Low oxalate spices

Discuss autism diets and biomedical treatments of autism.

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amanda NC
Posts: 3037
Joined: Fri May 25, 2007 7:41 am

Low oxalate spices

Postby amanda NC » Sat Oct 06, 2007 7:05 pm

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.
Amanda, mom of 3

Missy Nadeau
Posts: 163
Joined: Mon Feb 28, 2005 9:53 am

Postby Missy Nadeau » Sat Oct 06, 2007 7:56 pm

Thanks so much for the info.! :D

ratna
Posts: 159
Joined: Fri Jun 08, 2007 10:49 pm

Postby ratna » Sat Oct 06, 2007 8:48 pm

Amanda,

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

amanda NC
Posts: 3037
Joined: Fri May 25, 2007 7:41 am

Postby amanda NC » Sun Oct 07, 2007 7:22 am

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!
Amanda, mom of 3


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