“All things are poison, and nothing is without poison; the dose alone makes it so a thing is not a poison.”
— Paracelsus (16th-century physician and alchemist)

What Are Oxalates, and Should You Avoid Them?

Many people today are eating “healthier than ever” yet still feel tired, inflamed, or out of balance. Often, the issue isn’t the intention behind our food choices, but how those foods interact with the body’s chemistry. Oxalates—naturally occurring compounds found in many plant foods—offer a clear example of why preparation, balance, and elimination matter more than food labels. Viewed through the principles of Ream’s Biological Theory of Ionization, oxalates are not something to fear, but something to understand and manage wisely.

A Perspective Through Ream’s Biological Theory of Ionization

Oxalates are a growing topic of conversation in the world of natural health. Some dismiss them as harmless, while others experience very real symptoms when consuming oxalate-rich foods. From the perspective of Ream’s Biological Theory of Ionization (RBTI), oxalates are not just a nutritional issue — they are an ionization and elimination issue.

Understanding oxalates through this lens brings clarity and practical guidance.

What Are Oxalates?

Oxalates (or oxalic acid) are naturally occurring compounds found in many plant foods. They are also produced by the body as a metabolic byproduct.

From an RBTI perspective, oxalates are considered irritants and crystallizing agents that can interfere with proper mineral balance, tissue elimination, and overall ionization when the body is already stressed or overloaded.

Rather than being viewed in isolation, oxalates are evaluated based on how they affect the body’s chemistry, especially the kidneys, joints, and digestive system.

Oxalates and the Body: The RBTI View

RBTI teaches that the body’s health depends on proper mineral ratios, electrical balance, and efficient waste elimination. Oxalates can disrupt this balance by:

• Binding with calcium and other minerals

• Contributing to crystal formation in tissues

• Increasing kidney stress

• Slowing elimination pathways

When elimination is weak, oxalates are more likely to accumulate rather than exit the body efficiently.

Foods of Concern in RBTI Practice

While many health approaches label foods as “healthy” or “superfoods,” RBTI focuses on how foods behave in the body, not just their nutrient content.

Chocolate and Tea: Why They’re Considered No-No’s

In RBTI practice, chocolate, black tea, and green tea are discouraged because they are:

• High in oxalates

• Highly stimulatory to the nervous system

• Disruptive to mineral balance

• Acid-forming and dehydrating

Even when marketed as antioxidant-rich, these foods can place unnecessary stress on the kidneys and interfere with proper ionization.

Nuts and Oxalates: Why Soaking Matters

Nuts are naturally high in oxalates and mineral inhibitors. RBTI does not encourage eating nuts raw or dry.

Soaking nuts for 24 hours is recommended because it:

• Reduces oxalate content

• Neutralizes enzyme inhibitors

• Improves mineral availability

• Makes nuts easier to digest

• Lessens kidney and tissue burden

Unsoaked nuts can contribute to mineral imbalance and elimination stress, especially when consumed frequently.

Why “Healthy” Smoothies Can Become a Problem

From an RBTI standpoint, common habits like daily spinach smoothies, almond milk, cacao powders, and nut-based snacks can quickly overload the body with oxalates.

These foods are often consumed:

• Raw

• In large quantities

• Without proper mineral balancing

• Without adequate elimination support

Over time, this can lead to joint pain, fatigue, digestive irritation, or kidney stress — even in people who believe they are eating “clean.”

Should You Avoid Oxalates Completely?

RBTI does not operate from fear or extremes. The goal is balance, timing, preparation, and elimination support.

Rather than total avoidance, the emphasis is on:

• Reducing unnecessary oxalate load

• Avoiding known stressors like chocolate and tea

• Properly preparing foods (such as soaking nuts)

• Supporting the body’s ability to eliminate waste efficiently

When the body is in balance, it can tolerate far more than when it is overloaded.

Practical RBTI-Aligned Tips for Managing Oxalates

• Avoid chocolate, black tea, and green tea

• Soak all nuts for at least 24 hours before consuming

• Rotate foods instead of eating the same items daily

• Favor cooked vegetables over raw for easier elimination

• Support kidney function through hydration and mineral balance

• Focus on how foods affect your chemistry, not just trends

The Bottom Line

From the perspective of Ream’s Biological Theory of Ionization, oxalates are not simply “good” or “bad.” They are chemically active compounds that must be managed wisely.

When elimination is strong and foods are properly prepared, the body thrives. When oxalate load is high and elimination is weak, problems follow.

Health is not about chasing superfoods — it’s about restoring balance.

Other resources to help you get started

Managing oxalates isn’t just about what you eat — it’s also about how your body eliminates them. The kidneys play a central role in filtering oxalates from the blood and preventing crystal formation. For those looking to support healthy kidney function, Designs for Health Kidney Korrect provides targeted botanical support with ingredients like red ginseng and astragalus, which have traditionally been used to promote kidney vitality and healthy elimination. Incorporating a product like Kidney Korrect can help your body handle dietary oxalates more efficiently, supporting overall balance and wellness.