Oxalate Sensitivity

Oxalates & Oxalic Acid

Oxalate and its acid form oxalic acid are organic acids that are primarily from three sources:
Diet & food, Fungus such as aspergillus, penicillium and candida, and also from human metabolism; bacteria produce Oxalates from the oxidation of carbohydrates.

Oxalic acid is the most acidic organic acid in body fluids and is used commercially to remove rust from car radiators. Substances like antifreeze (ethylene glycol) is toxic primarily because it is converted to oxalate. Oxalates may also function as chelating agents and may chelate many toxic metals such as mercury and lead. Unlike other chelating agents, oxalates trap heavy metals in the tissues.

Oxalic acid undergoes many conversions depending on the acidity of the environment in which it is present. Cooking has a relatively small impact on the oxalate content of foods. However, plant foods containing oxalic acid should not be cooked in un-coated copper, iron or aluminium pot or pan because the oxalic acid will react with the metal ions and turn foods bad. When using aluminium, the acids in this food may allow potentially toxic quantities of aluminium ions to leach from the cookware. Oxalic Acid also chemically blocks Iron and Calcium absorption by the body.

High oxalate foods can trigger pain and inflammation.
Oxalates may cause or increase inflammation, pain, burning sensations, eye and skin irritation, irritate tissues and mucous membranes, and most importantly contributes to the formation of calcium oxalate kidney stones.

Oxalic acid is a poison
It can cause a range of potentially life-threatening symptoms. Possible signs of oxalic acid poisoning: abdominal pain, convulsions, kidney problems, low blood pressure, mouth and throat pain, shock, tremors, vomiting and weak pulse. First aid treatment includes drinking water or milk. Seek emergency care if these symptoms appear suddenly.

Low Oxalate Diet (LOD)
Following conditions and symptoms that can be helped or cured by a low oxalate diet: Autism spectrum disorders (ASD), chronic candida, chronic fatigue, COPD Chronic obstructive pulmonary disease, asthma, cystic fibrosis, fibromyalgia, hormonal imbalances, insomnia, join pain, kidney stones, thyroid disease, urinary pain. Oxalates control is a major new factor in autism therapy.

However, for the vast majority of individuals who have not experienced the specific problems described above, oxalate-containing foods should not be a health concern.

Foods High in Oxalate 
The foods below are likely to contain more than 10 mg oxalate per serving.

- Amaranth
- Buckwheat
- Cereal (bran or high fiber
- Crisp bread (rye or wheat)
- Quinoa
- Wheat bran
- Wheat germ
- Whole wheat bread
- Whole wheat flour

- Soy beans
- Soy milk, yogurt
- Tofu

- Dark or "robust" beer
- Black tea
- Instant coffee
- Juice from high oxalate fruits

Nuts & Seeds
- Almonds
- Cashew
- Peanuts
- Pecan
- Nuts
- Nut butters
- Sesame seeds

- Black pepper (more than 1 tsp.)
- Marmalade
- Soy sauce

- Cocoa
- Chocolate
- Parsley

- Chocolate milk

- Blackberries
- Blueberries
- Concord grapes
- Currents
- Dewberries
- Elderberries
- Figs
- Gooseberry
- Kiwis
- Lemon peel
- Orange peel
- Raspberries
- Rhubarb
- Canned strawberries
- Tamarillo
- Tangerines

- Beans (All forms)
- Beets, Beet greens
- Beet root
- Carrots
- Celery
- Chicory
- Collards
- Courgette / Zucchini
- Dandelion greens
- Aubergine / Eggplant
- Kale
- Leeks
- Okra
- Olives
- Parsley
- Peppers (chili and green)
- Potatoes (baked, boiled, fried)
- Spinach
- Sorrel
- Summer squash
- Sweet potato
- Swiss chard

Even though Oxalate is not an allergen or known to cause allergies, they can play a role in some health conditions, as they may trigger or worsen symptoms. Oxalate Sensitivity has been included under 'Associated Links' in the Complex 250 / Digestion 300 and Comprehensive 500 items tests, to support people on their search for answers to their health problems.

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