Feb 2, 2020
In the last episode we talked about a mineral called oxalate,
high oxalate foods, the relationship of eating high oxalate foods
and kidney stones, and how you should decrease your intake of high
oxalate foods to decrease your risk of kidney stones.
Here is what we learned:
- Oxalate is a mineral found in plant foods. Our bodies also make
it as a byproduct of metabolism.
- Oxalate doesn’t do anything in our bodies. It’s a waste
product. Our bodies get rid of oxalate either in the stool or the
- Oxalate combines with the calcium in our urine to create
calcium oxalate crystals which grow to become the most common form
of kidney stones.
- Limiting the amount of oxalate in our diet by decreasing our
oxalate can decrease the amount of oxalate in the urine. Limiting
oxalate to less than 100 mg per day is a good idea if you have had
- High oxalate foods that you might want to avoid include but are
not limited to potatoes and sweet potatoes, spinach, amonds and
peanuts, rhubarb, beets, cocoa powder, and soy.
Dr. Golding Bird was the first to describe oxalates of lime in
the urine, oxaluria, in a scientific paper in 1842.
Dr. Golding Bird led a short, but remarkable life. In this
episode I attempt to retell it.