Mold and Oxalates: Why You Should Watch for These Two Compounds

Teri Cochrane on
Mold from autumn leaves can exacerbate allergies.

Fall is here, and with it comes beautiful foliage, cozy sweaters, and... mold season.

But did you know that there's a surprising connection between oxalates and mold sensitivities that might make you think twice about your autumn menu?

Mold, which can thrive in damp environments, releases mycotoxins. These harmful compounds can wreak havoc on our health, especially if we have mold sensitivities. But here's the twist: oxalates, those compounds found in various foods, can make the situation even worse!

Oxalates have a unique ability to bind to minerals like calcium, acting like a magnet for them in our bodies. When we consume oxalate-rich foods, these compounds can accumulate, making it challenging for our bodies to properly detoxify and manage mycotoxins.

So, during the fall mold season, it's crucial to be mindful of your oxalate intake. Here's why:

  1. Overburdened Detoxification: Mycotoxins put a strain on our detox systems. When combined with a high oxalate diet, it's like giving your body extra work to do when it's already in overdrive.
  2. Inflammation: Mold sensitivities often lead to inflammation. Oxalates, found in foods like spinach, beets, and almonds, can be pro-inflammatory for some, compounding the issue.
  3. Digestive Health: Mold and oxalates can both irritate the gut. When your digestive system is already compromised, this double whammy can be particularly uncomfortable.

This fall, consider reducing your oxalate intake, especially if you're dealing with mold sensitivities. Opt for low-oxalate foods like zucchini and squashes, and steer clear of high-oxalate choices like spinach, beets, and almonds.

Remember, your health is a priority, and being mindful of your diet can make all the difference during mold season. Stay well and enjoy the beauty of autumn!

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