Tips to Maximize your Results with Respen-A™ |
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Welcome to our Respen-A™ newsletter, a way for us to share tips on how to maximize the benefits of the Respen-A™, to feature upcoming events, and to introduce you to some of the people whose lives have been changed due to this Homeopathic Treatment! Please read on, and share... |
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Why Oxalates?
This month's newsletter is entirely devoted to oxalate sensitivity. Strange topic you may ask? I would certainly have thought so prior to this past June. I’ve known about oxalates for at least seven years, initially because Elaine has an answer for parents of kids with autism that have the issue, and I'd shared it with them on numerous occasions. At around that same time I found out that my sister-in-law has oxalate sensitivity. That didn’t mean anything to me because she has a lot of self-made issues and it sounded a bit ‘out there’ to me. That was until I had my own oxalate experience in June. This article won't make complete sense till you read the others, so grab a good beverage and let's get started.
I will confess that my dilemma occurred after consuming a couple of boxes of See’s candies over the course of three weeks. Granted, the first box was to celebrate my birthday, but the second was because I had always daydreamed about having an entire 1 pound box of bordeaux chocolates all to myself. For those of you who have grown up with See’s candies, you might connect. Don’t cringe, at least I waited 58 years for this treat. Admittedly, prior trips to See‘s candies, when I'd lived in a state that had See's stores, occurred maybe a dozen times a year, always for the same assortment of favorites- one each- that fit into a small white paper bag. Now that I live out of state I relied on internet ordering after 14 years of doing without, and I can assure you that it works really well!
Since 1992 I have had an issue with my bladder that was only ever given labels of neurogenic bladder, spastic bladder, and- almost- interstitial cystitis because I had all of the symptoms. But, the doctor wouldn’t give me that label because I already had a label of multiple sclerosis. The issue was urinary frequency and pain that felt exactly like a bladder infection, only it wasn’t. Dozens of trips to the hospital over the years to get tested and maybe one out of 25 tests was actually a bladder infection. This problem continued straight up to this past spring, which was the last time I'd thought I had a bladder infection- again not. Unfortunately, that means lots of antibiotics over the years. Nothing had cured the symptoms. Till now.
A quarter of the way into my second box of chocolates I began to have a raging bladder infection, or so I thought. Because I have only gotten the stink eye when I’ve visited the doctor’s office, since at least 2012- and I’m sure they think I’m severely lacking in the hygiene department- I hardly bother to test anymore because I already know the results. Negative. Somehow, it always seems to work itself out anyway. I happened to be talking to a friend, who is also a nurse, on the phone during the chocaholic month and she mentioned oxalates. Lightbulb! I already knew how to solve the problem, so I headed down to the local drugstore with my dad to pick up some TUMS. I had stopped eating the chocolates by then and it took a lot of courage to put another one into my mouth to test it with the calcium. Bingo. Calm Bladder. Unbelievable. Yes, I finished the rest of the box of chocolates, gradually.
Adding TUMS to each meal I eat that involves oxalates has been a major win-win. Within the first day and a half the chronic pain that I had suffered for years in my left hip, thigh, below the knee cap, and ankle, was gone. This was pain that had kept me awake all night most nights, only to sleep about an hour and a half from extreme exhaustion. Nothing could stop it. Hardly anything would take the edge off, including hydrocodone. The other win was that the torturous twitching/spasming/restlessness of my legs every 10 seconds throughout the night, and partially throughout the day, completely stopped. As for the calm bladder, it remains so, and that is an absolute miracle after 31 years of continuous discomfort (and wasted time racing to the bathroom). You had better believe that I became a believer in oxalates!
To be fair, just because I figured out the chocolate didn’t mean I had a good grip on the rest of the foods that had oxalates in them. That wasn’t until I was eating a meal that I fully believed was safe when I began to have bladder issues again. I literally thought, “what the heck!?“ I knew that the salsa within the meal had been made with beets and watermelon. So I asked Alexa if watermelon was high in oxalates, which it is not. Then I asked about beets and found out they are on, what I will call, the 'high oxalate dirty dozen list'. So are sweet potatoes, which was the topping for one of my favorite meals that I had also had that week, Shepherd's Pie. Darn! That's when I dove into a lot of research regarding oxalate sensitivity, and through trial and error figured out how to stay on top of my calcium. I can assure you that life only gets better!
The reason this newsletter is devoted to this topic is because many kids with autism that use the Respen-A™ have struggled with calcium absorption, just as I had. I had had well over 15 conversations with Elaine about my trouble with calcium absorption. I had taken FOS daily for years. My success with Respen-A™ was hit or miss. Sometimes it was great for weeks on end and other times I couldn’t figure out why nothing was working. Now I know what the problem was: the oxalates in the foods I was eating were binding to my calcium, which was liquid.
I have found that staying on top of my calcium was difficult to figure out at first. I do eat foods that have low oxalates, but I am absolutely off the high oxalate foods, especially chocolate (I’ll have to wait till I get to Heaven to have more of that). The reason is because these high oxalate foods make my legs dance every 10 seconds all night long, regardless of the amount of calcium I take, but the low oxalate foods don’t. Interestingly, I have found that the magnesium that I was taking, which involved four different types of magnesium, also caused this problem. It wasn’t till I read the label that I found out why: one of the ingredients was magnesium citrate*, and citrate is high in oxalates. I was also taking an endurolyte that was causing problems and I found out that ginger was the filler. Oxalates there.
What is the answer for parents who find that their kids are struggling with calcium absorption? Consider that they might have an underlying oxalate issue. Surprisingly, the foods that are virtually zero in oxalates are dairy and meat. That includes eggs. If you can get your child to eat something in this category for breakfast so that they can take their calcium and actually be able to absorb it, then you shouldn’t have an issue with having the Respen-A™ be viable for them.
Finding accurate information online regarding oxalates, and all of the categories that I’ve covered in this newsletter, is fairly contradictory. Some people claim that cashew nuts and almonds are low oxalates, while all others say that they are high. I can guarantee you that they are high. I am not allergic to them, nor are they bad for my blood type, but they give me bladder issues every single time I test them. I did find a study done in New Zealand that covered exactly how many grams of oxalates are in each quarter cup of nuts. And cashews and almonds are high!
I've found contradictions with nearly every other category of food as well. In compiling the food lists further down in this newsletter I had to finally ONLY rely on actual scientific studies of the amount of oxalate in food. Studies found have been from Japan, New Zealand, Egypt, and reliable sources in the United States. I’ve been researching this topic for a couple of months and what I have shared is what I consider to be the most reliable information, either because it’s from people that suffer from this dilemma, or it’s from actual studies of oxalate content in foods. There is quite a bit of disinformation regarding oxalates on the internet. Find a source you trust- Web MD is NOT to be trusted! ChatGPT is accurate. Steer clear of sites that make more of a case for the health benefits of the foods with oxalates in them versus the devastation they cause in one's life. Ultimately, let your symptoms be your guide; my experiencing pain-free life compared with the absolutely intense, unbearable torture that I'd previously grown accustomed to and was revisited with by mistaken consumption of oxalate ridden food is a mind blowing reminder! I hope that this information helps at least one parent, and therefore one child. If you have any questions for me, please submit them to the respenaforautism Facebook page.
*There is information online that suggests Magnesium Citrate & Calcium Citrate bind to oxalates. In my experience the type doesn't matter...but the citrate does.
(article submitted by Kerri McCormick)
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What Are Oxalates and Why Are They A Problem?
Oxalate is a type of organic acid salt that occurs naturally in many plant foods, and can also be produced endogenously (within our bodies) from the metabolism of vitamin C, glycine, glycolate, or hydroxyproline. Oxalates are primarily from three sources: diet & food, fungus such as aspergillus, penicillium and candida, and also from human metabolism; bacteria produce Oxalates from the oxidation of carbohydrates.
A number of nutrient-dense foods are high in oxalate, including a variety of leafy greens (beet greens, spinach, chard, endive, dandelion greens, kale, purslane, watercress, turnip greens, and collard greens), most berries, most nuts, tea (made from real tea leaves), sweet potatoes, white potatoes, chives, parsley, broccoli, cabbage, okra, chocolate, beet root, cassava, carrots, and rhubarb. For the average American, three foods alone—spinach, potatoes, and nuts—make up 44% of our total oxalate intake.
Although there’s no official medical definition for oxalate sensitivity, it typically refers to a tendency to develop kidney stones and/or muscle and joint pain as a result of eating high-oxalate foods. When oxalate levels are too high in the blood (a condition called oxalosis), oxalate crystals can build up in the joints, muscles, and other tissues, leading to oxalate arthritis.
Some people (about one in three million) have genetic disorders that cause too much oxalate to be produced within the body, and other people have absorption disorders that cause too much oxalate to get absorbed from the gut (including Crohn’s disease, celiac disease, chronic pancreatitis, and side-effects from bariatric surgery). Oxalic Acid also chemically blocks Iron and Calcium absorption by the body. It has a strong affinity to bind to nutrients, such as sodium, potassium, and calcium making them difficult for the body to absorb and utilize.
When oxalates do not bind to minerals, their concentration begins to build up in the bloodstream, and deposit in bodily tissues, most commonly the kidney. Over 80% of kidney stones are a result of calcium oxalate buildup in the kidney.
Oxalates also can deposit in the brain, eyes, muscles and joints. Due to the sharp needle-like structure of oxalates, oxalate crystals can physically damage tissue, and damage the composition of the cell.
The body has mechanisms to regulate and excrete oxalates. Usually, oxalate combines with calcium in the gut and exits the body through stools. The kidneys play a vital role in filtering the blood and excreting excess oxalates through urine. However, individuals with impaired kidney function or certain metabolic disorders may have reduced ability to eliminate oxalates efficiently, leading to higher oxalate levels in the bloodstream and an increased risk of oxalate-related complications.
When consumed by individuals with certain conditions or disorders related to oxalate metabolism, oxalates can interact with minerals like calcium, forming insoluble microscopic crystals known as calcium oxalate. These crystals can potentially contribute to the formation of kidney stones or the deposition of oxalate crystals in other tissues and organs resulting in irritation, pain and inflammation.
Other issues can contribute to the problem. For example, your gut breaks down many oxalates. Bacteria known as Oxalobacter formigenes rely on oxalates as a source of energy, which helps lessen oxalate buildup. Antibiotics can be especially hard on this type of bacteria, leading to quick oxalate buildup. Furthermore, oxalates use up your body’s vitamin B-6; lowered B-6 increases oxalate production inside your body and this becomes a vicious cycle. The number of oxalates produced by your metabolism will go up if you take high doses of vitamin C as well. Oxalates corrode digestive system linings, causing leaky gut or other gastrointestinal diseases. Needle-shaped oxalate crystals are known to perforate mucus membrane cells.
Oxalates have the ability to bind to certain minerals in the body, forming insoluble compounds known as oxalate salts. The most notable mineral that oxalates can bind to is calcium, which can occur in the stomach and digestive tract, impairing the absorption of dietary calcium, zinc, iron and magnesium. This can lead to reduced calcium availability for other essential bodily functions, but especially for replacing the calcium that Respen-A™ pushes into the bones. That then leads to calcium depletion. Low calcium levels can cause symptoms of irritability, aggressiveness, numbness and tingling in the hands, feet and face, muscle spasms and stiffness. Therefore, IF your child has a known sensitivity to oxalates (or is having trouble ‘absorbing’ calcium, which could indicate oxalate sensitivity), in order to maintain the proper calcium balance in the cells, additional calcium must be supplemented if you notice these symptoms in your child when using Respen-A™.
It's important to note that the impact of oxalate-mineral interactions can vary among individuals. Not everyone who consumes oxalate-rich foods will experience negative effects on mineral absorption or develop kidney stones. Factors such as overall diet, individual metabolism, and the presence of underlying health conditions can influence the extent to which oxalate-mineral interactions occur and their consequences.
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How Do You Develop Oxalate Sensitivity?
Oxalate sensitivity or hyperoxaluria can have various causes, and it is often a complex interplay of genetic, dietary, and physiological factors. Here are some ways in which a person can develop oxalate sensitivity:
Genetic factors: Certain genetic mutations or inherited conditions can disrupt the body's ability to properly metabolize oxalate. Primary hyperoxaluria is a rare genetic disorder that affects the enzymes involved in oxalate metabolism, leading to excessive oxalate production or impaired oxalate breakdown. These genetic factors can contribute to the development of oxalate sensitivity.
Dietary factors: Consumption of a diet high in oxalate-rich foods can increase oxalate levels in the body and potentially contribute to oxalate sensitivity. Foods such as spinach, rhubarb, beets, chocolate, nuts, and certain teas are known to be high in oxalates. However, it's important to note that not everyone who consumes high oxalate foods will develop oxalate sensitivity.
Gastrointestinal disorders: Certain gastrointestinal conditions or surgeries can affect the absorption and metabolism of oxalates. For example, conditions that impair fat absorption, such as inflammatory bowel disease, Crohn's disease, or bariatric surgery, can increase the absorption of oxalates and lead to higher oxalate levels in the body.
Kidney disorders: Impaired kidney function, such as chronic kidney disease or kidney damage, can affect the body's ability to excrete oxalates efficiently. This can result in higher levels of oxalate in the bloodstream, increasing the risk of oxalate-related complications.
It's important to note that not everyone who has high oxalate levels or consumes oxalate-rich foods will develop oxalate sensitivity or associated symptoms. The development of oxalate sensitivity is multifactorial, and individual susceptibility can vary. If you suspect oxalate sensitivity or are experiencing related symptoms, it is recommended to consult with a healthcare professional for proper evaluation, diagnosis, and management.
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Managing Oxalate Sensitivity
Managing oxalate sensitivity typically involves dietary modifications to reduce oxalate intake. Foods that are high in oxalate, such as spinach, rhubarb, beets, chocolate, nuts, and certain teas, may need to be limited or avoided. Adequate hydration and consuming calcium-rich foods alongside oxalate-containing foods can help prevent the formation of oxalate crystals.
Oxalates bind to calcium and are excreted via urination. Therefore, one solution is to chew an Ultra Strength TUMS with meals or snacks containing oxalates. You can't just swallow calcium pills as the binders as those tablets don't get broken down till they are low in the intestines. You have to chew it (which is why TUMS is a perfect option), drink a liquid calcium or take a powder so it can bind to the oxalates in the food. You will need to keep an eye on constipation, which may begin following many weeks of clearing oxalates out of the body. You will learn the right balance as time goes by.
Other ideas for lowering oxalates include:
*Limiting sodium and sugar intake, which may contribute to kidney stones at high levels.
*If you use vitamin C as a supplement, too much can increase oxalic acid production in your body.
*Cook high-oxalate vegetables to lower their oxalate content. Boiling works especially well for this.
*Efforts should be made to neutralize oxalate by calcium in order to decrease absorption from the digestive tract and also to avoid taking in excess amounts of calcium. For example, serve meat with spinach salad, always have milk in coffee or tea, have cake with a glass of milk, etc.
*Decrease oxalate intake at each meal in proportion to calcium.
*Citric acid can help dissolve oxalate crystals. Sources: Lemon juice, coconut water, citrate supplements (calcium citrate, potassium citrate, magnesium citrate.)
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What is Oxalate Poisoning?
When you have more oxalates coming in than going out, you will experience oxalate poisoning.
What Are the Symptoms of Oxalate Poisoning?
Pain and Connective Tissue Problems
If you are feeling unstable, weak, easily injured and slow to heal, then oxalates may be the culprit. They interfere with normal connective tissue maintenance and repair, leading to weakened joints, thin and easily damaged skin or membranes, and persistent scarring. When oxalates accumulate, they tend to increase scarring and inhibit recovery from injury. They also perpetuate inflammatory conditions. As a result, you may experience joint problems like gout, rheumatoid arthritis, stiffness, soreness, swelling, instability or tendonitis.
You may also experience osteoporosis, weak or broken bones, or cracked teeth. Calcium is an oxalate magnet. The calcium that you need for strong bones and teeth combines readily with oxalic acid to form calcium oxalate. Oxalates then can accumulate in bones and teeth, displacing normal tissues and causing weakness, demineralization and cysts.
Nerve Irritation and Dysfunction
Oxalates can affect your brain and lead to unrestful sleep, neuropathic pain, poor concentration, mental and emotional fatigue, mood problems, and other brain issues. Furthermore, it can lead to twitching, loss of coordination, unsteadiness, and muscle weakness. You may also experience light, noise, tooth or skin sensitivity from Oxalate poisoning in addition to Carpal Tunnel Syndrome. As it relates to cognitive health, oxalate poisoning can lead to memory problems, verbal fluency issues, difficulty concentrating, focusing, and learning; brain fog; irritability, depression, restlessness, anxiety, and nervousness; sleep issues; addiction; fatigue; loss of appetite; autism, dementia and Parkinson’s Disease.
Immune System Reactions
Oxalates can trigger autoimmune issues that lead to inflammatory diseases. By aggravating the immune system, you could experience conditions affecting the skin, joints and other organs like rheumatoid arthritis, inflammatory bowel disease, and even celiac.
Thyroid Disease
Many cases of hypothyroidism or Hashimotos are caused by oxalate poisoning. Oxalates accumulate in the thyroid gland, especially when you are low in the necessary iodine to produce T4 (4 stands for 4 atoms of iodine). If you are over 50 years old, there is an 85% chance you have oxalates in your thyroid gland. The thyroid is the second most common place oxalates accumulate behind the bones.
Digestive Problems
Digestive problems are very common from oxalate poisoning. Oxalates can cause digestive issues and digestive issues can inhibit the processing of oxalates; it becomes a vicious cycle. Some oxalate micro-crystals in foods have sharp and pointy edges; the needle-shaped ones can perforate mucous membrane cells. And the crystals can corrode your digestive system’s linings. As a result, you can develop gastroenteritis, leaky gut, rectal pain, constipation, diarrhea, and frequent bowel movements.
Urogenital Problems
Oxalate excess can cause issues of the urinary tract including urinary urgency, high urinary frequency, bladder or urethral pain, incontinence, kidney pain, kidney stones, pelvic floor pain, and prostatitis. When the oxalate load is high enough to overwhelm the kidneys, the urinary tract may become irritated by the high levels of sharp, corrosive oxalate crystals that pass through. This may cause frequent urination, incontinence and pain. It also may lead to pain and sensitivity in the internal and external genitalia.
Nutritional Problems
In addition to calcium, oxalic acid may combine with iron, magnesium, and other nutrients, locking them away into insoluble oxalate crystals. Furthermore, oxalates use up your body’s vitamin B-6; lowered B-6 increases oxalate production inside your body and this becomes a vicious cycle. The number of oxalates produced by your metabolism will go up if you take high doses of vitamin C as well.
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Comprehensive list of foods that are considered moderate to high in oxalate content (smoothie/juicing parents beware!)
High Oxalate Foods are described as containing between 26 and 99 milligrams of oxalates per serving. A baked medium Idaho Potato contains 64 milligrams of oxalates.
H = High (26 - 99 mg/100g) VH = Very High (100 - 200 mg/100g)
E = Extensive (201 - 4014 mg/100g
THIS IS BY NO MEANS A COMPLETE LIST, SIMPLY A SAMPLE OF FOODS TESTED
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Vegetables:
Spinach E (1/2 cup cooked = 755 mg)
Spinach, raw E (1 cup = 656 mg)
Swiss chard E
Red Chard
Beet, Beet Greens, Beet Root VH
Aubergine/Eggplant M
Devil's Tongue M
Asparagus M
Sweet Potato H (1/2 cup = 90 mg)
Potatoes (baked, boiled, fried) H
Russet Potato H
Rhubarb E (1/2 cup = 541 mg)
Rutabaga H (1/2 cup = 31 mg)
Okra H
Parsnip M (1/2 cup = 15 mg)
Parsley H
Purslane E
Leeks M
Celery H
Corn M
Carrots H
Collard greens H
Peppers, green, red M
Watercress M (also tested L)
Tomatoes M
Tomato Sauce M (1/2 cup = 17 mg)
Broccoli M
Onion, Spring M
Onion, Eshalot M
Turnip greens H
Dandelion Greens H
Lotus M
Endive H
Oregano, fresh
Sorrel H
Chicory
Pea (field) H
Olives H (2 mg/olive)
Peppers, chili
Bamboo Sprout H
Bambo Shoots M
Beefsteak Plant VH
Burdock H
Yeast Plant
Ginger Root H
Seaweed M
Mallow H
Fùl H
Purslane E
Vine Leaves (fresh) E
Chaga Mushrooms E
Yeast plant M
Molokhia E
Lettuce M
Chives H
Seaweed, Laver H
Seaweed, Sea & Scraped Tangle M
Gourd (dried, shavings) M
Mushroom, Enokidaki M
Mushroom, Shimeji M
Jerusalem Artichoke M
Fruits:
Guava M - H
Mango M - H
Apricots H
Currants M
Dew Berries H
Elderberries H
Gooseberry H
Jujube H
Iyokan Orange M
Persimmon M
Figs H
Dried Figs H
Kiwi M
Dates E
Coconut
Concord grapes
Lemon H
Lemon Peel, dried VH
Orange peel H
Oranges M
Tamarillo
Dried Pineapple
Raspberries H
Dates E
Canned Strawberries H
Strawberries M - H
Avocado M
Starfruit (Carambola) H
Prickly Pear H
Blackberries H
Grapefruit M
Cherries, dried M
Other:
Chocolate, all E (1 oz = 30g)
Cocoa powder E
Coffee Beans H
Moromiso M
Tofu E
Soy Yogurt VH
French Fries H
Marmalade H
Agave H
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Legumes:
Soybeans, fermented, curd H
Lentils H
Split peas H
Chickpeas H
Kidney Beans H
Pinto Beans H
Navy Beans H
Fava Beans H
Refried Beans H
Cannellini H
Great Northern Beans H
White & Pink Beans H
Black Beans H (1/2 cup = 70+ mg)
Green Beans H
Field Bean, String Bean M
Grains and Cereals:
Bran flakes
Wheat bran H
Wheat Germ H
Cream of Wheat H
Quinoa L - H pending form
Buckwheat
Amaranth VH
Cassava M
Teff
Rye M
Whole Wheat Flour & Bread M
Soybean Flour VH
Soba Noodle M
Spaghetti M
Agar VH
Noodle (Soba) M
Nuts, Nut Butters and Seeds:
Almonds E
Roasted Almonds E
Macadamia H
Cashews E
Pistachio H
Pecan VH
Pine Nuts E
Peanuts VH
Peanut Butter VH
Spanish Peanuts VH
Hazelnuts E
Brazil Nuts E
Candle Nut E
Chestnut H
Gingko Nut E
Walnuts VH
Sesame seeds H
Chia seeds E
Sunflower Seeds H
Sprouted Pumpkin Seeds M
Flaxseeds
Poppy Seeds H
Beverages:
Black tea, Ceylon, Jasmine E
Slippery Elm Tea H
Green Tea E
Tea Leaves H
Ovaltine M
Almond Milk
Soy Milk VH
Carrot Juice M
Dark or "Robust" Beer
Juice from high oxalate Fruits
Spices:
Cinnamon E
Ceylon Cinnamon E
Allspice E
Turmeric Powder E (1 tsp = 50 mg!)
Caraway Seed E
Coriander Seed E
Cardamon, green, ground E
Cumin Seed, Ground E
Clove E
Nutmeg E
Curry Powder E
Green Cardamon E
Celery Seed E
Fennel Seed E
Oregano E
Oregano, dried VH
Thyme, dried H
Sesame, black, white E
Ginger, dried, powder E
Onion Powder E
Red Pepper Flakes H
Red Pepper E
Paprika VH
Chili Powder VH
Cayenne Pepper VH
Black Pepper (if more than 1 tsp)
Mrs. Dash Seasoning Blend H
Egg, Fish & Meat:
Cod Roe M
Egg yolk (fried: 1 yolk = 17.5 mg) M
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It's important to note that the oxalate content of foods can vary depending on factors such as growing conditions, processing methods, and cooking techniques. Additionally, individual tolerance to oxalate can vary, and not everyone with oxalate sensitivity needs to avoid all high oxalate foods completely.
There is some difficulty in determining the oxalate content in foods accurately because the quantity varies with the time and place of harvest. It is not always necessary to know the exact value; just a general determination of some foods which contain much oxalate will help in avoiding high-oxalate diets.
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Alternatives to High Oxalate Seasoning
Easy Substitutions and Approaches to Bringing out the Flavor of Foods
1. White pepper in place of black pepper
2. Lower the amounts of spices in your cooking by half
3. Use more white pepper, ground mustard seed, pinches of cayenne pepper, and mineral-type salts like pink Himalayan or Real Salt brand salt (ancient sea salt mined in Utah).
5. Add a hint of lemon juice, lime juice, or vinegar just before serving to give all the flavors in your dish a subtle lift.
6. Use enough fat when cooking and serving. An extra dash of olive oil or butter when garnishing and serving extends and enhances flavors.
7. Try prepared horseradish more often. It is great with beef and seafood. Good stirred into sour cream or yogurt, too (along with Frank’s Hot Sauce).
Essential oils and extracts can make good substitutes in the kitchen. Begin with these easy substitutions:
1. To replace (whole root) turmeric use a turmeric extract sold as a dietary supplement. (Start with 1 -3 caps per recipe, opened and the capsule discarded). Oxalate tends to stick to fibers and other elements removed when an extract is made.
2. To replace lemon peel: use oil of lemon (1 small drop per tsp. of zest) or lemon extract (1/4 tsp./ lemon). Oxalate is filtered out during extraction, and does not hang around in the oil fraction of any given food.
Extracts typically don’t have exactly the same taste as the whole spice, but for certain recipes they can still provide a safe and pleasant flavor enhancement.
An adventurous cook will want to try using other essential oils too…
. . . such as the essential oils of clove, ginger, cardamon, and cumin seed oil (not black cumin seed -nigella- oil, which has very little flavor). Cumin seed oil is hard to find.
- Purchase high-quality edible grade essential oils and a brown glass dropper bottle.
- Dilute the essential oil 10:1 (5 teaspoons macadamia or almond oil to 1/2 teaspoon essential oil).
- Label the brown glass dropper bottle with the names of the two oils used and the ratio of your mixture. (invest in a quality label machine). Store the mixture in a dark cabinet.
- When cooking, add the oil at the last step of preparation.
- Use only one drop of the diluted oil per recipe, taste and adjust up from there.
- Make notes about what worked or didn’t.
For Curry Style Foods . . .
Try the curry styles of Thailand. Instead of cumin and turmeric (Indian style curry ingredients), Thai food are seasoned with various combinations of the following: cayenne, chili peppers, garlic, lime, lemongrass, mint, coconut milk, fish sauce, onion, and cilantro. To make the switch, keep these four ingredients on hand:
1) Thai chili paste (red or green)
2) fish sauce
3) limes
4) coconut milk or coconut milk powder.
Use the first 3 in ~1 tablespoon amounts… you can make nearly any dish interesting. These four ingredients can easily transform bone broth into something really nice.
(Borrowed from the wisdom of SallyK.Norton.com)
Full article link below
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Can Oxalate Consumption Become Dangerous?
The truth is that we are independently mobile manufacturing facilities. The quality of the food we eat is the quality of the parts we make. So what if the food we are eating is adulterated with a toxin that disrupts the function as well as manufacture of our tissues and also drives inflammation? What if it means we aren’t making the quality parts we need?
The analogy of food as fuel gives us the impression that food just burns off. Then we can just get rid of the “ash” that is left. But if the food we eat makes the tissues we will live with, then that is a whole other matter. If our tissues are adulterated with toxins – that is a problem.
It’s like having inferior replacement parts.
Here is where opinion becomes markedly divided; is oxalate really a toxin? I would argue that the answer is yes. In fact, case studies show that we can be actually poisoning ourselves with too much oxalate intake, even from supposedly healthy dietary approaches, including green juicing. Poisoning from rhubarb leaves, while considered a mild problem, can result in sore throat, dysphagia, nausea, vomiting, anorexia, diarrhea, abdominal pain, and occasionally hematemesis. And what if oxalate is accumulating?
With all that said – are you really doing everything right? Are you focused on high oxalate foods that are supposed to be healthy – and not feeling better? Have you been eating a mostly plant based diet? If you answered yes to any of these questions, then you might want to consider a slow and steady reduction of your oxalate intake, to see if you might just feel better if you get the oxalate out.
"Green Smoothie Cleanse" Causing Acute Oxalate Nephropathy
Acute Oxalate Nephropathy Caused by Excessive Vegetable Juicing and Concomitant Volume Depletion
Oxalate nephropathy due to 'juicing': case report and review
Chaga mushroom-induced oxalate nephropathy
Diet-induced oxalate nephropathy from excessive nut and seed consumption
Partial Article from LowOxCoach.com
Full article link bewlow:
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FREE one month supply of Respen-A™ to New Autism Users!
Elaine is offering one month of Respen-A™, FREE to new users that have autism. This is a $50 savings!
We want every parent to experience the joy of recovering their child from autism, ADD/ADHD, anxiety, depression, bipolar disorder, and more, so tell your friends and people you know about this special offer!
You'll pay for shipping (shipped USPS Priority Mail in the U.S.A.). Order ships upon payment.
Please help us help others by telling your friends about this opportunity to try Respen-A™, FREE, and help us to change the face of autism! Tell them to send their request for this offer to Elaine at elaine.delack@gmail.com.
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Low Oxalate Foods
Low oxalate foods contain less than 10mg/100g.
A “low oxalate” diet is defined as 40-60 mg oxalate per day
VL = very low
THIS IS BY NO MEANS A COMPLETE LIST, SIMPLY A SAMPLE OF FOODS TESTED
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Meats, Beef, Chicken, Chicken Liver
Seafood, Smoked Squid, Bonito
Dairy
Egg, fried white 10.1
Fats and Oils
Arugula
Bok choy
Brussel Sprouts
Cabbage
Chinese Cabbage
Cauliflower
Cucumber
Courgette
Cilantro
Garlic, fresh
Lettuce
Romaine Lettuce
Iceberg Letuce
Kolrabi
Onions, yellow, sweet
Spring Onions
Taro Root
Yam
Radish
Green Peas
Black-eyed Pea (1 mg/1/2 cup)
Mung Bean Sprouts
Alfalfa Sprouts
Kale (1 cup raw)
Pumpkin
Water Chestnuts
Artichoke (1 small bud = 5 mg)
Zucchini
Rapini
Endive
Mushrooms
Mushroom, Jew's Ear, Shiitake, Porcini
Turnip, root
Black-eyed Peas
Dino Kale
Avocado, VERY RIPE
Beans, adzuki, cooked
Beans, broad
Bean Sprouts
Bracken
Chestnut
Fern
Seaweed, Wakame
Rice flour
Red Lentil Bean (1 mg/1/2 cup cooked)
Red Bell Pepper
Winter Squash
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Butternut Squash (1 mg/1 cup)
Kabocha Squash
Chamomile Tea
Rooibos Tea
Apples
Banana (1 = 3 mg)
Melon (1/4 Cantaloupe = 1 mg)
Nectarine
Papaya
Watermelon
Muskmelon
Tangerine
Peach
Strawberries (some studies show H)
Cherries, fresh (1 cup = 3 mg)
Grapes (1/2 cup = 1 mg)
Grape Juice (1 cup = 1 mg)
Blueberries (1/2 cup = 2 mg)
Japanese Noodle
Rice, cooked
Desiccated Coconut
Garlic Powder
Dry Cinnamon Extract (< 1mg/tsp)
Liquid extracts
Sesame Oil
Oats
Nut oils (zero oxalates)
Baru Nut (2 mg/ ounce)
Elderberry Syrup
Frank's Hot Sauce VL
Tabasco Sauce VL
Horseradish, Japanese VL
Miso
Beer VL
Calpis
Coffee
Chocolate milk
Coconut Milk
Beer VL
Sake
Soy Sauce
Worcestershire sauce
Hamburger Relish
Mustard
Ketchup
Curcumin Extract
Almond Extract
Vanilla Extract
Vanilla Powder
Mustard, ground, powder
Mustard Greens
White Pepper
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Be careful; going too low in oxalate too soon can trigger some unpleasant reactions that can be very disruptive to your life. Eventually, being very low is healthy, but the release of old oxalate deposits seems to get going too fast and too intensely if you make an abrupt shift to zero oxalate in your diet. |
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Where Do Oxalates 'Hide'?
Your body has no way to metabolize or otherwise disarm oxalate crystals; it can only try to excrete them. But as they move into and through the bloodstream, they can migrate into other tissues, especially if they overwhelm the kidneys’ ability to filter them out. As a result, oxalate micro- and nano-crystals may collect in any body tissue—in joints, in stomach linings, in the kidneys themselves (where they become a major component of kidney stones), even in the plaque inside your arteries. Crystal accumulation can also cause more generalized problems, such as overall malaise, poor concentration, joint stiffness, swelling, muscle pain, gastritis, tendonitis, or other inflammatory conditions. There are a number of studies demonstrating that oxalate exposure can cause damage even when micro-crystals don’t develop or persist.
Soluble oxalates have many bad effects on body tissues: damaging membranes and mitochondria, creating fatigue and energy issues that cause cell death, triggering nerve cell damage that causes functional problems throughout the nervous system, depleting the antioxidant glutathione (that helps the liver detoxify chemicals and that preserves brain health), and creating autoimmune symptoms by stressing and confusing the immune system.
Oxalates can be stored or deposited in various tissues and organs throughout the body. The specific locations where oxalates accumulate or "hide" can depend on factors such as the individual's overall health, the severity of oxalate-related conditions, and the presence of any underlying metabolic disorders. Here are some areas where oxalates can potentially be stored:
Kidneys: High oxalate levels can contribute to the formation of calcium oxalate crystals in the kidneys, leading to the development of kidney stones. These stones can vary in size and can be found within the kidney or may pass through the urinary tract.
Joints and Soft Tissues: Oxalate crystals can accumulate in joints, causing inflammation and contributing to joint pain and stiffness. Soft tissues such as muscles, tendons, and ligaments may also be affected by oxalate deposition, leading to discomfort and pain.
Blood vessels: Oxalate crystals can potentially deposit within blood vessels, although this is relatively rare. In some cases, oxalate deposition in blood vessels can contribute to vascular damage and impaired blood flow.
Eyes: Oxalate crystals can occasionally be found in the eyes, particularly in individuals with certain metabolic disorders. Eye-related symptoms may include visual disturbances or the formation of calcium oxalate crystals in the lens or retina.
Other organs: In rare cases, oxalate deposition may occur in organs such as the liver, lungs, heart, and brain. This typically occurs in individuals with severe forms of primary hyperoxaluria or other metabolic disorders affecting oxalate metabolism.
(Gleaned from ChatGPT)
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Did you know that we are offering 3 months of FREE RESPEN-A™?
How to get it: send us a before and after video of you or your child on Respen-A™ that we can post on our www.respen-a.com website under testimonials, and on our Facebook page.
This offer is valid WORLD-WIDE. Simply upload your video to YouTube or Vimeo, then send us the link at elaine.delack@gmail.com.
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Symptoms Of Oxalate Sensitivity
Oxalate sensitivity, also known as oxalate intolerance or hyperoxaluria, is a condition characterized by the body's inability to properly metabolize or eliminate oxalate. In individuals with oxalate sensitivity, the excessive accumulation of oxalate can lead to various symptoms and health issues, which can vary in severity and may affect different individuals differently. Here is a comprehensive list of symptoms associated with oxalate sensitivity:
Kidney-related symptoms:
Kidney stones: Recurrent formation of calcium oxalate stones in the kidneys, leading to severe pain, blood in urine, and potential urinary tract infections.
Nephrocalcinosis: Deposits of calcium oxalate crystals in the kidneys, which can impair kidney function.
Digestive symptoms:
Abdominal pain: Discomfort or pain in the abdominal region.
Bloating: Feeling of fullness or swelling in the abdomen.
Gas and flatulence: Increased production of gas in the digestive tract.
Diarrhea or loose stools: Frequent and watery bowel movements.
Constipation: Difficulty passing stools or infrequent bowel movements.
Nausea: Feeling of queasiness or the urge to vomit.
Vomiting: Forceful expulsion of stomach contents through the mouth.
Joint and muscle-related symptoms:
Joint pain: Pain, stiffness, or swelling in the joints, which may resemble arthritis.
Muscle pain: Generalized or localized muscular aches and discomfort.
Fibromyalgia-like symptoms: Widespread pain, tenderness, and fatigue resembling fibromyalgia.
Urinary symptoms:
Frequency or urgency: Feeling the need to urinate more frequently or with a sense of urgency.
Painful urination: Discomfort or pain during urination.
Bladder pain: Chronic pain in the bladder, resembling interstitial cystitis.
Vulvodynia: Persistent pain or discomfort in the vulva.
Skin symptoms:
Itching: Persistent itching or skin irritation.
Rash: Development of a red, inflamed, or itchy skin rash.
Other symptoms:
Fatigue: Persistent tiredness, low energy levels, or exhaustion.
Brain fog: Difficulty concentrating, memory issues, or cognitive impairment.
It's important to note that these symptoms can be caused by various other conditions as well, and a proper medical evaluation is necessary for an accurate diagnosis.
(Gleaned from ChatGPT)
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TOGETHER, WE CAN
CHANGE THE FACE OF AUTISM!
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Please stay tuned for our November 2023 Newsletter! |
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| MedDEV-OTC Inc. | 425-870-9366 | elaine.delack@gmail.com | www.respen-a.com |
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