For oxalates - The liver enzyme AGT is responsible for converting glyoxylate, the precursor molecule to oxalates, into the much-needed amino acid glycine. AGT requires Vitamin B6 to function.
Thus the faster the AGT enzyme is functioning, the more rapidly our liver can convert glyoxylate into glycine, preventing the production of oxalates. And since AGT requires B6, we can see how a bit more active P5P B6 levels may be needed to increase the speed and function of AGT leading to fewer oxalate molecules being formed. high oxalates cause our body to lose Vitamin B6 as well as sulfate.
https://www.beyondmthfr.com/side-high-oxalates-problems-sulfate-b6-gut-methylation/
Low vitamin B6 increases urine oxalate/kidney stone risk. hyperoxaluria has been successfully reduced with vitamin B6 (Murthy 1982; Nath 1990; Kim 2014; Mitwalli 1988; Massey 2003). Kidney stone risk was 34% lower in women who consumed the most vitamin B6 per day from diet/supplements compared with those who consumed the least in a 14-year study in 85 557 women, (Curhan 1999). B6 requires zinc, magnesium, and vitamin B2 to convert to the active P5P form. Blood levels may show high from non conversion, if so maybe look into a low dose of active P5P and those nutrients to convert any excess B6 that is not converting to P5P. Also, Supplementation with high concentrations of the pyridoxine form of
Vitamin B6 competitively inhibits the active Pyridoxal 5' phosphate (P5P) form which actually leads to decreased
vitamin B6 function rather than enhancing it
https://www.sciencedirect.com/science/article/abs/pii/S0887233317301959?via=ihub
Oxalates can be tested with organic acids test.
https://mosaicdx.com/test/organic-acids-test/
Foods especially high in oxalates are often foods thought to be otherwise healthy, including spinach, beets, chocolate, peanuts, wheat bran, tea, cashews, pecans, almonds, berries, and many others. People now frequently consume “green smoothies” in an effort to eat “clean” and get healthy, however, they may actually be sabotaging their health. The most common components of green smoothies are spinach, kale, Swiss chard, and arugula, all of which are loaded with oxalates. These smoothies also often contain berries or almonds, which have high amounts of oxalates as well. Oxalates are not found in meat or fish at significant concentrations. Daily adult oxalate intake is usually 80-120 mg/d. A single green smoothie with two cups of spinach contains about 1,500 mg of oxalate, a potentially lethal dose. Most likely this is due to being under inflammation and therefore having low zinc levels impacting B6. A low oxalate diet until inflammation is resolved may therefore help.
Cecal propionate and butyrate were significantly reduced in Low Vitamin B6 rats irrespective of sex. Host vitamin B6 deficiency but not excess significantly alters gut microbial composition and its metabolites.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693528/
David