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A low oxalate diet means avoiding foods high in oxalates (listed above) and eating foods that are low in oxalates, such as: Fruits: bananas, blackberries, blueberries, cherries, strawberries, apples, apricots, lemons, peaches Vegetables: mustard greens, broccoli, cabbage, cauliflower, mushrooms, onions, peas, zucchini Grains and starches: white rice, corn flour, oat bran Proteins: eggs, meat, fish, poultry Dairy products: yogurt, cheese, milk, butter Beverages: coffee, water, fruit juice Herbs and spices: cinnamon, black pepper, turmeric, cilantro, cumin, dill You can also reduce the oxalates in foods by cooking oxalate-rich foods, such as leafy greens and cruciferous vegetables

[DOI] [PMC free article] [PubMed] [Google Scholar] 3.Baker SJ, Ignatius M, Johnson S, Vaish SK

544 Some studies have shown that, low fluence PBM is accompanied by an appropriate amount of ROS production, and these low levels of ROS can promote the activation of the antioxidant system activity and regulate the ROS balance

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