Why Your Healthy Diet May be Making you Sick! (Hint: Oxalates) with Sally K. Norton, MPH

Are Oxalates Problematic for Everybody? I used to be blessed with the chance to speak with Sally K. Norton, MPH about oxalates, her …


Related Articles


  1. Anyone know if sharp pains in veins are a sign of oxalate problems? I usually get it when I try to do a raw food detox, and it usually goes away when I go back to cooked food.. It is mostly in my hands and feet. Been vegan for 7 years, and went vegan back then because of health issues.. I am not any better though 7 years later.. Recently this year I have a new boatload of food intolerances too. I recently had an inflammatory reaction to buckwheat which is extremely high in oxalates.

  2. When I moved to the USA, I was surprised when people was eating raw spinach,,, my mother was steaming it,,, she didn’t allow us to eat spinach raw, saying spinach is poison when eating raw

  3. TLDR:
    Paragraph 1:

    Natural chemicals derived from plants serve various purposes in their survival. Some plants, high in oxalate, produce toxins as a survival strategy. People are not discriminating plants based on their oxalate content, resulting in excessive consumption. Oxalate, a small molecule derived from oxalic acid, is a chelating agent that can interact with minerals. It has been used for industrial cleaning since the 1700s and can be found in various cleaning products. Oxalate is also present in many common foods, such as spinach.

    Paragraph 2:

    The author discusses the idea of incorporating spinach into smoothies to hide its taste, a practice now encouraged to get kids to eat more vegetables. However, this trend is not supported by scientific evidence, especially for infants, as high oxalate foods like spinach can lead to calcium deficiency, impacting overall health and growth. The push to consume high oxalate foods daily is a cultural fad, not grounded in scientific rationale.

    Paragraph 3:

    The author shares a personal experience of adopting the carnivore diet, which led to a series of health issues. They highlight a connection between antibiotics and oxalate problems, as well as a history of recurrent ear, throat, and urinary tract infections. These symptoms are common in individuals with oxalate-related problems.

    Paragraph 4:

    The author reflects on their early eating habits, including the consumption of peanut butter and potatoes. They discuss the prevalence of almonds in Spanish cuisine and highlight almonds' high oxalate content. In individuals with leaky gut or gut inflammation, oxalate absorption increases significantly, leading to elevated exposure levels.

    Paragraph 5:

    The discussion shifts to the consumption of nuts and seeds, highlighting their indigestibility due to their natural design. The author critiques the modern trend of turning these foods into staples, emphasizing that such a practice is unprecedented in human history. The author questions the safety and sustainability of this dietary shift.

    Paragraph 6:

    The conversation touches on the connection between antibiotic use and oxalate-related issues. The author speculates about the interaction between antibiotic use, sun sensitivity, and oxalate vulnerability. They suggest that a combination of increased oxalate exposure and reduced tolerance could be contributing to the rise in health problems associated with oxalate consumption.

    Paragraph 7:

    The author reflects on the changing patterns of food consumption. They mention how access to certain foods has become more consistent year-round due to transportation and refrigeration advancements. The rise in consumption of high oxalate foods like chocolate is attributed to marketing efforts that link them to health benefits, despite the contrary evidence.

    Paragraph 8:

    The author criticizes the popular trend of blending and consuming high-oxalate foods, such as smoothies, due to the phytonutrient theory. They suggest that this trend is driven by misleading health claims and unsupported ideas about nutrient benefits from consuming large amounts of plant foods.

  4. I bought the book and is great. However, I don't think I can't use the food suggestions because I also have Histamine, Oxalates Salicylates and Lectins sensitivity. Possible MCAS.

  5. QUESTION: years ago I went to my health supplement store in Spring Hill Florida. there was a special visitor there offering the chance to see my blood under magnification. My blood has some very strange tiny strawlike bunches I could see. very scary. Could those have been oxylates? I never ever heard more or saw more about this. Is this a possible way to check your oxylate level??

  6. Both of you are ignoring side effects of experimental, genetic injections and attributing all of them to oxalates.

    Wake the F up people! Your time on this planet is not long if you continue to assume needles are safe when you fail to realize the amount of neuro-toxic, man made (synthetic) ingredients contained within.

  7. Very interesting interview, thanks. Although at 10:46 I'll note that Alaskans on a carnivore diet have one of the worst health outcomes we know of. Extremely poor longevity results, like only living until their 50's

  8. Excellent interview. I am a cancer survivor and my Hail Mary pass was Car-T four years ago. I had a beautiful recovery and worked very hard to rebuild my health by eating lots of healthy, organic foods. I eliminated all processed sugars and wheat. I ate lots of salads, fruits, eggs, spinach, and all the other wonderful high oxalates foods you can imagine. About 2 1/2 years after my treatment, I began to notice bubbling in my urine and I had two UTIs over the course of a year. I take no medication and I never had a history of UTIs. I could not understand what was happening. I came across an article on high oxalate diets and started to eliminate them. I also took an IgG supplement concurrently as my IgG runs low due to the Car-t. My urine has cleared by at least 90%. I still eat the occasional offenders, but limit them significantly and continue to reduce them in my diet. I’m very grateful to have come across the information and appreciate Sally Norton’s work. Also, wonderful channel, Tracy. Just subscribed!

  9. I see you two huntresses are very busy hunting. Such a worn out line Hunters and blah blah blah…hunting in the office. ok oxalates are bad but I don't get why people have this extreme point of view. everything can be healthy and at the same time all of that everything can kill you. the point is in moderation of everything. you won't take spinach every day in your life. there a seasons for reason. and each season offers a number of plants, herbs, spices…I don't say that eating meat is bad but moderation is the key. rotate stuff and you'll be ok. my yoga teacher is 76 and strong as an ox, young looking skin simply radiates and he is vegan for all of his life. but he eats in moderation and is eating seasonal foods, constantly changing. the point is you hear about something and you go all the way in. it is plain stupid to be brutally honest. btw I know many old yoga teachers and all of them are vegan and very healthy which means that there is an opposite to every story.

  10. Natural plant pesticides are so weak they can't even fend off certain insects (hence, we spray them with artificial pesticides). Yet somehow people claim they are toxic to humans whose body mass is roughly 23 times more than the average insect! 😂😂

  11. I was diagnosed with Eosinophilic Esophagitis in 2007. I was told it’s allergy based. I was told to limit meat consumption and be very careful when eating it because it’s more likely to get stuck. I’ve finally come to realize that non animal foods were causing the flare ups in my esophagus. Since I went carnivore the spasms, burning and flares have started to disappear. I can tell instantly if I eat something contaminated with a trigger.

Back to top button