Comments on: Ginger Pumpkin Custard

By: jenxo

jenxo — Sun, 21 Jul 2013 00:57:33 +0000

I too am wheat and mostly dairy free but have discovered tat I am also in oxalate overload…..your recipes are a life saver I went sugarless 12 months ago and this has caused the issues I think as I was eating high oxalate ( healthy?!!! ) foods…. rice malt syrup is a wonderful substitute for sugar , honey etc but cant find it on any oxalate lists unfortunately…. thank you agian, im going to try your smoothies and pumpkin recipe

By: Michelle

Michelle — Thu, 16 Feb 2012 16:49:05 +0000

Thank you Heidi!

By: Heidi

Heidi — Thu, 16 Feb 2012 01:12:16 +0000

Thanks, Michelle.
Almost all sweeteners, natural and artificial are low oxalate or very low oxalate, including sugar (white, brown and powdered), honey, maple syrup, liquid Stevia, agave nectar, raw coconut nectar, erythrol, xylitol, Splenda, asparteme and corn syrup. The only exceptions that I know of are molasses (6.5 mg./tablespoon) and powdered Stevia (41.5 mg./teaspoon). I’m partial to honey and raw coconut nectar for healthy sweeteners, and erythrol and liquid Stevia as the healthier low carbohydrate choices. I also occasionally use brown sugar and maple syrup, but overall I try to keep sweeteners to a minimum.
Heidi

By: Michelle

Michelle — Mon, 13 Feb 2012 17:57:32 +0000

Hi Heidi,

I always meant to respond to this but kept forgetting. Thank you so much for all the wonderful information you share. I did not know about the nutmeg and I have a tendency to use it a lot, so this is very helpful information. Do you happen to know anything about the oxalate content in Guava nectare and healthier sweeteners like that? I love sweets, but I know refined sugar isn’t good for us.

By: Heidi

Heidi — Thu, 12 Jan 2012 03:08:16 +0000

Hi, Michelle. The VP Foundation is in the process of testing and retesting many foods. The retesting is to confirm some older values that may not be accurate (because of testing methods) and to get values of both soluble and insoluble oxalate of each food (the soluble oxalate is the part that leaches out in the cooking water and is also more likely to cause problems in your body). Anyway, VP Foundation publishes a quarterly newsletter and the December issue had about 30 new oxalate values of foods tested this fall. Nutmeg is one of the ones that was newly tested (as was cinnamon) and was found to be higher than we previously thought.

One of my thoughts behind the food list I started on this site was to give my resources for each oxalate value I publish, so people could compare them to the values they have and make their choices accordingly. But the formatting has been a nightmare so that project is on hold. I wish I could just publish a full list but there are copyright and ethical problems with that, so I am going to stick with only publishing the values on ingredients I use in my recipes.

Currently the most up-to-date list you can get if you aren’t a member of the VP Foundation, is on the Trying Low Oxalate yahoo.group. I highly recommend joining if only for the list (although the members can give lots of good tips, advice, and support if you stick around and participate.)

Heidi

By: Michelle

Michelle — Wed, 11 Jan 2012 04:21:56 +0000

Looks great! But I am wondering where you get your information on oxalate. I know different list differ, so it is hard to know which are accurate! I use the low oxalate cookbook (book two) and it says dry nutmeg is only4.5 mg/tbsp and 1.4/ tsp. So where did you get your information? I know you gave the amount of mg in sweet rice flour in one recipe, and I don’t have that information in this book. It would be nice to have another resource.

(I currently have my custard in the oven! Bon Appetit!)

Thanks!!

Michelle