Low-Oxalate Diet Trends To Keep An Eye On

If you know and embrace the benefits of low-oxalate living, you are likely also aware of the confusion that surrounds low-oxalate diet trends. Understanding low-oxalate diet trends, as well as discovering what’s on the horizon for low-oxalate living, can bring some clarity to your life. We’re bringing you the 3 latest trends to help you simplify your low-oxalate lifestyle!

Low-oxalate spinach is on the horizon

Spinach is one of the most well-known oxalate-packed vegetables – and also, thanks to high levels of key nutrients, is a staple in many clean-eating diets. Although boiling and steaming spinach can help lower oxalate levels, many people on low-oxalate diets choose to avoid it completely. However, a team of scientists at the to bring spinach to those who may have been missing out. (Our heroes!)

The scientists have reportedly identified eight spinach varieties that have low oxalate levels, and six DNA markers linked to genes that contribute to oxalate levels. Together, this finding could be useful for breeders in creating new lower-oxalate spinach varieties, influencing low-oxalate diet trends for years to come

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Garcinia is not just for weight loss anymore

Garcinia cambogia, a tropical fruit also known as the Malabar tamarind, is used as an ingredient in weight-loss supplements, and has been found to be beneficial for insulin and cholesterol control. New studies have found that it could also be helpful in low-oxalate diets, which help maintain your kidney health.

Researchers at University of Houston have found evidence that compound hydroxycitrate (HCA), the key enzyme from the plant used in weight-loss supplements, is an effective inhibitor of calcium oxalate growth. This addition to low-oxalate diet trends could potentially help solve the problem of unbalanced calcium-to-oxalate ratios – and that helps keep your kidneys happy. 

Using blue-green algae to reduce oxalate

When you’re enjoying a day at the ocean, your first thought is probably not the blue-green algae commonly found in salt-water basins. But scientists have been studying the benefits of this simple, plant-like organism – including treating colon cancer treatment, lowering cholesterol , and helping control Type 2 diabetes. – and thanks to years of research, we can add reducing oxalates to the list 

After years of scientific research, the scientists behind Nephure discovered an enzyme from blue-green algae that was effective at reducing oxalate in food* - a crucial step inspiring the creation of the enzyme in Nephure. The enzyme breaks down oxalate into safe compounds, and has been tested in a simulated stomach environment.

The Nephure Oxalate-Reducing Enzyme, the product of these studies, is an easy-to-use powdered enzyme that reduces oxalate in food, and is mixed into the beverages you enjoy with your two main meals daily. The product is available for preorder now, and will ship in early October.

From the field to the lab, researchers are working every day to develop more low-oxalate diet trends allowing people to expand their nutritional choices!

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