Oxalates are simple molecules found in the leaves of many plants. For some susceptible people, when excessive amounts of oxalates are ingested, the oxalates bind with calcium in the blood and cause both damaging inflammation and precipitation in the form of kidney stones.
Again, for susceptible people, lowering the oxalate intake in the diet is a way to prevent stone formation, reduce systemic inflammation and, in general, achieve better health. The dilemma, however, is that a low-oxalate diet can lead to the avoidance of otherwise very beneficial foods, such as greens. That is why we developed our Low-Oxalate Greens Powder.
After researching the oxalate content of various greens, three emerged as the most tasty and nutritious while significantly lower in oxalates than others. Our locally sourced, organic lacinato kale, collard greens and mustard leaves will give you the health benefits from the regular consumption of green vegetables while reducing your oxalate exposure.