Circle all symptoms that you have experienced periodically for 6 months or more.
Connective Tissue:
Joint pain, aching, or weakness.
Swelling or inflammation around joints.
Arthritis or gout.
Cracking or noisy joints.
Muscle knots, pain, aching, or weakness.
Muscle or tendon stiffness or tenderness.
Tendinitis or joint weakness.
Bone pain or fractures.
Dental Cavities or loose teeth.
Slow or incomplete healing.
Tenderness at old injury sites.
Injury prone.
Osteopenia or osteoporosis.
Low muscle mass.
Digestive problems:
Gastroenteritis.
Bloating, diarrhea, constipation.
Reflux.
Excessive belching.
Rectal burning or pain.
Neurological:
Mental fatigue.
Insomnia or other sleep problems.
Restless legs or aches in the legs or feet.
Difficulty with concentration, memory, or decision-making.
Brain fog.
Attention problems or loss of organizational ability.
Problems with your mood; anxiety, or irritability.
Depression.
Tooth sensitivity.
Noise sensitivity.
Eye pain or light sensitivity.
Headaches.
Hiccups.
Clumsiness, dropping things, bumping into things.
Metabolic:
Generalized malaise;
Chronic fatigue.
Thyroid disease.
Cold hands and feet.
Yeast infections.
Eye or vision problems:
Red eyes.
Dry eyes.
Eye irritation.
Watery eyes.
Eye grit.
Toxicity:
Chemical sensitivity.
Grinding teeth or tension at the side of the face.
Inflammation:
Allergies or food sensitivities.
Autoimmune condition.
Sinus pressure or sinus congestion.
Rashes.
Sarcoidosis (inflamed tissues).
Lung or breathing problems:
Asthma or COPD.
Calcifications:
Dental tartar.
Salivary stones.
Thyroid stones.
Skin:
Dry skin, frail skin.
Skin tags.
Thin skin around the genitals or anus.
Urinary:
Frequent urination.
Urinary urgency.
Kidney Stones composed of calcium-oxalate.
Pelvic, urinary, or genital discomfort.
Cloudy urine.
Symptoms vary without obvious cause?
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Instructions:
Check off each food corresponding to how often you eat it.
Eat Every Day,
Currently Frequently Eat,
Occasionally Eat,
Used to Eat Frequently
Count up the total number of foods.
This is not a complete list of high oxalate foods and makes no attempt to quantify your oxalate intake.
High Oxalate Foods
Grains and Pseudo-Grains:
Bran
Buckwheat
Quinoa
Shredded Wheat
Wheat Germ
Legumes:
Black Beans
Carob
Kidney Beans and other Beans
Peanuts
Pinto Beans
Soy Flour/Soy Protein
Vegetarian Meat Substitutes
Nuts and Seeds:
Almonds
Cashews and other Nuts
Chia Seeds
Hemp Seeds
Poppy Seeds
Sesame Seeds and Tahini
Chocolate:
Cacao and Cacao Nibs
Chocolate Baked Goods & Candy
Cocoa Powder
Hot Chocolate
Mocha Drinks
Vegetables:
Beets/Beet Greens
Carrots
Celery
Curly Kale, Collards, Dandelion Greens
Okra
Plantain/Plantain Chips
Potatoes, Chips, Fries
Swiss Chard
Spinach
Sweet Potato/Chips
Tuber Chips
Fruits:
Blackberries
Figs
Kiwi
Raspberries
Beverages:
Black Tea
Green Tea
Rice Milk
Spices:
Cinnamon
Cumin
Curry
Turmeric
Supplements:
Milk Thistle
Slippery Elm
Vitamin C, 500 mg.
Some people find that a few simple dietary adjustments and
substitutions are all it takes to go from chronic misery to a new lease on life.
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You May Have a Dietary Illness that Requires a Dietary Solution
There are three possible findings from this survey.
They are:
1. Many Symptoms and Many High Oxalate Foods in the past or current diet.
If you’re currently eating high oxalate foods regularly and have a number of health concerns, you definitely need to rethink your food choices. Oxalate toxicity is fairly common, yet your doctor and friends have never heard of it. The transition to a low oxalate diet is best done gradually over time. Eventually your oxalate consumption needs to be below 50 mg a day. Quickly “going to zero” could potentially unleash some debilitating symptoms when your body decides to “get it out”. The secret to safe and successful oxalate release from your body is to lower intake deliberately and support your body with a few inexpensive supplements.
If you already have changed your diet and are correctly avoiding oxalate, be aware that you will likely continue to have too much oxalate in your body for years. Learn more about supportive therapies for limiting the damage that occurs when the body releases oxalate.
2. No Symptoms Yet Many High Oxalate Foods.
“But I feel fine! Why should I be concerned?” Oxalate affects each person differently. Damage from oxalates often takes years to emerge, and in many cases longer still to be recognized for what it is (if it ever is recognized). Symptoms are often delayed, variable, and changeable. The effects usually go unnoticed even in very sick people.
If you’re currently eating high oxalate foods regularly, try this experiment: take the highest oxalate foods out of your diet for a month or two and see how you feel. If after a few weeks you feel worse or get some funny symptoms, you might be releasing oxalate and may need to continue to avoid high oxalate foods. Learn about the signs of oxalate release from the body.
If you do not notice changes, continue to be aware of high oxalate foods. Refine your knowledge of the oxalate content of your diet. Try a challenge test: Carefully avoid high oxalate foods consistently for a week or two. Then eat as much of your favorite high oxalate foods as you like for a few weeks and see how you feel.
3. No Symptoms and No High Oxalate Foods in the past or current diet.
Yay! You’re one of the lucky ones. Now you have a list of some key foods to continue to avoid for the sake of your long-term well-being. Prevention is the best medicine.
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