SunshineFace

Thanks for sharing @Scott Adams! Much appreciated... I'll be over here binge-reading every one! 🤓

Here is Dr Ford's Ted Talk from 2014:

I appreciate the author starts off by talking about how we can think outside the box to put all the puzzle pieces together! I originally learned about oxalate while researching autism & high oxalate foods when my grandsons were diagnosed autistic a few years ago. Since they have food sensitivities, it made sense to look at all the dietary interventions. I too experienced what happens when suddenly stopping high-oxalate foods too quickly (And I started eating grain-free at this same time). I had burning, itchy rash outbreaks, that I assumed was oxalate dumping, but now believe to be undiagnosed Dermatitis Herpetaformis. Since I hadn’t considered Celiac, I didn’t know to go get biopsied. I am currently 3 weeks into a gluten challenge prior to endoscopy and notice my taste buds changed dramatically… I’m suddenly craving high-oxalate foods (after 6-9 months of eating low-oxalate & grain-free), and not craving the normally expected carbs, grains or sugar. Weird. I’m still not sure the connection, but wanted to leave my story in case it’s another puzzle piece for someone else.

Our body makes small amounts of oxalate so there must be a role it plays. Now I’m curious if there is a mechanism by which the body makes use of oxalate in the elimination process of anitbodies/gluten remnants to restore homeostasis? Or the oxalate food cravings are just another side effect of full body, autoimmune imbalance with gluten ingestion? Or something else entirely?

I realize this is an older post, but Sally K. Norton has an interesting personal story about ‘eating healthy’ and the cumulative effects of oxalate damage in case anyone is curious to learn more. Her book is titled Toxic Superfoods: https://sallyknorton.com/

Thanks, @trents, appreciate it! I was afraid that might be the answer! 😩 

Great convo! I’m new here… I’m doing a gluten challenge and eating one full-size croissant per day (with a full meal). I am two weeks in and interestingly, the first two days were the worst, and after that my body seemed to ‘adapt’ somehow. I am operating at pretty diminished levels for sure. But nothing like the first couple of days. Do we have a chart here to look up the gluten content of foods, or is that a resource out on the interwebs somewhere? One croissant ‘seems’ like 2 slices of bread, so I’m wondering if I need to increase the gluten content. Thanks!