Oxalates – BE CAFEFUL – Spinach, Beets, Swiss chard, Endive, etc…

I just wrote Dr. Gundry. I really like his podcast because he has all sorts of geniuses speak, even if he doesn’t agree with them. I was about to load up on Belgian endive, a member of the chicory family, when I learned more about oxalates. Here’s what I wrote to Dr. G.

“Dr. Dr. G — Recently I was diagnosed with Lichen Planus, UGH! I am a Food/Health Chef (passionate nut). In researching potential diet culprits, seems oxalate heavy foods can be contributors. I sparingly eat Swiss chard, spinach but I was eating beet greens and beets (even juicing them), and just bought endive, radicchio because of your podcast recommendation BUT these also have oxalate (oxalic acid).

It’s important to address OXALATE specific foods. Maybe talk about Lichen Planus/Lichen Sclerosus. I’ll stick with my cruciferous greens (kale, arugula, collards, mustard greens, turnip greens) as my everyday greens, but enjoy beet greens (and beets), Swiss chard, spinach, endive, and radicchio, occasionally.

Thanks, and I do love your podcast. As a Duke Integrative Medicine Health Coach/Nutritional (delicious foods) Chef, I send all my clients your way!

chamberslife.com”