Oxalate Sensitivity

by Mila McManus, MD

Oxalate sensitivity could be linked to underlying yeast or candida overgrowth. Oxalate, also called oxalic acid, is an organic compound found in many plant foods. For most people, oxalates pose little to no problem, but for some individuals with high oxalate levels and oxalate sensitivity, it can lead to numerous health issues.

Common signs and symptoms of high oxalate levels include muscle aches and pains, fatigue, brain fog, strange rashes, kidney stones, chronic UTIs, frequently cloudy or hazy urine, vulvar pain in women, gastrointestinal problems or irritable bowel syndrome, gum issues, sore eyes, or poor vision, and histamine intolerance.

The composition of your gut microbiota is directly related to the amount of oxalate levels found in your urine. Candida albicans is the most common yeast in the human gastrointestinal system. While it is uncertain which one causes the other, candida overgrowth has been found in the presence of high oxalates in the gut. Addressing high levels of yeast and candida can help reduce oxalate levels. Oxalates are measured in urine, and high levels are referred to as hyperoxaluria.

In a healthy person, approximately 90% of the oxalate delivered from plant foods in the diet is excreted through the stool and urine. The human body can also produce oxalate on its own by converting Vitamin C during metabolism if oxalate levels are too low. For individuals with oxalate sensitivity, oxalic acid is not excreted efficiently and remains in the cells, where it wreaks havoc, leading to oxidative damage, depletion of glutathione, compromises the immune system, and forms crystals that cause pain and injury. The result is the formation of oxalate crystal deposits in blood vessels, bones, and various body organs. Kidney stones and joint pain are two such examples created by oxalate deposits in these areas.

Initially, treating for high oxalate would include an elimination diet while simultaneously reducing yeast and fungal populations in the body. Foods high in oxalate include beans, beer, beetroot, berries, chocolate, coffee, cranberries, dark green vegetables [especially spinach], nuts, oranges, potato, rhubarb, soybeans, soy milk, sweet potato, black tea, tofu, and wheat bran. The two-pronged treatment protocol includes removing these foods while targeting the yeast and fungal populations, both of which, in turn, reduce the oxalate load and sensitivity. When the gut microbiome is balanced and healthy again, many of these healthy whole foods can be returned to the diet.

There are also supplements that can help reduce oxalates and the related symptoms of oxalate sensitivity. Optimizing gut bacteria with a high-quality, multi-strain probiotic helps break down oxalate in the gut. Calcium citrate binds with oxalates to form larger molecules that pass through the digestive tract without being absorbed. There are several oxalate competitors, including sulfur, bicarbonate, chloride, and Biotin. These can crowd out the oxalate and stop it from having such an impact at the cellular level. Vitamin B6 helps facilitate the urinary excretion of oxalate. Drinking plenty of water helps to eliminate oxalates, as does activated charcoal, which acts as a binding agent.

If you think you, or someone you love, may have oxalate sensitivity, consider meeting with one of our providers for a personalized protocol that addresses the root causes and leads to restored health and wellness.

Stay informed. Be Well.

References:

https://advancedfunctionalmedicine.com.au/oxalates-and-candida-overgrowth/

Histamine Intolerance

By Nancy Mehlert

Most of the time when we guide patients toward a whole food, ancestral type of diet, and we work to clean up the digestive tract and repopulate favorable microflora with probiotics and fermented foods, our patients are amazed at how much better they feel. Occasionally though, there are some individuals who do not improve initially, sometimes due to what is called Histamine Intolerance. Because the symptoms can easily be confused with a variety of other conditions and because the response is cumulative, it can be difficult to diagnose.

It is important to understand that the body needs and uses histamine for very important functions. Histamine intolerance occurs when the body’s enzymatic process to break down excess histamine is impaired, or when the body is producing too much of it. When this happens, the symptoms of excess histamine resemble allergic reactions. Common symptoms include:

Hives
Itching, especially of skin, eyes, ears and nose
Drop in blood pressure, dizziness when standing up quickly
Swelling of the face, mouth, and throat
Increased pulse rate or the sensation of heart racing
Some types of headaches
Nasal congestion, runny nose or seasonal allergies
Indigestion, heartburn or reflux
Fatigue, confusion or irritability
In very rare cases, blacking out very briefly

Overproduction of histamine can occur directly as a result of imbalanced gut micro-bacteria (aka dysbiosis). There are certain types of bacteria that produce histamine and if they are overpopulated, excess histamine can result. Another cause of excess histamine is slow clearance from the body, such as with impaired methylation. Impaired methylation can be a result of nutritional deficiencies and/or genetic mutations.

Another aspect of histamine intolerance is that it is cumulative and the spectrum of tolerance levels varies greatly. In other words, some excess histamine may not trigger any response, but every person has a unique tolerance level and once hit, will trigger the response. Because of this, the person experiencing these symptoms searches for a single food that seems to trigger the response when it is more likely a series of foods that add up and accumulate too much histamine. Any one food is not necessarily a trigger. Some people have responses that are triggered by only some of the foods listed below, while the other foods seem to not pose a threat.

As stated above, histamine intolerance appears to be very closely connected to gut imbalances of microflora and, in most cases, restricting consumption of high histamine foods can serve as the first line of treatment for symptom relief. Moreover, restoration of gut health and correction of methylation issues are vital to resolving the problem. Once these things are done, many people are able to add many of their favorite foods back into their diet.

Many people are surprised to learn that the foods which trigger these responses are often included in very healthy diets. While most foods generate some histamine, the most common high histamine foods include:

Fermented foods such as cultured vegetables, yogurts, and mature or ripe cheeses
Seafood
Beans and pulses
Nuts, especially cashews and walnuts
Chocolates and other cocoa based products
Most citrus fruits and berries
Tomatoes
Spinach
Eggs
Vinegar, including ketchup, salad dressings, sauces, BBQ sauce
Certain spices including cinnamon, chili powder, and cloves
Alcohol
Processed and cured meats such as salami, ham, bacon, sausages
Leftover meat (cooked meat increases in histamine as it sits)
Pickled or canned foods including sauerkraut, pickles, relish
Wheat and wheat products such as pasta and couscous
Salty or sweet snacks with preservatives and artificial colorings

Histamine intolerance may be on the rise, especially in light of the increase in gut dysbiosis in our population. It has not yet been established fully as a distinct medical condition in the conventional medical arena, so there are a lot of people who don’t believe this condition exists. Regardless, if you suspect you are, or someone you know is, suffering with this, functional medical practices, such as TWIHW, are the ideal places to get help!

Sources:

http://chriskresser.com/what-you-should-know-about-histamine-intolerance

http://www.histamineintolerance.org.uk