For more than two centuries, authors, toxicologists and medical researchers have been bringing awareness to the dangers of high oxalate foods. Yet, for a number of reasons society hasn’t absorbed this message and so high oxalate toxicity continues to cause a wide range of symptoms, leaving everyone, including doctors, puzzled. Plants and fungi harness oxalates. It’s a naturally occurring toxic compound used for their defense and survival. Some of the most popular fruits and vegetables are high in oxalates per serving such as beets, carrots and spinach but the cultural bias associating them with health benefits help keep people from recognizing how their diet is working against them. For decades, aggressive marketing has persuaded many of us to derive the majority of our nutrition from plants. But under the radar there is a major health toll to pay with unchecked consumption of certain plant food.
Guest – Sally K. Norton has detailed an area of nutrition and health that has been ignored for hundreds of years. She is the author of the book titled Toxic Superfoods: How Oxalate Overload Is Making You Sick And How To Get Better. Sally is an Ivy League nutritionist with a Masters in Public Health.