Oxalic Acid
ORGANIC oxalic acid is essential for What is Oxalic Acid? Oxalic acid is a colorless, organic compound that occurs naturally in plants, animals and in humans. Organic oxalic acid is an important element, even essential, to maintain and to stimulate peristaltic motion in our body. It is when oxalic acid is cooked or processed that it becomes dead, or inorganic and thus harmful to our body. Oxalic acid readily combines with calcium. If both oxalic acid and calcium are organic at the point of combination, the result is beneficial where the oxalic acid helps the digestive assimilation of the calcium. At the same time, this combination helps stimulate the peristaltic functions in our body. It is only when the oxalic acid has become inorganic because it was cooked or processed, that it forms an interlocking compound with the calcium that destroys the nourishing value of both. This results in a deficiency of calcium that causes decomposition of the bones. When the concentration of inorganic oxalic acid is high, it may precipitate out in crystalline form. These tiny crystals can irritate the human tissues, and get lodged in the stomach, kidneys and bladder as "stones". Oxalic acid is present in abundance in
many plant products, with especially high content in sour grass, rubharb
and buckwheat. Other plants containing high levels of oxalates are (in
decreasing order): starfruit (also known as carambola), black pepper,
parsley, poppy seed, amaranth, spinach, chard, beets, cocoa, most nuts,
most berries and beans. Warning: If you have kidney problems, keep your oxalic acid intake low, whether organic or inorganic. See the list below as a guide.
To top
People with recurrent kidney stones have a tendency to absorb higher levels of dietary oxalates compared to those not prone to kidney stones. A low-oxalate diet is eating foods containing less than 50 mgs of oxalic acid per day. Below is a list of selected foods with high oxalates content. Please take this as a guide only as the content level may differ depending on the differences of climate where the plant was grown, the soil quality, state of ripeness when being tested, and also which part of the plant was analyzed.
Fruits with High Oxalates Level ( >10 mg / serving)
Grains with High Oxalates Level ( >10 mg / serving)
Nuts and Seeds with High Oxalates Level ( >10 mg / serving)
Other Foods with High Oxalates Level ( >10 mg / serving)
* >50 mg / serving ** >100 mg / serving *** >200 mg /serving
|
