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Have you ever heard of breadfruit? It's a rather strange name for a piece of fruit that sounds like it may smell or taste like bread!, Instead, breadfruit is grown in tropical regions of the world and, like Jackfruit, is a member of the mulberry family.

 Oxalic acid is a naturally occurring toxic, corrosive acid. When the oxalic acid has

minerals attached to it, it’s called oxalate, which acts as a mineral chelator.

Oxalate forms crystals that your body has a limited capacity to process. Calcium oxalate, for example, which is oxalic acid with calcium attached, form into painful kidney stones.

Unlike some other food-related toxins, oxalate cannot be removed by cooking, soaking or fermenting the food, you also cannot simply take a mineral supplement to address the depletion oxalates causes.

The top three “super-foods” that are very high in oxalate and may cause trouble are Spinach, Swiss chard and Beet Greens.

Another high-oxalate food is almonds, which you can easily “overdose” on if you’re eating bread made with almond flour or drinking almond milk, or if you’re on a Keto or paleo diet, as they both tend to rely heavily on almonds.

Dark chocolate is another food that scores high for oxalates.

Oxalate damages cellular membranes causing excess calcium to flood the cell, resulting in accelerated cell death and other metabolic problems that contribute to chronic disease and ill health.

In this interview, Sally Norton, author of “Toxic Super-Foods: How Oxalate Overload Is Making You Sick — and How to Get Better,” reviews how and why even foods we’ve been told are healthy can wreak havoc on your health.

As the title of the book implies, the main culprit in question is oxalate or oxalic acid, found in many plants, beans, grains, seeds and nuts, fruits, berries and herbs.