Use Arugula instead of Spinach!!! A serving of Spinach contains over 700mg of oxalates which is waaaayyy too high. For a male you can eat 45mg of oxalates before the oxalates damage kidney tissue and a female it is only 34mg according to a medical school Nephrology textbook you can read on PubMed. The USA is having an huge increase in people coming down with CKD (Chronic Kidney Disease) requiring dialysis. This is happening as people are starting to eat "Superfoods" like nuts, seeds, spinach, kale, etc. Unfortunately, most of these "Superfoods" are high oxalate and damaging to the kidneys. There is only one kale that is relatively low in oxalate, called dino or Lacinato kale, so I use Arugula instead because it is low in oxalate.
Ridiculous nonsense. The heart protective properties of nuts and seeds far outways some hysteria about oxalates. Just because you learned about Pub Med doesn't mean you understand anything you're reading. The difinite limitations on oxalates is for people WITH kidney disease. Any increase in kidney disease is from peoples' overall crap eating habits and metabolic disorders/high blood pressure. Eating foods with calcium is a way for oxalates to leave the body and not form stones. If you're at risk for kidney stones, the recommended limit is less than 100 milligrams a day. Low-oxalate diets” of less than 50 milligrams daily for some people WITH kidney disease.
@mlanzillo1148 You can google "PubMed and oxalate and Spinach" , also "PubMed and kidney and oxalates and nephrology textbook". It will bring up alot of medical studies and medical journal papers for you to read. There is a group on-line for low oxalate eating called TLO group io and they are also on face book. They have a list that people who are members on the group can use, of university tested foods for oxalate content.
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Can you please make some Breakfast items without eggs? Or could I maybe make these with just one egg? I can’t stand the taste of eggs. Got sick when I was young and vomited up rotten eggs. It was horrible. Can’t do them since then except an occasional moment. Thank you. You have SOOOOO many wonderful recipes but they have a ton of eggs in them, so just wondering if one or two to hold things together would do.
Do a search. It’s perfectly safe as long as it was thawed in the refrigerator and then frozen soon after cooking. I make a pan full of seasoned chopped spinach from frozen then re-freeze it in small containers so that I’m only thawing small amounts at a time. We freeze spinach quiche too.
