Toxic Superfoods How Oxalate Overload Is Making You Sick--and How to Get Better

An eye-opening guide that exposes the toxins lurking within commonly touted "superfoods" like spinach, almonds, and sweet potatoes, and offers ways to reshape your diet to begin healing.
 
 

Your spinach smoothie might be making you sick. But there's good news: You can safely reverse your load of oxalates—the chemical toxins produced by many plants—and discover vibrant health.  
 
Oxalates most famously cause kidney stones, but they also promote gut problems, chronic pain, joint pain, inflammation, autoimmune conditions, mineral deficiency, sleep disorders, osteoporosis, fatigue, and brain fog. Modern diets, especially ones that are gluten-free, keto, or plant-heavy, tend to be overloaded with oxalates; in fact, health favorites like certain leafy greens, sweet potatoes, turmeric, chia seeds, raspberries, and almonds are especially high in oxalates. 
 
After suffering for decades from chronic joint inflammation, back pain, and other problems, health and nutrition educator, Sally Norton, MPH, discovered that the culprits were the oxalates hiding within her healthy, organic vegetarian diet. Now working with clients to safely reverse their oxalate load, she believes that most of us would enjoy better lifelong health with fewer oxalates in our food. 
 
Shining light on what might be nothing short of a hidden epidemic, Toxic Superfoods offers solutions where none have existed before, showing how to identify whether you have a problem and offering a timely research-backed plan with recipes and handy food charts, plus a guide to key supplementation for safely reversing your oxalate load.
 
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.
 
 

Sally Norton, MPH, received her bachelor's degree in nutritional science from Cornell University and her master's degree in public health from the University of North Carolina, Chapel Hill.