Practical Aspects of Oxalate Metabolism

Abstract

THERE are a wide variety of substances involved in human nutrition. The extensive literature dealing with the more important ones —vitamins, proteins, iron, glucose and so forth —tends to overshadow the modest literature concerning a wide range of less known and often less important substances of nutritional significance. As a result, many physicians fail to give them even the limited attention they deserve. Therefore, it is well periodically to re-emphasize subjects that are in general poorly understood.Many common foods contain organic acids. Citric, malic, oxalic, tartaric, benzoic, lactic, isocitric, malonic, succinic, aconitic, tricarballylic, salicylic, quinic and glyoxylic acids are . . .