STORY AT-A-GLANCE
Oxalates, or dicarboxylic acids, are natural compounds found in many foods like leafy greens and nuts. Despite their simple carbon dioxide-based structure, they can form harmful crystals in the body and disrupt biological processes
Oxalates can bind to calcium to form insoluble crystals that may lead to kidney stones and other health issues
Oxalates can also inhibit crucial enzymes in the mitochondrial electron transport chain, reducing energy production and increasing oxidative stress
If you struggle with chronic health issues related to mineral imbalances or metabolic inflexibility, minimizing your oxalate intake is advisable
Foods high in oxalates that should be avoided if sensitive include spinach, almonds, peanut butter and sweet potatoes