In this conversation, Jeff Sarris and Jill Harris discuss the relationship between diet, specifically bread consumption, and kidney stones. They explore common concerns about oxalate levels in bread, the importance of sodium intake, and how to enjoy bread while managing kidney stone risk. Jill emphasizes the significance of portion control and encourages listeners to focus on nutritional balance rather than eliminating foods entirely.

Takeaways

• Bread can be enjoyed even with kidney stones.
• Sodium content in bread is more concerning than oxalate.
• Portion control is key when consuming bread.
• Look for added sugars and sodium in bread labels.
• You can have a sandwich as long as you manage sodium intake.
• Eating well should leave you feeling full and satisfied.
• Different diets can still prevent kidney stones if managed properly.
• Homemade bread can be a healthier option.
• Focus on protein and fiber in your meals.
• Meal plans can help guide dietary choices for kidney stone prevention.

00:00 The Bread Dilemma: Is It Safe for Kidney Stones?
08:58 Navigating Sodium and Sugar in Bread Choices

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WHO IS JILL HARRIS? _
Since 1998, Jill Harris has been the #1 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, group coaching, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.