Fibromyalgia, Gout, Kidney stone sufferers and Oxalic acid

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Personally, I would think that this also applies to those whom have

simialar type pain ......

 

Fibromyalgia, Gout, Kidney stone sufferers and Oxalic acid

_http://phbalance.wikispaces.com/Oxalic+Acid+Issues_

(http://phbalance.wikispaces.com/Oxalic+Acid+Issues)

 

 

Oxalic acid is found in many foods and this affects those suffering from

these issues.

 

 

Primarily what you are looking at is the nightshade family, tomatoes,

potatoes, green peppers, etc... The Oxalic Acid in these have an effect on

sufferers -- it*s been shown Oxalic acid binds to beneficial minerals such as

calcium and iron, preventing them from being absorbed and used by the body.

 

 

However.... it*s not that one should not consume these altogether as the

Oxalic Acid isn*t in fully ripened-on-the-vine fruit/ tubers/ vegetables.

Why those vine ripened tomatoes at the grocers are more expensive.... the

tomatoes in quantity in the bin are picked green and ripened off the vine,

consequently the acid doesn*t go back into the stem feeding the fruit. The

Oxalic Acid is used by the plants to keep insects from eating them until the

fruit is ready to be picked.

 

 

Green parts on potatoes and any sprouts on them should be removed before

cooking them, and cooking will remove whatever is left by 50%.

 

 

Keep to Red and Yellow bell peppers, removing any green parts....

 

 

Broccoli.... fully formed bunches and don*t eat the trunk farther than an

inch or two from the flowerettes. Cooking them again will help cut down any

remaining Oxalic Acid by 50%.

 

 

Soooo, don*t stop eating the nightshades completely, they are very

nutritious, but do get the organically grown, and " ripened-on-vine " and remove

stems, unripened parts, and sprouts from them. Fibro sufferers should cook

them as well (nightshade veggies....and by **cooking** I mean 3 to 5 minutes

tops (bright) as that*s all it takes and any further will cut nutritional

values of the veggie.... )

 

 

Another reason for Organically grown veggies (I know they are more

expensive but the studies are coming in that YES, these are better) is that

nitrates are greatly reduced regardless the type of veggie. The manmade

fertilizers in commercial veggies are being fed into the plants and thus into

us.

Organic fertilizers such as compost don*t have the same metabolic effect on

the plants and thus not on us.

 

 

Additionally... Fibro sufferers should increase B6 and the amino acid

Tryptophan Rich Foods to help the production of Serotonin Balance. It*s not

only in relation to sleep and moods, but also helps regulate carbohydrate

cravings and pain tolerance. These include our beans and cashews, pumpkin

seeds, bananas, figs, dates, yogurt, tuna, whole grains, and nut butters. The

number 1 Alkaline source for L-Tryptophan is Spirulina. This highly

nutritious source contains 1040 mg. per ground dried ounce.

 

 

Particularily good veggies: Spinach, Watercress, Pumpkin Leaves (I think

it*s time to add this to my garden regulars, pumpkin leaves just keeps

popping up), Turnip Greens, Broccoli, Parsley, Mustard greens, Asparagus, Beans

(Kidney and Mung especially), Red leaf lettuce. Spinach being especially

good with both the B6 and Tryptophan. But cook it (Grandma, who lived to 97 in

very good health, would place an egg in with the spinach as the shell will

absorb the acid and make the nutrients usable).

 

 

I*ve included this site with the Oxalic Acid content in foods (it*s a site

for Guinea Pig owners, however the listing is impressive) to help Fibro

sufferers and those who may be interested (kidney stone and gout suffers are

affected by this as well) in deciding whether a vegetable should be cooked

or not: _http://www.guinealynx.com/diet_oxalic.html_

(http://www.guinealynx.com/diet_oxalic.html)

 

 

And from a raw foods site:

_http://www.fredericpatenaude.com/questions/oxalicacid.html_

(http://www.fredericpatenaude.com/questions/oxalicacid.html)

 

 

**HIGH OXALIC ACID CONTENT: Lambsquarters, beet leaves, purslane leaves,

spinach, swiss chard (leaves & stalks), rhubarb, parsley, amaranth leaves,

sorrel.

 

 

** LOW OXALIC ACID CONTENT: Dandelion greens, most fruits, kale,

watercress, escarole, mustard greens, turnip greens, kale, broccoli, tomatoes,

asparagus, cabbage, and most greens not mentioned. "

 

 

Fibro, kidney stone, gout sufferers need to note that High Level Oxalic

Acid foods should be cooked 3 to 5 minutes; lower levels, may or may not be

needing the added cooking... perhaps initially until symptoms subside.

 

 

Also.... potassium rich

 

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