Should we avoid spinach and other vegetables high in oxalate?

Question

It would make sense for most people to reduce foods that contain oxalic acid from the biochemical standpoint. It is conditioned by the presence of inorganic form of calcium in the system, which will crystallize after binding with oxalic acid and cause harm. Oxalic acid itself can also be in organic, meaning "ionic" form when raw and will not form harmful salts with ionic calcium. It is dangerous when oxalic acid is cooked, plus inorganic form of calcium is present in the body.

In essence, cooked vegetables would contain oxalate, not the fresh/raw ones.

Understanding energies in food is very essential and does not contradict the physical component, but on the other hand completes it and comes practical in many ways.

Answer 1

1. Oxalates are naturally occurring compounds found in many plants. When they combine with calcium in the kidneys, they can form crystals that may eventually develop into kidney stones. 
2. 
   
3. Spinach: Spinach is a particularly good source of iron and other nutrients, but it's also high in oxalates. 

If you're on a low-oxalate diet, it's important to:

1. Nutritionists and doctors can provide personalized guidance and help you create a balanced and nutritious meal plan. 
2. Explore a variety of low-oxalate vegetables like lettuce, cucumbers, green beans, and zucchini.
3. Pay attention to oxalate content listed on food packaging.
4. Drinking plenty of fluids helps prevent kidney stones by diluting urine and increasing urine output. 

This information is for general informational purposes only and does not constitute medical advice from a doctor or healthcare consultant, who should be contacted for diagnosis and treatment of medical conditions.