The question of whether vodka is high in oxalates is straightforward: it contains very little, if any, of the compound. For individuals managing dietary oxalate intake, this spirit is generally considered one of the safest choices among alcoholic beverages.
What Are Dietary Oxalates?
Oxalates, or oxalic acid, are organic compounds found naturally in a wide variety of plant foods, including leafy greens, nuts, and cocoa. In the human body, oxalates can bind with minerals, particularly calcium, in the digestive tract.
For most people, consuming oxalate-rich foods poses no significant health concern, as the compounds are usually passed through the body. However, for individuals prone to forming certain kinds of kidney stones, a high intake of oxalates can be problematic. When oxalates bind with calcium in the kidneys, they form calcium oxalate crystals, which are the most common component of kidney stones. A low-oxalate diet is often recommended in these cases to reduce the risk of crystal formation.
Vodka’s Oxalate Profile and the Role of Distillation
Vodka’s extremely low oxalate content is a direct result of its production method: distillation. This process is designed to separate the volatile alcohol from the non-volatile compounds of the fermented starting material, which can be potatoes, grains, or corn. Oxalates are non-volatile solids that do not vaporize at the temperatures required to boil ethanol, meaning they are left behind in the still.
The fermented liquid, often called a “wash” or “mash,” contains all the oxalates from the original raw ingredients. When this wash is heated, the alcohol vaporizes and is collected, leaving the water, solids, and non-volatile compounds like oxalates in the liquid residue. Vodka is typically distilled to a very high proof, which purifies the spirit to an exceptionally pure state. This high degree of purification ensures that any measurable trace of oxalate is eliminated, making the final product nearly pure ethanol and water.
Comparing Vodka to Other Common Beverages
Vodka’s low-oxalate status stands in contrast to many other popular alcoholic drinks that do not undergo the same purification process. Beverages that are fermented but not distilled, such as beer and wine, tend to retain higher levels of oxalates because they contain more components from the original plant material. The oxalate content in beer, for example, can vary, with some types containing between 0.30 milligrams to nearly 1.8 milligrams per 100 milliliters.
Wine, which is made from fermented grapes, also contains oxalates, though the levels are generally moderate. Red wine is sometimes reported to have a small amount of oxalate, around 1 milligram per four-ounce serving, while white wine may have little or none. These beverages retain plant matter from the grains and hops in beer or the skins and pulp in wine, which is where the oxalates are concentrated.