Drink water, adjust diet to avoid kidney stones

calcium in food has the opposite effect. This is thought to be due to the fact that calcium in food binds oxalate in foods, and the decreased oxalate means fewer stones. Oxalate, however, is found in many foods. A registered dietician nutritionist can help you, but I recommend this page from my former professor Dr. Fred Coe and his team: https://tinyurl.com/ h2loheu.

Other dietary factors that will reduce the risk of another calcium oxalate stone are: reducing animal protein and increasing (most — check the list) fruits and vegetables; decreasing sodium intake; and reducing sugars (specifically sucrose and fructose, apart from what is found naturally in fruits). Citric acid, in the lemon your doctor recommended, helps to prevent stones in some people. It also may be taken as a pill, as potassium citrate.

The other piece of advice your doctor gave you might be the most important of all: Drink plenty of water. People who are prone to kidney stones should drink lots and lots of water (coffee and tea are fine, too, despite the small amount of oxalate in tea).

Dear Dr. Roach:

Irecently had a blood and urine checkup. Most everything was within normal range, except that I am low on vitamin D, at 24. The doctor recommended supplements, but said to be careful not to overdo. How much is too much? Is one a week OK?

A: The most common ways to replace vitamin D are weekly ergocalciferol (vitamin D-2, usually given as 50,000 units for eight weeks) or cholecalciferol (vitamin D-3, taken daily).

I prefer daily vitamin D-3 as a supplement since most people remember better to take one daily.

While it is true that excess vitamin D can be dangerous, it is very uncommon when taking 8,000 units or less daily. The general recommendation is 1,000 to 2,000 units of vitamin D-3 daily. However, D-2 comes in 5,000 and 10,000 units in addition to the 50,000, so it is fine to use weekly dosing if you prefer.