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Low oxalate spices

Posted: Sat Oct 06, 2007 7:05 pm
by amanda NC
I posted my own list of foods we are currently using in our home on our diet. We are low oxalate, low salicylate, yeast-free and Feingold stage one--or as close as I can get to all of them on any given day! However, that makes us MUCH more limited than the low oxalate diet requires. The low salicylate part of our diet especially limits the spices. So here is a list of the low oxalate spices in case anyone's interested.

almond extract
basil
capers
chives
cilantro
cress dill
ginger
marjoram
mustard
nutmeg
parsley 1 tsp dry
white pepper
rosemary
saffron
sage
savory
tarragon
thyme
vanilla extract
horseradish
ketchup
mayonnaise
dijon mustard
vinegar

So there really is lots to flavor with.

Posted: Sat Oct 06, 2007 7:56 pm
by Missy Nadeau
Thanks so much for the info.! :D

Posted: Sat Oct 06, 2007 8:48 pm
by ratna
Amanda,

Isn't ginger (condiment) high and ginger raw sliced 1 tsp is medium

Posted: Sun Oct 07, 2007 7:22 am
by amanda NC
ratna,
Yes, that's right....in my book I see 2.1 for a teaspoon, 6.1 for a tablespoon. I don't use it much, except dry and ground, about 1/4 teaspoon in a recipe. I wonder how much the dry is? It isn't in my book. Only the raw. Thanks!

Re: Low oxalate spices

Posted: Mon Sep 25, 2017 11:28 am
by thepast321
Hello there,
Which spices have the highest nutritional value?
Thanks in advance