oxalates | BIOinvigoRATE

Could Oxalates be the Root Cause of Your Pain?

Posted on October 31, 2025November 6, 2025 by Diogenes II

It seems ironic that oxalates can be found mostly in what we would term as healthy foods: spinach, rhubarb, swiss chard, beet greens, almond/flour, soy, cacao, okra, chia seeds, black raspberries, star fruit, sweet potato, and others. But I guess these healthy foods are smart foods, since oxalates are their natural defense mechanism to protect them from predators, including human predators! If you have been unknowingly (or knowingly) consuming these foods in excess, you may have been also noticing strange symptoms throughout your body. In this article, I will discuss what oxalates are, where they come from, where they’re going, and if they could be the root cause of your pain.

We do not need to only worry about the oxalates in food we consume — our liver also produces oxalates as a byproduct, from a non-essential amino acid called hydroxyproline, that is derived primarily from collagen. That is the same collagen made up of protein, and that we consume in our diets. Those who are consuming excess animal products, collagen and gelatin powder, should also be aware. That hydroxyproline, which when broken down, may produce endogenous oxalates that may exceed even your exogenous oxalate intake.

And there are other things that may contribute to the buildup of high oxalate production in the body — most notably, ascorbic acid, from vitamin C supplementation.

Oxalates come from an acid, oxalic acid, that binds to minerals. So oxalates are oxalic acid combined with mineral(s). Oxalic acids chelate to minerals, and may deplete these minerals from our body. The most famous chelated mineral is calcium. But oxalic acid chelates other minerals, such as magnesium, sodium, and potassium. Calcium oxalates are famous because they are the most abundant and hardest form of oxalates and are most associated with kidney stones.

In fact, oxalates can be harder than tooth enamel and dentin — this is the case, specifically with calcium oxalates. When these oxalates accumulate and bond together, they form hard crystals, described as “razor-sharp edges” or “tiny shards of glass”, i.e., when examined under a microscope. This explains why having kidney stones is such a painful experience.

Types of oxalates

Oxalates exist in both soluble and insoluble forms. Generally speaking, sodium oxalates and potassium oxalates are considered soluble, while calcium oxalates and magnesium oxalates are considered insoluble. Soluble and insoluble are exactly what they sound like: soluble oxalates dissolve in water, and can thus travel around in blood easily. Insoluble oxalates do not dissolve, and are more susceptible (precipitate) to form stationary crystals. However, in the case of magnesium oxalates, it may share characteristics close to soluble oxalates.

A convenient way to guess whether or not a food-source is (mostly) soluble oxalates is simple: if it is plant leaves, it is most likely soluble. If it carries a high water content, that may be another clue it contains mostly soluble oxalates. Young, tender plant leaves often accumulate potassium salts (soluble). Root vegetables and seeds, on the other hand, often contain more calcium oxalate crystals, which are insoluble.

What happens when we consume high oxalate foods?

If it’s soluble, oxalates will readily absorb through the intestinal lining into the bloodstream. If insoluble, it should stay within the digestive system for excretion, unless the gut is compromised — such as the case with leaky gut.

If the microbiome in the gut is properly maintained, bacteria will help break down oxalates and use them as a source of energy. This is particularly and specifically the case with a certain bacteria called: oxalobacter formigenes.

If there is excessive oxalates coming in, more than the kidneys can process, a build up of oxalates, especially insoluble calcium oxalates may form in the kidneys, eventually leading to painful kidney stones.

As high as 50-60% of soluble oxalate from food can be absorbed if no mineral binding occurs. Less than 5% (typically 1-2%) of insoluble oxalates is absorbed through the gut. The greater the gut dysfunction rate, the greater the insoluble oxalate rate of absorption.

Which is worse, insoluble or soluble oxalates?

While insoluble oxalates, such as calcium and magnesium oxalates generally reside in the gastrointestinal region and can ideally be excreted, soluble oxalates made of potassium and sodium can travel throughout the bloodstream. These soluble oxalates are not particularly concerning, since they don’t form hard crystals like calcium oxalates do. However, once in the bloodstream, these soluble oxalates can be hijacked by calcium ions and then turn into insoluble oxalates! These oxalates can then wreak havoc and settle everywhere throughout organs and tissues in the body in crystalized form.

So to answer the question which is more dangerous, soluble or insoluble oxalates(?):

Insoluble oxalates are generally considered more dangerous if they are not being excreted, since they form hard crystals.
But soluble oxalates can also be dangerous since they travel to more locations and can be hijacked by calcium ions to become insoluble oxalates.

So now you may have pain in the joints that may resemble classical arthritis. Now there might be skin rashes and itching. Now you may have muscle ache or fibromyalgia-like symptoms. Now you may have pain in the eyeballs and impairment of vision. Now you may have pain in the vagina (vulvodynia) and not know why. Now you may have stomach bloat and other digestive issues resembling IBS. Now there may be severe mineral and vitamin deficiency throughout the body. There may be fatigue and irritability. And of course, there may be the classical symptoms that oxalates are associated with: kidney stones and kidney dysfunction.

What causes oxalates to build up in the body?

– High dose vitamin D may increase calcium buildup up, thus calcium oxalate build up

– Taking excess ascorbic acid — though considered an antioxidant — may act as an oxidant when small proportion is metabolized in the liver, forming oxalic acid

– Consuming foods high in oxalates, especially without properly boiling and rinsing them may cause exogenous oxalate build up. These include: spinach, rhubarb, swiss chard, beet greens, almond/flour, soy, cacao, okra, chia seeds, black raspberries, star fruit, sweet potato, potato, cashew, and peanut. Even some herbs are high in oxalates, like turmeric, milk thistle and black elderberry extract!

– A low fiber diet will lack the necessary microbiota to degrade oxalates, most notably a lack of the bacteria oxalobacter formigenes.

– Excess use of antibiotics will disrupt the microbiota.

– A high-protein diet, particularly one rich in animal protein, can increase oxalate levels because the amino acid hydroxyproline, found in collagen, is metabolized into oxalates in the liver.

– Certain genetic disorders, such as primary hyperoxaluria, may predispose someone to building excess levels of oxalates.

How to prevent oxalosis (i.e., the buildup of oxalate crystals in the blood and body):

– See above ⬆️: [What causes oxalates to build up in the body?]

Congratulations — you have decided to decrease oxalates from your diet and expel the excess from your body! There is a problem though. It is colloquially called “oxalate dumping”. If you suddenly decrease oxalates from your diet, you may have withdrawal symptoms. Typically, our kidneys only excrete 50 mg of oxalates per day. However, if your prior intake was much more and you suddenly stop, there may be excess oxalate dumping, that may be traumatic to the kidneys. This is especially true if you add things to expel oxalates from your body. It is therefore advised you thread slowly in the effort to rid excess oxalates from your diet and from your body.

– To maintain proper oxalate levels, your vitamin B1 and B6 levels must be sufficient, to increase proper liver function and metabolism of endogenous oxalates

– Consuming lemon water will increase citric acid, which may bind to calcium in the urine — forming soluble calcium-citrate complexes instead of insoluble calcium-oxalate crystals and their aggregation

– Consuming certain herbs may help dissolve or break up oxalates: namely, chanca piedra, sambong and corn silk

– Avoiding the highest oxalate foods completely should be considered: especially spinach, rhubarb, swiss chard, almond, soy and star fruit.

– Avoid consuming excess animal products, collagen and gelatin powder, which may cause your liver to produce excess endogenous oxalates

– Consider increasing your magnesium intake since magnesium oxalates, though technically an insoluble oxalate, may be less insoluble than calcium oxalates, helping to move and excrete excess out of the body

– Stay properly hydrated

Safest, Most Nutritious Foods

Posted on October 2, 2023January 2, 2026 by Diogenes II

Many health-conscious people deciding to give up on junk food and eat healthily, with fruits and vegetables and other things, like nuts, suddenly realize their health condition has gotten worse. How could this be? We are told to eat our leafy greens if we want to stay heathy! The problem is though, not all leafy greens and root vegetables are healthy for our biological constitution. While vegetables like spinach, swiss chard, collard greens and nuts like almonds and fruits like raspberries and tubers like cassava may show no physical signs of distress for some people, to others who are sensitive to oxalates, and other things — these foods are a no no. In this article, I will go over in detail the safest, most nutritious foods to eat that are associated with minimum complications. And I will specifically list the few dozen foods from around the world I think are the best at re-mineralizing and re-invigorating the human body — and they may not be what you think!

There are many defense mechanisms that plants produce to protect themselves against predators — including we, the human predator. These include antinutrients such as goitrogens, found in cruciferous foods like kale, broccoli, Brussels sprouts and cabbage; lectins, mostly found in legumes, whole grains, tomatoes and eggplants; phytates (phytic acid), mostly found in whole grains like oats, seeds like peanut and sesame, and legumes and nuts; gluten, found mostly in wheat products like bread, cereals, baked goods and pasta; tannins, mostly found in tea, coffee and legumes; saponins, found in legumes and whole grains, and salicylates, found sporadically in certain vegetables, like broccoli, radish and sweet potato, and in certain drinks, like beer, and fruits, like berries, cucumber and tomato– but the biggest and most debilitating offender of all these plant defenders is probably oxalates, found abundantly in some leafy greens, nuts, fruits and beans, like soy! Most of these anti-nutrients can mostly be destroyed by cooking, sprouting or fermenting these foods — with few exceptions! Oxalates, for example, are not only antinutrients — but exist in different forms (like soluble and insoluble) and are stone-formers, binding with calcium, and even magnesium, potassium or iron; and settling in the kidneys and even all throughout the body, turning the human body into stone!

While goitrogens are associated with iodine malabsorption, thus interfering with thyroid function, lectins, phytates, saponins and tannins are associated with calcium, magnesium, iron, phosphorus, and zinc malabsorption, leading to a deficiency in these nutrients. Gluten, a sticky protein complex — though not usually associated with healthy foods — can severely damage the villi of the small intestines, leading to SIBO, bloating, leaky gut and other digestive issues; while salicylates are associated with itching, inflammation and asthma-like symptoms. Lectins will simply make all gastrointestinal issues worse. Tannins are specifically associated with iron malabsorption, while oxalates are specifically associated with especially calcium, then magnesium, phosphorus and potassium malabsorption. Why is that bad? It is because calcium is the most abundant mineral in the human body, and can thus be the most destructive mineral if not being absorbed properly. When calcium separates from our bone and teeth, it can act like little stones, ravaging throughout our vascular system, causing chaos.

These disclosures may bring a bit of joy, or guilty pleasure, to those who live or want to continue to live on unhealthy junk foods; but that would be like choosing injury by the left blade or the right blade of a double-edge sword. If you desire to live a long and healthy life, you must be wise and careful in choosing the best foods for your biological constitution and the organs that depend on them.

When I say be wise in choosing the best foods for your biological constitution, we must understand that everyone is different, and wired differently. Some types of food may be a lifesaver to one person, while that same food may be hellraiser to another. In ayurvedic (Indian) medicine, there is a system of constitution-determination called the doshas, which uses the concept of the elements of air, space, fire, water and earth to determine one’s disposition: mentally, physically and emotionally. The doshas combines these elements to produce a division of three characteristic groups: Vata, Pitta and Kapha. It is not an exact science in the least, but Vata dosha characteristically tends to be thin built and light, dry skinned, always feels cold, hates cold, loves change, restless and moves like the wind; Pitta dosha is competitive, medium built, naturally strong (muscular), impatient, jealous and fiery (many are redheads); Kapha is grounded, calm, needs to be pushed, is allergy prone, holds water and tends to gain weight easily. Using this as a guide, you may determine your own disposition and sensitivity to foods. If you are the Vata type, you probably do better with cooked, heavy foods, with healthy oils. Vata should also keep hydrated since they are prone to constipation. If you are Pitta, stay away from caffeine, fermented and spicy foods. Pitta needs protein rich food like taro, black beans and scallops. Their acidic constitution allows them to tolerate certain raw salads, like asparagus, watercress and arugula. If you are Kapha, you may need less animal protein and more plant protein. Kapha should also eat energizing foods high in copper, B vitamins and phosphorus. These include daikon radish, taro, asparagus, crimini mushrooms, black beans and scallops. They should avoid excess sweets and excess wheat products, being these foods foster weight gain.

So here is a comprised list of the safest, most nutritious food observed and borrowed from around the world that is agreeable with and beneficial to most people; keep in mind that food is eaten for pleasure, satisfaction and health — the latter often being ignored:

Japanese most healthy foods:

01. Daikon radish: most popular vegetable in Japan — high in protein and enzymes to digest complex carbohydrates, fats and other proteins. A great detoxifying vegetable, including a diuretic to flush out toxins. Contains a compound called glucosinolates, which breaks down to form isothiocyanates, which may provide powerful cancer fighting properties. May also help with weight loss. Don’t peel the skin. Downside(s): too much may be goitrogenic

02. Japanese persimmon: national fruit of Japan. Full of carotenoids, including beta cryptoxanthin, which may improve eye health. Contains a compound called fisetin, that may help reduce oxidative stress, improve brain function and fight cancer. Downside(s): high in tannins

03. Natto: a fermented soybean product high in both vitamin K1 and K2. High also in manganese, iron, copper, fiber, probiotics and a unique powerful enzyme called nattokinase, which may dissolve blood clots. Thins the blood by its ability to break down fibrin — the protein that forms during blood clotting. May help fight heart disease and certain cancers. Downside(s): an acquired taste, pungent odor, caution if on anticoagulants

Chinese most popular foods:

04. Bok choy: a cruciferous vegetable that contains phytonutrients — like the sulphur containing compounds glucosinolates, which convert to isothiocyanates — that may reduce cancer risk even if consumed just once per week. A moderate yet balanced source of carotenoids, vitamin C, folate and vitamin K. May assist with thyroid function, heart and bone health. Downside(s): too much (uncooked) may inhibit iodine absorption and affect thyroid function

05. Taro: a root vegetable that improves digestion. Good for bowel disease, creates short chain fatty acids that restores colon health. Also contains fiber and resistant starch that may help reduce excess weight. A good source of protein. May improve blood sugar levels. Also contains compounds called polyphenols — particularly quercetin — that may help fight against certain cancers. Downside(s): may be high in calcium oxalates

06. Adzuki bean: contains dozens of antioxidants, making them one of the main antioxidant rich food in the world. Soaking/sprouting/fermenting them makes nutrients more bioavailable. May be good for blood sugar by improving insulin sensitivity. May reduce high triglycerides and reduce excess LDL particles. Contains short chain fatty acids, fiber and resistant starch beneficial for colon health. May also improve kidney function.

07. Durian: the king of fruit in Southeast Asia: scary looking, though one of the most nutrient dense fruit in the world; loaded with B vitamins for energy, purifies the blood and helps make red blood cells. Contains cancer fighting antioxidants. Good for the heart, the gut and pregnant women. Downside(s): pungent odor. Do not consume with alchohol

08. Mangosteen: known as the queen of fruit in Asia: contains a unique class of antioxidant compounds known as xanthones, which may help fight cancer and other ailments, such as chronic inflammation and diabetes. May also protect against UV damage. Downside(s): excess amounts may lead to internal bleeding. Previously banned because of concerns they would introduce an agricultural pest — the fruitfly — to other countries

09. Bitter Melon (Bitter Gourd): a bitter fruit very good for liver ailments, including fatty liver. Has a chemical that acts like insulin to help reduce high blood glucose level. May help ameliorate lipid disorders such as hyperlipidemia and normalize cholesterol numbers. Relatively high in vitamin A and C, which may help boost the immune system. Contains compounds that may lower high blood sugar markers, like fructosamine and Hba1c markers. Downside(s): extremely bitter and high in oxalates. Not suitable for pregnant or breastfeeding women

Germany’s favorite vegetable:

10. Asparagus: an incredible detoxifying vegetable — high in the antioxidant glutathione and an alkaloid chemical called asparagine, which may help to detox ammonia from the liver. High in a saponin called protodioscin, which supports ovarian health, increases testosterone production and maybe libido. Particularly high in B vitamins, zinc, selenium, vitamin K and E. May help lower high blood pressure. Contains soluble and (mostly) insoluble fiber and may help burn fat, promote weight loss and alleviate urinary tract infections. A prebiotic called inulin may support gut health. High in the flavonoids quercetin and kaempferol, which may reduce inflammation and help fight cancer. Downside(s): detox may cause urine to have a strong odor for a short period of time. Some people may have an allergic reaction to asparagus due to certain proteins in the vegetable

My observed other favorites:

11. Cucumber: keeps cells hydrated (a common health issue) and simultaneously flushes out toxins. Helps with digestion, reduces bad breath and contains chemicals that may help fight cancer. Buy organic and eat unpeeled. Downside(s): Producers often add wax to cucumbers and other produce to conserve moisture and keep a fresh look

12. Scallops: high in iodine, and choline, which makes it good for the liver. Also impressively high in phosphorous to boost energy production and metabolize B vitamins. Also high in vitamin B12. Should be eaten sparingly — about twice per week. Downside(s): relatively low in mercury but may be high in cadmium

13. Watercress: the CDC has crowned watercress as the healthiest food in the world — a cruciferous which contains naturally occuring nitrates that may lower blood pressure; one of the best detox vegetables — has dozens of unique flavonoids. Helps heal injuries and support collagen production. May improve athletic performance. Good for the eyes. High in Vitamin K1. Compounds called glucosinolates which convert to isothiocyanates may help protect against cancer

14. Sardine: Extremely nutrient dense — one of the few foods naturally high in vitamin D. Also high in calcium, niacin, phosphorous, selenium, and vitamin B12. A good source of protein, which is needed for enzymes and hormonal production. Is like a multivitamin — good for the brain, and when included with the bone, high in calcium. Downside(s): May be high in purines, that may cause a rise in uric acid. Extremely high uric acid can lead to gout

15. Sunflower seeds: may look like an unimpressive source of nutrition, yet one of the few and best sources of vitamin E. Roasting can dramatically reduce vitamin E content by about 80 percent though. Also high in biotin, vitamin B1 and B5. Vitamin B5 helps with the production of the powerful hormone melatonin. Also relatively high in magnesium, vitamin B6, potassium, selenium and copper. Consume in small amounts. Downside(s): High in cadmium

16. Oats: [ridiculed by many respected doctors and nutritionists as a bad source of healthy foods, but oats processed properly is an extremely healthy food source.] High in many antioxidants, including one called avenanthramides — almost solely found in oats. This helps increase nitric oxide, thus widening blood vessels and leading to better blood flow. May then protect LDL particles and cholesterol from oxidation. Very high in manganese. Also reasonably high in chromium, phosphorous, molybdenum, copper, zinc, thiamine and the very powerful hormone melatonin. Contains a soluble fiber called beta-glucan — well known for boosting and strengthening the immune system. Particularly effective at reducing excess LDL particles and their cholesterol. Must be organic: Bob’s (Red Mill) Oats and GlutenFreeOats. Downside(s): may be cross-contaminated with gluten; may also contain avenin — a protein similar to gluten

17. Papaya: a low sugar fruit, which contains a unique enzyme called papain. This enzyme helps break down the tough protein chains in muscle meat. Papaya creates better absorption of nutrients more so than other fruits and vegetables. May be good for IBS and other digestive issues. High in vitamin C and carotenoids, like beta-cryptoxanthin and especially, lycopene, which may demonstrate anticancer activities. May be good for the heart, the pancreas, blood and Alzheimer’s disease. Downside(s): must be consumed away from other foods; may be a histamine liberator

18. Crimini mushroom (Agaricus bisporus): these mushrooms — a form of white button mushrooms — contain bacteria that may help improve digestion. Contains carbohydrates like chitin, beta-glucan, alpha-glutan, xylene and hemicellulose that acts as prebiotics for the gut. Exposing them to sunlight increases vitamin D content. High also in copper, selenium, potassium, vitamin B2, B3, B5 and B7. Contains the unique selenoamino acids and selenoenzymes to fight inflammation. Also contain the amino acid and antioxidant ergothioneine, that may be powerful enough to fight cancer. Also contains conjugated linoleic acid (CLA) — a type of fatty acid — that may have anticancer properties. Must be bought organic. Downside(s): may be high in purines that increase uric acid production

19. Black bean: High in protein that is highly digestible (~ 80 percent). Also high in fiber, copper, and folate. Relatively high in magnesium, potassium, phosphorous, manganese, molybdenum, iron and thiamine. Contains antioxidants such as polyphenols and flavonoids, including anthocyanins, that may contain cancer fighting properties. May also aid with blood sugar and weight loss. Downside(s): contain antinutrients — but are reduced by cooking

20. Sesame seed (hulled): known as the queen of seed oil, particularly high in copper, then iron, magnesium, molybdenum, selenium, thiamine, zinc and an excellent source for protein. Has the highest phytosterol content of all seeds and nuts. Phytosterols and other plant compounds such as lignans may help regulate cholesterol to healthy levels. Contains the essential amino acid tryptophan, that helps relieve stress and anxiety. Thus an excellent source for menstrual and menopausal issues for women. One of the main ingredients in “seed cycling ” for women’s hormonal balance. May reduce hypertension and diabetes risk. Nourishing to the colon. Strengthening to bones and joints. Contains compounds such as sesamin and sesamol, which may protect against radiation damage to DNA. Downside(s): contains antinutrients such as oxalates and phytates, that may be reduced by soaking, sprouting or roasting seeds

21. Artichoke: like asparagus, contains a prebiotic fiber called inulin, that supports colon health. Also a source of probiotics. Improves gut motility and helps stop muscle spasms in IBS sufferers. Good for the liver — may repair liver damage and increase bile flow to release toxins from the liver. May normalize liver enzymes. Also contains antioxidant compounds such chlorogenic acid and luteolin, that helps prevent excess cholesterol formation. May also improve blood sugar levels. Also contains antioxidants such as rutin, quercetin and silymarin, which may have anticancer effects

22. Arugula: an unusual, peppery tasting, cruciferous vegetable, containing exceptional antioxidants such as erucin and glucosinolates that are believed not only to be potent cancer fighters and cancer destroyers, but also anti inflammatory, anti diabetic and lipid lowering. Also detoxifies the liver, good for the eyes and safe for pregnant women. Also has nitrates which enhances athletic performance and endurance. High in vitamin K. Should be eaten raw. Downside(s): caution when taking blood thinners since high in vitamin K. May be goitrogenic if eaten in excess

23 Black garlic: is raw garlic that has been processed with slow heat and humidity over a period of weeks, changing the texture, color, odor and nutrient content. May be more potent (not smell or taste) than regular garlic. May help reverse fatty liver, lower cholesterol and fight against certain cancers.

24. Parsley: keeps the kidneys healthy — prevents edema and dissolves kidneys stones. Good for digestion and may improve blood sugar levels. Compounds called myricetin and apigenin may help prevent cancer proliferation. Compounds called apiol may ease menstruation complications in women

25. Ginger: powerful against fighting many infections including oral. Calms indigestion and helps digest and move food quicker through the digestive system. A convenient remedy for nausea. Eases menstrual cramps. Active compound called gingerol may help fight against cancer. Downside(s): moderately high in oxalates; a blood thinner that may cause bleeding if used in excess

26. Pomegranate: good for digestion, is antimicrobial and may reduce kidney stones. Powerful polyphenol compounds called ellagitannins, punicalagins and anthocyanins may reduce inflammation throughout the body. These and other polyphenolic compounds may reduce blood pressure, plaque buildup and chest pain. Downside(s): may be relatively high in oxalates

27. Broccoli sprouts: high in glucoraphanin — the nutrient that becomes sulforaphane; a powerful compound with strong anticancer properties. Downside(s): may be goitrogenic if used in excess. Has a high risk of bacterial contamination, so be sure to wash them before consuming

28. Winter squash: full of carotenoids: beta carotene, alpha carotene, beta cryptoxanthin; good for the eyes, skin and immune system. Also relatively high in potassium. Both the butternut and buttercup variety complement each other, and though butternut may be more desirable, the buttercup is loaded with much more vitamin A

29. Rutabaga: a staple in Northern Europe, particularly Sweden. Rich in potassium and vitamin C. High in glucosinolates, which contains antioxidant properties to fight against heart disease and cancer. Downside(s): may be high in oxalates

30. Red cabbage: contains compounds called isothiocyanates that may encourage the production of short-chain fatty acids — which acts as postbiotics for the colon. Also rich in the compounds sulforaphane and anthocyanins, that may prevent oxidative damage and fight against cancer cells

31. Bilberry: very good at controlling diabetes or high blood sugar. Contains the potent antioxidant anthocyanin, which may combat chronic, inflammatory disorders, including of the colon — thus may be useful for Inflammatory Bowel Disease sufferers. Like blackcurrant, may aid in slowing glaucoma (an “incurable” eye disease) and reversing dry eyes. Downside(s): contains tannins. Be cautious if you’re on diabetic meditation, as blood sugar may become too low

32. Guava: Remarkably high in vitamin C and relatively high in fiber and potassium — just one small guava a day, may help keep the doctor away! May be a lifesaver for women who suffer from menstrual pain. Guava also has one of the highest food source of a carotenoid antioxidant called lycopene on earth. Food-sourced lycopene is known for its many health benefits! Downside(s): best to get organic, from pesticide contamination. Relatively high in oxalates, may cause bloating or allergic reactions if consumed in excess

There you have it! You may be disappointed to not see your favorite foods added to the list, such as apple, banana, strawberry, okra, spinach, pistachio, sweet potato, bell pepper, yam, carrot, onion, lemon, watermelon, eggplant, tomato and so forth and so on. You are indeed welcome to try or continue these food, with the necessary precautions — but the foods that did make the list appear to hold stronger influences on our biological constitution than these subsequent mentioned. You are welcome to disagree.