Delicious, Nutritious, and V-e-r-y Low Oxalate Foods
The following are ultra-low oxalate foods available on a low oxalate diet.
Meat: All fresh and frozen meats: beef, pork, chicken, turkey; fish and seafood such as flounder, salmon, tuna, shrimp, scallops; and eggs. (Avoid cured meats during start-up.)
Dairy: Dairy products made with cow’s and goat’s milk, including buttermilk, skim milk, 1% and 2% milk, whole milk; butter; all cheeses, including cheddar, Feta, farmer, goat, mozzarella, Parmesan; sour cream, whipping cream, half & half; yogurt, plain or with low oxalate fruit; kefir.
Fruits: Apples, cherries, cranberries, melons (cantaloupe, honeydew, watermelon), seedless grapes (red and green), peaches, plums.
Vegetables: Asparagus, broccoli, cauliflower, cucumbers; arugula, iceberg and Romaine lettuce; radishes, mushrooms, onions (yellow and white); squash (zucchini, acorn, and yellow); red and yellow sweet peppers, turnips (root), water chestnuts.
Beverages: Spring and filtered water, chamomille tea, apple juice.
Chocolate: White chocolate.
Grains: White and wild rice; barley.
Herbs and Spices: Basil, cilantro, mustard, nutmeg, white pepper, saffron, tarragon, vanilla, salt.
Condiments: Mustard, mayonnaise, vinegar.
Nuts, Peas and Seeds: Coconut; black-eyed peas, green peas, and yellow split peas; flax seeds.
Fats and Oils: All vegetable oils, including olive, canola, safflower, soy; margarine.
Sweets and Sweeteners: Sugar (white), maple syrup, corn syrup, honey.