Very useful articles send by Al-Delemi

Dear Linda

one way is you shouldnot use the sources of oxalat (or use little) such:

black pepper, parsley, poppy seed, spinach, chard, beets, banana, cocoa, chocolate, leaves of the tea plant.

Seeds, nuts, Sesamum indicum, lentils, mango seed kernel, Emblica officinalis and tomatoes.

Leaves, tubers, Spinacea oleracea, Beta vulgaris (beet root), and cabbage.