This archive report was first published on 26 November 2019.
On November 26, 2019, nutritionist Ababach Tamiru wrote about the importance of understanding oxalate disorders in the world of nutrition science.
Oxalates are organic compounds found in many plant-based foods, including leafy greens, nuts, legumes, and grains. They can bind to minerals, making them unavailable for absorption, and can even contribute to the formation of kidney stones.
When oxalate levels become too high, the body may store them in organs like the thyroid, leading to a range of symptoms, including kidney disorders, thyroid conditions, micronutrient deficiencies, and autoimmune disorders.
To prevent and manage oxalate disorders, Ababach Tamiru recommends the following:
- Limiting oxalate-rich foods, such as nuts, chocolate, and leafy greens
- Increasing calcium intake through dairy products, bananas, and other low-oxalate foods
- Drinking plenty of fluids, including water and lemonade, to help flush out toxins and excess nutrients
By following these tips, individuals can reduce their risk of developing oxalate disorders and maintain optimal health.
