Thanks to the encouragement of our colleagues and our wonderful people (you know who you are), we started to lower the amount of oxalate in our diet. We were both skeptical before starting this new nutritional protocol, but the results have been pleasantly surprising. Back in November, we drastically lowered or totally stopped eating the following:
Cocoa
Nuts & seeds (other than sunflower seeds and homemade “sunbutter”
Black pepper, turmeric, cumin, cinnamon (we used to put it on everything)
Potato and tortilla chips
Celery, tomatoes, and carrots
Our oxalate journey turned into a roller coaster through the holidays, as symptoms that had gotten better since November (anxiety, headaches, sensitive skin, tooth sensitivity, eye twitches and floaters, brain fog, lethargy) came back with a vengeance once we re-introduced high oxalate food like croissants, almond cookies, wheat, and beets over Christmas.
Since then, we’ve lowered our oxalate intake considerably, and our symptoms have improved with:
Better sleep
Feeling more refreshed upon waking
Increased mental clarity
Improved mood
Decreased anxious moments & irritability
Ability to cope with higher stress situations as a result of the latter
Tension in neck, shoulders, back, drastically decreased
Left thumb inflammation hardly there (Bohdanna)
Right elbow tendinitis went from chronic to hardly there (Bohdanna)
Right foot pain gone (Bohdanna)
Sensitivity in molars gone (Bohdanna)
Headaches are rare
Join us today, as we discuss:
What oxalates are and how they impact our health
How we’ve arrived in today’s world of oxalate overload and toxicity
Our experiences and insights battling it out with oxalates
How you can learn more about the #emfdiet to improve your health
