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If you're suffering from chronic pain or inflammation, it could be due to natural chemicals called oxalates, which are found in many foods you eat. Read on to learn how boiling your vegetables is a simple trick you can use to help ease your symptoms.
Oxalates cannot be seen, tasted, or smelled. Yet we consume them almost every day. Since oxalates prove harmless for the majority of the population, many of us have not even heard of them.
Oxalates are chemical compounds that are found naturally in our bodies, as well as in many plants, fruits, and essentially all nuts and seeds. Typically, when it is healthy, your gut doesn't absorb much of the chemicals from your diet. And oxalates are usually metabolized by the good bacteria in your gut (if you have them) or are eliminated in your stool. However, when oxalates meet up with damaged tissues, they bind with calcium and crystallize—causing irritation and pain.
Oxalates are chemicals found in a number of healthy foods, and your ability to process them depends on the health of your gut. Strengthen your gut with good bacteria found in InnergyBiotic to counteract oxalate overload.
This either causes or increases inflammation.
It can be particularly painful when the crystals implant themselves in areas where they prevent other material from passing through (such as in your digestive tract). Additionally, in the case of a permeable or “leaky” gut, excess oxalates are absorbed into your body. This overload is linked to several health issues, including fibromyalgia, autism, kidney stones, vulvodynia, and hypothyroidism, just to name a few.
Hyperoxaluria is a condition that occurs when oxalate levels in the urine are so high that they cause severe kidney damage. In cases like this—often related to intestinal diseases and some high-oxalate diets—oxalate buildup may damage the kidneys and move to other parts of the body. It is possible that when kidney stones are caused by high oxalate levels, oxalates may have already accumulated in other areas of the body.1
Researcher Susan Owens points out an intriguing fact about oxalate absorption in the body: A history of heavy or even recent antibiotic use can increase the body's risk of dietary oxalate damage. The reason being is that antibiotics wipe out beneficial bacteria in the inner ecosystem, needed to break down oxalates. These good bacteria must be replenished after any antibiotic cycle.2
What researchers refer to as the "manipulation of gastrointestinal flora" can help to improve oxalate excretion through urine to reduce urinary supersaturation levels. Simply put, inoculating the gut with the right probiotic bacteria can positively impact oxalate levels in the gastrointestinal tract and could decrease their absorption, though more research is needed. The findings published in Kidney International could help to target kidney stone formation related to oxalate buildup.3
Some foods that contain oxalates are listed here. You will want to replace them with low oxalate options. As you read on, we'll tell you how to find those too.
Here is a short list of commonly eaten high oxalate foods:
**Currants, oranges, papaya, and figs are very sweet fruits and are not eaten on the Body Ecology Diet. The other four fruits have very little sugar and are fine to eat if you eat them with a probiotic food or liquid like cultured veggies, young coconut kefir, or InnergyBiotic.
Many children on the autism spectrum suffer from sensitivity to oxalates in their diets. Besides reducing the amount of oxalate-containing foods, we recommend adding fermented beverages to your daily routine. Fermented foods and beverages are the best way to build a healthy inner ecosystem and heal digestive distress.
**These foods are not on the initial healing stages of the Body Ecology Diet.
**Millet is the only "grain," really a seed, listed that is approved by Body Ecology.
**Only black tea—preferably decaffeinated—is on the initial healing stages of the Body Ecology Diet.
According to Owens, low oxalate vegetable options include kale, mustard greens, and collard greens. Owens has found that boiling vegetables significantly reduces their oxalate content. For example, kale that has been steamed has an oxalate content of 8.8 mg, whereas the same amount of boiled kale contains 4.9 mg. That's a 40 percent reduction!2
Additionally, Owens stresses the significance of avoiding assumptions when it comes to vegetables and other foods. She states, "It is so important to know that you CANNOT make generalizations about oxalate content. There are always foods that break the rules in all categories, and there are some foods in every category that are high oxalate, and plenty that are also low oxalate. You just have to learn the specifics."
If you suspect that oxalates are a concern to you or someone you know, the good news is that it's relatively easy to minimize these chemicals:
Whenever you're considering any dietary changes, it is always important to remember Body Ecology's Principle of Uniqueness. You are a unique being, and your body is always striving toward ideal balance. Lowering your oxalate intake may help reduce painful symptoms. Just as importantly, as you begin to take charge of your health by creating a super-healthy gut, you'll be pleasantly surprised by how many uncomfortable issues disappear!
Make your low oxalate transition delicious by starting with this mineral-rich low oxalate soup.
It's possible that your chronic pain and inflammation could be caused by oxalates—chemicals found in a number of foods, including the favorite healthy foods you eat. Most of us eat oxalates every day without a problem. When the gut is healthy, good bacteria can metabolize oxalates and help them to be eliminated. But when oxalates encounter damaged tissue in the body, they can bind with calcium to crystallize, resulting in serious irritation and pain.
One important tip to remember: Boil high oxalate vegetables to naturally reduce their oxalate content.
If oxalates are destroying your health, there are three things you can do to buffer their effects on your body:
Kefir has many benefits, including better digestion of fats, proteins and carbohydrates. It has been known for thousands of years for its anti-aging and immune-enhancing properties.
Kefir is an ancient cultured food, rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home. To make kefir: Mix one packet with 1 quart of warm milk, cover and set at room temperature for 18-24 hours. Refrigerate and enjoy!
Each packet yields 1 quart of kefir, and can be reused up to 7 times. This means you can create 10 ½ gallons of kefir from one box!
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