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• Discover the dietary shift that helped one couple go from Stage 4 to "No Evidence of Disease."

• Learn how some "healthy" foods can cause inflammation and get a simple guide to smart swaps.

• Connect with our private community for exclusive content, support, and conversations that matter.

Hey, everyone!

A few months ago I got the immense pleasure of sitting down with Brandi and Dub Sutherland to discuss their cancer journey and how a healthy body can be your best defense. 

For years, Dub was experiencing many unexplained symptoms like debilitating pain, inflammation, and fatigue that doctors couldn't pin down. 

He was doing everything "right" according to the books, loading up on what we're all told are the healthiest foods on the planet. Things like spinach, almonds, sweet potatoes, all the plant-based powerhouses. Yet, he was getting worse.

The light bulb moment came from a place of deep intuition and relentless research. Dub and his wife Brandi started questioning everything, including the "healthy" foods Dub was eating. 

They stumbled upon the concept of oxalates, naturally occurring compounds in many of these so-called superfoods. On a hunch, he decided to radically change his diet, cutting out high-oxalate foods. 

The result was nothing short of miraculous. The chronic pain began to subside, the inflammation cooled, and the fog of fatigue started to lift. He was getting his life back, not by adding a new pill or therapy, but by removing something that his body was clearly fighting against.

Dub’s experience isn’t about demonizing vegetables. But, instead, it’s about listening to the unique signals your body is sending and having the courage to follow that wisdom, even when it goes against everything you’ve been taught. 

His journey is a testament to the power of taking back control, and it’s a story I knew I had to share with all of you. It got me thinking: what other hidden triggers might be hiding in plain sight?

Your Guide to Low-Oxalate Living

So, after hearing Dub’s story, you’re probably asking the same thing I was: “What the heck are oxalates, and why have I never heard of them?” Let’s break it down.

Think of oxalates (or oxalic acid) as tiny, naturally occurring compounds found in almost all plants. In small amounts, your body handles them just fine. 

But for some of us, especially those with compromised gut health or chronic inflammation, they can become a serious problem. 

When oxalate levels get too high (a condition called hyperoxaluria), they can form sharp, microscopic crystals in your body.   

Now, here’s the part that really connects the dots. Research has shown that these tiny calcium oxalate crystals act as a major trigger for inflammation called the NLRP3 inflammasome, which then releases a flood of inflammatory signals, most notably a molecule called Interleukin-1B. 

This is the very same pathway involved in other crystal-driven inflammatory diseases like gout. 

The plot thickens when we look at the gut. A healthy gut has specific bacteria that are pros at breaking down oxalates, but an imbalanced gut microbiome or a "leaky gut" can allow way more oxalates to be absorbed from your food into your bloodstream. 

This means the problem isn't just the food itself, but your body's ability to process it. Reducing your oxalate load can be a powerful way to lower inflammation while you work on healing your gut.   

Ready to see what this looks like in practice? Don't stress, it’s not about perfection, it's about smart swaps.

High-Oxalate Sources

First, let's talk about the high-oxalate sources to be mindful of. The top problems are leafy greens like spinach, swiss chard, beets, and rhubarb. Nuts such as almonds, cashews, and peanuts are also surprisingly high in oxalates. 

Other common culprits include potatoes (especially the skins), sweet potatoes, yams, and soy products like tofu and soy milk. You'll also find high levels in fruits like raspberries, dates, kiwi, and oranges, as well as in beverages like black tea and hot chocolate.   

Low-Oxalate Sources

Now for the fun part, all the delicious foods you can enjoy freely! Load up on low-oxalate options like arugula, cabbage, cauliflower, cucumber, bok choy, romaine lettuce, and mushrooms. 

For a crunchy snack, reach for pumpkin seeds, sunflower seeds, or flaxseed. You can satisfy cravings for starches withcauliflower mash. 

When it comes to protein, meats, fish, and eggs are great choices, as are dairy products. Enjoy a wide variety of fruits like blueberries, blackberries, apples, bananas, cherries, watermelon, and peaches. 

And to stay hydrated, stick with water, coffee (in moderation), most herbal teas, and apple juice.   

Three Habits for a Smooth Transition

1. Cook It Out: Boiling or steaming high-oxalate veggies can slash their oxalate content by leaching it into the water. Just be sure to discard the cooking water!. 

2. Pair with Calcium: Eating a calcium-rich food (like cheese or sardines) with a meal containing some oxalates helps bind the oxalates in your gut, preventing them from being absorbed.   

3. Go Slow to Avoid the "Dump": If you cut oxalates too quickly, your body might start releasing stored crystals from your tissues, causing a temporary flare-up of symptoms. This is called "oxalate dumping." Ease into it gradually to give your body time to adjust. 

Are You Navigating This Journey Alone?

The stories we share, like Dub's show us new paths and remind us that we are not powerless. 

But sharing and discovering these truths can feel isolating in a world that doesn’t always understand.

That's why we created Cancer Crew+. It's our private, protected space where these conversations happen every single day. It’s where you can watch the full, uncut interview with Brandi and Dub, ask questions in our members-only forums, and connect with hundreds of others who just get it. 

With heart,
Raleigh and Carli
Founders of The Cancer Crew

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