Calcium Oxalate in Spinach

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Jillian A.
Joined: 2/18/2013

Has anyone had kidney stones and been told by doc not to eat spinach because of the level of calcium oxalate? I would like to use spinach in my blast but am hesitant because of the kidney stones.


Thanks :)

I would advise following your Dr.'s recommendation since he knows your specific medical history and can provide a tailored approach. In general, here's what I have learned about calcium-oxalate kidney stones. While the easiest way to help prevent kidney stones would be to avoid or greatly reduce the consumption of foods high in oxalic acid, I understand you don't want to miss out on all the other nutrients packed in those foods. While it isn't 100% full proof, some suggestions to help minimize the potential for stones include: Drink plenty of water (fluid) each day 8-13 cups a day - especially before a high oxalic acid meal, avoid calcium supplements (unless a Dr. advised you to) but keep eating calcium-rich foods, keep salt and animal proteins low, cook your leafy greens (also adding calcium carbonate to your greens while cooking removes even more oxalate - 1 tsp of powder per pot of water). In addition, you can choose to Blast healthy foods that are low in oxalates. LOW OXALATE FOODS Fruits: Apples, avocados, banana, cherries, cranberries, melons (cantaloupe, honeydew, watermelon), seedless grapes (red and green), peaches, pear, plums. Vegetables: Asparagus, broccoli, cabbage, cauliflower, cucumbers; iceberg and Romaine lettuce; radishes, mushrooms, onions (yellow and white); squash (zucchini, acorn, and yellow); red sweet peppers, turnips (root), water chestnuts. Beverages: Spring and filtered water, chamomille tea, ginger ale, beer, apple juice, apple cider. Grains: White and wild rice; barley. Herbs and Spices: Basil, cilantro, mustard, nutmeg, white pepper, saffron, tarragon, vanilla, salt. Nuts, Peas and Seeds: Coconut; black-eyed peas, green peas, and yellow split peas; flax seeds. You can read more about it here: