#foods high in oxalate

[ivy-saurs]

i'm gonna be okay...

[elainemorisi]

I think oxalic acid is going to become my ACTUAL INFORMATION OR SHADDUP trigger this season, give the botulism et al gripe a break

[doumadono]

Emergency request.

Idk if this count as an emergency but I have been suffering from kidney stones for a few weeks. I still have the stone in me and I'm not allowed to go to the hospital until four months time. If the stone doesn't dissolve then I would have to be put into an emergency surgery to have it removed.. Which I'm terrified about.

The first week since I had the stones. I could barely sleep and I've been on the ground in pain for so long...

Is it okay if you do a hantengu clones comforting an s/o with kidney stones cause I wonder if there anyone out there with the same problems who likes the clones as well..

Hantengu Clones & s/o with kidney stones - headcanons

A/N: I can offer some general advice that might help alleviate some discomfort: drink plenty of water to help flush out the stones. Staying hydrated is crucial in managing kidney stones; over-the-counter pain relievers like ibuprofen might help with the pain; limit foods high in oxalates, as they can contribute to stone formation. I hope you find relief soon, and I wish you a swift and successful recovery!

EMERGENCY REQS MASTERLIST

Karaku

Karaku finds pleasure in soothing his s/o's pain, his touch gentle and comforting.

"I'll make sure this unpleasant experience is as painless as possible," he purrs with a wicked smile, applying a warm compress to ease their discomfort.

Karaku insists on giving their s/o soothing massages, making the pain a little more bearable, and ensuring they're enveloped in a world of pleasure amidst the discomfort.

"You know, a little pain can make the pleasures in life even sweeter."

Sekido

Sekido is surprisingly gentle, channeling his anger into determination to help his s/o.

"You think a little pain can keep you down, weakling?" he grumbles, but there's a hint of caring in his eyes as he assists them with their needs.

His anger can be a source of motivation, and he's there to remind them that they're strong enough to overcome this unpleasant moments.

Sekido takes charge, researching remedies and natural ways to alleviate kidney stone pain.

Aizetsu

Aizetsu approaches the situation with a deep sense of empathy and understanding.

He speaks softly, "I know it's hard, but you're not alone. I'll be here for you, through the pain and tears."

Aizetsu helps them process their emotions, offering a shoulder to cry on and words of comfort.

"Your emotions are valid, even if all you can feel is sorrow and pain."

Urogi

Urogi's boundless joy is infectious, and he's determined to keep their spirits up.

"Don't worry, it'll be over soon, and we'll celebrate with something fun!" he exclaims.

He fills the room with laughter and optimism, reminding them that there's happiness on the horizon, and that they can overcome the pain.

"Imagine all the adventures we'll have once this is over!"

[jenroses]

More applied Fork Theory:

Problem: POTS means I need increased hydration and electrolytes. A history of kidney stones means that standard electrolyte mixes don't do it for me. Also, they're often stupidly expensive. The kidney stone thing means that drinking lemon juice is advisable. Preserving my teeth means that I need it substantially diluted. Allergies/mast cell issues mean that ReaLemon and most commercially available standard lemon juice concentrates are out due to sulfites. And steroid-induced-but-now-type-2 diabetes means sugar is out, but most sweeteners cause problems for me. I do not have the energy to squeeze lemons.

Solution: Homemade lemonade thusly:

Ingredients:

Pure lemon juice. I don't have the stamina for squeezing but in my area I can buy Lakewood Organics or Santa Cruz pure lemon juice, no additives, not concentrated, in quart bottles.

Potassium Chloride: I get NOW brand potassium chloride but really any food grade potassium chloride in bulk will do. One small jar lasts me a while, at least 6 months to a year? Maybe longer? I haven't mathed it.

Sodium Chloride: i.e. salt. While I am on a lower sodium diet than I used to be due to kidney stones (high sodium pulls calcium into the urine, where it can combine with oxalates. The combination of an almond-forward keto diet for diabetes plus high sodium for POTS is a recipe for kidney stones. Nevertheless, I feel Bad if I don't get at least some salt with my liquids.)

Sweetener: By far the easiest for me is pure stevia extract powder. Either the Better Stevia brand or the tiny canister from Trader Joes which is probably the same thing. They function identically. This is ideal because it does not add significant bulk to the liquid. Pure monk fruit or alluose are the only other sweeteners I'd personally use. But if you make this, choose a sweetener that works for you, even sugar if you tolerate it well.

If NOT otherwise supplementing vitamin C and avoiding oranges, Magnesium Ascorbate

Tools: Measuring spoons and a cheap milk frother. (Idk if the one I have is that one, but that's the general concept). Mason jars or other quart containers for mixing individual drinks.

Now when I started out, I was making one lemonade at a time.

In a quart jar: 1 oz lemon or lime juice (I keep a 1 oz shotglass just for this) 1/4 teaspoon of stevia extract powder 1/8 teaspoon of potassium chloride and/or other electrolytes as appropriate to your medical situation. 1/8 tsp potassium chloride is about 360 mg of potassium.

Fill the jar with filtered water. Stir. Drink.

It dawned on me after a while that I could make up a bunch of concentrate and then pour a 1 oz shot glass into the jar and add water and it would be much easier. So:

In the quart jar of pure juice, add the following, shaking* between every tablespoon addition.

3 tablespoons of stevia concentrate powder (this rounds the sweetener up slightly) 1 tablespoon potassium chloride powder will add about 270 mg of potassium per serving. (This rounds the potassium down slightly from the single serve recipe.) If desired, 1 tablespoon of magnesium oxide will add approximately 250 mg of magnesium per serving. I take my magnesium in a different way. If you need additional vitamin C to get to your baseline of 60 mg per day of vitamin c, adding 1/4 teaspoon of magnesium ascorbate will add about 25 mg of vitamin C per serving and a trivial amount of magnesium.

I use about 2 1/2 teaspoons of Potassium and 1/2 teaspoon of sodium for my mix. Adjust to your medical situation. Just remember that you are using 32 servings, some math will be required.

You MUST shake after each tablespoon or it won’t mix well*. Recap the jar very tightly. 

Once this is mixed, it is best to let it sit in the fridge for a few hours to hydrate any remaining chunks and then shake well before using.

Add 1 shot (1 oz) of mixed concentrate to a quart jar and fill the jar with filtered water to make one serving of lemonade.

Then my niece gave me the milk frother for Christmas. And so instead of stirring after each addition, I put the powders in a small jelly jar, added a small amount of lemon juice to it, used the drink twizzler to whip the powders into the lemon juice into a paste, added a little more lemon juice and did it again, and then carefully poured the result back into the lemon juice jar, going back and forth until I got it all. It was kind of frothy at first, but sitting in the fridge for an hour let the foam all settle out and the mix was perfect.

Or just go here:

[mdeanstrauss]

Slender Yellow Wood Sorrel in the North Carolina Woodlands... my first encounter with this species! Can be used as a food source in limited quantity because of high oxalic acid content which gives it a bitter taste... seen by some as a yard weed, which is a pity...

[justkidneying]

Why You're Hungover on Monday Morning

So you know when you get drunk and feel like shit the next day? Have you ever wanted to be able to drink without getting a hangover? Well, I can't really help you there, but I can at least tell you why hair of the dog doesn't work.

Ethanol (CH3CH2OH): this is normal drinking alcohol. When you drink it, most of it gets dumped into your blood and into the liver. What does the liver do with it? It breaks it down into acetaldehyde (which is very toxic) and then breaks that down to acetate. The enzymes involved are Alcohol Dehydrogenase (in the cytosol) and Acetaldehyde Dehydrogenase (in the mitochondria). These both use NAD+ (which is needed for normal metabolism) to do their thing, which leaves us with NADH.

So why is drinking bad for you? Cause it inhibits gluconeogenesis, causes lactic acid build up, and damages your cells (yes, you can handle it and drinking in moderation is fine, but molecularly, it is bad).

Cell Damage: acetaldehyde damages pancreas, brain, liver, and GI tract. It also impairs memory and coordination (obviously, lol), and makes you tired (wow who could have guessed that??). Basically, this compound is the reason you feel like shit. Acetaldehyde is bad for you, but you have to make it to get rid of ethanol. Some people (especially those of Asian descent) don't have enough acetaldehyde dehydrogenase. This causes a build up, so they feel worse and get that nice red face when they drink.

Lactic Acid Build Up: okay so remember all that NADH we made to break down ethanol? It's making us have a bad NADH to NAD+ ratio. We really need that NAD+ to accept an electron and allow us to make ATP (energy). So how can we make more of that? We are going to convert pyruvate (made from breaking down glucose) to lactate. What does lactate cause? LACTIC ACIDOSIS! That is bad.

Inhibition of Gluconeogenesis: do you know what you do when you haven't eaten in a little while? You make glucose (gluconeogenesis). You can make glucose from all kinds of shit, isn't that cool? One of these things is called oxaloacetate. When you have no NAD+, you convert oxaloacetate to malate. You can't make glucose from that. The high NADH to NAD+ ratio also inhibits the gluconeogenesis dehydrogenases needed to make glucose. What I'm getting at here is hypoglycemia (low blood sugar) because you have no usable glucose and you can't make any.

So why is this bad? Well, because you don't have glucose, but your cells are still working (and getting damaged :() you need to give some energy to them to function. This comes in the form of ketone bodies. This is really only an issue for heavy drinkers, but over time and with increased frequency, drinking can lead to ketoacidosis.

But yeah, the reason you feel bad after drinking is mostly due to how toxic acetaldehyde is. That's what causes head ache, nausea, and memory problems (from all the damage it does to those cells). So no, drinking more won't get rid of a hangover, and hair of the dog does not work. Eating food helps though, so you can finally have some glucose to work with.

Now some more notes:

Fatty Liver: this is going to be more prevalent in heavy drinkers, but it happens because you convert DHAP to glycerol-3-phosphate. G3P can combine with fatty acids to make triglycerides, which can go live in the liver and cause hepatosteatosis (fatty liver). This is also bad.

Methanol (CH3OH): this is also called wood alcohol, and can most commonly be drunk via bootleg liquor. Your body uses the same enzymes to break it down, but this time it is making formaldehyde and fomic acid. Fomic acid causes ocular toxicity (aka going blind) and brain damage. So make sure you trust whoever you get your bootleg liquor from, okay?

Ethylene Glycol (OHCH2CH2OH): this is antifreeze. Same enzymes again, but you get glycoaldehyde. This then becomes oxalic acid and glyoxylic acid. These cause lactic acidosis and calcium oxalate formation, which crystalizes in the kidneys, causing renal failure.

Final note: your body can handle drinking, like 1-2 drinks per day. I'm not your mom, so do whatever you want, but at least now you know why you feel like shit as your friends hold your hair back so you can puke in the shitty bar toilet :)

[curiositysavesthecat]

I find it difficult to urinate when I eat foods high in oxalates. The submitter of the poll might want to try avoiding oxalates for a while and seeing what happens

For the submitter of this poll

[spindle-and-nima]

Can we get a leafy green tier list from spindle and nima please??

Absolutely! they share the same favorites I'll give you the top 5 favorite greens and the 5 that were HARD misses and I'll let spindle rate those bc Nima just eats spindles favs and I don't waste money buying food one rabbit won't eat. Without further ado here's the ranking:

Number 1: Dandelion (5 stars, will binky every time)

Spindle: will jump inside the bowl as I'm setting it down

Nima: binkies the second dandelion is spotted

Number 2: Cilantro

Spindle: very close to dandelion. Boy eats it so fast and he gets an added bonus of smelling like cilantro all day 💀

Nima: mmmmmmm

Number 3: Mint

Spindle: a rare treat so he goes insane and his farts are diabolical

Nima: yumy but no strong opinions

Number 4: Green leaf lettuce

Spindle and Nima: oh boy time to scatter it around everywhere and roll around in it THEN eat it. Delicious

Number 5: Dill

Spindle LOVES it but Nima not sooo much though she will eat it. Spindle ends up smelling like pickled beast which is a minus honestly

Now for the hated greens:

Number 1: collard greens

Spindle literally gets offended he gives me this very specific look that tells me I better count my days. He will flip over the bowl and poop on it. Jail for mother and hell

Number 2: turnip greens

Spindle ate em as a baby but now hates it he will go on a food strike if I serve it

Number 3: rainbow swiss chard

Don't come at me I know it's high in oxalic acid I gave it to him once to see if it could be a rare treat. The colors made him nervous and he went on a food strike

Number 4: Romain lettuce

Seriously is it that different from Green leaf? I know it's sweeter but Last I gave him this he got so mad he pissed in the water bowl too 💀💀💀

Number 5: Endive lettuce

He's not a huge fan when it comes into the green rotation. He reluctantly eats it but you can tell he wishes it was dandelion. At least he eats it tho.

[sandheephospitals-blog]

Tips for kidney stone treatment

1. Explore the Importance of Hydration: Discuss how increasing water intake can help prevent kidney stones and aid in their treatment, including tips on how to effectively incorporate more fluids into daily routines.

2. Dietary Modifications for Kidney Stone Prevention: Provide an overview of foods to include and avoid in a kidney stone-friendly diet, emphasizing the role of calcium, oxalate, and sodium in stone formation.

3. Lifestyle Changes to Reduce Kidney Stone Recurrence: Highlight practical lifestyle adjustments, such as regular exercise and weight management, that can significantly lower the risk of developing kidney stones in the future.

Consulting a Urologist for Effective Kidney Stone Management

Kidney stones are a common and painful condition that affects millions of people each year

Seeking the expertise of a urologist is crucial for effective treatment and prevention of kidney stones

Understanding Kidney Stones

Definition of kidney stones: Hard deposits made of minerals and salts that form inside the kidneys

Common causes of kidney stones: Dehydration, diet high in certain minerals, family history, underlying medical conditions

Diagnosing Kidney Stones

Role of the urologist in diagnosing kidney stones

Imaging tests used: Abdominal X-ray, CT scan, ultrasound

Analyzing the composition of the stone

Treatment Options Recommended by Urologists

Pain management: Medications to relieve pain and discomfort

Promoting stone passage: Increased fluid intake, medications to relax the ureter

Surgical interventions (if necessary):

Shock wave lithotripsy (SWL)

Ureteroscopy

Percutaneous nephrolithotomy (PCNL)

Importance of Follow-up Care

Monitoring for recurrence of kidney stones

Adjusting treatment plan as needed

Addressing underlying medical conditions

If you are experiencing symptoms of kidney stones, don't hesitate to schedule an appointment with our experienced urologists.

Sandheep Hospital

Address : #96, Palace Road, Near Mahal, Madurai

24/7 Emergency Call : +91 83006 55325

[xtruss]

A woman prepares Matcha Tea, a popular morning drink that provides a Steady Energy Boost and Enhances Mental Clarity. It’s one of several Coffee Alternatives gaining attention for their Health Benefits. Photograph By Liudmila Chernetska, Getty Images

Are These Coffee Alternatives Worth The Hype?

From the Brain-Boosting Effects of Guarana to the Calming Properties of Matcha, These Drinks Offer Both an Energy Lift and Enhanced Mental Focus.

— By Jocelyn Solis-Moreira | August 29, 2024

For many, the day doesn’t begin without that first sip of coffee—a ritual so ingrained it’s almost synonymous with morning itself. But as interest in health and wellness grows, caffeine alternatives offering a different pick-me-up are gaining traction. From the ancient ritual of matcha to the probiotic benefits of kombucha, a range of options promises to energize your morning without the usual coffee jitters. Here’s what you need to know.

Mushroom Coffee ☕️

Mushroom coffee is emerging as an energy-boosting alternative to your regular cup of joe, says Jessica Gavin, a food scientist and author of Easy Culinary Science for Better Cooking.

This morning blend combines ground coffee beans with adaptogenic mushrooms like chaga, reishi, lion’s mane, and cordyceps. Unlike their psychedelic counterparts, these mushrooms won’t alter your mind, but they can help the body adapt to stress, improve immune function, and maintain steady focus, says Gavin. Adding mushrooms to your beverage also provides antioxidants, vitamins, and minerals such as potassium, selenium, and B vitamins.

According to Gavin, most mushroom coffee products use less caffeine—about 48 to 50 milligrams—compared to an eight-ounce cup of coffee which contains 80 to 100 milligrams of caffeine.

“Because mushroom coffee does not have the same taxing load on your central nervous system, one could reasonably assume it’s a better alternative than a cup of coffee or green tea,” says Yaa Boakye, a registered dietitian nutritionist and owner of Elite Body Data.

However, mushrooms like chaga can contain high levels of oxalates, which may increase the risk of kidney stones if consumed in excess.

Matcha Green Tea 🍵

Matcha, a potent form of green tea, delivers more than just a caffeine kick. With around 70 milligrams of caffeine per serving—more than the 50 milligrams in black tea—this herbal brew offers sustained energy without the jitters. According to Gavin, matcha’s unique combination of caffeine and antioxidants boosts brain energy while promoting relaxation, thanks to the amino acid L-theanine, which is known to reduce stress and protect against neuronal injury.

Yerba Mate 🧉

Containing roughly as much caffeine as coffee, South America’s super brew, yerba mate, packs more antioxidants than any other tea-based drink. Made from the leaves of holly trees native to the region, yerba mate offers a steady caffeine release, providing sustained energy without the jitters. According to Boakye, this tea is also rich in polyphenols, vitamins, and minerals not typically found in traditional caffeinated beverages.

Research shows that yerba mate can boost mental alertness and enhance physical performance. Additional benefits include antimicrobial properties, support for weight loss, and the potential to lower blood sugar, reduce cholesterol, and combat chronic inflammation.

Yaupon Tea 🫖

Yaupon tea, brewed from the leaves of the yaupon holly—the only caffeinated plant native to the United States—offers a mild yet energizing boost. Bryan Quoc Le, a food scientist and author of 150 Food Science Questions Answered, says that yaupon tea contains 0.1 to 2 percent caffeine, less than coffee’s 1 to 3 percent. However, it’s not just about caffeine; yaupon tea is rich in xanthines, including theobromine, which enhances mood and alertness without the jitters.

Kombucha 🧋

Kombucha, a fermented tea, is celebrated for its gut health benefits and mild stimulant effects. According to Le, kombucha retains some of the tea’s bioactive compounds, including 3 to 6 percent caffeine, depending on how it’s brewed. But the real star is its probiotics—beneficial microorganisms that nourish the gut’s “good” bacteria. A healthy gut microbiome is linked to improved cognitive functions like attention, memory, and learning. Additionally, kombucha is rich in B vitamins, which Boakye says help the body metabolize nutrients into cellular fuel.

Guarana ☕️

Guarana stands out for its impressive caffeine content, with berries containing 2 to 8 percent caffeine—far exceeding the 1 to 3 percent in coffee beans. In addition to caffeine, guarana is rich in stimulating compounds like theophylline and theobromine, which, according to Gavin, boost cognitive performance, reduce fatigue, and increase alertness. It also boasts antioxidants and anti-inflammatory properties.

Often found in energy drinks with doses ranging from 50 to 75 milligrams, guarana can also be added as a powder to smoothies or other beverages. However, Boakye cautions against excessive consumption to avoid caffeine crashes and jitteriness, noting that the FDA recommends a daily limit of 400 milligrams of caffeine.

“If someone is about to sit and do some office work, [guarana] is probably not a good idea,” says Boakye. “But if you’re about to go and do a workout or an intense boot camp, [it] might be helpful since it provides that quick burst of energy.”

Turmeric Lattes🥤

For a caffeine-free morning boost, turmeric lattes, known as golden milk, deliver powerful antioxidant and anti-inflammatory benefits. Made with turmeric and curcumin, this golden drink can be enhanced with a touch of coconut oil and black pepper, which improve curcumin absorption, says Gavin. Ginger, another key ingredient, aids digestion and adds a spicy kick.

“I prefer it in the morning because the combination of ingredients has a way of stimulating you,” says Gavin. She says the sensation of the gingery spices, pepper, and warm cinnamon on your tongue helps wake up the senses differently than caffeine.

[kimyoonmiauthor]

Loose theory about why Pacman frogs suddenly croak out of nowhere?

Most set ups are like this: - No water dish. - A bunch of cocopeat - No plants because the plants refuse to grow in cocopeat and the frog digs up the plants. - The keeper cleans it once a month. - People emphasize up and down, than these frogs need calcium and some say to even forego the multivitamin. In the wild the pacman frogs live in heavy grasslands and in tropical rainforests. They love puddles. Muddy puddles. If you look up wild ones on youtube, which is also hilarious, BTW, you'll find they do not live in cocopeat. They live in soil.

The frogs I have in order to defecate need water puddles.

Look at the first set up:

No water dish.

cocopeat is too neutral a medium.

There's no plants to absorb their pee. They need nitrogen fixers.

They are sitting in their pee for a month.

They are only getting calcium. Nothing else.

So I'd consider the following changes:

water dish and absolutely clean it every day. In the wild, in the rain forest around the equator they would get daily rains around mid day. This means their pee gets diluted or washed away. Sanitize it. They jump in it. Pee and defecate in it. Why give them a chance to only do that once a week? And do you want to sit in your own pee? Make sure they can get in and out of it.

Add red wigglers to the set up and cut the cocopeat. Reptisoil with powdered charcoal+ worm castings+springtails and isopods. Cocopeat is HIGH in salt. Does salt+frogs mix well? Do you want to absorb a high amount of salt every day? Even the low salt ones have high salt. The worms are a canary in the coal mine type of situation and will churn your soil so it doesn't stagnate. Lack of worms will also tell you moisture content and if the soil is growing too toxic. Worms hate cocopeat and die due to salt content. So do you want your frogs sitting in that?

The bottom reservoir layer use charcoal to clean water and pull any toxic stuff away from the frog. In nature this is replenished with leaves, grasses which love to fix the nitrogen and pee in the soil. Oxalate, which is part of pee is broken down by particularly a bacteria that hangs on grasses. These frogs live in the rain forest. and love grasslands. It's fairly clear, here the plants are doing a lot of heavy lifting for the frogs. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7485683/

Consider nitrogen fixing plants with strong root systems like clover and the old world pea family which aren't toxic to frogs. Also consider plants with generally strong root systems. Pothos, for example, does well.

Use a multivitamin at least once a week. They need vitamin B to have aim at their food and control their nerves. Feed the dipped end of the nightcrawler in the multivitamin first so the frog doesn't knock off the powder in eating it.

vary their diet. Nightcrawlers make a good staple, but be sure to also feed them gut loaded dubia roaches and so on.

Frogs can absorb minerals like calcium through their skin. It's possible in the wild, Pacman frogs are absorbing other minerals through the soil they sit in—muddy puddles are their favorite spots in the wild, remember? So keep that in mind when choosing the substrate and make sure the soil is clean. (Source:) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4685711/

Make sure the frog can still jump, if it can't that's a sign of vitamin deficiency, usually calcium and vitamin B. A lot of people keep saying things like pacman frogs are lie in wait predators so don't need to move. No. Really. Check they can still move so they don't have a vitamin B deficiency.

Check for red leg syndrome too.

Personally, I use non-powdered gloves to pick up my frog.

[helperhome]

Foraging! (1/?)

With the way the world is and the direction we're headed in as a society, it's becoming increasingly essential to become as self-reliant as possible. Unfortunately in just a few generations, the “leaders” of our world have nearly wiped all of the old common knowledge away. Capitalist consumerism has turned us into reliant beings who - for the most part - have stopped doing things that are in sync with the earth. We rely on stores for everything - from food to “convenient” items such as paper products, cleaning supplies, and other home goods. But did you know that with a little work you can make everything you need? For a long time i didn't either.

Foraging is an important skill that everyone should know! You can find most of the things you’d need for your daily life.

Some of my favorite foods to forage for are predominantly greens, but some plants also have edible seeds and roots as well. Most of the best forage is considered “weeds” by our society, which is unfortunate. Take lamb’s quarter for example; a common weed known around the world that is high in fiber, vitamin A, and vitamin C. It also contains a bunch of other important nutrients such as calcium, omega-3, omega-6, and manganese. 

Another nutritious “weed” is purslane. It’s high in omega-3’s and potassium. One thing to be aware of is oxalic acid, which is found in purslane, known to be an anti-nutrient. While those with kidney issues should use caution with this compound, cooking the plant before consumption can help break down the acid. 

Along with those, I also enjoy bitter dock, which is loaded with vitamin A and potassium. The roots of this plant are also known for having a detoxifying effect on the liver. 

Many of the weeds in the US are renowned across the globe and a perfect example of that is amaranth. An ancient grain that is a staple in many countries is regarded as a pest here. This impressive plant has been able to develop a resistance to glyphosate (a cancer-causing chemical used in Roundup), which will likely become highly important in years to come. This plant’s leaves and seeds are edible and highly beneficial, containing vitamins A and C, calcium, folate (leaves), and protein (seeds). A fun bonus to this awesome plant: you can pop the seeds (~100k per plant) like popcorn! There’s a reason why this plant is loved around the world. 

Since we’re discussing edible weeds, this beginner post would not be complete if we didn’t discuss dandelions. High in lots of vitamins such as A, K, and C, this plant is highly nutritious. The best part of this plant (in my opinion)? This plant is basically heart medicine AND the ENTIRE plant is edible! My favorite part of the plant would have to be the roots, they taste delicious and become perfectly tender when added to soups or sautees. The roots also help metabolize estrogen (while important), which can cause major problems in both men and women when in high concentrations. Since it can be found in tap water (in the US), everyone should try to consume dandelion to reduce any harmful effects of it.

I will be focusing some time on discussing a lot of the different plants you can forage for, as well as their uses, so stay tuned for that!(:

{will add my sources in a bit, I just wanted to get this up a while(: }

[sicksadbon3s]

I finally had a bowel movement(haven’t had one on my own in almost two days)-I’ve been drinking prune juice the last couple days

Been eating more fiber & trying to do workouts while cleaning, like using my legs to bend instead of my back, and kneeling while doing simple tasks! I legit am not very physically active unless it’s house work or walking to the laundry center which is like 300-350ft from where I live, so basically 0.1 miles.

I had a canned pea soup from Aldi for lunch yesterday & box Mac and cheese, homemade anti-inflammatory lentil, and split pea soup I made for dinner (with fresh carrots, celery, onion, minced garlic & ginger) oh yeah, oatmeal for breakfast!

I had a chia seed pudding for breakfast this morning -I made with milk, nonfat plain yogurt, agave syrup, vanilla extract & a couple of dates

For snack I just ate blue-corn chips, mini hummus cup, light string cheese, & honest fruit punch juice box<333

I hope I have more bowel movements today, I’m basing everything on fiber, low oxalate and high calcium to help cancel out the oxalates in seeds and other foods

I need to keep oxalates low bc I am kidney stone prone~ currently stone free & wanna keep it that way!

[jenroses]

hot damn I adapted a couple of recipes for cheesecake and lemon curd to my dietary requirements (lower carb for diabetes, lower oxalate because kidney stones) and my roommate made them in my vitamix and now there's a lemon cheesecake cooling and I am going to stuff my face with it.

Here's the recipes. If you prefer to do regular sugar and not allulose (allulose is one of the few sweeteners I tolerate that doesn't jack up my blood sugar or increase my risks of things or taste horrible to me, but it tastes weird to some people) you can swap 1:1, that's all I did. Or use graham cracker crust or whatever.

Keto Cheesecake Ingredients:

For the crust:

1 1/2 Cup pecan flour (not almond because oxalates)

6 TBSP golden Lakanto w/ Allulose (not erithrytol because I have clotting issues.)

6 TBSP salted Butter melted

1 Teaspoon Cinnamon optional (we used less, but of an extremely high quality true cinnamon)

For the filling:

2 lb. (1 kg) cream cheese, room temp

1 cup (8 oz./250 g) sour cream, at room temperature

3 eggs, at room temperature

1 cup Allulose

1/4 tsp. kosher salt

1 TBSP vanilla

1 TBSP fresh lemon juice (we used jarred, Santa Cruz Organic)

Directions:

To make the crust, preheat an oven to 350°F (180°C). Coat a 9-inch (23-cm) nonstick springform pan with nonstick baking spray.

Mix the pecan flour with the sugar and cinnamon. Add the melted butter and mix until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom and up the sides of the prepared pan using a glass, forming an even layer. Bake until golden, 8 to 12 minutes. Transfer the pan to a wire rack and let cool completely. Wrap the bottom and sides of the pan tightly with aluminum foil, making sure there are no gaps. 

Meanwhile, make the filling: In a blender, combine the cream cheese, sour cream, eggs, allulose, salt, vanilla and lemon juice and blend on high speed for 1 minute, stopping the blender to scrape down the sides as needed. Pour the filling into the cooled crust.

To prepare a water bath, fill a large roasting pan or a baking pan large enough to hold the springform pan with 1 inch of water. Place the springform pan in the center, then carefully transfer to the oven.

Bake until the edges of the cheesecake are set but the center still jiggles slightly when you carefully shift the pan, 60 to 70 minutes. Transfer the springform pan to a wire rack and let cool to room temperature, about 1 hour.

This recipe is an adaptation from two other recipes:

Vitamix Cheesecake

https://www.thelittlepine.com/low-carb-graham-cracker-crust/

Keto Vitamix Lemon Curd 

Ingredients

½ cup (120 ml) fresh lemon juice (we used Santa Cruz Organics bottled juice because that’s what we have.)

5 large eggs

1 ½ cups (300 g) allulose

⅛ teaspoon salt, optional

3 Tablespoons lemon zest or 4 drops lemon extract oil (not essential oil, we used Frontier flavoring, food grade)                                    

½ cup (115 g) unsalted butter, cut into small pats

Directions

Place lemon juice, eggs, allulose, salt and zest/flavor into the Vitamix container in the order listed and secure lid.

Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Reduce speed to Variable 5 and remove the lid plug.  Add butter, 1 piece at a time, through the lid plug opening incorporating butter completely between additions.

Replace the lid plug and increase to its highest speed.  Blend for 30 seconds. Pour warm over fresh fruit or chill to allow the curd to set.

Adapted from https://www.vitamix.com/us/en_us/recipes/lemon-curd

The lemon curd is DANG GOOD. Haven't tried the cheesecake yet because willpower it is cooling it will be better when everything sets. Or find them here: