Crystals Hidden in the Body: Oxalates, Pain, and the Lessons from Blackberries (Episode 17)

On a warm North Carolina blue-skied morning, I wandered barefoot past a cattle pasture, savoring the grounding sensation of dew on my feet. Then I spotted them — the season’s first ripe blackberries. I told myself I’d just have three. But the next branch offered more, and soon I’d eaten a generous handful.

It was my first plant food since starting the carnivore diet, aside from coffee. No harm seemed done — these berries were local and freshly ripe — but I felt hungrier afterward. And yet, this wasn’t about breaking rules. I’ve never promised myself I’d never eat plants again. Still, I avoid them for a reason: some plants can do more harm than most people realize.

In my previous episode, I spoke about fructose paralyzing mitochondria and causing oxidative stress. Today, I’m taking that conversation further — into the world of oxalates, tiny plant-made compounds that can quietly cause big trouble.

Oxalates are sharp, crystal-forming compounds found in many fruits, vegetables, nuts, and seeds — including so-called “superfoods” like spinach, almonds, beets, and yes, blackberries. They bind to minerals like calcium and magnesium, creating crystals the body struggles to dissolve. Over time, these can accumulate in joints, muscles, organs, and even the brain.

Nutrition consultant and author Sally Norton has lived this reality. Her health struggles began in childhood — joint pain, back issues, fatigue — all while she followed what she believed was a healthy diet. She now sees oxalate overload as a hidden cause of her long-term suffering.

I was also raised to believe fruits and vegetables were always good for me. But over time, my body disagreed. Carrots, peas, celery, raw potatoes, nuts — they began triggering allergic reactions. Eventually, migraines and constant shoulder pain became part of my life.

In 2020, my right wrist suddenly swelled and throbbed so badly I thought I’d been bitten by a venomous spider. The ER called it gout — something I supposedly shouldn’t get, given my diet. By 2021, my pain was so severe I could barely sit, and autoimmune markers came back positive.

It wasn’t until I learned about oxalates that things started making sense.

When you stop eating high-oxalate foods, your body may start releasing stored oxalates — a process called oxalate dumping. Symptoms can include joint pain, rashes, brain fog, and even crystals exiting through skin or eyes. The timing is unpredictable — it can happen weeks, months, or even years after the dietary change.

I thought I’d transitioned slowly enough, but six months into carnivore, strange symptoms crept back. Was this oxalate dumping? Possibly. That’s why, standing in the pasture, I decided the blackberries might actually help — a small, intentional oxalate dose to ease the storm.

Listen to Episode 17 here.