Following a low oxalate diet was touch and go at the beginning. It was suggested to me by a few medical professionals and I found it in much of my own research as well. The problem in the beginning was I was looking at it with the wrong mentality. I allowed myself to feel like a victim because I “had” to follow a new way of eating to decrease my pain. All I focused on was all of the things that I could no longer eat. Anytime I was talking with a professional that didn’t think decreasing my oxalates would make a difference, for me, I would cling onto that person’s opinion like a lifeboat and digress back to my old way of eating. Sure enough, my pain would flare. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
It wasn’t until I shifted my focus to what I “could” eat, rather than what was being “taken away”, that I finally made a lasting shift. Sure, I still have my days where i’ve allowed too many medium to high oxalate foods go down the hatch and then I pay for it later. For the most part eating a low oxalate diet is now second nature. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
So much so that one of my guilty pleasures is going to specialty grocery stores, alone, and geeking out on ingredients lists on packaged food. You can find me in the same isle, for quite awhile, reading labels and looking for allll the foods I can enjoy. I mainly look at the first few ingredients on the list, because they are listed in predominance. AKA the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. If the predominant ingredients are low to medium-low in oxalates I will throw it in the cart. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Then I head home to my hubs who wonders why I’ve been at the grocery store for an hour and a half. I explain that the Ingredient list time warp got me. Yep, that convo happened this week and it’ll happen again.