Toxic Superfoods: How Oxalate Overload Is Making You Sick--and How to Get Better -- Joseph Mercola interviews Sally K. Norton

"They are five of the healthiest foods, but each contains very high or high levels of a hidden toxic substance."

An acclaimed nutrition educator reveals how the foods you’re eating to get healthy might be making you sick.

“Sally Norton’s well-researched book makes a truly important contribution to the literature in revealing just how much oxalates can damage the human body.”—Nina Teicholz, author of The Big Fat Surprise

If you’re eating a healthy diet and you’re still dealing with fatigue, inflammation, anxiety, recurrent injuries, or chronic pain, the problem could be your spinach, almonds, sweet potatoes, and other trusted plant foods. And your key to vibrant health may be quitting these so-called superfoods.

After suffering for decades from chronic health problems, nutrition educator Sally K. Norton, MPH, discovered that the culprits were the chemical toxins called oxalates lurking within her “healthy,” organic plant-heavy diet. She shines light on how our modern diets are overloaded with oxalates and offers fresh solutions including:

• A complete, research-backed program to safely reverse your oxalate load
•  Comprehensive charts and resources on foods to avoid and better alternatives
•  Guidance to improve your energy, optimize mood and brain performance, and find true relief from chronic pain

In this groundbreaking guide, Norton reveals that the popular dictum to “eat more plants” can be misleading. Toxic Superfoods gives health-seekers a chance for improved energy, optimum brain performance, graceful aging, and true relief from chronic pain.

STORY AT-A-GLANCE
• Oxalic acid is a naturally occurring toxic, corrosive acid. When the oxalic acid has minerals attached to it, it’s called oxalate, which acts as a mineral chelator
• Oxalate forms crystals that your body has a limited capacity to process. Calcium oxalate, for example, which is oxalic acid with calcium attached, form into painful kidney stones
• Unlike some other food-related toxins, oxalate cannot be removed by cooking, soaking or fermenting the food. You also cannot simply take a mineral supplement to address the depletion oxalates causes
• The top three “superfoods” that are very high in oxalate and may cause trouble are spinach, Swiss chard and beet greens. Another high-oxalate food is almonds, which you can easily “overdose” on if you’re eating bread made with almond flour or drinking almond milk, or if you’re on a keto or paleo diet, as they both tend to rely heavily on almonds. Dark chocolate is another food that scores high for oxalates
• Oxalate damages cellular membranes causing excess calcium to flood the cell, resulting in accelerated cell death and other metabolic problems that contribute to chronic disease and ill health.

In this interview, Sally Norton, author of “Toxic Superfoods: How Oxalate Overload Is Making You Sick — and How to Get Better”, reviews how and why even foods we’ve been told are healthy, can wreak havoc on our health. As the title of her book implies, the main culprit in question is oxalate or oxalic acid, found in many plants, beans, grains, seeds and nuts, fruits, berries and herbs.

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