#434

Spinach is one of the highest-oxalate foods, with about 970 mg of oxalate per 100g of raw spinach. Oxalates bind with calcium in the kidneys to form calcium oxalate crystals, the most common type of kidney stone. Most healthy people (usually under 40) can safely eat spinach, especially if they stay hydrated and consume adequate calcium with meals. However if your eGFR is not perfect it’s better to exclude spinach from your diet.

2 Likes
#435

Very sensible observation, on this topic, there is a very good podcast, I think from Peter Attia, with a specialist in kidney stones. I remember what follows:
1)There are people genetically predisposed to kidney stones. Such phenotypes require exceptional attention, such as like decrese drastically dietary oxalates.
2) Countermeasures against the effect of oxalates are many: frozen spinach; dairy products in the same meal; adequate water intake; fruit acids, like malic, citric and so on (are very effective on soft stones).

A good strategy in my opinion is rotating spinach which other high-nutrient greens with little or no oxalates, like kale, collards and other. Plus eliminate other sources like almonds and almond milk.

4 Likes
#436

Strangely, the podcast seems to be no longer available. I can rule out the eventuality that I’m hallucinating, since I remember having listened to this specialist (Dr. Coe?) and all the details, I even remember the road along which I was driving while listening. too many specific details, like almonds and almonds milk being rich in oxalates, a detail I didn’t know before. It may have been another host but…???

1 Like