Explore every episode of the podcast Low Oxalate Kitchen
| Title | Pub. Date | Duration | |
|---|---|---|---|
| #6 Dietary Calcium, Sodium Intake and Kidney Stones - Melanie Betz MS, RD, CSR, CSG | 31 Jul 2020 | 00:46:19 | |
INTRODUCTION TO EPISODE #6
This episode is the second in a two part series where I talked to Melanie Betz, a registered dietitian who is board certified in renal nutrition and works in the nephrology department at the University of Chicago Medical Center.
Melanie is passionate about helping people with kidney stones and Chronic Kidney Disease understand that healthy eating does not have to be complicated and can be delicious! Her research interests include ways to increase patient knowledge and adherence to healthy eating, frailty and ways to reduce risk for poor health outcomes in older adults, and plant-based diets.
In her free time, she enjoys cooking, yoga, wine tasting and cheering on her Michigan State Spartans! She also volunteers with the National Kidney Foundation of Illinois and the Healthy Aging Dietetic Practice Group.
Check out Melanie's blog here or connect with her on Instagram, Facebook or Twitter!
Melanie and I talked about the effects of dietary calcium on kidney stone formation, as well as the effects of sodium intake.
If you liked this episode, please let us know!
Ā SHOW NOTES
Ā
[08:30] Importance of dietary calcium for kidney stone prevention
Ā LINKS
The Kidney Dietitian - Melanie's Blog | |||
| #5 Dietary Protein, Sugar Intake and Kidney Stones - Melanie Betz MS, RD, CSR, CSG | 14 Jul 2020 | 01:08:30 | |
INTRODUCTION TO EPISODE #5 In this episode, I talked to Melanie Betz, a registered dietitian who is board certified in renal nutrition and works in the nephrology department at theĀ University of Chicago Medical Center. [02:03] How Melanie got into nutrition and dietetics Ā LINKSThe Kidney Dietitian ā Melanieās Blog | |||
| #4 Homemade Infused Oils and Pickled Vegetables - Alexandra Cleanthous | 16 Jun 2020 | 00:47:58 | |
INTRODUCTION TO EPISODE #3
In this episode, I had the pleasure of speaking with Alexandra Cleanthous of Food & Thoughts. SHOW NOTES
[02:30] Alex talks about what it was like growing up in Cyprus LINKS
Alex's Blog - Food and Thoughts | |||
| #3 The Role of Mindfulness and Meditation in Helping the Body to Heal - Amy Rutledge | 22 May 2020 | 00:48:08 | |
[If you are interested, Amy and a friend of hers are hosting a free online meditation event this Tuesday, May the 26th at 7PM and anyone is welcome to join. If you want to sign up for that, you can click the link here to register. If you arenāt able to attend, make sure to follow Amy on social to be notified of upcoming events. In this episode, I sit down with actress, singer,Ā artist,Ā meditation instructorĀ and my beautiful girlfriendĀ Amy Rutledge. This episode may be a little bit different than what you would expect, but I want to make sure Iām creating content for everyone thatās on this diet. That includes people that have issues with kidneys and kidney stones, any women out there that are struggling with oxalate issues that seem to be specific to them, and also just anyone who is having a tough time with their health in general, and feel like oxalates might be a contributing factor. Amy has had quite the ride in the life as far as health issues go, and has done an unbelievable amount of work, both physical and emotional, to get to a place where she is feeling good and able to help other people get to that same place. We sat down to talk a little bit about her journey, and how mindfulness and meditation have helped her along the way. She also shares a 14 minute meditation that is perfect for anyone who is struggling with their physical health. If you are like me, wanting to get into meditation, and have had some trouble finding a style that fits you, maybe this can be that resource you have been looking for. There are lessons in this episode for everyone, no matter your spiritual or religious beliefs. Mindfulness is, in extremely plain terms, just focusing on and enjoying the present moment, and meditation can be whatever you want it to be for you, so I hope you will enjoy this episode. Feel free to reach out to me or Amy if you have any questions, and send her an email at meditatewithamy@gmail.com if you are interested in her current schedule of online meditation classes that you can join. I hope you enjoy the episode! Ā SHOW NOTES[02:32] Amy shares her health struggles over the years withĀ Lyme DiseaseĀ andĀ fibroid tumors Ā LINKS Click here to sign up for the Live Online Meditation Event Tuesday, May 26th at 7PM | |||
| #2 Experimenting in the Kitchen - Alysha Melnyk | 08 May 2020 | 00:47:29 | |
INTRODUCTION TO EPISODE #2
In this episode we talk to biologist and chef Alysha Melnyk.
Alysha has combined her background in biology with her passion for making food delicious, eye-catching, and accessible
SheĀ is the Founder and Content Creator forĀ The KitchenologistĀ©, a blog that is dedicated to healthy eating and experimenting in the kitchen.
In addition to creating content for her blog, Alysha is the Recipe Creator forĀ Taproot Farm, an organic farm in Berks County, Pennsylvania.Ā
When sheās not cooking in the kitchen or dreaming up a recipe, she works full time as an Implementation Specialist atĀ an international medical nonprofit calledĀ ECRI, which is located in suburban Philadelphia and is dedicated to improving patient safety worldwide.Ā
Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources can help them make better informed decisions.
In this episode, we talk to Alysha about how she got into cooking, and then talk about a few recipes of hers that are low in oxalate. Enjoy and be sure to let me know what you think! SHOW NOTES
[2:00] How Alysha got started experimenting in the kitchen LINKS
Susquehanna University | |||
| #1 Oxalate Content and Absorption - Michael Liebman, PhD | 23 Apr 2020 | 00:58:35 | |
INTRODUCTION TO EPISODE #1
When I first was told I needed to go on a low oxalate diet, it was after I had my first kidney stone analyzed. The doctor told me my stones were made from calcium oxalate, and that I should start a low oxalate diet as soon as I could.
They then proceeded to hand me a couple-page printout that looked like it hadn't been updated in 20 years. It had a little bit of information about oxalates and a list of maybe 10 or 15 foods that I should avoid. So I went home, stopped eating spinach, peanut butter and chocolate and thought I was good to go.
Soon after, I learned that things are a lot more complicated than they seemed, and that the internet doesn't make it easy for people looking for reliable information. In Episode 1 of the Low Oxalate Kitchen Podcast, Dr. Michael Liebman I attempt to help clear the waters for people just starting out on a low oxalate diet. We also give a bit more detail for the people who have been trying to figure this out for some time and are at the point that they want take a deeper dive.
We talk about the factors that affect the oxalate content of foods, and also the factors that affect how much oxalate is actually getting absorbed into the body once its ingested.
SHOW NOTES
[03:40] What are oxalates and oxalic acid, where are they found?
Ā A NOTE ON PROBIOTICS AND VSL #3
In this episode, we talked briefly about if there were any probiotics currently on the market that might be useful in helping to break down ingested oxalates, and Dr. Liebman mentioned VSL #3.
The current formulation of that probiotic is similar to the original that was used in Dr. Liebmanās studies. But as of 2016, the original inventor of that formulation has moved on to a new company called Visbiome and taken the patent for it with him to this new company.Ā
If you are interested in getting a probiotic VSL #3 may still be a good choice, but if you want the formulation that was used in the studies by Dr. Liebman and his colleagues, that is currentlyĀ available as Visbiome.Ā Both of these should be available over the counter, but maybe only at certain pharmacies. They are a bit pricey, but itās because they are such high quality and are meant for pretty serious health conditions.
They should be kept refrigerated so if you don't see them outside the pharmacy, ask if they are keeping them behind the pharmacy counter in a refrigerator. Even though they are kept back there sometimes, you still shouldnāt need a prescription.Ā
If you canāt find them or just want to order online, there are links below to each. You can also check out this article that talks about the difference between VSL #3 and Visbiome and what happened there if you want more information. Ā LINKS
Michael Liebman - University of Wyoming Faculty Page
Ā ARTICLES ON STEAMING FOODS AND OXALATE CONTENT
Chai, W, Liebman, M. (2005), Effect of different cooking methods on vegetable oxalate content. J Agric Food Chem. 53, 3027ā3030. | |||