To remove oxalic acid or oxalates from something.
From de- (remove) + oxalate (a salt of oxalic acid). This technical term developed in food chemistry and nutrition science to describe removal of compounds that can interfere with mineral absorption.
Desoxalating foods is why nutritionists suggest boiling spinach or soaking nuts—you're removing oxalates that can prevent your body from absorbing calcium, making the nutrients more available for your bones.
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