I have 8 mm kidney stone . Took 2 tablespoons ACV 2 x a day and chanca piatra for 3 months but the kidney stone stilll the same.. Ended up with lithotripsy
(Westminster, Colorado Usa)
As for kidney stones, I was told this recipe dissolves them:
1. 40 cloves of garlic chopped finely ( I use the processor) 5-6 lemons cut in half and seeds removed.
2. Process in the processor (including the skins).
3. Combine lemons and garlic and a liter of water bring to a simmering boil then remove from heat.
4. Strain garlic and lemon from the water.
Put the lemon/garlic water in a jar or pitcher and keep refrigerated.
Dosage: For three weeks take a shot glass every day. Then off one week. Then repeat for three weeks again.
Kidney stone dissolved:
On the advice of my doctor, I used IP6 & inositol (inositol hexaphosphate) to dissolve a kidney stone. I took 2 in the morning and 2 at night 90 minutes away from food. It worked.....
After 30 years of kidney stones I am finally stone free. I've had over 16 calcium oxalate stones. My first was in 1988 the next was in 2001. Since then I have had at least 15 stones. I started taking control of my eating habits in 2008, but it was not until 2017 that I finally took the steps that resulted in my being stone free.
The first thing I did in 2008 was to cut high oxalate foods from my diet. Spinach, black tea, beans (both green and dry, in fact any legume), processed chocalate, white and sweet potatoes and carrots were the first things I dropped. This took stones from appearing every 15 to 18 months to 3 years.
Then I discovered the University of Chicago's kidney Stone web pages, they are awesome. From them I learned how stone formers have a different body chemistry and that just 50 MG of oxalates can cause stones to form.
Their list of the amount of oxalates in foods was the most comprehensive I had seen. Learning about different foods validated my decision to eliminate high oxalate foods but really showed the need to watch what you eat because oxalates show up anywhere. One tip they gave was to take a high citrate supplement. It turns out that citrate binds to oxalate ions and stops them from being released into the body. I elected to take Magnesium Citrate. I also stumbled onto the “Trying Low Oxalate” yahoo users group. They have lots of members who must limit oxalates for lots of health reasons, (endometriosis is just one). Something I would have not thought of are high oxalate spices and supplements.
From them I found out that just one packet of Stevia sweetener has 47 mg of oxalate (I switched to monk fruit extract which has zero oxalate.) Their list of foods is even better than the University of Chicago's. This past August I received another ultrasound, I asked to be tested because of all the steps I had taken. (I have had them after every stone I had ever passed, normally there would be 2 to 4 small stones still present.) This time I was found to be stone free. One final tip, I heard from one food manufacturer, they claimed that only unprocessed cocao had no oxalates. That even dark chocolate is processed and has oxalates.
I hope that my story helps others get rid of their stones.
Green Tea, Cayenne Pepper, Castor or Flaxseed Oil.
The sonogram showed I had five stones in my right kidney and two in my left kidney at the same time. my pain was in my stomach and mid to lower back. My stomach was bloated. I had to wait two days for the bloating to go away. I drank distilled water with cranberry juice no additives. Then I started the cayenne pepper and other oils and citrus juices. The fourth day I started passing the stones. I went back on the sixth day and the sonogram proved the kidney stones were gone.
Chronic Recurring Kidney Stones
Many people get kidney stones and are able to effectively eliminate them with Chanca Piedra or the olive oil with lemon juice remedy, but what do you do if the stones keep recurring? If they are like the majority of stones, they are likely formed from calcium oxalate, so reducing calcium intake may be helpful, but what else can you do to try and prevent them from coming back?
The following PubMed abstract suggests that probiotics containing some common Lactobacillus strains may be just the ticket to help deal with this common and often painful problem. Considering that probiotics can have a myriad of positive health effects, this may be a very nice option to have!
J Clin Gastroenterol. 2014 Nov-Dec;48 Suppl 1:S91-5. doi: 10.1097/MCG.0000000000000228.
Screening of different probiotic strains for their in vitro ability to metabolise oxalates: any prospective use in humans?
Mogna L1, Pane M, Nicola S, Raiteri E.
Oxalate is the salt-forming ion of oxalic acid and can generate oxalate salts combining with various cations, such as sodium, potassium, magnesium, and calcium. Approximately 75% of all kidney stones are composed primarily of calcium oxalate (CaOx) and hyperoxaluria, a condition involving high urinary oxalate concentration, is considered a primary risk factor for kidney stone formation, known as nephrolithiasis. Current therapeutic strategies often fail in their compliance or effectiveness, and CaOx stone recurrence is still common. After an initial stone, there is a 50% chance of forming a second stone within 7 years if the condition is left untreated. The potential therapeutic application of some probiotics, mainly lactobacilli and bifidobacteria, in reducing hyperoxaluria in vivo through intestinal oxalate degrading activity is compelling and initial reports are promising. This study was undertaken to screen different Lactobacillus and Bifidobacterium strains for their capacity to degrade oxalate in vitro using reverse-phase high-performance liquid chromatography (HPLC).
The oxalate-degrading activity of 13 lactobacilli and 5 bifidobacteria was tested using a novel HPLC method after growth in a broth culture added with 10 mM ammonium oxalate. Experiments were repeated 3 times. Oxalobacter formigenes (DSM 4420) was used as positive reference to validate HPLC oxalate-degrading capability assays.
Lactobacillus strains were more efficient than bifidobacteria in degrading oxalates. L. paracasei LPC09 (DSM 24243) gave the best result, as 68.5% of ammonium oxalate was converted at the end of incubation, whereas the following best converters belong to the L. gasseri and L. acidophilus species. The relatively low conversion rate observed for most bifidobacteria can probably be attributed to intrinsic oxalate toxicity toward this genus.
Humans lack the enzymes needed to directly metabolise oxalate, and this potentially toxic compound is, therefore, managed using alternative pathways. As oxalate-degrading bacteria are present in the endogenous microbiota of the human intestine, although with significant individual differences, it is possible to hypothesise that the administration of selected oxalate-degrading probiotics could be an alternative and innovative approach to reducing the intestinal absorption of oxalate and the resulting urinary excretion.
(Osoyoos, Bc, Canada)