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Spinach contains oxalic acid, sometimes also called oxalates. High intake of oxalate foods has been linked with increasing the risk of kidney stones in certain people. Many foods contain oxalates, but leafy greens like spinach in particular have levels high enough to noticeably affect certain health conditions.
It is best to limit your spinach intake if you have had kidney stones in the past or are at a higher risk for developing kidney stones, as spinach can lower calcium absorption in the body. For people with kidney stones, low amounts of calcium in their diet will increase the risk of forming calcium oxalate kidney stones.
For the same reasons, some evidence also shows that people with leaky gut syndrome, digestive disorders or irritable bowel syndrome may also be vulnerable to experiencing worsened symptoms when frequently eating foods with high levels of oxalic acid. When oxalates build up in tissue, they can sometimes cause digestive problems within the gut and worsen symptoms associated with these health conditions.
Because of built-up oxalates in bodily tissue, some experts also recommend that patients with existing painful and inflammatory conditions — such as cystic fibrosis, fibromyalgia, thyroid disease, arthritis or asthma — also don’t eat very high levels of oxalic acid-containing foods. While spinach can still be a healthy option for these groups of people, it may best to eat it in moderation and opt for including other leafy greens in their diets that contain less oxalates, such as kale, Swiss chard and romaine. *