We try our best to incorporate more plant foods into our meals to increase our nutrient and fiber consumption. However, sometimes we don’t actually feel better doing this which is very confusing and concerning. Why?
Well, more research is emerging showing us that there are components in certain plant foods that are present for the plant’s own growth and protection, but the human body is not designed to consume these components in large quantities. There are many plant foods that look great “on paper” because of their nutrient content, but don’t really act great in our digestive tract, and subsequently in our body.
The medical nutrition industry has long known that spinach, which touts a high calcium content, is not digested well, and therefore the calcium is not realized in our body for benefit. This reason for poor absorption of the nutrients in spinach is a plant toxin called oxalic acid and oxalate crystals.
As it turns out, there are many foods that have high levels of oxalates, and when we consume too much of these foods, especially consuming large amounts of many of these foods. It can contribute to health problems that for a long time have been hard to figure out. Almonds, peanuts, chard, black beans and soy are some of the other foods that can contribute high amounts of oxalates.
Oxalic acid in too high levels in our body can mess with membranes and mitochondria, causing inflammation, tissue damage and even mineral loss. Oxalate crystals build up in our tissues if we have high consumption and by lowering oxalate intake, many people have found improvement or relief from digestive issues, kidney stones, bladder problems, autoimmune conditions, joint pain and sensitivity to alcohol, chemicals, smells, light and EMFs.
If we are suffering from a condition that we just can’t figure out and we don’t know what is causing it, it may be time to look into lowering oxalate intake. (If you need help in this area, reach out to set up a consult for guidance.)
