In the pursuit of health, many people fill their plates with superfoods like spinach, almonds, and sweet potatoes. However, for some people, these foods may fuel chronic health issues. The suspected culprit? A substance called oxalate.
Oxalates are naturally occurring compounds found in many plant-based foods, such as leafy greens, nuts, seeds, and some fruits. They are also produced by the body. Oxalates have sparked interest and debate in nutrition circles.
While they help plants protect themselves and regulate their minerals, they may undermine human health in complex ways that we don’t yet fully understand. Scientists have yet to determine a specific purpose for oxalates in the human body, but the fact that we naturally produce them suggests there may be functions we have yet to discover. For most people, eating oxalate-rich foods as part of a balanced diet does not appear to cause problems.
However, mounting evidence suggests that some people, particularly those with certain genetic predispositions or gut health issues, may be at higher risk of health concerns if they eat too many oxalates. What transforms these compounds into potential troublemakers for some? The answer may lie in the broader context of our modern lives. Year-round access to high-oxalate foods, increased consumption of processed foods and seed oils, chronic stress, and gastrointestinal dysbiosis may contribute to increased susceptibility to oxalate-related issues in certain individuals.
Despite trying.
