High Oxalate Foods
High Oxalate Foods
Foods that are high in oxalates (oxalic acid) increases symptoms of
- Mast Cell Activation Syndrome (MCAS)
- Ehlers-Danlos Syndrome (EDS)
- Common Variable Immunodeficiency Disorder (CVID)
- Postural Orthostatic Tachycardia Syndrome (POTS)
Elevated oxalates can be caused by genetic mutations (SNPs) and/or eating foods that are high in oxalic acid. Treatment for high oxalates almost always includes going on a low-oxalate diet for a period of time.
To reduce oxalic acid intake, markedly reduce or eliminate the following foods for the period of time specified by your doctor at Muscle & Joint Clinic:
Drinks
- Dark or “robust” beer
- Black tea
- Chocolate milk
- Cocoa
- Instant coffee
- Hot chocolate
- Juice made from high oxalate fruits (see below for high oxalate fruits)
- Ovaltine
- Soy drinks
Dairy
- Chocolate milk
- Soy cheese
- Soy milk
- Soy yogurt
- Fats, Nuts, Seeds
- Nuts
- Nut butters
- Sesame seeds
- Tahini
- Soy nuts
Fruit
- Blackberries
- Blueberries
- Carambola
- Concord grapes
- Currents
- Dewberries
- Elderberries
- Figs
- Fruit cocktail
- Gooseberry
- Kiwis
- Lemon peel
- Orange peel
- Raspberries
- Rhubarb
- Canned strawberries
- Tamarillo
- Tangerines
Starch
- Amaranth
- Buckwheat
- Cereal (bran or high fiber
- Crisp bread (rye or wheat)
- Fruit cake
- Grits
- Pretzels
- Taro
- Wheat bran
- Wheat germ
- Whole wheat bread
- Whole wheat flour
Condiments
- Black pepper (more than 1 tsp.)
- Marmalade
- Soy sauce
Miscellaneous
- Chocolate
- Parsley
Vegetables
- Beans (baked, green, dried, kidney)
- Beets
- Beet greens
- Beet root
- Carrots
- Celery
- Chicory
- Collards
- Dandelion greens
- Eggplant
- Escarole
- Kale
- Leeks
- Okra
- Olives
- Parsley
- Peppers (chili and green)
- Pokeweed
- Potatoes (baked, boiled, fried)
- Rutabaga
- Spinach
- Summer squash
- Sweet potato
- Swiss chard
- Zucchini