Oxalate sensitivity is a non-stone intolerance pattern associated with reduced tolerance for oxalate, a small organic acid found naturally in many plant foods and also produced by normal human metabolism. Oxalate can bind minerals such as calcium, magnesium, and iron, forming oxalate salts that may pass through the digestive tract or be absorbed and excreted through urine. Most people process dietary oxalate without noticeable symptoms, but sensitive individuals may experience digestive discomfort, bloating, bowel changes, urinary irritation, pelvic discomfort, muscle tightness, joint discomfort, burning sensations, skin irritation, fatigue, or nerve-like symptoms after higher-oxalate meals. This record focuses on non-stone symptoms and does not require the presence of kidney stones. The biological pattern is connected to dietary oxalate load, intestinal absorption, calcium-oxalate binding inside the gut, hydration status, mineral balance, epithelial barrier integrity, gut microbiome activity, inflammation signaling, oxidative stress, and kidney handling of oxalate. Oxalate-degrading bacteria in the gut, including Oxalobacter formigenes and other microbial groups, have been studied for their role in oxalate homeostasis. When intestinal oxalate degradation is lower or intestinal absorption is higher, more oxalate may enter circulation and place greater demand on urinary excretion pathways. High intake of very high-oxalate foods, low fluid intake, low dietary calcium at meals, high sodium intake, high supplemental vitamin C intake, digestive inflammation, fat malabsorption, and disrupted gut microbiome patterns are recognized contributors to increased oxalate burden. A whole food plant-based diet for oxalate sensitivity does not mean removing plants broadly. It means emphasizing lower-oxalate, nutrient-dense whole plant foods while limiting high-oxalate items and preserving fiber, minerals, antioxidant chemistry, and adequate calories. Useful lower-oxalate food choices from the master list include cabbage-green, cauliflower, cucumber, zucchini, celery, romaine-lettuce, bok-choy, broccoli, kale, green-peas, butternut-squash, pumpkin, apple, pear, banana, papaya, mango, watermelon, cantaloupe, honeydew, brown-rice-cooked, oats-cooked, quinoa-cooked, millet-cooked, navy-beans, split-peas-green-cooked, pumpkin-seeds-dried, sunflower-seeds-dried, and chia-seeds-whole-dried. These foods support hydration, bowel regularity, steady carbohydrate delivery, plant protein intake, vitamin C, vitamin B6, folate, vitamin K1, calcium, magnesium, potassium, manganese, zinc, selenium, and antioxidant defense. The support pattern is centered on lowering oxalate load while protecting gut barrier function, mineral availability, microbiome fermentation, SCFA signaling, urinary dilution, and inflammatory balance.