A free and open monthly Zoom forum to talk about plant-based nutrition, cooking challenges and successes, and learn from each other’s experiences.

Let’s get together and learn from each other about plant-based food, nutrition, cooking adventures, animal impact, or the environment. Whatever you like. This Zoom meeting is open. Register on Eventbrite

Recently, I’ve been experimenting with recipes that are gluten-free and low in oxalates. Sounds easy, but it turns out to be a difficult combination for preparing meals. What is an oxalate, you ask, and should I be concerned? Well maybe. Oxalates, also known as oxalic acid, are naturally occurring compounds found in many plants and also produced by the human body. While oxalates are generally harmless when consumed in moderate amounts, they can cause problems if you eat too much of the same thing. It turns out that the super food, spinach, is the worst offender of all. Eating it every day can get your oxalate count extremely high quickly.

A high oxalate count can lead to several health problems, most commonly the formation of calcium oxalate crystals and stones in the kidneys. These crystals can cause kidney damage, pain, and potentially kidney failure. Additionally, oxalates can bind to essential minerals, like calcium, hindering their absorption. Who knew? I’ll fill you in on our challenges during the call if you’re interested in learning more.

Do you have any issues or concerns you would like to share? Maybe you just want to listen. If nothing else, we’ll talk about food. It’s up to you. All you have to do is sign up. It’s free. Hope to connect with you then.

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