Traditional Chinese Medicine (TCM) correlates teeth and bone formation with the Kidney Meridian.

Then why is oxalic acid a tooth’s best friend and (supposedly) a kidney’s worst enemy?

70-80% of kidney stones are composed of calcium oxalate. Did you read my blog entry “Calcium (Too Much Is Toxic or Abuse)”?

By the 1940s, most dentists knew fluoride had little to do with tooth enamelization (or re-enamelization), whereas oxalic acid had lots to do with it.

(Is this another example of today’s “medical amnesia”?)

Most dentists didn’t know the role of vanadium and L-tryptophan in the process, but that’s another story for another day.

Oxalic acid and oxalates are friends to both teeth and kidneys when you learn to work with the alchemical (“all the chemistry”) similarities between oxalic acid, ascorbic acid, dehydroascorbic acid (DHA), and semi-dehydroascorbic acid (SDA).

Oxalic acid is a threat to those who don’tgrasp the relevance ofthe time context (TAI MING) of oxalate-rich enamel protectors like coffee, cocoa, spinach, rhubarb, parsley, chives, purslane, amaranth, strawberries, turnips, etc. (Do you know WHEN to eat these foods?)

Oxalic acid is also a threat to tobacco smokers and drug abusers (including pharmaceutical drugs) and those having serious metabolic disorders like diabetes or cancer.

Ascorbic acid is easily oxidized into oxalic acid under metabolic stress.

Ascorbic acid is both a potent antioxidant and a potent generator of free radicals.

Plant-based foods contain the most potent teeth and kidney protectors on the planet – oxalic acid, tannins, and phytic acid – but it’s important to deal with their downside.

For example, health food “experts” warn you against phytic acid blocking mineral absorption, then sell it back to you as IP6 (inositol hexaphosphate) to inhibit cell proliferation and carcinogenesis.

How do you begin making oxalic acid your entire body’s best friend? (It can clean and bleach your teeth and bones, and remove “rust” and “stains” from cells.)

How do you begin making the phytic acid in grains and beans and the tannins in tea your entire body’s best friends?

(1) Start eating the Chronobiotic Nutrition way (Time-Conscious Eating) and

(2) avoid the pitfalls of a “civilized” lifestyle and its attendant refined and overrefined prana-less and prana-free manufactured “foods.”

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'Teeth & Kidneys & Oxalic Acid' have 4 comments

  1. May 15, 2011 @ 3:42 am shellinspector

    Excellent blog on oxalic acid, Atom! A couple points here:

    1. Robert Von Sarbacker, (podcast available on oneradionetwork), a highly charismatic and knowledgeble health advisor, suggest drinking a mix of beet juice and asparagus juice, following it by hard apples and carrots to rejuvenate body, remove parasites, remove bacteria, candida and to generally clense and detoxify liver.

    Beets have lots of oxalic acid, while asparagus has lots of asparagilic acid (which I beleive is a potent acid that stays strong until it’s peed out) The poit is, asparagilic acid prevents oxalic from beets to produce kidney stones.

    Since both vegetables are evening foods, I have been doing it at 9-10PM and liked the results a lot.

    Phytic acid, is a central topic of Ramiel Nagels, (interview also avialabel on Patricks podcasts) book is the fact that whole grains are highly detrimental and leech minerals out of body and are a primary cause of dental caries. His book is full of scientific references. I read it. He also refers to pre-world War II research of Dr.May Mellanby and Dr. J.D. Boyd who cured “diabetic children’s decayed teeth by designing a grain-free diet”.

    “.. Meanwhile in two other feeding experiments by Dr. Mellanby a low fat-soluble vitamin A and D dient with the addition of ½ to 1 cup of oatmeal (high phytic content) produced an average of six new cavities per child during the trial period. Their preexisting cavities did not heal in any way. a diet with less oatmeal and some fat-soluble vitamies produced on average of four and a half new cavities per child with a few of the preexisting cavities healing during the experiment..” quoted from Nagel’s book.

    Since reading Nagel’s book, I became preplexed. I used to do a lot of wheat and rye sprouts before, not after this book. Even though you say that IP6 is good against cancer, I am still very cautious about phytic acid since cancer seems distant and dental desease is more prevalent and apparent, even in children.

    Atom, do you have any references or examples to support your claims about beneficial nature of the phytic acid and the fact that it does not do harm to teeth as Rami Nagel claims? Appreciate your efforts!


    • May 15, 2011 @ 3:33 pm atomb

      Asparagus also contains oxalic and oxaloacetic acids, but I’d drink the asparagus and beetroot combo anyway.

      Asparagusic acid in asparagus kills parasites.

      Sulfur in asparagus helps produce oxytocin for sexual bonding.

      URIC ACID in asparagus is its highest asset, esp. for vegetarians.

      Chronobiotic Nutrition protects against the negative effects of phytic acid by recruiting E. coli to break it down in the GI tract.

      You can actually buy earwax mold in the health food store to counteract phytic acid.

      (I’ll send you the product name in a private e-mail so I don’t get sued.)


  2. May 15, 2011 @ 4:30 pm eme

    I have a question concerning cacao and the other oxalic-containing foods. Would they all fall into the same time period or, would something like cacao, which could be above 4 ft, be for a different time period? I specifically mention cacao, because, of the foods you list, that and parsley are the ones I consume the most of. Thank you.


    • May 15, 2011 @ 5:23 pm atomb

      Cacao is OK from 12:30 am to 12:00 noon, and optimum at Stomach Time (7:00-9:00 am).

      It’s a Zone 1 food.

      Parsley is OK from 11:30 am to 1:00 am, being one of the most TIME-LABILE oxalic herbs.

      It’s a Zone 2 and Zone 3 herb.

      Apiol (parsley camphor) makes parsley a good isopathic kidney stimulant at Kidney Time (5:00-7:00 pm).

      Parsley is an herb (and a garnish), not a food, indicating smaller doses by definition.

      Parsley’s ascorbic acid (chelated by parsley’s high iron content) helps “tame” its oxalic acid.


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