Sunday, October 25, 2009

Oxalic Acid and Juicing

Oxalic acid is naturally found in some foods.

Oxalic acid combines with metals such as calcium in the body to form oxalate crystals which can irritate the gut and kidneys. The most common kind of kidney stone is made of calcium oxalate.

Since oxalic acid binds vital nutrients such as calcium, long–term consumption of foods high in oxalic acid can lead to nutrient deficiencies. Healthy individuals can safely consume such foods in moderation, but those with kidney disorders, gout, osteoporosis

or rheumatoid arthritis are typically advised to avoid foods high in oxalic acid or oxalates.

Oxalic acid requires exercise for it to be metabolized. If you get too much oxalic acid, then your body will begin to actually loose nutrients.

If you or your family history indicates there is an increased risk of experiencing such health problems as mentioned above, then avoid juicing vegetables and fruits that are high in oxalic acid.

Even if there is no history or cause to be concerned about kidney stones, gout, osteoporosis or rheumatoid arthritis, you should still only juice vegetables and fruits that are high in oxalic acid only occasionally and in smaller amounts.

Foods that contain significant concentrations of oxalic acid include (in decreasing order):

  1. buckwheat
  2. star fruit (carambola)
  3. black pepper
  4. parsley
  5. poppy seed
  6. rhubarb
  7. spinach
  8. chard
  9. Beets and beet greens
  10. banana
  11. cocoa
  12. chocolate
  13. most nuts
  14. most berries
  15. and beans

In the case of rhubarb the only edible portion is the stalk because the root and leaves contain dangerously high concentrations of oxalic acid. Thus even dilute amounts of oxalic acid can readily "crack" the casein found in various dairy products.

Leaves of the tea plant (Camellia sinensis) are also known to contain among the greatest measured concentrations of oxalic acid relative to other plants. However the infusion beverage typically contains only low to moderate amounts of oxalic acid per serving, due to the small mass of leaves used for brewing.


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