Journal: Journal of Evolution and Health
Publication Date: 05/2018
Summary: In many plants, oxalate crystals are present. These relatively large microcrystals have the potential to inflict mechanical injury. On the other hand, ionic, soluble, and nano-crystal forms of oxalate are readily absorbed. Bioaccumulation in humans is well documented. Crystals and ionic oxalate are associated with pain and both functional and chronic disorders. Today’s many health challenges have led people to select foods purported to be healthier, many of which are high in oxalate. Modern dietary approaches have placed great emphasis on the health benefits of vegetables, nuts, and spices. Many of these are high oxalate foods that are now distributed through a global food system in which seasons have been erased, making harm from dietary oxalate more likely now than ever before.
Journal: European Journal of Pediatric Neurology
Publication Date: 09/2012
Summary: Oxalates levels found to be elevated 2.5- 3 times higher in children with autistic spectrum disorder than children who do not have autistic spectrum disorder
Journal: African Journal of Food Science
Publication Date: 09/2009
Summary: There are many antinurtional and toxic compounds in plants and plant products used for human and animal foods. Processing is required to reduce the levels of these compounds.
Journal: Journal of Urology
Publication Date: 11/2007
Summary: Rats fed an oxalate precursor developed renal oxalate stones. When the oxalate precursor was removed from the diet, the oxalate crystals resolved.
Journal: The American Journal of Clinical Nutrition
Publication Date: 01/2005
Summary: Review of potential negative health effects of polypenols
Publication Date: 09/2004
Summary: Review of antinurtional effets of plant lectins
Journal: Russian Journal of Plant Physiology
Publication Date: 03/2004
Summary: Plants show a large amount of oxalates crystals in their leafs and cells. Plants grown in the prescence of heavy metals uptake those heavy metals significantly. Aluminum was the only heavy metal that significantly accumulated in the oxalate crystals.
Journal: Food Research International
Publication Date: 03/1994
Summary: Plant products used to produce fermented foods may contain significant anti-nutritional and toxic compnenets that interfere with mineral absorbtion and digestibility of food. Fermentation may decrease the amount of these toxins and anti-nutrients.
URL: Critical Reviews in Fodd Science and Nutrition
Journal: Critical Reviews in Fodd Science and Nutrition
Publication Date: 01/1994
Summary: A review of antinutrients in soy foods