What is Oxalate?
Oxalic acid is an organic compound found in many plants. These include leafy greens, vegetables, fruits, cocoa, nuts and seeds. In plants, it’s usually bound to minerals, forming oxalate. The terms “oxalic acid” and “oxalate” are used interchangeably in nutrition science.
Your body can produce oxalate on its own or obtain it from food. Vitamin C can also be converted into oxalate when it’s metabolized. Once consumed, oxalate can bind to minerals to form compounds, including calcium oxalate and iron oxalate. This mostly occurs in the colon, but can also take place in the kidneys and other parts of the urinary tract.
For most people, these compounds are then eliminated in the stool or urine. However, for sensitive individuals, high-oxalate diets have been linked to an increased risk of kidney stones and other health problems.
Oxalate is an organic acid found in plants, but can also be synthesized by the body. It binds minerals, and has been linked to kidney stones and other health problems. One of the main health concerns about oxalate is that it can bind to minerals in the gut and prevent the body from absorbing them. For example, spinach is high in calcium and oxalate, which prevents a lot of the calcium from being absorbed into the body. Eating fiber and oxalate together may further hinder nutrient absorption. Nevertheless, it’s important to remember that only some of the minerals in our food will bind to oxalate.
*information Source: https://www.healthline.com/nutrition/oxalate-good-or-bad