In this episode, Jeff Sarris and Jill Harris discuss the impact of oxalates in foods, particularly focusing on kale and spinach. They explore the nutritional value of kale, its low oxalate content, and how it can be a beneficial addition to a kidney stone prevention diet. The conversation emphasizes the importance of dietary variety and encourages listeners to embrace new foods while avoiding high-oxalate options. Jill shares insights on meal planning and the benefits of a diverse diet for overall health and kidney stone prevention.

Takeaways

• Kale is low in oxalates, making it a safe choice.
• Spinach has high oxalate content and should be avoided.
• Understanding oxalate levels helps in meal planning.
• Variety in diet is crucial for kidney stone prevention.
• Meal plans can simplify dietary changes.
• Kale can be prepared in enjoyable ways.
• Exploring different vegetables can enhance nutrition.
• A diverse diet supports gut health.
• Avoiding high-oxalate foods can prevent kidney stones.
• Embracing new foods can lead to a healthier lifestyle.

00:00 Understanding Oxalates in Foods
02:51 Kale vs. Spinach: The Oxalate Debate
05:43 Exploring Alternatives to Spinach
08:51 The Importance of Variety in Diet
11:58 Embracing the Kidney Stone Diet

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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.