Oxalate intolerance

    Oxalic acid is an organic compound found in many plants. Oxalic acid binds to minerals, which then produce 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 which mineral the oxalic acid binds to. Although oxalic acid and oxalates are technically two different things, you’ll often see these terms used interchangeably in common parlance. Oxalates protect plants from viruses and bacteria. They’re also made to deter insects and grazing animals. Oxalates are sharp antinutrients in many plant foods. Mold colonization can also contribute to your oxalate load. Oxalate intolerance happens when the amount of oxalate present is too much for your body to handle.

 

Signs of Oxalate Intolerance

-Pain and burning sensation

-Grindy stools

-Leaky gut and other gastrointestinal discomforts

-Fatigue

-White patches on the skin

 

Some of the plant foods highest in oxalate are:

-Fruits – kiwi, blackberries, pomegranates, plantains

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

-Grains – buckwheat, brown rice, oats

-Legumes – black-eyed peas, lentils, soybeans, peanuts

-Nuts – cashews, almonds

-Seeds – sesame seeds (and tahini), pine nuts

-Other – chocolate

 

Oxalate markers

Oxalic – This marker is elevated for a few different reasons, including:

- Mold toxicity

- Leaky gut

- Eating too many foods high in oxalate

- Excessive use of antibiotics

- High doses of vitamin C

 - Genetic problems

Glyceric – This marker can be elevated by:

- Genetic problems with GRHPR

- Lack of B6 and B1

 Glycolic – This marker can be elevated by:

- Genetic problem with AGXT

- Lack of B6 and B1

 

Oxalate metabolism can be affected by:

- Genetic variants of oxalate

- Lack of B1 or B6

- Glyphosate

- Low sulfates (by avoiding foods with sulfate)