Oxalates — The Hidden Dangers in 'Healthy' Foods
Sally Norton has dedicated years to meticulously analyzing data and compiling an authoritative guide on oxalates, “ Toxic Superfoods: How Oxalate Overload Is Making You Sick — and How to Get Better .” In it, she reviews how and why foods we’ve been told are healthy can undermine your health. Her academic background includes a bachelor's degree in nutritional science from Cornell University and her master's degree in public health from the University of North Carolina, Chapel Hill. In this interview, we explore the broader implications of oxalates on health, Norton's personal journey with oxalate sensitivity, and her innovative solutions for common nutritional misunderstandings. What Are Oxalates? Oxalates are natural compounds found in many foods, including leafy greens, nuts, and seeds. Another term for oxalate is dicarboxylic acid, which is made up by two carbon dioxide (CO 2 ) molecules. As I’ve discussed in previous articles, CO 2 is essentia