Reducing Oxalates - Fast Facts
FAQ on Reducing Oxalates w. Monique Attinger
What are Oxalates?
Oxalates are chemicals found in plant foods almost exclusively. Plants use oxalates both to draw minerals from the ground into the structure of the plant and as part of their defence against their plant “prey”.
Why is it important to understand oxalates?
The amount of oxalates in your diet can have a serious impact on your health. Each food has their own oxalate profile, which makes oxalate reduction diets more complicated than most because it’s not an “all or nothing” issue. Your human body can handle some oxalate, but the issue is dose.
New research shows that oxalates may be a driver of inflammation because it’s implicated as a mitochondrial toxin. The best way to protect yourself from oxalates is avoidance! You don’t have to have a restrictive diet, but just reducing your intake will help.
Which foods have low doses of oxalates?
Think animal foods like dairy, meat, fish, and eggs. If you’re vegetarian, here’s a list of some vegetables that are also low oxalate:
- Arugula
- Asparagus
- Bok choy
- Cauliflower
- Cucumbers
- Mushrooms
- Onions
“I suspect the biggest challenge with oxalate is that it is a long term process to get rid of it. What I say to clients is that it is a marathon, and not a sprint! The more fragile your health is now, the more slowly (and carefully) you need to proceed.” - Monique Attinger, nutritionist
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