I’ve gotten soooo many messages about this latest episode. How can spinach be toxic? And sweet potatoes, too?
This fascinating interview takes on the topic of oxalates. In this episode, we discuss the research behind oxalate overload, the problems with promoting superfoods that contain these toxins, and how to learn to start your own low oxalate journey.
Sally K. Norton, MPH holds a nutrition degree from Cornell University and a master’s degree in Public Health. Her path to becoming a leading expert on dietary oxalate includes a prior career working at major medical schools in medical education and public health research. Her personal healing experience inspired years of research that led to her forthcoming book, Toxic Superfoods, which was released on December 27 everywhere books are sold. As a leading expert on oxalates in food, Sally’s work has been featured by podcasters, radio shows, and several online and print journals. In this episode, we discuss the research behind oxalate overload, the problems with promoting superfoods that contain these toxins, and how to learn to start your own low oxalate journey.
Download and listen here or find wherever you get podcasts.
- What are oxalates and why are they so bad?
- What oxalates are in which foods?
- How can you know you’re having issues with oxalates?
- The gut health connection to the toxicity in these superfoods
- The way oxalates deplete your body of nutrients
- How to taper off oxalates
- What foods to include to start to feel better now
Learn more about Sally and her book at sallyknorton.com/toxic_superfoods/