“Now, What are the green leafy vegetables that I’m talking about?” Follow along and see if you can say it at the same speed and accuracy as Dr. Esselstyn!
“I want patients to eat leafy greens six times a day – and NO OIL.”
Dr. Caldwell B. Esselstyn, Jr.
Bok Choy, Swiss Chard, Kale, Collards, Collard Greens, Beet Greens, Mustard Greens, Turnip Greens, Napa Cabbage, Brussel Sprouts, Broccoli, Cauliflower, Cilantro, Parsley, Spinach, Arugula, Asparagus.
Top 6
Kale, Swiss Chard, Spinach, Arugula, Beet Greens, and Beets.
According to Dr. Michael Greger of NutritionFacts.org, “Anyone can overdo the three high-oxalate greens—spinach, beet greens, and Swiss chard. So, for anyone doing cups of greens a day (as you should!), better to choose any of the other greens, such as kale, collards, or arugula.”.
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My issue with greens are the high oxalate greens. For example, raw spinach has around 656mg oxalate per cup. This is more than 40x higher than most other vegetables (per a google search). Dr Gregor has lots of videos. I’m no expert, but after 2 kidney stones, I never eat spinach or beet greens. Never! I do eat kale, cabbage, arugula and broccoli in large portions. They still have oxalate, but not near those numbers. I think every list should come with warning about when to avoid high oxalate greens — or who should avoid them. Kidney stones are pretty common and no fun.!! You don’t really know if you have them until symptoms appear.
Greenings Diana! I’m sorry to hear about your kidney stones. Thank you for commenting about high oxalate greens. I added a quote from Dr. Greger to the post. Be Strong, Be Well and Be Green!🌱