Michelle’s Review:

Norton argues that many trendy “superfoods” (such as spinach, almonds, sweet potatoes, beet greens, cacao) are very high in oxalates, natural plant compounds that can accumulate and trigger issues like kidney stones, joint pain, fatigue, gut and skin problems, and brain fog. She explains how oxalates are absorbed, how crystals can lodge in tissues, why symptoms are often missed, and why going low-oxalate too fast can backfire (“oxalate dumping”). The practical core of the book is a step-by-step plan: gradually reduce high-oxalate foods, use cooking and soaking to lower oxalate load, pair calcium-rich foods with oxalate-containing meals, hydrate, and avoid large vitamin C doses that can raise oxalate. You also get charts of foods to
limit or swap, plus guidance to track symptoms and progress. Overall, it’s a cautionary, protocol-driven guide for people who suspect oxalates are a hidden driver of their health complaints.

This is, in my opinion, a very worth read as it perhaps explains a lot of symptoms we are getting, as a result of high plant-chemical foods in our modern diet.