{"id":4385,"date":"2022-06-23T11:15:24","date_gmt":"2022-06-23T11:15:24","guid":{"rendered":"https:\/\/healthnewscentral.com\/?p=4385"},"modified":"2022-06-23T11:15:24","modified_gmt":"2022-06-23T11:15:24","slug":"10-foods-that-trigger-kidney-stones","status":"publish","type":"post","link":"https:\/\/healthnewscentral.com\/10-foods-that-trigger-kidney-stones\/","title":{"rendered":"10 Foods That Trigger Kidney Stones"},"content":{"rendered":"
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Times of India<\/figcaption><\/figure>\n

Kidney stones (also known as renal calculi, nephrolithiasis, or urolithiasis) are mineral and salt deposits that form inside your kidneys. Among the many causes of kidney stones are diet, excess body weight, certain medical conditions, and certain supplements and medications. Kidney stones can affect any part of your urinary tract, including the kidneys and bladder. Certain foods and beverages contain chemicals that can cause these painful crystals. Kidney stones are often caused by a combination of factors, and there is no single cause. They form when your urine contains more crystal-forming substances than the fluid in your urine can dilute, such as calcium, oxalate, and uric acid. Simultaneously, your urine may be lacking in substances that prevent crystals from sticking together, creating an ideal environment for kidney stones to form.<\/p>\n

The majority of kidney stones are calcium stones, most of which are composed of calcium oxalate. Oxalate is a substance that your liver produces on a daily basis or that you absorb from your diet. Oxalate levels are high in certain fruits and vegetables, as well as nuts and chocolate. Calcium and oxalate concentrations in urine can be increased by dietary factors, high vitamin D doses, intestinal bypass surgery, and a variety of metabolic disorders. Calcium phosphate stones are another type of calcium stone. This type of stone occurs more frequently in metabolic conditions such as renal tubular acidosis. It may also be linked to certain migraine or seizure medications, such as topiramate. Struvite stones develop as a result of a urinary tract infection. These stones can grow rapidly and become quite large, with few symptoms or warning. People who lose too much fluid due to chronic diarrhea or malabsorption, those who eat a high-protein diet, and those with diabetes or metabolic syndrome are at risk of developing uric acid stones. Certain genetic factors may also increase your chances of developing uric acid stones. Finally, cystine stones form in people who have cystinuria, a hereditary disorder in which the kidneys excrete too much of a specific amino acid.<\/p>\n

Determining what sort of stones you have had in the past will assist you in knowing which foods to avoid. If you’re not sure \u2013 or simply want to avoid all types of kidney stones \u2013 a good rule of thumb is to avoid eating too many salty foods, meats, and other animal proteins. Also, remember to drink plenty of water. It helps to dilute the waste in your urine, making stones more difficult to form. Kidney stones can be painful to pass, but if caught early enough, they usually do not cause permanent damage. Depending on your circumstances, you may only need to take pain medication and drink plenty of water to pass a kidney stone. In some cases, such as when stones become lodged in the urinary tract, are associated with a urinary infection, or cause complications, surgery may be required. If you are at high risk of developing kidney stones again, your doctor may advise you to undergo preventive treatment.<\/p>\n

Also, you can take your kidney care one step further and read through these different foods to minimize the chance of kidney stones forming if you are prone to them!<\/strong><\/p>\n


\n1. Spinach<\/h2>\n
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Healthline<\/figcaption><\/figure>\n

Spinach (Spinacia oleracea) is a green leafy vegetable native to Persia. It is a member of the amaranth family, which includes beets and quinoa. Furthermore, because it is high in nutrients and antioxidants, it is thought to be very healthy. Eating spinach may improve eye health, reduce oxidative stress, aid in cancer prevention, and lower blood pressure. Spinach can be prepared in a variety of ways. It can be purchased canned or fresh, and eaten cooked or raw. It tastes great on its own or in other dishes. Dark, leafy greens, such as spinach, are good for your skin, hair, and bones. Protein, iron, vitamins, and minerals are also present. Consuming spinach may have health benefits such as improving blood glucose control in diabetics, lowering the risk of cancer, and improving bone health. Furthermore, this vegetable contains minerals and vitamins that can provide a variety of benefits. Leafy greens, such as spinach, are high in oxalates but high in vitamins and minerals. A half-cup of cooked spinach has 755 milligrams of calcium.<\/p>\n

Spinach is generally thought to be very healthy. However, it may have a negative impact on some people. Spinach contains a lot of vitamin K1, which has several functions in the body but is best known for its role in blood clotting. As a result, it may interfere with blood thinners. People who take blood thinners, such as warfarin, should consult their doctor before eating large amounts of spinach. Acid and mineral salt buildup causes kidney stones. Calcium stones, which are composed of calcium oxalate, are the most common type. Because spinach is high in calcium and oxalates, people who are at high risk of developing kidney stones should limit their consumption.<\/p>\n

Spinach contains a lot of potassium. This substance, in high concentrations, can be harmful to people who have impaired kidney function. This vegetable is a nutrient-dense and cost-effective vegetable in our diet. However, many varieties contain high levels of oxalate, a natural plant compound that can cause kidney stone formation. Eight spinach varieties with low oxalate levels have now been identified by researchers. They looked at the genetic code of 310 spinach varieties and discovered six DNA markers that influence oxalate levels. Knowing the oxalate concentrations in these varieties can assist spinach breeders in lowering oxalate concentrations. Spinach contains more oxalate than most crops, but it is an economically important vegetable crop around the world and is considered healthy due to its high concentration of a number of key nutrients. Spinach contains a lot of dietary oxalate, which is a compound that binds to calcium in your body and prevents it from being absorbed. Consuming oxalate-rich foods also increases oxalate excretion through the urine, which can result in the formation of calcium oxalate kidney stones). There are several types of kidney stones, but calcium oxalate is thought to make up about 80% of them. Those who are at high risk of kidney stones are often advised to limit their intake of oxalate-rich foods such as spinach. Boiling spinach can reduce dietary oxalate concentrations by up to 87 percent.<\/p>\n

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2. Rhubarb<\/h2>\n
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Insider<\/figcaption><\/figure>\n

Rhubarb is a vegetable that many people use in cooking and recipes as if it were a fruit. Though it is native to Asia, it can be found all over the world, including the United States. The plant prefers cooler environments because it does not thrive in heat. The long red leafstalks emerge in the spring and reach their peak in mid-April. Only the plant’s stalks are edible. Toxins and high levels of oxalic acid are found in the leaves. The stalks are fleshy, sour, and acidic on their own. While they can be eaten raw, most people prefer them cooked. Rhubarb has a long history that dates back to ancient Chinese medicine. It was also used in the civilizations of the ancient Arabs, Greeks, and Romans. Rhubarb is well-known for its tart flavor and thick stalks, which are typically cooked with sugar. The stalks range in color from red to pink to pale green and have a celery-like consistency. Cold winters are required for the growth of this vegetable. As a result, it is primarily found in mountainous and temperate regions worldwide, particularly in Northeast Asia. It’s also a popular garden plant in the United States and Northern Europe. There are numerous varieties and species. The most common variety in the West is known as culinary or garden rhubarb (Rheum x hybridum).<\/p>\n

It is now widely used in jams, pies, compotes, and even drinks. Rhubarb is a spring vegetable that is still considered to be truly seasonal. The vibrant pink stalk of this perennial plant is edible, and it is almost always cooked with a lot of sugar because it is very sour. It contains a lot of oxalates, which are a major cause of kidney stones. Raw rhubarb is quite sour, almost as much as lemon. Eating raw rhubarb stalks is completely safe, and we recommend trying a small slice the next time you cook with it to get the most out of its natural flavor. What rhubarb tastes like is really a question of what it tastes like after it has been cooked with sugar to make it more palatable. Then it tastes pleasantly tart, like a green apple, with a very slight vegetal celery flavor. Many people associate rhubarb flavor with strawberries because the two are frequently paired together (they come into season at the same time, and strawberry’s sweet flavor helps counteract rhubarb’s sour flavor).<\/p>\n

Rhubarb is a good source of vitamin K, which is necessary for bone health and blood clotting. Rhubarb’s vitamin A content may also aid in the fight against free radicals, which cause skin damage and premature aging, keeping your skin looking healthy and youthful. It also contains a lot of antioxidants and a lot of other vitamins and minerals that are good for your health. Rhubarb contains a lot of calcium oxalate. While the substance is primarily found in the leaves, it is also present in the stalks. Too much calcium oxalate in your diet can cause hyperoxaluria, which is the accumulation of oxalate crystals in various organs. These crystals may also promote kidney stone formation and increase your risk of kidney failure. The vitamin K content of rhubarb may also interact with the blood-thinning medication warfarin. It may reduce the effectiveness of the medication, so consult your doctor before incorporating rhubarb into your diet.<\/p>\n

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3. Almonds<\/h2>\n
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Medical News Today<\/figcaption><\/figure>\n

Plant seeds like almonds contain phytic acid, also known as phytate. It is the primary form of phosphorus storage in seeds. Phytate is then broken down and phosphorus is released when seeds sprout. The young plant will use the phosphorus. Inositol hexaphosphate, or IP6, is another name for phytic acid. Because of its antioxidant properties, it is frequently used commercially as a preservative. Phytic acid is found in varying amounts in all edible seeds, grains, legumes, and nuts. Roots and tubers also contain trace amounts. Almonds have the highest concentration of phytic acid. Phytic acid inhibits or prevents your body’s absorption of zinc, iron, calcium, and other minerals. This only applies to a single meal, not nutrient absorption throughout the day. In other words, phytic acid reduces mineral absorption during the meal but may not have a significant impact on subsequent meals. Snacking on nuts between meals, for example, may reduce the amount of iron, zinc, and calcium you absorb from the nuts but not from the meal you eat later. However, if you consume phytate-rich foods with the majority of your meals, mineral deficiencies may develop over time. This may be a significant issue during times of malnutrition, in developing countries where grains or legumes are the primary food source, and in those who have kidneys sensitive to oxalates or other compounds that prevent or impair nutrient absorption.<\/p>\n

Almonds have been consumed by people all over the world for thousands of years. Today, California produces approximately 80% of all almonds, but almonds can be found in foods and even as flavors in beverages all over the world. If you’re looking for a healthy addition to your diet, a small serving of almonds here and there can make a big difference \u2013 but they’re high in oxalates. When oxalate is consumed, it can bind to minerals to form compounds such as calcium oxalate and iron oxalate. This is most common in the colon, but it can also happen in the kidneys and other parts of the urinary tract. Most people eliminate these compounds through their feces or urine. High oxalate diets, on the other hand, have been linked to an increased risk of kidney stones and other health problems in sensitive individuals.<\/p>\n

Eating almonds on a regular and large scale can increase your risk of developing kidney stones. This answer, however, may be slightly misleading! Because, while almonds can increase the risk of calcium oxalate stones, they have no effect on the formation of other types of kidney stones. In this case, it is more accurate to say that eating almonds increases the risk of developing the most common type of calcium oxalate stone. This is especially true if you have previously had the same type of stones, as the recurrence rate for calcium oxalate kidney stones is approximately 50% in the following ten years. Almonds are linked to an increased risk of calcium oxalate stones because they are high in oxalate, a naturally occurring compound found in many foods. They claim that in order to help prevent the formation of calcium oxalate stones, an adequate amount of dietary calcium should be consumed each day, and that calcium and oxalate-containing foods should be consumed at the same time if possible.<\/p>\n


\n4. Cashews<\/h2>\n
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Healthline<\/figcaption><\/figure>\n

Cashews are a kidney-shaped seed derived from the cashew tree, a tropical tree native to Brazil that is now grown in a variety of warm climates around the world. While “raw” cashews are widely available, they are not safe to eat because they contain urushiol, a substance found in poison ivy. Urushiol is toxic, and it can cause skin reactions in some people. The toxic liquid is removed from cashew kernels during processing, and the resulting product is sold as “raw.” Cashews, while commonly referred to as tree nuts and nutritionally comparable to them, are actually seeds. They’re high in nutrients and beneficial plant compounds, and they’re a simple addition to a variety of dishes. Cashews, like most nuts, may benefit your overall health. They’ve been linked to weight loss, better blood sugar control, and a healthier heart. Cashews are particularly high in unsaturated fats, which have been linked to a lower risk of premature death and heart disease. They’re also low in sugar, a good source of fiber, and have nearly the same amount of protein as cooked meat. Furthermore, cashews have a high copper content, which is necessary for energy production, healthy brain development, and a strong immune system. They’re also high in magnesium and manganese, both of which are essential for bone health.<\/p>\n

It is never a good idea to have too much of anything, however. This is true even for foods we consider to be healthy, such as nuts and dried fruits. Cashews are known to be on the list of foods to avoid if you have kidney stones or have a proclivity to form them. Why? Because they contain a high concentration of oxalates, organic crystals found in foods that prevent calcium absorption in your body. What happens when our system accumulates too much calcium? You guessed it: renal calculi, also known as kidney stones. According to studies, calcium stones account for nearly 85% of all kidney stones. Cashews, for example, are high in oxalates and should be avoided. There is no hard and fast rule for how many nuts one should eat per day; it is determined by the rest of your daily dietary and calcium intake. A nutritionist can advise you on how many nuts are too many based on your medical tests and an understanding of your diet plan.<\/p>\n

Remember that roasted or salted cashews may contain a lot of added oils or salt. As a result, unsalted dry roasted or “raw” (unroasted) varieties may be preferable. According to some studies, roasted cashews may have higher levels of antioxidants than unroasted cashews. Consider roasting unroasted cashews at home without any additional oils. Simply spread your unroasted cashews in a single layer on a baking sheet. Then, dry roast them for 8\u201315 minutes at 350\u00b0F on the middle rack of your oven. To avoid burning, stir the cashews at 3\u20135 minute intervals. Alternatively, toast your cashews in a skillet over medium heat for 3\u20135 minutes, or until lightly browned. Furthermore, cashews contain phytates, which can make it difficult for your body to absorb the vitamins and minerals found in them. Soaking nuts overnight before adding them to dishes reduces their phytate content and improves digestibility. Finally, cashews are classified as a type of tree nut. As a result, people who are allergic to tree nuts such as almonds, Brazil nuts, pecans, pistachios, walnuts, or hazelnuts are more likely to be allergic to cashews.<\/p>\n

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5. Miso soup<\/h2>\n
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Select Health<\/figcaption><\/figure>\n

According to the Vegetarian Resource Group, the Japanese have been eating miso soup for thousands of years and consider it a comfort food. Although the amount of sodium in the soup varies depending on the chef and the type of miso used, a 2-cup serving can contain up to 1,100 milligrams of sodium. Many miso soup recipes include a lot of salt. Excessive salt consumption can increase your risk of health problems such as heart disease, stroke, and high blood pressure. Miso soup is a popular accompaniment to sushi and rice dishes in Japan. Miso is a Japanese word that means “fermented beans.” Have you ever noticed that when you order sushi at your local Japanese restaurant, you are given a bowl of hot miso soup? Miso, a fermented soy product in the form of a paste, is a traditional Japanese diet staple. It’s a popular condiment and ingredient in Japanese sauces and soups. Miso has gained popularity in Western cuisines in recent years, with chefs and food enthusiasts incorporating this Japanese ingredient into their recipes. Its bold and umami flavors add depth to a wide range of dishes. Miso soup is a light, nutritious soup that is popular in Japan.<\/p>\n

Because of its health benefits, it has grown in popularity in Western countries. Traditional miso soup is made from fermented soybeans. Miso, on the other hand, can be made from soybean paste mixed with grains or beans. As a result, not all miso is gluten free. Miso comes in several varieties, each with its own set of ingredients, fermentation time, and flavor. White miso, made from soybeans and rice, is the most common flavor of miso. This miso is both light in color and flavor. Because of its sweet, slightly salty flavor, it can be used in a variety of foods other than soup.Yellow miso is similar to white miso, but it is made from soybeans and barley instead of soybeans and rice. It is fermented for a longer period of time than white miso, but it still has a mild flavor. Barley miso is similar to yellow miso, but it is fermented for a longer period of time. This fermentation brings out the barley flavor while keeping the overall flavor mild and sweet. Finally, red, brown, or dark miso is darker in color and made primarily of soybeans, as opposed to the other varieties. It has a much stronger and saltier flavor than most other types of miso. Miso of this type can be fermented for up to three years.<\/p>\n

While studies have shown the beneficial effects of miso soup on your heart health, it should nevertheless be consumed in moderation \u2013 especially if you are sensitive to sodium due to your propensity to make kidney stones. Instead of adding salt to your miso soup for flavor, add vegetables and seaweed for a healthier alternative. Another thing to keep in mind is that soy products are goitrogens, which means they can impair thyroid function.<\/p>\n

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6. Grits<\/h2>\n
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Healthline<\/figcaption><\/figure>\n

Grits are a traditional Southern dish made from ground corn that can be sweet or savory, simple or complex. They can be eaten for breakfast, as a side dish for dinner, or as a main course, such as shrimp and grits. Grits are a simple dish with surprising nutritional benefits.Grits are made from dried, ground dent corn, which contains more starch than other types of corn. To make a creamy, porridge-like consistency, the ground corn is boiled with milk, water, or broth. The most basic way to eat grits is with butter and milk. They can, however, be served with cheeses, spices, sauces, vegetables, meat, and seafood. Grits, like oatmeal, come in a variety of flavors. Grits is a type of porridge made from boiled cornmeal. Hominy grits are grits made from hominy \u2013 corn that has been nixtamalized (treated with an alkali) and the pericarp (ovary wall) removed. As a breakfast dish, grits are frequently flavored with other ingredients. They can be savory or sweet, though savory seasonings are more common. The dish originated in the South but is now available throughout the country. Grits are frequently served as part of the dinner entr\u00e9e shrimp and grits, which is popular in the South. Cooked hominy grits are called “hominy” in Charleston, South Carolina, and uncooked grits are called “grist.” The word “grits” is derived from the Old English word grytt, which means “coarse meal.”<\/p>\n

To understand them better, first examine the anatomy of a grain. The hull (the tough, outer layer), bran (the next fiber-filled layer, which is high in B vitamins), endosperm (the starchy carbohydrate middle layer), and germ make up a whole grain kernel (the nutrient-packed core). While stone-ground grits contain all of the nutrients found in whole grains, the most commonly consumed grits are processed regular and instant grits. As a result, they contain less fiber, vitamins, and minerals. One cup of water-based instant grits contains 2 grams of fiber and 3 grams of protein. In comparison, 1 cup of cooked rolled oats contains 4 grams of fiber and 6 grams of protein. Enriched grits, like other fortified cereals, are a good source of iron, with one serving providing 100% of the recommended Daily Value. In the morning, combine them with fruit for maximum absorption\u2014vitamin C aids in the absorption of plant-based iron. Grits are also high in B vitamins like niacin, thiamin, riboflavin, and folate, which are found naturally in corn kernels or added back in after processing. B vitamins support the health of the metabolism, cells, and energy levels. Grits are also high in lutein and zeaxanthin, two antioxidants that are beneficial to the eyes. Plain grits are also low in calories and fat by nature. However, if you are prone to kidney stones, you should remember to consume calcium at the same time as oxalate-rich foods like grits so that they can be passed through rather than the oxalates winding up in your kidneys.<\/p>\n

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7. Baked potatoes with skin<\/h2>\n
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Food Network<\/figcaption><\/figure>\n

For centuries, potatoes have been a staple food all over the world. Many communities have historically relied on these root vegetables to meet the majority of their nutritional needs. Potatoes, in addition to being a tasty snack, are easy to grow and can be found all over the world. Because of the popularity of low-carb diets in recent years, some people have avoided eating potatoes. In reality, baked potatoes are high in nutrients and can be included in a healthy diet. Potatoes are underground tubers that grow on the roots of the Solanum tuberosum plant. This plant belongs to the nightshade family, which includes tomatoes and tobacco. Potatoes are native to South America and were brought to Europe in the 16th century. They are now grown in countless varieties all over the world. They are typically served as a side dish or snack and are boiled, baked, or fried. French fries, potato chips, and potato flour are examples of common potato-based foods and food products. Cooked potatoes with the skin are high in vitamins and minerals like potassium and vitamin C. Aside from being high in water when fresh, potatoes are mostly carbs with moderate amounts of protein and fiber \u2014 but almost no fat.<\/p>\n

Oxalate also causes inflammation, exacerbating inflammatory conditions like rheumatoid arthritis. Both potatoes and sweet potatoes have high oxalate levels. Consult your doctor to find out how much oxalate you can consume on a daily basis. The oxalate content of food varies greatly and is classified as low, moderate, high, or very high. Although sweet potatoes are a nutritious food, they are high in oxalates and therefore unsuitable for people on a low-oxalate diet. According to the University of Pittsburgh Medical Center, foods with less than 2 milligrams of oxalate per serving are considered low.<\/p>\n

A 4-ounce serving of cooked sweet potatoes contains 141 milligrams of oxalate. While potatoes do not contain nearly as many oxalates as sweet potatoes, they are still classified as a high-oxalate food. High oxalate foods are defined as having 10 to 50 milligrams of oxalates per serving. Baked, a medium Idaho potato contains 64 milligrams of oxalate. Half a potato contains approximately 32 milligrams of oxalates. While potatoes do not contain nearly as many oxalates as sweet potatoes, they are still classified as a high-oxalate food. High oxalate foods are defined as having 10 to 50 milligrams of oxalates per serving. Baked, a medium Idaho potato contains 64 milligrams of oxalate. According to Dayton Children’s Medical Center, a serving of half a potato contains about 32 milligrams of oxalates.<\/p>\n

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8. Beets<\/h2>\n
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Healthline<\/figcaption><\/figure>\n

From the ancient Mediterranean to George Washington’s Mount Vernon, vibrant red or gold beetroot has been planted. In modern times, hybrid species of beets even have candy-cane stripes of red and white. All colors of beetroot have the same rich, earthy taste and liven the plate with their rainbow hues.<\/p>\n

Beet leaves and roots are high in nutrients, including antioxidants that fight cell damage and lower the risk of heart disease. They’re one of the few vegetables that contain betalains, a powerful antioxidant that contributes to beets’ vibrant color. Betalains are anti-inflammatory and may help prevent cancer and other diseases. Beetroots, also known as beets, are a colorful and versatile vegetable. They are distinguished by their earthy flavor and aroma. Beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties, in addition to adding a splash of color to your plate. Furthermore, they are delicious and simple to incorporate into your diet in dishes such as balsamic roasted beets, hummus, fries, and salads, among many others.<\/p>\n

Oxalates, which have been linked to kidney stones, joint pain, and chronic disease, are abundant in both beet greens and beetroot. Consume beetroot only when it is locally available, and eat each part of the plant separately. Avoid consuming on a daily basis or in conjunction with other high oxalate foods. Beets are honored in northern Italy with barbabietole alla crema, which colors the cr\u00e8me fra\u00eeche with the rich hues and flavor of the beets. The Turkish dish pancar salatasi takes a similar approach with a beet and yogurt salad, as does the Lebanese entree shawandar bi’l-laban, beets with yogurt. Oxalic acid binds with calcium in the digestive tract to help neutralize its chronic accumulation in the body. Dairy ferments that would be beneficial to beets include cultured butter, kefir, or cheese.<\/p>\n

Because oxalates are water soluble, they can be reduced by boiling beet greens and then discarding the cooking water. Unfortunately, because B vitamins are water soluble, they will be lost in the process. The oxalate content of beets is reduced during fermentation. Beet greens and beetroot can be fermented as part of a sauerkraut or kimchi blend, or the root can be lacto-fermented in the same way that carrots are. Beet kvass is a traditional Eastern European ferment that yields both a refreshing probiotic beverage and residual beet-kraut.<\/p>\n

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9. Cocoa powder and chocolate<\/h2>\n
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NDTV<\/figcaption><\/figure>\n

We are constantly hearing and reading about the health benefits of dark chocolate. Dark chocolate is high in polyphenols and contains a variety of essential minerals (iron, magnesium, manganese, copper, zinc..). (antioxidants). Some research has suggested (but not proven) that the high levels of polyphenols found in chocolate may reduce inflammation, lower the risk of cardiovascular disease, and possibly even aid cognition or memory. Of course, research on antioxidants is not without controversy, and more research is needed before we can draw any conclusions. Nonetheless, as a result of this promising research, many companies and individuals are already marketing chocolate and cocoa products as a health food. Chocolate is also high in fat and high in calories. Dark chocolate is generally not harmful to one’s health (unless allergic), but it should not be consumed in excess. Dark chocolate, like all foods, can be consumed in moderation as part of a balanced diet (one study suggests 6-7 grams per day as moderate). Furthermore, dark chocolate, cocoa powder, and cocoa beans all contain moderate to high levels of the antinutrient oxalates. You may have come across oxalates while researching spinach or rhubarb. Because of their role in the formation of some kidney stones, oxalates are of particular concern.<\/p>\n

They compared the oxalate content of raw cocoa powder made from cacao seeds harvested from pods at different stages of maturity (immature, mature, half ripe, and fully ripe). It is well known that oxalate levels in other plants we consume vary with maturity. For example, the level of oxalate in spinach and kiwi decreases with maturity, whereas rhubarb oxalate levels increase. They discovered that cacao maturity had a minor effect on the level of oxalates in raw cocoa powder. The average oxalate content was 632 mg\/100 g dry matter (89 percent soluble oxalate). Soluble oxalate levels were highest (92 percent) at maturity stages 3 and 4, while insoluble oxalate levels were highest (mostly as calcium oxalate crystals, CaOx) at the earliest stages, namely stage 1 and 2.<\/p>\n

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10. Tomatoes<\/h2>\n
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Gardeners Path<\/figcaption><\/figure>\n

Oxalate is a chemical compound that is found in almost every plant, including fruit, vegetable, and grain plants. Oxalate is typically found in leaves or bark, where it binds with calcium to be removed when plants shed their leaves. According to “The Kidney Stones Handbook,” oxalate has no beneficial function in the human body and is almost entirely excreted as waste in urine and stool. The average daily diet contains about 120 mg of oxalate, but those who consume a lot of high-oxalate foods can get up to 1,000 mg. When you consume oxalate-containing foods, acids in your stomach release the compound from its source. Excess vitamin C and animal protein are also converted to oxalate by your liver. Later in the digestive process, oxalate forms a strong bond with calcium, resulting in a compound that is eventually excreted in the stool. This binding process prevents oxalates and the calcium with which they bind from being absorbed. The average healthy body absorbs 10 to 15% of unbound dietary oxalate, which is then excreted through urine.<\/p>\n

Tomatoes, along with eggplant, potatoes, and bell peppers, are members of the nightshade plant family. While the other nightshade plants have a “high” level of oxalate, or more than 10 mg per serving, tomatoes have a “moderate” level, or between 2 and 10 mg per serving. Tomatoes have an oxalic acid content of 50 mg per 100 g, according to the United States Department of Agriculture. However, the oxalate content of any one type of food varies greatly depending on ripeness, climate, and soil conditions. Very ripe tomatoes, for example, have higher oxalate levels than less mature fruit. According to “The Encyclopedia of Healing Foods,” published reports on oxalate levels in a single food can vary by 2- to 15-fold.<\/p>\n

Tomatoes are an excellent source of vitamins C and K, biotin, and carotenes, including lycopene, an antioxidant that protects against skin, lung, breast, colon, and prostate cancers and may lower the risk of heart disease and cataracts. Tomatoes are also high in dietary fiber, folic acid, and vitamin B6. Although tomatoes’ oxalate content rises as they ripen, so does their nutrient content.<\/p>\n

There are many more foods that can trigger kidney stones, so you do have to be careful when consuming oxalates and sodium \u2013 but for the most part, try to avoid high sodium foods and remember to take oxalates with calcium!<\/p>\n","protected":false},"excerpt":{"rendered":"

Kidney stones (also known as renal calculi, nephrolithiasis, or urolithiasis) are mineral and salt deposits that form inside your kidneys. Among the many causes of kidney stones are diet, excess body weight, certain medical conditions, and certain supplements and medications. Kidney stones can affect any part of your urinary tract, including the kidneys and bladder. 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