The Aesthetics Advisor

In this interview (below), Sally Norton, author of “ Toxic Superfoods: How Oxalate Overload Is Making You Sick — and How to Get Better ,” reviews how and why even foods we’ve been told are healthy can wreak havoc on your health. As the title of the book implies, the main culprit in question is oxalate or oxalic acid, found in many plants, beans, grains, seeds and nuts, fruits, berries and herbs.  ( R ) So, just what are oxalates, why are they so bad, and how are they hidden in these superfoods that so many people are consuming? In short, it’s a naturally-occurring toxic, corrosive acid. In that state, it’s called oxalic acid. When the oxalic acid has minerals attached to it, it’s called oxalate. Chemically, it’s a salt, and like other salts, it forms crystals that your body innately has a limited capacity to process. Calcium oxalate, for example, which is oxalic acid with calcium attached, forms into painful kidney stones. And, unlike some other food-related toxins, ...

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 essent...