Know Your Stones...Protect Your Kidneys (cont.)
Approximately four out of five kidney stones are calcium stones. These stones are often a combination of calcium and oxalate, but can also be a combination of calcium and phosphate or a combination of all three. A great deal of research has uncovered dietary factors that can lead to the development of these stones.
The beef about animal protein: Protein is an essential nutrient needed for numerous functions in our body. The average American consumes about twice the RDA for protein each day with the majority of it coming from animal sources. Some research has shown a link between kidney stones and diets high in animal protein, while others have found no difference in stone formation in animal versus plant protein consumption. If the majority of your meals contain a source of meat (for example, chicken, turkey, eggs, beef, seafood, pork, or dairy foods), then the recommendation would be to cut back on the quantity and/or frequency that these are consumed. Here are some ways to get protein from plant sources:
Shake off the salt. Research is clear on the fact that the sodium found in salt can cause problems by increasing the amount of calcium that you excrete in your urine, which in turn increases your risk of another kidney stone developing. The recommendation is to consume a maximum of 2,000 to 3,000 milligrams (mg) of sodium a day. The main source of sodium in our diets comes from processed and prepared foods. The sodium is used as a preservative and taste enhancer in foods such as canned foods, frozen foods, and cold cuts. Many of these products are now available in low-sodium versions, so be sure to read the label. The food label guidelines for sodium are as follows:
The salt that you add while cooking or eating can easily put you over your limit for the day. Each teaspoon of salt contains about 2,300 mg of sodium. Some techniques for keeping your sodium intake down are: