Green Smoothie Alert!
Vanessa Jones - Naturopath, Nutritionist, Functional Diagnostic & PYSCH-K Practitioner
While very nutritious, the vegetables used in green smoothies can be high oxalate foods. Oxalates are crystalline molecules that can be absorbed from diet (high oxalate foods), or cell metabolism or are produced by an infection, like yeast/fungal overgrowth. These oxalates can accumulate in the body and be the source of a lot of unexplained symptoms, such as:
Popular green smoothies commonly include spinach, kale and chard, which are loaded with oxalates. Spinach has been shown to have the highest oxalate
content of any food, so anyone genetically predisposed to have problems with oxalate metabolism, or who has a ‘leaky’ gut or who has a calcium
deficiency and eats spinach frequently (especially raw) is particularly at risk for oxalate buildup and the resulting complications. Some other
foods high in oxalate include soy, nuts and berries.
The move to a ‘clean eating diet’, which includes plenty of raw green vegetables may not be all that beneficial for some. If you do prefer to have daily smoothies, vary the ingredients. And include protein and fats to avoid spiking blood sugar. A smoothie that has good fats (e.g. avocado, egg yolks, coconut oil, hemp oil, flaxseed oil) and protein is a power smoothie! But remember, there’s no better take home message than - Everything in Moderation!
Vanessa Jones, ND, NT Dip