“Fruits to Avoid with Kidney Stones – A Complete Guide to Prevention”Kidney stones form when certain substances (like oxalates, calcium, uric acid, or phosphate) accumulate in the urine and crystallize. Although stones formed from uric acid and other forms are also present, Calcium oxalate stones are the most frequently occurring type.
Since fruits can be a hidden source of oxalates, fructose, or other stone-promoting compounds, it’s important to know which ones to limit or avoid if you’re prone to kidney stones. Below is a comprehensive list of fruits that may increase kidney stone risk, along with safer alternatives.
1.Avoid fruits high in oxalates if you have calcium oxalate stones.
Oxalates bind with calcium in urine, forming crystals. Some fruits contain very high oxalate levels and should be minimized or avoided:
Very High-Oxalate Fruits (Highest Risk)
Carambola, or starfruit, is extremely harmful to kidney sufferers and can result in acute kidney damage. Blackberries – Among the highest oxalate fruits (≈10–15 mg per ½ cup).
Raspberries – High oxalate content (≈7–10 mg per ½ cup).
Kiwi – Contains moderate oxalates (≈5–7 mg per fruit).
Figs (Dried) – Concentrated oxalates (≈24 mg per ½ cup).
Rhubarb – Not technically a fruit, but often used in desserts (very high oxalates).
Moderate-Oxalate Fruits (Limit Portions)
Blueberries – Lower than blackberries but still contain oxalates.
Purple Grapes – Higher oxalates than green grapes.
Tangerines (in excess) – Small amounts are fine, but large quantities may contribute.
2. Fruits High in Fructose (Risk for Uric Acid Stones)
“Pineapple’s high glycaemic index can potentially affect urine chemistry, while grapes, particularly red or purple ones, are rich in fructose and oxalates.”
Watermelon (in excess) – While hydrating, very high in fructose if overconsumed.
Dried Fruits (Avoid for Stones)
Dates are rich in both sugar and oxalates.
Raisins – Concentrated fructose + oxalates.
Prunes – Can increase oxalate excretion.
3. Other Problematic Fruits for Kidney Stones
Canned Fruits in Syrup – Added sugars increase stone risk.
Fruit Juices (Apple, Grape, Orange) – Lack fiber, high in sugar/oxalates.
Overripe Bananas – Higher oxalate content than fresh ones.
Best Fruits for Kidney Stone Prevention (Safe Choices)
Lemons & Limes – Best for kidney health (drink lemon water daily). Oranges – High in citrate, low in oxalates. Papaya – Low oxalate, good digestion aid. “Peaches and nectarines – Enjoy in moderation.” Pears (peeled) – Lower oxalate than apples. Cantaloupe & Honeydew: Hydrating and low in oxalates. Apples (peeled) – Better than berries for oxalate content.
Science-Backed Tips for Fruit Consumption with Kidney Stones
Drink Lemon Water Daily – Citrate binds calcium, preventing stones.
Pair High-Oxalate Fruits with Calcium (e.g., yogurt with berries) to reduce oxalate absorption.
Avoid Fruit Juices – They lack fiber and concentrate sugars/oxalates.
Stay Hydrated – Dilute urine to prevent crystal formation.
Final Verdict: Worst vs. Best Fruits for Kidney Stones
5 Traits with Surprisingly Low Calorie Fruits – Healthy & Satisfying Picks!Discover 13 treats with surprisingly few calories but a lot of taste and nutrients, perfect for a healthy and balanced diet.
Calorie restriction might be one of the most challenging diet changes to undertake. Many Traits with Surprisingly Low Calorie Fruits might leave you feeling hungry and dissatisfied in between meals.
However, there are plenty of nutritious foods available that are both filling and low in calories. Here are 13 low-calorie dishes that are surprisingly filling.
1) Oats:
High in Fiber: Rich in beta-glucan, a soluble fiber that helps lower cholesterol and stabilize blood sugar.
Protein: Contains more protein than most grains (~5g per ½ cup dry oats).
Vitamins & Minerals: Good source of manganese, phosphorus, magnesium, iron, zinc, and B vitamins.
Antioxidants: Contains avenanthramides, which may reduce inflammation and blood pressure.
Low Glycemic Index: Helps with sustained energy and weight management.
Greek yogurt is a thick, creamy, protein-rich dairy product made by straining regular yogurt to remove whey, resulting in a denser texture and tangier taste. It’s a staple in Mediterranean diets and popular worldwide for its health benefits and versatility.
Nutritional Benefits (Per 100g, Non-Fat Plain)
Protein: ~10g (almost double regular yogurt) – great for muscle repair & satiety.
Probiotics: Contains live cultures (e.g., L. bulgaricus, S. thermophilus) for gut health.
Calcium: Supports bones and teeth (~10% DV).
Low in Carbs: ~3–4g (unsweetened), making it keto-friendly.
Low Lactose: Easier to digest for some with lactose intolerance.
Weight Management: Keeps you full longer, reducing cravings.
3) Soup:
Soup is a versatile, comforting dish made by combining ingredients like vegetables, meats, grains, and legumes in a flavorful liquid (broth, stock, or water). It can be served hot or cold, smooth or chunky, and ranges from light appetizers to hearty meals.
Stews (e.g., beef stew, gumbo) – Thicker, with slow-cooked meats/veg.
Legume-Based (e.g., lentil, minestrone) – High in fiber and plant protein.
Cold Soups
Gazpacho (Spaish tomato-cucumber soup).
Vichyssoise (French leek and potato soup served chilled).
Health Benefits
Hydration: Broth-based soups help maintain fluid balance.
Nutrient-Dense: Packed with veggies, lean proteins, and fiber.
Digestive Health: Easy on the stomach, especially when sick (e.g., chicken soup for colds).
Weight Management: Low-calorie options keep you full longer.
Immunity Boost: Bone broth contains collagen, minerals, and amino acids.
How to Make Soup Basic Steps
Sauté Aromatics (onions, garlic, celery, carrots) in oil or butter.
Add Liquid (broth, water, or coconut milk).
Simmer Ingredients (vegetables, meats, grains, or legumes).
Season (salt, herbs, spices).
Blend (if creamy) or leave chunky.
Pro Tips
Flavor Boosters: Parmesan rind, bay leaves, soy sauce, or lemon juice.
Thickeners: Cornstarch, flour, puréed beans, or potatoes. Garnishes: Fresh herbs, croutons, yogurt, or grated cheese.
Popular Global Soups
Italian: Minestrone, Pasta e Fagioli.
Asian: Ramen, Tom Yum (Thai), Hot & Sour (Chinese).
Latin American: Pozole (Mexico), Sopa de Lima (Peru).
Middle Eastern: Lentil soup, Harira (Morocco).
Potential Downsides
High Sodium: Canned/restaurant soups often contain excess salt (opt for low-sodium or homemade).
Cream-Based Calories: Some creamy soups are high in saturated fat.
Allergens: Common triggers include dairy, gluten (in noodles), or shellfish.
4) Berries:
Berries are small, juicy, brightly colored fruits packed with antioxidants, vitamins, and fiber. Though botanically some (like strawberries) aren’t true berries, they’re all nutrition powerhouses.
Popular Types of Berries
Strawberries – High in vitamin C, footplate, and heart-healthy Polyphemus. Blueberries – Famous for antioxidants (anthologists) that support brain health. Raspberries – Rich in fiber (8g per cup) and ellagic acid (anti-cancer properties). Blackberries – Loaded with vitamin K and manganese for bone health. Cranberries – Known for UTI prevention (proanthocyanidins stop bacteria adhesion). Goji Berries – Dried, high in vitamin A and zeaxanthin (eye health). Acai Berries – Amazonian superfood, often in bowls/smoothies for antioxidants. (Bonus: Less common – elderberries, boysenberries, mulberries!)
Nutritional Benefits (Per 1 Cup Serving)
Low-Calorie: Most berries have 50–85 calories per cup.
High Fiber: Aids digestion and blood sugar control (e.g., raspberries = 8g fiber).
Vitamin C: Boosts immunity (1 cup strawberries = 150% DV).
Antioxidants: Fight inflammation and oxidative stress (blueberries rank #1 among fruits).
Low Hypoglycemic Index: Safe for diabetics (won’t spike blood sugar).
Health Benefits
Heart Health: Improve cholesterol and blood pressure (thanks to flavonoids).
Brain Protection: May delay cognitive decline (studies link blueberries to memory boost).
Cancer Prevention: Ellagic acid (in raspberries) and resveratrol (in blueberries) show anti-tumor effects.
Skin Health: Vitamin C + antioxidants combat wrinkles and UV damage.
How to Eat Berries
Fresh: Snack on them raw or add to yogurt, salads, or oatmeal.
Frozen: Perfect for smoothies or baking (often cheaper and just as nutritious).
Dried: Like cranberries or goji berries (watch for added sugar).
Cooked: In jams, pies, or sauces (but heat can reduce vitamin C).
Fermented: Try berry kombucha or shrubs (drinking vinegar).
5)Eggs
Eggs are one of nature’s most nutritious and versatile foods, packed with high-quality protein, healthy fats, and essential vitamins. Whether scrambled, boiled, poached, or baked, they’re a staple in diets worldwide.
Nutritional Profile (1 Large Egg, ~50g)
Calories: ~70
Protein: 6g (complete protein, with all 9 essential amino acids)
Fats: 5g (including 1.5g saturated, 2g monounsaturated, and omega-3s in enriched eggs)
Cholesterol: ~185mg (mostly in yolk)
Vitamins & Minerals:
Vitamin B12 (energy, nerve function)
Choline (brain health, fetal development)
Vitamin D (bone health, immunity – in yolks)
Selenium (antioxidant)
Lutein & Zeaxanthin (eye health)
(Note: Brown vs. white eggs have no nutritional difference—color depends on the hen’s breed!)
Health Benefits
Muscle Building & Repair: High biological value protein (best for muscle synthesis).
Brain Health: Choline supports memory and cognitive function.
7-Day Diet Plan for Women to Gain Weight: Healthy Meal Ideas & Tips. Have you tried various weight-gain tactics but haven’t gotten the results you want? You are not alone. Many women assume that gaining weight is easier than losing it; however, this is not always the case. For some women, gaining weight can be as difficult as losing it. Understanding the value of calories is essential for a successful weight gain journey. It’s also worth noting that gaining muscle, mass, and weight takes time. This article is dedicated to ladies who want a simple yet efficient weight gain diet plan.
In this article, we will identify the top foods that will undoubtedly help women gain weight or muscle, as well as a weekly diet plan tailored to their needs.
What is the calorie need for a woman to gain weight?
Before attempting to gain weight, women must understand that their current weight, age, gender, metabolism, and level of exercise all determine how many calories are necessary. The following strategies will prove useful in gaining weight:Calculating Maintenance Calories: These are the calories your body will expend to maintain its weight. Calculate the figure using the Total Daily Energy Expenditure calculation, which is based on BMR and activity.
2. Add a Caloric Surplus : To gain weight gradually, aim for a surplus of 300-500 calories each day. The excess of 500-1,000 calories may cause faster weight gain but enhance fat storage.
3. Monitor and Adjust : Keep track of your improvement every week. If you aren’t gaining weight after a few weeks, raise your calorie intake by 200-300 calories every day.
4. Focus on Quality Calories : To guarantee balanced nutrition while gaining weight, eat nutrient-dense meals such as lean proteins, healthy fats, whole grains, and high-calorie snacks like nuts, seeds, and avocados.
Two cooked eggs and one slice of whole-grain bread with peanut butter.
1 glass of full-cream milk with 1 teaspoon of honey.
Mid-Morning
1 banana + 10 almonds.
Lunch
1 cup steaming rice, 1 cup lentils, and 1 cup paneer with veggies.
One small cup of curd.
Dinner :
Two rotis with one cup of chicken or tofu curry.
One small dishes of salad.
Day 2 :
Breakfast
1 veggie omelette (2 eggs) plus 1 ghee-based paratha.
One glass of orange juice.
Mid-Morning
One apple plus one dish of bulk gainer.
Lunch
1 cup rice with 1 cup rajma (kidney bean) curry.
One small dish of cucumber raita.
Dinner :
Two rotis with one cup of fish or mixed veggie curry.
One small cup of curd.
Day 3 :
Breakfast
1 bowl of oats cooked with milk
One boiled egg.
Mid-Morning
1 glass of large amounts gainer with milk or cold water.
Lunch
One cup of biryani with chicken or veggies.
One dish of green salad.
Dinner :
2 rotis and 1 cup of palak paneer.
One small dish of dal.
Day 4 :
Breakfast
2 idlis with coconut chutney and sambar.
One glass of fresh fruit juice.
Mid-Morning
One serving of bulk gainer, with some roasted peanuts.
Lunch
One cup of brown rice, one cup of chana masala, and one dish of curd.
Dinner :
2 rotis and 1 cup of egg curry.
One small dish of salad.
Day 5 :
Breakfast
One dish of poha with peanuts and veggies.
One glass of buttermilk.
Mid-Morning
1 serving of bulk gainer and banana
Lunch
One cup of rice, one cup of dal tadka, and one dish of veggies.
One small cup of curd.
Dinner :
Two rotis with one cup of chicken or mixed veggie curry.
One dish of salad.
Day 6:
Breakfast
One veggie sandwich with cheese.
One boiled egg.
Mid-Morning
One serving of bulk gainer.
Lunch
1 cup of pulao (vegetable and chicken). One dish of curd.
Dinner :
2 parathas with paneer and potato filling.
One small dish of dal.
Day 7 :
Breakfast
1 bowl of vegetable-based upma.
One glass of fresh fruit juice.
Mid-Morning
1 serving of bulk gainer plus 10 almonds.
Lunch
1 cup rice with 1 cup rajma curry.
1 salad bowl.
Dinner :
Two rotis plus one cup of fish or paneer curry.
One small dish of cucumber raita.
Conclusion :
Healthy and sustainable gains in weight need a well-planned diet that is followed consistently and patiently. An organized diet chart for women encompassing 7 days might result in weight gain when calorie-dense, nutrient-dense meals with needed vitamins and minerals derived via mass gainer consumption.
ion are included in the diet. Further more, ladiss should eat healthy fats, learn proteins, and complex carbs rather than junk food and empty calories.
