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    Bread on the oxalate scale for kidney stone prevention
    avatar
    stonesick posted:
    I guess I'm now "prone" to kidney stones. The doctor told me to avoid high oxalate foods. I like my sandwiches at lunch so I'm flabbergasted. On some lists rye is low oxalate, on others it's high. On some white is low, on some it's high. At least they agree to avoid wheat. But does anyone know the truth for the other two? Do I eat white bread or rye? Or neither? Or both? Is there a bread known to be low oxalate? It seems weird there can't be a consensus on this. Can't the bread just be tested?

    Thanks, the totally confused
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    avatar
    John-SKPT responded:
    Some of the confusion comes from what various list makers consider "high" or "medium" or "low".

    In general, refined wheat flours are lower than whole wheat flour or wheat bran or wheat germ.

    You can really never be sure exactly what blend of flours a given bakery will use, and it can change from season to season.

    But as a broad guideline, white bread is generally lower in oxalate than whole wheat bread.

    The real problem comes up with dark green veggies; those can easily overpower the count of even the highest oxalate breads.


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