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Beets
Has anyone experimented with Beets? Seem pretty low in VA and they may have potential for "detox" symptoms.
Now for a few days I was eating more nuts and chocolate, lot of potatoes because of copper and I felt worse... low back pains, fatigue, heart pounding, more brain fog... I'm sensitive to oxalates - maybe because of gut is not completly healed, I think I still have leaky gut.
Beets...I would not touch it anymore, high oxalates. Maybe is healing for liver, gallbladder, I used to drink juice in the past, fermented beets, in winter borscht and had a few months kidney pains because of oxalate dumping. There are many other healing herbs, nutrients for gallbladder, liver - artichoke, dandelion, gentian root, choline/lecithin, taurine, coffee enemas.
These can be oxalate symptoms, from FB group:
Bloated stomach
Stomach pain/nausea
Sandy / light coloured stool
Burning stool
Black specks / white crystals in stool
Diarrhea / Constipation / alternating diarrhea and constipation
IBD
Cloudy urine
IC
Bladder pain
Kidney pain
Lower back pain
Gallbladder pain
vulvadnyia
Frequent urination
Chronic UTI's
Kidney stones
Insomnia
Air hunger
Heart palpitations
Peripheral neuropathy
Burning tongue / mouth
Weight loss / gain
Flu like symptoms
Dry cough / phlegmy cough
Sore throat
Sinus issues
Headache
Asthma
Odd sensations (fullness) / plugged ears
Vertigo and dizzyness
Tinnitus
Fluctuations in hearing
Burning / red / gritty / crusty eyes
Floaters in eyes
Burning feet/ skin
Joint pain
Muscle twitching
Frozen shoulder
Back / neck pain
Achy all over
Rashes
Psoraisis flares
Cold sores
Irritability
Fatigue
Anxiety
Panic
Brain fog
Depression
Anger / sudden rage
Bludicka thank you for the oxalates reminder. Sally K Norton on you tube, explains how they can damage everything. I tried a low ox diet for a while for tinnitus, vulvodynia, lichen sclerosus. It didnt help. Now I have learned so much more about the other factors from Grant and this wonderful group.
Potatoes flare me up badly, having retested several times recently- even non GMO organic ones- so I suspect oxalates are an issue for me, as well as others in this group. I have small amounts of black beans but they have up to 50 gms of oxalate in 1/2 cup and are not recommended as something to eat daily on low -ox diets. I would like to try alternating them with something lower ox with fiber. Do you or anyone know if lima beans are ok? They are moderate oxalate, 2-10 grms per serving, WH foods lists as no A, no retinol equivalents. They have 31 mg of calcium per cup. I was wondering if anyone knew another factor that may make them unsafe. Lentils are great but have a lot of retinol and would rather add them later on.
White lima beans should be ok but I had lima beans soup with potatoes, celeriac for two days and this was not the best but maybe potatoes were problematic. But I am not sure with these white lima beans whether they are really lima beans. I have purple lima beans - they are 100% lima but maybe carotenoids problem again. Yellow split peas and chickpeas are low in oxalates but have carotenes, I sometimes use yellow split pea flour - small amounts.
And I have problems to buy organic lima beans - everything organic is grown in China!
The difference in oxalates is huge.:
"Lima beans and butter beans are the same thing. Legumes L Beans, Lima (aka Butter beans), large, dried, boiled 10.40 and 3.60 - 1/2 cup" (two tests)
"Black beans are actually EH = extremely high in oxalates - Legumes EH Beans, Black or Turtle, dried, boiled, Arrowhead 84.25 - 1/2 cup"
Maybe I will drink rice calcium milk with some more oxalate foods.
I think when VA toxicity causes intenstinal problems and gut inflammation, we may be more sensitive to oxalates.
Thank you for replying. Sorry about the thread, Tar. Beets might be ok for some but I would not go near them either because of the oxalates. But I would not have discovered the oxalate sensitivity without low VA. Like Budlicka says, one sets you up for the other. I guess you have to try once, wait a bit try them again and see what happens. They might be no problem for you, I know they were an every day addition to my grandmas diet, from the old world.
I love yellow split peas and chickpeas but won't add them back until I have been very low VA longer. I will try the butter beans, didnt know they were the same thing, even if they are Chinese. Sub for the black beans- I read highlights of Tony Mitra's book Poison Foods of North America and feel safer with Chinese grown beans than North American. Ill try and get the lightest color ones possible and see how it goes.
I wonder how the beets were added, was it really daily, and at what dosage. Was it as a pickle? Was it a bit of kvass? Boiled? Did they sit in sand all winter in a cellar? I think these details might matter.
My grandmother never mentioned beets, although my mother has. She mentioned a dish called harvard beets, but it was a sometimes thing, not a daily thing.
My grandmother actually said they only ate vegetables on Sunday! 😉
But I do know they had small amounts of pickles, kraut, applesauce and stewed prunes as condiments. Pigments break down and leach out with lots of different storage and processing methods.
I understand the oxalates are a bit scary, but has anyone actually TRIED beets and found them worsening symptoms? Sometimes a food that on paper looks bad may surprise you. Juice them, cook them, whatever.
I am the third day on very low oxalate diet and I am starting to feel much better... I don't have oxalate dumping symptoms - only some minor as low back pains but I am sensitive to oxalates. I will reduce potatoes and oxalate foods to minimum. These oxalate symptoms are very similar to VA detox symptoms... I thought that after oxalate dumping symptoms stopped a few months ago, they would no longer be a problem for me but for some reason and VA toxicity may be one of them, my body can not them metabolise.