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Low Calcium & Low Oxylate Diet

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Low Calcium & Low Oxylate Diet

Dee Gustay | Sep 17, 2001 07:30 PM

My brother-in-law has just been put on a diet low in BOTH calcium and oxylates. He and my sister have pored over the two diets provided by the doctor--they cancel each other out on a lot of items--and have given me a list of the things that are allowed on both. (As the "cook" and "chowhound" in the family, I've been charged with sending them recipes!) I've searched the web in vain for lists of foods either banned or allowable on either diet. I know more than I want to know about interactions, why one would be placed on such a diet, etc. but absolutely no practical advice on menu planning beyond the short list my sister and b-in-law were able to cull themselves. (Most meats are okay, NO leafy green veggies like spinach, etc., but broccoli, asparagus, cauliflower, carrots, corn okay. Limited tomatoes. Carbs okay but NOT whole grains, brown rice. No dairy, eggs, or dried beans.)

Any chowhounds on similar dietary restrictions with more insight and info than we have? What about fruits? Other allowable vegetables? How about herbs? Mushrooms? We're wondering if a "sprinkle" of freshly grated parm on pasta is okay. Thankfully, peppers seem to be okay, and my b-in-law likes his food spicey!

Thanks for your help.

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