In this conversation, Jeff Sarris and Jill Harris discuss the impact of salad dressings on kidney stone formation, addressing a listener’s question about dietary choices. They explore the importance of understanding oxalate levels in foods, the role of sodium and sugar in salad dressings, and the significance of meal plans in managing kidney stone health. The discussion emphasizes the need for balance in dietary choices and the value of support systems for individuals dealing with kidney stones.
Takeaways
- Salad dressings can impact kidney stone formation.
- Homemade dressings are often healthier than store-bought.
- Pay attention to sodium and sugar in dressings.
- Oxalate levels in foods should be monitored.
- Meal plans can help manage kidney stone health.
- It’s important to enjoy food while being health-conscious.
- Understanding ingredient lists is crucial for dietary choices.
- Support systems can enhance dietary compliance.
- Education about food choices is empowering.
- Balance is key in managing dietary restrictions.
00:00 Introduction to Kidney Stone Diet Podcast
01:05 Listener Question: Salad Dressings and Kidney Stones
09:19 Exploring Meal Plans and Resources for Kidney Stone Prevention
Jeff Sarris (00:00)
Is your salad dressing causing kidney stones? Let’s talk about that.
are here with a listener question, talking about salad addressing. And what do say we just dive right in? The question is from Jody.
Jill Harris (00:08)
Yeah.
Okay, Jodie.
you’re welcome Jodi. She was so pleasant. I love that. So salad dressing.
Jeff Sarris (01:05)
Yeah.
Yeah, that’s very sweet. Yeah, and just before we dive into it, the number is 773-789-8764 if you’re out there with a question like Jodi.
Jill Harris (01:19)
Yeah, I loved her little voice. So to wrap up what Jodi said, a month ago she just finished up having a calcium oxalate stone. She’s on my meal plan, so she knows if she’s on my meal plan, I make my own salad dressings. I make all of them. And guess what? It takes two seconds. But it doesn’t matter what I do. Jodi was very clear on what she said. She’s like, listen, lady, I’m cooking. I’m cooking.
I’m making your meals, I’m in my kitchen. I’m asking you for one thing and that would be salad dressing. I’m buying it. I don’t want to make it. Because she probably likes those salad dressings. When I work with people, because people will say, how can you tell her she’s going to be able to have ginger and sesame? That’s higher in oxalate. But I’m going to tell her. If she’s being, because when we’re looking for change for people,
When we’re asking them to eat healthier, it’s not just about the teacher’s agenda. It’s about what will keep the student compliant for the long haul. What’s not going to piss off the students so much that they throw their hands up and they’re like, the hell with Jill, the hell with Jeff, and the hell with kidney stone diet, period. I want to keep people in the game so they feel good about themselves.
So when they look down on their plate, they’re like, I’m the luckiest gal or boy around. I love my food. There’s not a time where I look at my plate and I’m like, I love the food I make. People in that meal plan love the food I make because it’s simple, it’s satisfying, it’s good. It has something for everybody in there. But she’s saying, look, I’m working it, girl. But I want this store bought salad dressing.
and I know that none of these salad dressings have been studied, what do you think? Do you have any suggestions? I don’t really care too much about the oxalate in salad dressings simply because hopefully you’re using smaller portions. I would of course tell you not to use spinach dressings if there’s spinach in there, get rid of that.
Ginger is on the higher side for oxalate. Sesame seeds are on the higher side for oxalate. But I would ask her if she and I were having a coffee together, I would say, how much are you using? Because she may be like, girl, I’m using a lot. Then I’ll tell her, you can keep it, but pay attention to how much you’re using. I’m less worried about the oxalate than I am with the sodium and added sugar.
That’s what I’m worried about with salad dressings. You can go to Primal Kitchen, you know, and they’re gonna have very low sugar, but there will probably be a shitload of sodium in there. But am I gonna tell somebody they can’t have their beloved Primal Kitchen salad dressings? No, I’m not. Because I’m just gonna say, if they’re on the kidney stone diet, you know, or they have hypertension, just pay attention and make room for that sodium for the day. So I don’t use store bought
salad dressings because quite frankly, I can’t eat garlic. I’m allergic to it. So that’s in every damn dressing. It’s in every dressing. There’s a couple that it’s not in, but it’s in most dressing. So I make my own and I make very simple ones. Here’s a nice little recipe. I use olive oil, easy, simple olive oil, balsamic vinegar, sometimes just a pinch of honey and then a teaspoon of
that hearty mustard. What do call it, Jeff? You know, that hearty mustard. Yeah, like the mustard seeds are in there and stuff. You know, like Dijon mustard. Yeah, it’s hearty. It’s not, it’s not Heinz or golden little yellow mustard, which I like, but I want a really robust flavor in my dressing. And I whisk that up, bada bing, bada boom, I’m done. But again, Jodie was clear. She wants to get her favorite dressing. So I would say when you all are picking out your dressings,
Jeff Sarris (05:11)
Like a DJ on?
Mm-hmm.
Jill Harris (05:37)
They are not free foods. Don’t pour half a bottle on your salad and think you’re eating healthy, because there’s a lot of salt. And in a lot of those dressings, there’s a lot of added sugar. But what people do is they look at the label, they turn it around, Buster Brown, because they’re like, that’s what she tells me to do, so I’m going to do it. And they look at the sugar. People are trained to look at sugar. That’s what keto did for us, which is awesome. And they’re like, there’s no added sugar in it. And then they use it. They’re not looking at sodium.
But now, as people learn that sodium should be lowered for hypertension, cardiovascular disease, and kidney stones, a lot of things, they’re starting to look at sodium and they’re like, my God, one tablespoon has 300 milligrams of sodium, like barbecue sauce and all the sauces you see on shelves. So there’s a lot of sodium stuffed extra in the no added sugar potions because it tastes better. So they’re trying to make up for the lack of sugar.
just like you’ll see no salt ketchup, but then there’s gonna be more sugar in those. The no sugar ketchup, there’s gonna be more salt in it, because we gotta recognize the food manufacturers, they gotta report to Wall Street. So if nobody’s buying their ketchup because it tastes like a damn just regular tomato, that’s a problem. So they alter it. So we buy it. Well, they’re horrible people, Jill. No, we’re demanding it, and they’re supplying it.
very simple economics. So if we stop demanding it like we did with added sugar, they stop making it. See? So it’s not them, it’s you. It’s you. Now, there’s a whole thing about how food manufacturers manipulate our taste buds to get hooked on these things. That’s 22 videos right there. Okay? But…
Jodi’s like, don’t care, Jill. I’m talking about my ginger sesame dressing. I would say, Jodi, it sounds like, but I would ask more questions if I were sitting with you, it sounds like you’re very compliant. If you’re using my meal plan, you have total room for some oxalate in your dressing if you’re using normal amounts. I’m more worried about the sodium. Also, if you’re using my meal plan, you’re on a low-salt diet. If you’re using my meal plan, you’re on a…
It is so rare I have any added sugar in my recipes. You’re on a very low added sugar diet. And if you’re using my meal plan, everything’s counted for you. So you know exactly what you’re putting in your body, because I figured it out for you. So you know, Jodi, if you have room for that dressing. And you may not even be eating it every day. I’m not going to, I’m not, I don’t have any recommendations because I do make all my own dressings, but.
You sound educated, you sound ready to roll with this stuff, so I’m gonna ask you to stay away from spinach ones. Do pay attention to the sodium, obviously. Sesame seed and ginger. Look at where they fall on the ingredient list, too, by the way. The lower they are, the less of that is in the product, too. But most likely you have room for little bit of dressing on some lettuce if you’re using my meal plan especially.
or if you’re following the kidney stone diet goals, not on the meal plan. You’ll have room for that. I’m not worried about it. If you’re using a little bit of dressing to get some vegetables or salad and vegetables in your mouth, then that’s what we gotta work with, folks, because she’s saying she likes it. Go ahead, Jeff, what are we gonna say? Are we gonna say something?
Jeff Sarris (09:20)
no, I was just going to, no, I was just going to mention that. we, with the meal plans, it is just so valuable. And now we’ve started something new. call it the all access pass. So you can work with Jill, get the meal plans and get the course and, every ebook and everything that we’ve ever released for one flat price, that you can find right on the homepage at kidneystonediet.com. But we highly recommend it because this is the sort of, soup to nuts for lack of a better term.
Jill Harris (09:27)
Mm-hmm.
Jeff Sarris (09:48)
way of diving in and taking control of your life.
Jill Harris (09:52)
Every service on the website is part of that $48 a month thing from what he said, cookbooks, group accountability calls, the kidney stone prevention course, the smoothie book, the snack book, all of the things, the meal plan, the meal plan. So, and also what comes with that is you get a, I think it’s a 20 % discount on all private consults.
Jeff Sarris (10:16)
Mm-hmm. Yeah.
Jill Harris (10:16)
It’s a huge thing for $48 a month. could say, well, that’s stupid because I’m going to cancel it after the first month. Do whatever you need to do. Listen, we’re giving this stuff away, folks. We want you to get educated. So yes, $48 a month, all the things that we just said are hundreds of dollars. You’re going to get it for $48 a month. And once you cancel, all those products go away then too, so you know.
Jeff Sarris (10:24)
Hmm?
Jill Harris (10:42)
Okay, so, but that we haven’t even advertised that but that is that’s right on the home page. Yes.
Jeff Sarris (10:46)
No, not at all. Yeah, we want to just simplify everything. So you can just dive in, you can work with Jill in the group setting, the group coaching, and you can do your self-guided course, you can do the self-guided meal plans and all of it. But yeah, I think with that we’ll wrap. Thank you, Jody, for your question. If you’re out there with a question, the number again is 773-789-8764. And you can find everything you need at kidneystonediet.com.
Jill Harris (11:09)
Thank you Jodi, you just had the most nicest voice ever. Thank you. You did. Bye guys.
Jeff Sarris (11:13)
Yeah, she really did. See you next week.
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