubarb and spinach are so high you just cannot eat them. Rice bran is something few will miss, the same for buckwheat groats.
People like almonds but have a hard time controlling portion size. If you can keep it to 11 almonds a day – the portion size that gives 122 mg of oxalate, alright. Otherwise stay away from them.
If you have to eat any of these foods, caution is hardly a strong enough word.
Are you sure you need to eat them?
Why?
WHAT ARE WE SAYING?
We are saying that oxalate is common in foods, and that you have to be careful, but care is a scarce resource. How much care can you give every bite? The graphs say if you eat moderately high oxalate foods – the first graph – be careful.
Watch portions.
If you are eating one of the six dangerously high oxalate foods, stop eating it.
It is too hard to be careful with those six foods. They have too much oxalate for most of you to handle. So, just say no.
WHY BELIEVE OUR DATA?
These data arose from a major effort at the Harvard School of Public Health. A world class expert has curated it twice. Harvard can be wrong and so can Ross Holmes, but both will tend to be wrong less often than the average persons who attempt to put complex data into the public domain. We have always appreciated comments, and if anyone has a peer reviewed publication with different food oxalate levels than ours, we will read the paper and see if it warrants our making a change.
Medical research is endlessly argumentative, and food oxalate is no exception. A recent paper contrasts findings from 6 websites and 2 applications and finds some wide variations. Of the sites, the Harvard site – used here as our reference, and the Wake Forest site – which is a legacy of an outstanding investigative group have most standing with me. Leaf through the comparisons between them in the 4 charts and in the large table at the very end. On the whole differences are modest. The hyperoxaluria and oxalosis list from the paper has been withdrawn from their site.
DO YOU NEED A LIST?
Sure, a list is nice. But we helping you here. Lists can run on to hundreds of foods. The picture is meant for focus. Here are the ones to focus on.
Many of you leave the doctor’s office thinking you will never be able to eat a fruit or vegetable again. If that wasn’t bad enough chocolate and nuts are gone, too. Some of this sadly is true, most of it is not. I am here to bring you good news: Almost everything, high oxalate or not, can be incorporated into your diet safely.
Do you need a low oxalate diet? You may if your stones contain calcium oxalate crystals and your urine oxalate is high enough to pose risk.
If you do need a low oxalate diet, what is your goal? Less than 100 mg of diet oxalate is good; less than 50 mg is ideal.
If you want to read some of the science about urine oxalate and risk of stones and about how we get to the diet oxalate goals, it is summarized at the end of this article.
Here we assume you do need to lower the oxalate in your diet.
CALCIUM FIRST
Low calcium diets can raise urine oxalate, and the solution may be as simple as a proper calcium intake. There is every reason for stone formers to eat 1000 mg of calcium daily to protect their bones. The common hypercalciuria of calcium stone formers puts bones at special risk when diet calcium is low.
Before changing your whole life around, ask yourself if you are avoiding calcium foods. If so, add them back and ask your doctor to check your urine oxalate again. It may fall enough that a low oxalate diet is not necessary.
If low calcium intake is not your problem, and you need a low oxalate diet, here is my take on how to do it.
WHAT IS THE DIET OXALATE GOAL?
Typical diets contain upward of 200 – 300 mg of oxalate. For stone prevention, a reasonable goal is below 100 mg of oxalate daily. An ideal would be about 50 mg daily if that can be accomplished.
To get there, consider the oxalate contents in common serving portions of all of the foods, and make up a plan for yourself.
FRUITS
FRESH
Everyone who comes to me is very unhappy thinking they can never have a berry again. This is Baloney. The only berry that is very high in oxalate is raspberries (look at the list). On the other hand, people do not realize avocado, oranges, dates, and even grapefruit and kiwi are very high and need caution.
This doesn’t mean you can never have these healthy treats. If you incorporate any of these high oxalate fruits into your morning yogurt you can reduce some of the effects of the oxalate content.
Also look at your portion sizes. You really cannot eat a lot at any one time. Dates are not a good bargain: One date is 24 mg!
CANNED OR DRIED
Canned pineapple is a problem.
Dried fruits have to be a worry because the water is taken out, so a ‘portion’ of dried fruit can be gigantic in oxalate content. Figs, pineapple and prunes are standouts. Just think: 1/2 cup of dried pineapple is 30 mg – not a lot of fruit for a lot of oxalate. If you want dried fruit, think about apples, apricots, and cranberry as lower oxalate options.
VEGETABLES
Spinach and rhubarb are standouts; stay away.
Other vegetables you need to be aware of are tomato sauce, turnips, okra, and yams (sweet potatoes) along with beans of different sorts.
I am not in the business of taking healthy foods away from people. But in the cases above you really must limit; there is just too much oxalate and these foods do not pair well with high calcium foods the way fruits can be mixed right into your yogurt or cereal and milk.
Many of you have been told to stay away from all green leafy vegetables. This is not true. Look at the list. There are plenty of salad options still available for you including kale. Even though tomato sauce is high in oxalate (see below) that is because of concentration. A whole medium tomato is only 7 mg and who eats more than one at a time?
Many of the salad vegetables are so low in oxalate they are freebies. Eat what you want.
POTATOES
These are Trouble! I put them into their own separate group even though they are vegetables.
From french fries to baked potatoes they are very high oxalate items. One ounce of potato chips has 21 mg of oxalate and who eats one ounce? Not I. Baked potatoes are terrible. One comes in at just under 100 mg of oxalate. Mixing sour cream into the potato will not help much; one tablespoon of sour cream contains only 14 mg of calcium. One ounce of cheddar cheese contains 200 mg of calcium, which could help, but it increases calories, salt and fat. But all in all, why struggle so hard? Potatoes are not ideal for stone formers.
DAIRY PRODUCTS
They have no oxalate. They are your main source of calcium. Use them. They can add a lot of salt – cheeses – and can be caloric. But they reduce oxalate absorption and preserve your bones.
For a stone former who has to watch salt intake, increase calcium intake, and lower oxalate intake, here is how to do that. You cannot have as much cheese as you want because of the salt. So portion sizes are very important. Yogurt, milk, even ice cream are good bargains – modest sodium and high calcium. These are a great place to add in a wee bit of chocolate – high oxalate foods – for those of you who cannot live without these high oxalate treats.
BREADS AND GRAINS
Some of the basic ingredients to make these foods are very high. White flour and brown rice flour are high in oxalate so everything you make from them will be high.
BREADS
Even so, as far as kidney stones go, breads are mainly alright because of portion size: not that much flour so one slice is 5-8 mg. French toast and New York style bagels top the list at 13 mg for two slices and 40 mg for one bagel – as much as anyone will eat of either food.
PASTA RICE AND GRAINS
Spaghetti, one cup cooked is 11 mg and most of us eat more than one cup.
Buckwheat groats, one cup cooked is 133 mg – I don’t see many of you saying ‘darn it’ or taking to your bed, but beware. Millet and bulger, wheat berries, rice bran, corn grits, and corn meal, these are widely used and are high. If you are using these, be thoughtful.
Here are some low oxalate options in this category: White rice, hummus, corn flour, corn bran, flax seed, and oat bran are popular and safe.
MEAT PRODUCTS
Since oxalate is only found in plant foods, all the meats are safe. Fish, too.
For our vegetarian friends, tofu and veggie burgers are very high.
NUTS AND SEEDS
These are just dangerous for two reasons.
Obviously they are very high in oxalate.
Secondly, I don’t know anybody who just has a few nuts at a time.
Just like chips no one eats one – the whole jar is more like it.
But, for one cup of pumpkin sunflower or flax seeds the highest is only 17 mg of oxalate and none for flax. For those of you who love foods in this category seeds are the better choice and they can be sprinkled on yogurt and ice cream.
SWEET STUFF
I have good news for my chocolate lovers. I know most of you have been sent home with a list and chocolate is high on it. But if you look at the numbers nuts are a lot worse than chocolate. Chocolate can be mixed in with dairy products, too, so as to reduce oxalate absorption.
Even so I do want to point out that half a brownie is on the high side, and who eats one half?
You can still satisfy your sugar craving but pay attention to your portion size.
Keep in mind, however, that sugar loads increase urine calcium loss which increases stone risk, so there are two reasons why this food group can be a problem.
But even without chocolate, you eat a lot of flour when you eat a piece of cake, so cake can be a problem – about 15 mg per piece, like french toast. Pies are half the risk because of their fillings – unless they are chocolate pies!
CRACKERS AND CHIPS
The big enemy here is potato chips. A one ounce serving contains a whopping 21 mg of oxalate. I repeat: A one ounce serving.
Your best bet in this category if you’re looking for something crunchy is corn chips – one ounce is 7 mg, popcorn – one cup is 5 mg, and pretzels, one ounce is 5 mg.
Crackers are OK mainly because they are small and the amount of flour is not that much.
BEVERAGES
PLANT SOURCES
Hot chocolate is the clear loser at 65 mg per cup; carrot juice is the runner up at 27 mg per one cup. Lemonade, tea, tomato juices, rice dream and the like are better but still high. The are 15 – 18 mg per serving. Lemonade – frozen concentrate – is 16 mg per 8 ounces so be careful about this as a source of citrate.
Soy milk, for those of you who prefer it, is not a good option. It is very high at 20 mg per cup. We have no data from standard sources for rice milk, cashew milk, and coconut milk; almonds are high in oxalate so the almond milk product will certainly be high.
Tea is so commonly used, here are the details. If you brew your own tea it is high in oxalate. The longer you steep your tea, the more oxalate it will have in it. If you use a sweetened instant iced tea one cup has 0 mg of oxalate.
Here are some juices that are low in oxalate and better substitutes: Apple juice, apricot juice, orange juice, grapefruit juice, grape juice. For all the lemonade drinkers, diet lemonade is low in oxalate.
Here is something very important: Coffee is oxalate free – almost, 1 mg for a cup (2 mg/cup for decaf). We already told you that coffee drinkers have a reduced stone risk, so lets debunk the coffee myth here: Drink it as you wish.
DAIRY SOURCES
Everything is good except chocolate milk. Even that is only 7 mg a cup for a sweet treat here and there.
ALCOHOL
What tops the list in this category is a can of beer: 4 mg of oxalate. All the rest are low and, frankly, the oxalate in a can of beer comes with a lot of fluid. This is not the problem area for stone formers.
WATER
If I didn’t say this to you I could not sleep well tonight. Water is the clear winner in this whole category. It is free of calories, sugar, and oxalate. Please use it as your main beverage and supplement with the items above.
SPREADS AND SAUCES
Chocolate, miso, peanut butter, and tahini are all high.
SOUPS
Miso soups is extremely high – 111 mg/cup. Lentil soup is high, and so is clam chowder – the potatoes.
BREAKFAST FOODS
This is a dangerous meal if you are a cereal lover. Many cereals are high in oxalate. I am afraid you need to look them up in the list by brand. Unfortunately the healthier cereals are highest in oxalate because they contain more plant based ingredients. Probably having milk in your cereal is wise, but we have no data to show.
Eating a low oxalate diet can be overwhelming and difficult to incorporate into your daily life. I just released a course called The Kidney Stone Prevention Course to help you understand how to implement your physician’s prescribed treatment plans.
HOW DO WE MANAGE ALL THIS?
The first thing you need to do is to learn and remember what are the highest oxalate foods and beverages. Without this in mind it is impossible to shop and cook intelligently. Here is a short list of the highest oxalate foods all in one place.
BREAKFAST
For those of you who love cereal because it is quick and easy check out the list and see if the one you love is high in oxalate. If it is, choose the next best one with lower oxalate. Put milk in the cereal.
Alternatives to cereal that are also quick and easy: Yogurt or cottage cheese and fruit. The only fruits to worry about are raspberries because no one puts oranges on their yogurt. Bananas, peaches, blueberries and strawberries are perfect toppings.
More trouble, but no oxalate, eggs any way at all. Boil a batch on Sunday and have them for the week for breakfast, and snacks, too.
Your breakfast coffee is free and so is your water. For juices use orange, apple, pineapple, grapefruit – all great. If you want tea, don’t steep more than a minute and consider adding milk to it. Green tea is better than black.
LUNCH
Typically you are grabbing a salad or a sandwich for lunch, so what now? Many clients tell me they no longer eat salads because their physicians told them to stop all green leafy vegetables.
I’m bringing salads back to you.
Arugula, iceberg, romaine lettuces, and kale, are fine as your base. Stay away from spinach. Here are good toppings. Cauliflower, corn, cucumber, mushrooms, onions, peas, scallions, squash and zucchini are all fine. Tomatoes are fine, too; it is only the sauce that is high. Broccoli and green pepper are moderately high so watch the portion size.
Sandwiches will cost you between 12 and 16 mg of oxalate depending on the bread you are using – 2 slices. This doesn’t mean you can never have a sandwich, it just means you have to keep track of how much. You can have 50 to 100 mg daily. What goes inside between the two slices of bread is usually cheeses and meats which are oxalate free. So sandwiches are not something to be afraid of.
SUPPER
Beef, chicken and fish are all fine, and those the main courses for most of us. You will run into problems if you are a pasta or potato eater. If you are you need to limit the amount of times you have these foods each week and also the quantity each time you use them. Substitutes are a problem: White rice is a nice substitute for potatoes but there are few others. It is more veggies that have to fill in – very healthy but not as much fun.
Here is a recipe for cauliflower – ‘mashed potatoes’ you will like and even think, sometimes, is the real thing. There are many versions on the web, choose the one that makes you happy but be careful about the ingredients.
There is also quinoa which is not on our lists, but may well be high. A recent scientific article on this plant does not give oxalate contents which suggests they are not reliably known.
I have recently put together a private FB page called THE Kidney Stone Diet. It is a group that helps educate you on your physician prescribed treatment plans. As you can imagine, oxalate comes up in many posts. I moderate it to keep it clinically sound. Come on over and join the discussion!
URINE OXALATE AND RISK OF KIDNEY STONES
I promised you some science – here it is for those interested. It concerns only highlights from the food – urine oxalate research recently performed and seemingly germane to the problem of how stone formers should control oxalate intake.
The most useful data about urine oxalate we have so far is from three cohorts studied by Dr. Gary Curhan. Two are cohorts of nurses one a cohort of physicians. These people have kept track of many aspects of diet and health for decades, and among their records are onset of kidney stones.
As he did for urine calcium, Curhan measured urine oxalate in properly selected subgroups from each cohort, including people who did and did not begin forming stones. From these samples he could calculate the relative risk of new onset of stones in relation to 24 hour urine oxalate excretion.
The two nurse cohorts are red, the physicians – all men – are blue. The dotted line at 1 is the risk threshold: Above that line, risk is present.
The top of each crosshatched bar shows the mean relative risk for each of the five urine oxalate ranges. Clearly the mean goes up as urine oxalate goes up.
But the mean relative risk has a range of uncertainty around it. The bottom of the solid portion of each bar is the lower 95th percentile for that range of uncertainty. When that bottom lies above 1, risk is very likely to be present.
For both the women and men groups, that point is reached between 25 and 30 mg of urine oxalate a day. Therefore one wants to try to get urine oxalate below 30 mg daily and even lower, below 25 mg daily if possible. The average urine oxalate excretion among the women in this study was close – 26 and 28 mg/day for those who did not form stones and just a bit higher for those who did – 28 and 30 mg per day. The men are a problem: 39 and 41 mg/day for those who did not and those who did form stones.
This is not diet oxalate, it is urine oxalate. Urine oxalate is how much the body makes and how much is absorbed from foods. Mostly, we can control only the second part – how much is in the food.
HOW MUCH DIET OXALATE DAILY
All dietary advice depends on having a reasonable goal in mind for oxalate intake. My goal of 50 – 100 mg of oxalate from food daily is not unreasonable given the research that has been done in normal people and stone formers.
Holmes and colleagues found a urine excretion of oxalate of about 10 mg/gm urine creatinine in normal 
people eating a synthetic oxalate free high calcium diet (graph at left). As diet oxalate increased, urine oxalate rose from 0 to 10 mg/2500 kcal/d, urine oxalate rose steeply from 10 to 14 mg/gm urine creatinine. It rose more slowly, from 14 to barely 15 mg/gm urine creatinine as diet oxalate was increased to 50 mg/2500 kcal/d, and more or less at the same slope thereafter so that an increase from 50 mg/2500 kcal/d up to 250 mg/2500 kcal/d increased urine oxalate only from 14 to 18. The closed symbols are whole food the open symbols synthetic diets.
From this work the percent oxalate absorption could be calculated as around 10 – 15% and the contribution of diet oxalate to urine oxalate excretion as around 25 – 40% when intake of oxalate was between 50 and 350 mg/2500 kcal. Therefore one can consider a whole food 1000 mg calcium 50 mg oxalate as a usable low oxalate diet, and a 150 – 250 mg oxalate diet as relatively high.
The balance between diet calcium and diet oxalate does not matter greatly if diet calcium is high. Among normal men and women eating 1000 mg/day of calcium and 750 mg/day of food oxalate, 24 hour urine calcium was about 110 mg/day and oxalate about 44 mg/day.
If the calcium oxalate balance is altered so calcium intake is 400 mg and 20 mg of oxalate at breakfast and lunch, and 200 mg of calcium and 710 mg of oxalate at dinner, as compared with simply 333 mg of calcium and 250 mg of oxalate in all 3 daily meals, urine oxalate is lower after the high calcium low oxalate meals, but only slightly higher after the high oxalate low calcium evening meal than when calcium and oxalate intakes were balanced. This means that when diet calcium is at least 1000 mg daily the balance of calcium to oxalate within any one meal is not likely to affect stone risk.
Seiner and colleagues make clear that stone formers are different from normal people. They divided male and female stone formers into 2 groups of 93 people each, one with urine oxalate above 0.5 mmol (~50 mg) of urine oxalate daily and the other with urine oxalate below 0.4 mmol (~40 mg) daily. They found virtually identical calcium and oxalate intakes: 845 vs. 812 calcium and 101 vs. 130 mg daily of oxalate respectively in the lower and higher urine oxalate groups. But the below 0.4 mmol group excreted only 27 mg of oxalate daily on average, whereas the high oxalate group excreted 64 mg daily. In other words diet was not responsible for the higher urine oxalate excretion, suggesting a difference of oxalate absorption. Those prone to high oxalate excretion seem, therefore, to most need diet modification.
Knight and colleagues found a wide range of oxalate absorption among 38 calcium oxalate stone formers eating a self choice diet. Urine oxalate excretion (vertical axis) varied with percent of diet oxalate absorbed (horizontal axis). The mean absorption centered around 5%; a few outliers absorbed over 15% up to 25%. This supports what Seiner found – some stone formers will have urine oxalate levels very responsive to diet oxalate and sans a research protocol we will not know. This is another good reason to keep diet oxalate low – 50 to 100 mg if possible.
PROTEIN AND GELATIN
Diet protein intake does not affect urine oxalate excretion. In 11 normal people fed a 1000 mg calcium, 51 mg oxalate, 3000 mg sodium fixed diet, varying protein intake from 0.6 to 1.6 gm/kg/day – a very wide range – did not alter urine oxalate appreciably (mean values were 23, 23, and 25 mg daily for the three protein intakes) even though oxalate precursors like glycolate rose markedly (25, 22, and 46, mg daily).
Jello is a source of hydroxyproline which converts to glycolate and oxalate, and oral loading with gelatin can raise urine oxalate. Ten normal people eating a 1000 mg calcium, 150 mg oxalate diet (typical normal level) were fed supplemental gelatin as one quarter of daily protein intake. Urine oxalate was 24 mg daily vs. 17 mg daily when the same diet was supplemented with whey protein – containing little hydroxyproline – as a control. So lots of jello is not an ideal plan for stone formers.
Where does this leave us about how much oxalate is alright for a day. If diet calcium is high, as it should be, at about 1000 mg, then one should try to limit diet oxalate below 100 mg daily. Perhaps this is most important in those patients whose baseline oxalate excretions are higher – in the range of above 40 mg daily.
Eating a low oxalate diet can be overwhelming and difficult to incorporate into your daily life.
For those who need special help, I run an online course: The Kidney Stone Prevention Course to help you understand how to implement your physician’s prescribed treatment plans.
I’m currently Paleo AIP and now following a low Oxalate diet. I’m wondering why Pumpkin isn’t on any of the lists and whether it is safe to eat. Also I love to eat Tiger nuts as a snack so do we know the Oxalate content of these?
Hi Bel,
Whenever we don’t have oxalate levels for foods we eat please follow the instructions in this article:https://kidneystonediet.com/oxalate-list/
Best, Jill
Dear Ms. Harris,
do you have information as to the level of oxalate content of Quinoa (flakes or whole) after cooking and Chia seeds.
With whole quinoa seeds one disposes of the water after cooking but when cooking flakes as a porridge one does not.
Is the oxalic acid in quinoa and chia seeds bioavailable.
Many thanks
Hi Rosanna,
Unfortunately, we do not have a good source for quinoa. Read here what to do when that happens.https://kidneystonediet.com/oxalate-list/
Best, Jill
Pumpkin is missing from the supplemental list you recommended as are all winter squash and a number of (dried) bean varieties which are all popular with vegans. I have been having trouble finding any list that has these.
Dear sir/mam,
I am from Nepal. From radio test, i came to know that there is stone in my kidney which is 5.2 mm in size. But i dont know what type of stone among 4 types is that. I am very aware about taking daily foods, vegetables, fruits. I generally took 3 Litres of water daily and sometimes 4. Doctor told me come after 3 months with scan report again. Please advise me .
Thanks for the list. I’m kind of a potato lover and understand they’re high in oxalates. Just wondering why you didn’t point out that potatoes (maybe other vegs too) can shed up to 87% of oxalates with boiling? It can make a big difference and I myself make some good dishes with cooked potatoes. Apparently the oxalates are leeched out in the cooking water, right?
I am extremely sensitive to oxalates. I usually feel the effects within 30-60 min of ingesting high oxalate foods. I can tell you, boiled potatoes do not lose much oxalate. I find that I can tolerate a little bit of small new potatoes and some varieties better than others. However, all purplish/dark red skinned potatoes and some white and light pink varieties bother me, even when boiled and water discarded.
Hi,
I keep seeing conflicting reports on Avocados …
specifically I Googled and see reports that they are LOW in oxalates,
and even INCLUDE to eat for a low oxalate diet.
Why conflicting advice?
Hi Dresden,
If you read these articles from my website you will get a very good explanation of how to use the oxalate list. And you can certainly continue to eat avocados.https://kidneystonediet.com/oxalate-list/
Best, Jill
Different oxalate lists have varied infro about apricots. I love apricots, but they do bother me as I am very sensitive to oxalates. A list from Trying low oxalates facebook group lists apricots having from 6.8 to 32 mg of oxalates per 100 g (which is about 2 apricots). Your list shows 0 mg. I personally can attest that this is not correct.
Hi Tania,
Oxalate levels vary from plant to plant. “Our list” is from Harvard. If they bother you certainly avoid them. The bigger issue is getting enough calcium to rid oneself of oxalate. Thanks for writing.
Jill
I thought lentils were low oxalate but I see that lentil soup is not.
Also, please address the oxalate level of various kinds of beans (green, black, kidney, white, etc.).
I also thought that white rice was low oxalate but I see that white rice flour is not.
I used to use brown rice flour in baking but figured white rice flour would be okay.
I do not eat gluten, dairy, or much corn and certainly little sugar (which is definitely found in ice cream) I have been eating organic plain Greek yogurt. Millet does not agree with me.
I used to eat pistachios and walnuts as well as chocolate.
Pleas advise,
Thanks.
Hi Sheila,
The list we use is the Harvard list and they did not study every bean. Please read the article I have written that addresses what to do when your fav food is not listed on the list. You will also find a safe oxalate list I give out free, but please read how to use these different lists and make sure you get your calcium needs met as that is more important than the oxalate part of this diet.https://kidneystonediet.com/oxalate-list/
Best, Jill
Hi, thanks for all your research. I’ve been trying to find information on rolled oats, such as Quaker Oats. However, I have not been able to find a clear answer on the amount/level of oxalate for them. Do you have any information on those?
Cheers,
Hi Gus,
I have follow up urines that tell me oats do not cause a problem. My patients do enjoy them and keep their oxalate low. Here is another enlightening article from my website that will help you understand how to use the oxalate list. I also have a safe oxalate list. Make sure you read the articles that accompany them.https://kidneystonediet.com/oxalate-list/
Best, Jill
I’m vegan one year, and have lost 25 lbs and feeling healthy. However, a recent 24 hr urine test revealed an oxalate level of 48. What to do? The main sources of protein for vegans is soy/tofu and beans of all kinds. And for fat, it’s small serving of avocado Or nuts. There are a lot of us vegans, are there any resources or recommendations? Also, no mention of oats…that’s one of the healthiest breakfast foods. Why isn’t that listed or a call out if better than processed cereals?
Hi Diana,
Harvard, the list we use for oxalate, did not study oats. My patients enjoy them regularly and do not have oxalate issues because of them. Please make sure you know how to use the oxalate list. I have educated many vegans and vegetarians over the years and they still enjoy beans adn avocados. Read about it here:https://kidneystonediet.com/oxalate-list/
Best, Jill
Reading some are moving the oxalate detox along by incorporating the use of lemons in their diet, up to 4 times per day, for a number of weeks. I see mouth, teeth problems with this – what are your thoughts. I am amping up quality greek yoghurt and switching from almond to full-on dairy.
Hi Janis,
Lemons will not lessen oxalate. Please check your sources when researching kidney stone so called “remedies”. Good idea to get your calcium from other sources rather than almonds and almond products.
Best, Jill
Hi Janis,
Within the past few days, I have also been searching online for more information on this topic. Here are some links I’ve found to online research articles and other reputable sites that recommend the use of (unsweetened) lemon juice as an inexpensive, easily-obtainable alternative to prescription potassium citrate.
(indicates OJ might be even better)
Hi Janis,
Within the past few days, I have also been searching online for more information on this topic. Here are some links I’ve found to online research articles and other reputable sites that recommend the use of (unsweetened) lemon juice as an inexpensive, easily-obtainable alternative to prescription potassium citrate.
https://www.kidney.org/atoz/content/kidneystones_prevent
https://www.urologynews.uk.com/features/features/post/dietary-citrate-substitution-in-urolithiasis-patients
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/
https://www.uwhealth.org/files/uwhealth/docs/pdf/kidney_citric_acid.pdf
https://pubmed.ncbi.nlm.nih.gov/18946667/
https://journals.lww.com/jbisrir/fulltext/2011/09481/the_effectiveness_of_lemon_solution_versus.8.aspx
https://www.sciencedaily.com/releases/2006/08/060831084343.htm — OJ might be even better)
https://www.researchgate.net/publication/23409818_Can_lemon_juice_be_an_alternative_to_potassium_citrate_in_the_treatment_of_urinary_calcium_stones_in_patients_with_hypocitraturia_A_prospective_randomized_study
Kiwi fruit is high in calcium oxalate, but base on what I’ve read is also helpful in putting you to sleep. Any helpful suggestion for me to substitute kiwi before going to bed?
Thank you very much.
Hi Warnel,
Most fruit, except for raspberries and rhubarb, are perfectly fine to eat. You can easily keep your kiwi’s. Read this article so you can learn HOW to best use the oxalate list: https://kidneystonediet.com/oxalate-list/
Best, Jill
Your Website and others talk about almonds being “bad” due to their oxalate content. Many of these Websites also talk about eating Ca and oxalate together so they bind in the digestive tract rather than the kidneys. I was just looking at the USDA database, and 100 g of unroasted almonds contains 269 mg of Ca, while 100 g of whole milk contains only 113 mg. Thus, for those of us who do not consume dairy products, almonds appear to be an excellent source of dietary Ca. So, which is more important: “good” calcium or “bad” oxalate?
Hi JSC,
The oxalate is so high in almonds it would be best for you to get your calcium from non dairy sources like flax milk or coconut milk, or rice or pea milk.
Best, Jill
Thanks for your suggestions.
Coconut, rice, and peas are all so low in calcium to begin with, that after someone would take the time and effort to grind them up and dilute them down with water, the resulting mixture would have negligible Ca in it. Additionally, rice and peas both require the extra time and effort to cook them, first. Plus, quite honestly, I can’t imagine, for example, drinking pea milk while eating pea soup: eating something that would provide complementary protein and other, different nutrients makes more sense.
While flaxseed does contain a good amount of Ca, the USDA’s flaxseed data page cautions that only, “up to 12 percent flax seed can safely be used as an ingredient in food,” so it sounds like that might not be a good option for daily consumption in any appreciable amount… but might be worth making a small batch just to see what it tastes like.
As I’ve explored this topic over the past couple days, one other thought that came to mind is that I don’t remember seeing starfruit/carambola on anyone’s list of “bad” fruits/veggies. Considering that’s in the plant family Oxalidaceae, along with shamrocks/woodsorrel (genus Oxalis, from which oxalic acid got its name), and its sourness is definitely due to its high calcium oxalate content, I’m surprised that isn’t discussed along with foods such as rhubarb and spinach.
I have not been able to find information on oat milk. Do you have any info on the oxalate content of oat milk?
Hi Ky,
Read this to see what to do when you don’t find numbers for your drinks and foods:https://kidneystonediet.com/good-oxalate-list/
best, Jill
First off thanks for taking the time to answer all of our questions.I’ve been on a low oxalate diet for almost twenty years.I’ve had my share of stones while learning what I can and can’t eat.I’m just now really focusing on a few things I can’t seem to find enough info on.The first one if gluten free pasta.Barilla says that it’s made with corn and rice flour.I know the corn is low oxalate, just not sure if the rice flour is the low or high type.Also gluten free Bisquick uses rice flour.Any info would be greatly appreciated.
Hi Wes,
Read this article so you know what to do when you can’t find numbers on something:https://kidneystonediet.com/good-oxalate-list/
Best, Jill
Does tomato sauce in spaghetti has high oxalate content?
Hi RJ,
Please find your lists here and how to use them.https://kidneystonediet.com/oxalate-list/
Best, Jill
I have medullary sponge kidneys and form lots of kidney stones calcium oxalate and staghorn stones. I have had several surgery’s and cannot get clear answers on how to modify my diet to slow the formation of stones down. Over 10 years now. I have read your article and found this to be very helpful as I have been researching how to modify my diet. There is a lot of false information out there and it is hard to find scientific research on this topic. Thank-you for sharing
Hi Korin, The proper diet is much more than oxalate. Here is the proper diet as best one can tell. Regards, Fred Coe
I been researching what to eat and im seeing different results.
One Google link says to stay away from meats and stuff but here it says its ok …. i have not ate in 4 days because of how scared I am .
Im dealing with kidney stones now and its the worse thing I’ve ever had to deal with.
Hi Joseph, You do not say what your stones are nor their cause. Before prevention we need a diagnosis. Here is a good place to start. Be sure about the cause. Regards, Fred Coe
I have a couple questions or points. One regarding the above statement about lemon or lemon juice. My Urologist told me that to help keep stones from not forming to drink lemon juice in my water. Is this not a reliable source?
2nd although any of my drs have never done anymore testing as to why I have 3 stones (no urine oxalate test) I can guess its been because I have been avoiding dairy and have bouts where I dont drink enough water. The reason I was avoiding dairy was because my cholesterol was on the high side and dairy poses more cholesterol and saturated fat than most. In this case what do you suggest? Having to limit cholesterol/saturated fat foods and now foods with high/moderate oxlate seems like a miserable eating existence.
Also I have been using silk Almond creamer in my coffee but I only have one cup per day and then some days I have no coffee. Is this ok or a big no no?
Hi Heidi, I am not happy to hear that your physicians have not done 24 hour urine testing – why not? As for lemons, why recommend any remedy without a diagnosis? You need proper testing, and then whatever it takes to reverse what is causing your stones. As for milk, although it has saturated fats, those fats are proven to pose no heart risks, so milk is fully safe. Here is a good starting place. Make sure your physicians do what they should do – diagnosis the cause, treat it. As for lemons, it is absurd advice a friend of mine put into play years ago, and better ignored. Regards, Fred Coe
Is it safe to eat lentils, specially pegion pea lentil.
Hi Arjun,
Lentils can be had in moderation. Read this:https://kidneystonediet.com/oxalate-list/
Best, Jill
thank you for all your information. I have 2 questions.
1) How can I calculate oxalates on gluten free breads, crackers, mixes (rice flours)
2) What about Almond mild?
Thank you
Hi Dorothy,
Assume almond milk is high since almonds are very high. Not all crackers have been studied, too costly. When you don’t know the amount of oxalate follow this article to see what to do:https://kidneystonediet.com/good-oxalate-list/
Best, Jill
With gout’s own dietary limits, it is tougher finding safe foods.
My question is why is a orange@29mg (high) but a cup orange juice@2mg (low)? I’d think a cup of orange juice will have many more oranges in it, won’t it?
Hi Jun,
The juice is watered down and less concentrated and typically has no pith.
Best, Jill
Hi there,
I am new here. I got surgery kidney stones last week. My life suddenly changes.I don’t have a diet program.I am learning.
I read this page and i understood that I still have bad food habits.I still eat high oxalate foods.
I hope I can learn quickly what food do I need for my health.
Hi Matt, Find out why you form stones and what kind they are, then plan prevention. You may find diet oxalate matters only a very little bit. Without a proper study prevention is very chancy. Best, Fred Coe
Hello jharris, so grateful for the resources and your willingness to answer questions. Oxalate has ruined my life. So I take my calcium and food at the same time and I wonder, does the order in which you eat the food and the calcium source matter? Like if I use supplements, should I eat the supplement first and then the food or vice versa?
Hi FM,
You eat the calcium with the food at the same time, whether first or second doesn’t matter. Calcium by food is best, not supplement if can be avoided. Best, Jill
Hi Jill
There is so much mis-info out there. I came across https://www.upmc.com/-/media/upmc/patients-visitors/education/unique-pdfs/low-oxalate-diet.pdf that says grapefruit are low in oxalates. Very confusing. I trust your info much more. I am trying to eat a high flavonoid diet but seems like citrus is a high oxalate food … on the other hand isn’t lemon juice in water good for blood ph which may help in regards to managing stone formation. I also really like grapefruit and oranges including the peels (organic only). Any advice on high flavonoid foods would be great! Last question. What about flaxseed? Thanks
Chris
Hi Chris,
Citrus the peels are high oxalate. I would avoid them. Grapefruit can be incorporated into your diet. Flax is typically low in oxalate. Go here for more info: https://kidneystonediet.com/oxalate-list/
Best, Jill
can u comment on black beans pinto/kidney beans and lentils
trying to eat a heart healthy diet
Hi Michael,
All beans can be high and need to be eaten in moderation. For more help go here: kidneystonediet.com/articles
Best, Jill
I need to reduce my oxalate, but cannot have any dairy product’s, how do I replace the calcium from the diary to help reduce the oxalate levels in foods.
Hi John,
There are plenty of calcium-fortified nondairy products these days, like flax milk, pea milk, coconut milk, etc.
Hope that helps. Read this to further educate:https://kidneystonediet.com/calcium/
Best, Jill
Likewise, I cannot do any dairy protein (Cassein), so rather than finding products that are fortified, is just taking very high quality calcium supplement sufficient?
Thank you so much!
Hi Marti,
You can get your calcium from many non-dairy alternatives. The supplemented foods are better absorbed than by the pill so we recommend that. If one does need supplements they are best taken with a meal, not a snack, and increments of less than 500mg/dose.
Best, Jill
so if I have cheese with my meals I am ok. I do watch the sodium intake.
Hi Denise,
Read this for a good explanation of calcium and how to get it beside cheese:
Best, Jill
I had switched to gluten free diet and mainly using millets. I live in India and don’t rely on packaged items. I had first time 3mm and 4.5 mm kidney stones in each kidney along with Grade 1 fatty liver with age 27 years, Male. Now you had mentioned that millets are high in oxalate but after going through research publications, I found that 100 g Finger Millet has 324.6 mg Calcium and 11.3 mg Oxalate , Pearl Millet 41.3 mg Calcium and 36 mg Oxalate. Does this means millet don’t have any free oxalate to be absorbed by kidney ?
Hi Arpit,
It helps that millet is higher in calcium. I would have it in a normal portion size, not a whole cup and eat it will some calcium too as their will always be some variance in oxalate from crop to crop.
Best, Jill
I am supposed to be on a low oxalate diet, but am really having a hard time, I think mostly because I’m a vegetarian. I do eat dairy and eggs, so have no problem getting enough calcium. My problem is protein-I was getting it mostly from nuts, tofu, and dried bean soup. I’m also finding every list to seemingly contradict the one before: avocados are fine/terrible, macadamia and pistachios are ok/bad , all berries except blueberries and blackberry are ok/also terrible, pumpkin and sunflower seeds are ok/not, etc. I asked my doctor for a list of high/low oxalate foods and he just said there are plenty online. I’m a 71 year old woman who was also diagnosed with ckd stage 3 recently. Any ideas? Thanks!
Hi Melinda,
Lots of ideas. Go here for more help and reading. kidneystonediet.com/articles
Best, Jill
I will definitely avoid those high oxalate foods, however, i’m concerned that my local water is VERY HARD – at approx 240 mg/Liter = roughly 1000 mg of ‘free calcium’, ie, not bound up in natural food. During Covid lockdown, instead of drinking between 1/2 to 1 gal per day of purified water at the office, I was consuming the same amount of that high-calcium drinking water. After about 3 months of this, I had another stone attack. This was my third bout with stones after similar ‘extended’ exposure to this water type. Going with purified/distilled water for now on. Would be curious about difference between good calcium (in foods) and ‘bad’ in supplements, vitamins, and hard water.
Thanks,
Gary
Hi Gary, calcium in foods is absorbed slowly, in water or supplements very fast. So pulses of calcium can occur. The water sound very dangerous, and your plan is reasonable, to me at least. Regards, Fred Coe
The data you reference is very confusing. For example:
Whole Fruits:
Pineapple 1 cup Low 4mg
Cherries 1 cup Low 3mg
Canned
Pineapple 1/2 cup Very High 24mg
Cherries 1/2 cup Moderate 7mg
What could explain that?
Hi Kevin,
Could be Harvard made a mistake in reporting pineapple. I have never been able to figure that one out either. That being said I do have patients that eat pineapple, not every day and not overdoing it and they have no issues. Getting your calcium is even more important.
Best, Jill
Where foes the oxalate on bread come from. Is sourdough a better option due to the fermentation of the grain. Rye bread?
Hi Erik,
As this whole oxalate thing is a portion game, you can have bread. Not every type has been studied so not sure. Read this:https://kidneystonediet.com/oxalate-list/
Best, Jill
It’s remarkable that there isn’t a lot of proper food on the list. I see all kinds of industrial stuff which I wouldn’t consider eating even if it were handed out for free. At least I don’t have to worry about those.
Hi Babette,
What would you like to know?
Best, jill
Your research and presentation makes a lot of sense. I wasn’t sure how I was going to balance being slightly anemic with not being able to eat red meat, fish, eggs and poultry as I was advised. After my 3rd bout with a kidney stone last week, I gave away all of my groceries and bought $100+ of yogurt and acceptable fruit and soft cheese as well as Gluten free bread. Hardly a balanced diet. Before I did all this, I was probably already on your diet simply because the items in your high oxalate were not a normal part of my diet except raspberries, iced tea and tofu. So, thank you!!! One food category not addressed is seafood. I do like my seafood. Is that item lumped with fish and , if not, is it okay? Also, is green tea better than black tea?
Hi Jen, seafood has no oxalate in it. Tea has oxalate, if you drink it with milk less is absorbed. Regards, Fred Coe
This was very helpful, but I would like to get a list of what I CAN eat. That would be more helpful to me. Do you have a list like that?
Thank you,
Hi Mary,
I sure do. Go here for your SAFE OXALATE LIST:https://kidneystonediet.com/oxalate-list/
Best, Jill
Hi Jill
I have done extensive online research on food oxalate content and got conflicting or mo info on these foods, which I love. Baked potatoes are very high, how about a skinless, boiled potato? Dried green peas, i.e. pea soup? How about barley, for example turkey soup with barley? Thank you.
Hi Jeannette,
Read my articles on what to do when you don’t have valid numbers for food:https://kidneystonediet.com/articles/
My advice is always this: keep it simple. Have potatoes once a week and that is where you can put a calcium-based product to help with the excess oxalate potatoes have in them. Peas are low. Barley Harvard didn’t study, so again, once or twice a week. Just watch the portion size. Many people get stones bc they ate some very high oxalate foods in any amount they wanted to (think almonds and spinach) without any calcium in their diet. This is a perfect storm for stone formers. Remember that the kidney stone diet has many elements, not just oxalate.
Best, Jill
Does Herbal Tea contain oxalates?
Hi Helen,
You can drink tea- a cup or two per day. Do not over steep it and add some milk. It is when we overdo the teas that we get into trouble. Not every tea on the market has been studied so it is tough to say. It is what we do in the amounts we choose without any calcium that leads to higher oxalate levels.
Best, Jill
I have been substituting garbanzo flour for wheat flour. I am “assuming” since it is of the pea family that it would be low oxalate. Please advice. Thank you.
Hi Jackie,
It has not been officially researched by Harvard and when that happens I tell my patients to have the undocumented product in normal portion sizes and a couple of times a week.
Best, Jill
Hello,
Along with the modified diet, can a herbal supplement for kidney cleanse…like Renavive be taken?
Thank you
Jayita Bhattacharjee
Hi Jayita,
Not a fan of organ cleanses. A good diet is a great cleanse! No extra money needed to be spent.
Best, Jill
Hi Jayita, I looked for information about Renavive and found hype and no real information. Amazon lists the product with potential fake reviews. I would not recommend any product without clear ingredient lists beyond a lot of herbs no one knows much about. But that is just my view and I have not done research on it. Fred
Can you please email a copy of the spreadsheet to me? My wife and I found to be extraordinarily helpful!!
Hi David,
Go here:https://kidneystonediet.com/oxalate-list/
Best, Jill
Do you have a food list that show the mg of oxalate to use as a guide for meal preparation?
Hi Karen,
Go here:
Best, Jill
Question – what about lentils and chickpeas? I can’t seem to find any good numbers for them.
Thanks!
Jeff
Hi Jeff,
There are none. I tell my patients to eat each within portion size and a few times a week. This advice has not failed me in 20 years. Getting your calcium needs met are just as important.
Best, Jill
This is great info thank you!. Any idea if fermenting helps reduce oxalates and the associated salts?
Hi Fernando, fermenting can affect food oxalate, so it is specific to the food. Regards, Fred Coe
Hi Jill Thanks for helping so many people.
(1) The Harvard tables don’t specify whether most of the nuts and seeds listed are roasted, raw, or sprouted or not–how would this kind of handling impact the oxalate assay for these? (2) the Harvard tables give a high figure for Rice Dream, but the latest version (enriched Rice Dream), which is their predominant seller over the last 15 years contains in 8 oz: 7 mcs Vit. D, 290 mg. Calcium, and 150 mg. of phosphorus (both supplied by tricalcium phosphate)–is there a significant impact of these additives on actual absorbable oxalate levels in the beverage? (3) Is it possible for high oxalate foods over the course of a few days to weeks to acutely produce urinary stones in the typical oxalate stone former–how long does it take to produce stones from such high level foods for the average patient? (4) New popular berries like acai berries and goji berries–are they high in oxalate? (5) What are the lowest oxalate level beans and nuts to choose for consumption? (6) How does chocolate bar processing reduce oxalate levels vs cacao powder–are the concentrated dark bars comparable to cacao powder in oxalate (70%+ are recommended for their significant cardiovascular benefits in the literature).
Hi Mike,
I know you won’t like this answer, but not sure about processing and oxalate. Also, not sure about the latest Rice Dream product. Not been studied. When this happens or we are unsure we use the golden rule of having that food once a week in normal portion size. Most people got their calcium oxalate stone bc they overate the highest oxalate foods in high amounts and frequently. Along with, the more important part of NOT getting enough calcium. Because people are so overwhelmed by all of the oxalate foods, we really try to keep it simple. This hasn’t been a problem for my patients in 21 years so I stick with this protocol.
Best, Jill
I have been following low oxalate diet information from your website. However reading information from other sights indicate a need to limit animal protein daily. Is getting around 70 per day with two servings of meat, fish, cheese, eggs and rest in plant protein acceptable.
Hi Laurel.
Patients are often found to be over eating protein. Read this article on lowering meat protein to normal amounts will be beneficial.https://kidneystonediet.com/protein/.
The kidney stone diet is much more than just oxalate. Read this too:https://kidneystonediet.com/what-is-the-kidney-stone-diet/
Best, Jill
Seems that so many of the foods high in cholesterol are the best choices for a low oxalate/oxalate free diet. I am already prescribed a statin for high cholesterol and avoid most of these foods. I have recently introduced almond milk and plain non-fat greek yogurt to increase my calcium intake due to osteoporosis concerns. Clearly, I need to omit the almond milk. Any non-dairy options for calcium intake?
Also, what is the oxalate content of collagen-based protein powder (Vital Proteins)? Now wondering if I need to reconsider using protein supplements in order to protect kidney function??
Hi Eille,
Read this:https://kidneystonediet.com/calcium/. Also, do make sure you read this concerning oxalate. YOU can have most plant foods. This is a portion game. Read this:https://kidneystonediet.com/oxalate-list/
Best, Jill
I noticed you discuss soy milk as a high oxalate food and haven’t studies rice milk, but in your low oxalate alternative document you have Rice Dream as a high oxalate food and soy milk as a low alternative. Am I missing something here?
Thanks.
Hi Rhiannon,
I am not sure where this alternative list is within the article? My patients do drink rice milk. They stay away from soy.
You can email me at jill@kidneystonediet and lmk what you are talking about!
Best, Jill
Hello, I’ve followed your oxalate list guide for about 1 year.. and it feels great, thank you
But currently I’m into protein powder, something like whey etc. Is there any insight regarding whey protein? thank you
Hi Andri,
I do not care if people have a protein drink here and there. BUT. Most people, including kidney stone formers are overeating protein and just don’t need it. Read this:https://kidneystonediet.com/protein/
Best, Jill
I am a stone former (three rounds of ESWL to date, separated by 4-5 years between the first and second, and second and third treatments) who has recently experienced gout for the first time, just prior to the third ESWL treatment. I have been motivated to change both my diet and daily water intake so that neither problem returns, if that is possible. Do you know of a list of foods that would be acceptable for a stone former who is also susceptible to gout? Thank you.
Hi Judy,
Mayo has a nice list of high purine foods to avoid if you have gout. Also, the kidney stone diet deals with meat protein and how eating less of it will help with uric acid stones and gout in general. Read this too:https://kidneystonediet.com/what-is-the-kidney-stone-diet/
Best, Jill
Is Herbalife products advisable for Me I am prone to kidney stones?
Is sugar free kool-aids ok to add to water?
Hi Beca,
I would not recommend it. The kidney stone diet is a very healthy way to eat whether for stones or weight loss, hypertension, etc. Check it out:https://kidneystonediet.com/what-is-the-kidney-stone-diet/
Best, Jill
Hi Beca,
Forgot your second question. As someone who educates patients on eating healthy, I would not recommend having kool-aid whether it be sugar-free or not. Having it here and there is ok to change it up, but why not add real fruit or herbs like mint. A more natural way to flavor your water is best, but again, here and there with your kool-aid is ok.
Best, jill
Hi, first thanks for all of your research and help on diet Information.
I am 32 and have had approximately 20plus stones pass since I was 18. I also have been diagnosed with Chronic Kidney Disease and my kidney function is 84 on the index.
I am really struggling to fine foods in a Diet that work for both stones and CKD. As my stone are calcium oxalate I was doing ok up until when I found my kidney function was down and Have CKD. As with CKD I believe I have to also be very careful of potassium and phosphorus on top of oxalate and salt intake. As with trying to have enough calcium it causes the problem of increased potassium ect. It seems the foods work against each other a lot. With CKD I have also been told to watch or eliminate my animal proteins which is generally in small amounts ok with stones.
Have you come across the two intersecting before and how have you dealt with it? Would appreciate any help.
Thanks
Beau
Hi Beau,
Are you working with a nutritionist for your CKD? I can help with stones and then putting it all together for both medical conditions will help- but you must get the stones under control to make sure or at least try to stop the progression of CKD. See my website for help in the kidney stone diet area and putting it all together: kidneystonediet.com
Best, Jill
Hi Jill,
Thank you for the reply, I seen a dietitian but it was for the stones and only on my request to the nephrologist. Although I must say I’ve found more help simply reading your website and Dr Coe. They didn’t talk about my bloods or oxalate really just limit a heap of food. As for CKD I’m assuming it is from the stones related but I’m trying to find a doctor who will look for other possible issues as my white blood cells were high in urine (first one 94 second 19)and ALT was high – 33 and my Globulin was low 24. I’m not sure if stones are the only issue but my nephrologist seem to think so.
Thiazides brings my calcium back to 4.7.
All my other levels are fine so I was wondering if I should reduce the potassium simply because a lot of people say you should with CKD although my levels are normal?
Thanks
Hi Beau, I gather the 84% is your eGFR from normal, which means very slight impairment. I know of no data concerning a need to restrict potassium intake at that level of kidney function, nor to reduce protein intake below the normal range of 0.38 to 1 gm/kg/day. Use of alkali such as K citrate in CKD to offset acid load is considered beneficial but usually that benefit is more evident with greater reductions in kidney function. Ask your nephrologist about all this in some detail as I am outsider to your case and have only scraps of information. Regards, Fred Coe
Let’s say a person has Grave’s disease and should stay away from iodine and cruciferous vegetables, but also has high oxalates. That would mean that their diet is extremely limiting. How would a day look for that person?
Hi Kaarina,
That question takes a bit of work. Come visit my website and see if I have articles or services that may help you better.
kidneystonediet.com
Best, Jill
Hi, My husband needs to follow kidney stone diet , I just came across your page and found it very helpful and informative , thank you! I have not seen pomegranate on your list and would like to know if it’s OK for people with kidney stones to eat and drink pomegranate juice, since it’s very beneficial for heat health and Atherosclerosis.
Thank you,
Yelena