0:00:14 - Diana Bruen, MS, RD
Welcome back to the PKD Dietitian Podcast. I'm Diana Bruen, your host and creator. This podcast, a passion project of mine, is all about advocacy, awareness and, of course, nutrition for polycystic kidney health. In my private practice as the PKD dietitian, I work with PKDers like yourself to slow progression, to support kidney health and to preserve kidney function with nutrition. Today I am bringing you a shorty episode. It's an add-on to episode number 46 called Should you Restrict Oxalates If you have PKD? If you haven't listened to that episode, I highly recommend that you do, but it's not necessary for today's episode.
When looking at oxalates, the oxalate list that I trust and use is Harvard's oxalate list. It really is the golden standard. Last November, harvard published some updates and added additional foods to their original list. That was from over 20 years ago. My favorite and searchable version of Harvard's list comes from Jill Harris, who is a nurse and she runs the Kidney Stone Diet website. I've linked it out in the show notes for you. Make sure to bookmark this. It's my favorite oxalate list. You can search and learn there.
Today I have two oxalate updates that I want to share with you. First update is the oxalate load in black beans. They tested much lower One half cup of black beans is under 11 milligrams of oxalate. The second update I want to give you is drum roll please raspberries. They also came in with a much lower oxalate load. One half cup of raspberries is around 2.5 milligrams of oxalates Super low. The original from 24 years ago said oxalates in raspberries was around 24. Part of me wonders if that original was missing a decimal. Just to recap, two things tested came in much lower. The first is black beans One half cup is under 11 milligrams and raspberries One half cup is about 2.5 milligrams. Know this cup is about 2.5 milligrams.
Know this, science doesn't always get it right. Our science has evolved, our testing has evolved, and part of what I love about what I do with the PKD community is that the nutrition that we work on is cutting edge. The work that I do is backed by science and research, but we continue to learn more and more each day and part of my commitment to you is that I will stay on top of the best science, the best research, and continue to update you as we learn more. Part of the science process is to repeat, to continue to test, to continue to improve. The reason I chose to highlight these two changes specifically is because many PKDers I have worked with have expressed food fear and frustration around raspberries and black beans.
They have been viewed often as quote-unquote bad, for PKD. Food is neither good nor bad. It's not black and white. Many clients I work with have favorite foods that they are worried that they will have to give up. If it's that important, we work on figuring out how to include that food or that dish safely and deliciously. I want you to enjoy what you're eating. I want you to feel good about what you're including that has perks for PKD, but also what you are choosing to enjoy Because, well, just that you enjoy it and it's important for your quality of life. Hopefully this shorty episode has helped you do just that To enjoy raspberries and black beans however you like to. And until next time, happy and healthy eating.
Transcribed by https://podium.page
