The vast majority of CICD reactions, however, are caused by one of seven basic irritant groups: calcium oxalate, protoanemonin, isothiocyanates, diterpene esters, bromelain, and alkaloids.

High Oxalate Foods: Foods high in oxalates (e.g., spinach, beetroot, chocolate, coffee, nuts, sweet potatoes etc) can increase the risk of forming calcium ... a crystalline structure, they start ...