In this conversation, Jeff Sarris and Jill Harris discuss the impact of oxalates in vegetables, particularly focusing on the common practice of boiling vegetables to reduce oxalate levels. Jill emphasizes the importance of retaining nutrients in vegetables and explains that while oxalates can be a concern for a small population, most people can safely consume them without drastic measures. The discussion also touches on dietary choices related to kidney stone prevention and the balance between health and enjoyment in eating.

Takeaways

• Boiling vegetables can reduce oxalate but also nutrients.
• Most people do not need to worry about oxalate levels.
• Eating a variety of foods is essential for nutrition.
• Oxalate is not the primary concern for kidney stone prevention.
• Enjoying food during holidays is important for mental health.
• Genetics play a significant role in kidney stone formation.
• A balanced diet includes calcium and limited oxalate-rich foods.
• Carnivore diets may increase kidney stone risk for some individuals.
• Nourishing the body is crucial for overall health.
• Education on dietary choices can help manage health risks.

00:00 Understanding Oxalates and Kidney Stones
08:42 Nourishing Your Body vs. Oxalate Concerns
09:44 Dietary Choices and Kidney Stone Risk

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WHO IS JILL HARRIS? _
For over 25 years, Jill Harris has been a kidney stone prevention nurse helping patients reduce their kidney stone risk. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, ebooks, and group coaching, Kidney Stone Diet® is Jill's effort to help as many patients as possible stop making kidney stones for good.