OXALATE INTOLERANCE

     Oxalic acid is an organic compound found in many plants.  Oxalic acid binds to minerals which then produces oxalates. For example, when oxalic acid binds to calcium, calcium oxalate is produced. (This is what can lead to calcium oxalate kidney stones.) There are different types of oxalates based on what mineral the oxalic acid binds to.  Though oxalic acid and oxalates are technically two different things, you’ll often see these terms used interchangeably in common language. Oxalates protect plants from viruses and bacteria. They’re also meant to deter insects and grazing animals.  Oxalates are sharp antinutrients in many plant foods. Mold colonization can contribute to your oxalate load, too. Oxalate Intolerance is happens when the amount of oxalate present is too much for your body to handle.

SIGNS OF OXALATE INTOLERANCE

Pain and burning sensations

Sandy stools

Leaky gut and other GI discomfort

Fatigue

White spots on your skin

Some of the highest oxalate plant foods are:

Fruits – kiwi, blackberries, pomegranates, plantains

Vegetables – beets, rhubarb, sweet potatoes, okra, Swiss chard, spinach

Grains – buckwheat, brown rice, oats

Legumes – kidney beans, lentils, soybeans, peanuts

Nuts – cashews, almonds

Seeds – sesame seeds (and tahini), pine nuts

Other – chocolate

 

Oxalate Markers

Oxalic – This marker gets elevated from a few different causes including: 

-Mold Toxicity

-Leaky gut

-Eating a lot of high oxalate foods 

-Antibiotic overuse 

-High doses of Vitamin C

-Genetic issues  

Glyceric – This marker can be elevated from: 

-Genetic issues with GRHPR  

-Lack of B6 and B1

Glycolic – This marker can be elevated from:

-Genetic issue with AGXT

-Lack of B6 and B1

 

Oxalate metabolism can be affected by: 

-Oxalate genetic variants 

-Lack of B1 or B6

-Glyphosate 

-Low sulfates (from avoiding sulfate foods)