That's intriguing, @Wishful. What's so interesting is that you seem to react only to those spices that contain lots of soluble oxalate. Could it make a difference that only a tiny fraction of the oxalates in cumin (114 mg out of 1,505) is soluble and can be absorbed, whereas in turmeric and ginger, almost the entire oxalate is in fact soluble and bioavailable? That would also indicate that the oxalate does something bad for you when absorbed.With a quick glance at that list, I might jump to the conclusion that oxalates were responsible for my responses to those spices. However, I didn't react badly to cumin, even in much larger amounts than turmeric or ginger, so oxalates are probably not the issue for me
Interestingly, I think it's the opposite for me. I think oxalate that's not absorbed is my problem. Why? I haven't tested it with these different spices (which is actually a great idea), but I have noticed that I react extremely badly to spinach lasagna, but much less to spinach pasta. The difference being that there is cheese with lots of calcium in lasagna. Oxalates quickly form insoluble complexes with calcium. That means the oxalate isn't absorbed (it's actually a way for people with kidney stone risk to get rid of some of the oxalate). But when it's not absorbed, it goes into the microbiome and I think in my case, that's exactly the problem. I suspect it's a bacterial fermentation product of the oxalate and that the more oxalate is insoluble, the worse it gets for me.
@Wishful, an interesting test might be to eat turmeric with lots of calcium (cheese, milk or a supplement). That should turn much of the soluble oxalate into insoluble oxalate. If the soluble oxalate is your problem, then you should not react so strongly if you have an abundant calcium source together with the turmeric.