How can I protect against oxalates?
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- čas přidán 12. 09. 2024
- Question: How can I protect against oxalates?
Short Answer: Getting 300-400 mg calcium between food and supplements at each meal will minimize oxalate absorption. Maintaining postprandial urine pH in the 6.4-6.8 range by getting 3-5 grams of potassium per day from food or from organic acid salts such as potassium citrate will prevent its crystallization in the kidney. Reducing dietary oxalate will prevent any possible damage in the gut.
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This snippet is from the April 12, 2023 AMA. The full recording and transcript is reserved for Masterpass members. Here is a preview of what’s included:
*What Causes Hypercholesterolemia and Does It Matter?
*How to Reverse Coronary Calcification?
*How to do a comprehensive nutritional screening
*How long after eating improperly cooked egg whites should I wait to take biotin?
*Is the extrusion process as harmful as some claim?
*How long can one fast before micronutrient deficiencies become an issue?
*Do B vitamins compete with each other for absorption?
*Why is thirst a symptom of diabetes?
*Do I agree with Peter Attia that ApoB should be driven as low as pharmacologically possible?
*During a fast, does the body break down muscle?
*How do you rest and refeed your brain?
*Why would someone have high RBC magnesium but low serum magnesium?
*GLA deficiency?
*Should we eat for our ethnicity?
*How convincing are polyphenol studies?
*Can coronary calcium be driven by oxalate?
*Citrulline for vasodilation
*How to reduce catabolism
*Rapid-fire run-through of orphaned questions from the submission contest, including a detailed look at Nadia’s thyroid numbers
Here’s a link to the full AMA: chrismasterjoh...
For more information, visit www.chrismaste...
Bacteria known as Oxalobacter formigenes rely on oxalates as a source of energy, which helps lessen oxalate buildup. Some people have more of this bacteria than others. Antibiotics can be especially hard in this type of bacteria, leading to quick oxalate buildup.
Also come down to calcium metabolism, the Mg - A - D - K relationship, which seems to be key to many chronic diseases.
There is one swedish company having some of that in their pipeline, unfortunately one of their experiments phase 3 (?) did not go well. Acidophilus (inter alia) also reduces oxalates, and other bacteria...
What cofactors are depleted in the process and how does that influence the quorum/biome? What other more useful strains are you displacing by having bacteria needed to deal with those mitotoxic crystals?
It's a quite mysterious bacterium -- I read that it's still not known how infants get colonized with oxalobacter formigenes. I read that it can be found in the water of wells that are at least 100 feet deep. But strangely, oxygen can destroy it, I read. Since I'm a complete layman it's difficult to make sense of this.
Oxalobacter cannot do it alone There is NO WAY it can break down all that oxalate. I have friends who have HIGH oxalobacter and still have lots of oxalate in urine. Once oxalate is in the bloodstream - GI bacteria won’t help. We need to BIND it and on excrete it stool. Calcium does that and also calcium protects tight junctions in the intestine and prevents it from getting into the blood !!
Short chain fatty acids made from SOLUBLE FIBER ( beans , oatmeal , brown rice ) and B12 also helps to normalize the SLC26A transporter. This prevents stones !!
No mention of magnesium?!! That's pretty wild.
agreed!
Yeah, and its significantly more water soluble than calcium oxalate, very easily excreted compared to calcium oxalate
What about the issue of dietary fat saponifying the calcium, thereby preventing it from binding to oxalate? Should one avoid eating a lot of fat and and a lot of oxalate together? To me, this would also make sense in terms of how our prehistoric ancestors probably ate. When they ate fatty meat, they were probably not consuming high oxalate nuts/seeds/grains/tubers, and vice versa. Combining the two, and making every meal a smorgasbord of food items, is a modern indulgence.
I was wondering if there is any chemical reaction when I have lets say some potatoes with some olive oil and I sprinkle some calcium citrate on top.. Btw just because prehistoric ancestors were eating something doesn't mean it was ideal/optimal for us. They were simply eating what was available, but in old cultures people don't do any stupid food combining. They eat starches with the meats.. Btw watch this interesting documentary czcams.com/video/ZtEt-S7wKmg/video.html they found that he was eating some type of flat bread with some meat and herbs etc.. Btw they also find that he had atherosclerosis so there goes this idea that our ancestors were so healthy because they were eating the best diet for them etc.. It is just nonsense. There is no ideal diet for humans. Ideal diet is what is available and what gives you energy to live
@@jirihutecka9020 Our prehistoric ancestors probably not ate, drink and breath a lot of heavy metals(like mercury..) and other sh*t those days. Our body collect metals with oxalates. That is what makes people sick when there is the new "healthy trendy" diets in their life with whale of a lot of nuts and sweet potatoes. And yes, fat is killing the advantage of calcium(that is my experience too). Brain fog is a "good" evidence with this.
EAT THE FAT ✅✅
SHUN THE VEG - you don’t need veg.
EAT FAT and PROTEIN but remember FAT is KING!
@@jirihutecka9020 they found a man that supposedly had all those dis-eases, but even if it's so, it's one man.
There's much they can be wrong about and if you look at the Eskimoes they ate a ton of saturated fats from animals and had little to no vegetation available, and didn't get cancer and heart disease like our society does.
These are more modern dis-eases, and don't think that primitive societies that were able to acquire adequate food would be suffering from our modern diseases.
🧲 Note: Lactoferrin in real, that is, raw milk that hasn't been pasteurized to dust, will also remove that mitotoxic poison talked about here. The binding of oxalate in the C-lobe of lactoferrin has been observed in crystallographic studies.
Btw. I heard of a baby born with psoriasis (exema or something like that)
they tried everything and eventually the one thing that cured her was unpasteurised, raw, cow’s milk !!
(the key was “raw” imo)
@@snowyowl6892 sounds like the bacteria and their external matrix proteins did something to the immune system. raw milk is great never the less!
Please share more about oxalate 🙏🏼
Chris , does cooking of Spinach or beetroot destroy Betaine?
No
Btw isn't pH of the body controlled by breathing as well?
Is eating cheese or milk or sour cream say on a sweet potato with a meal a good way to bind oxalates?
yes
How to cure interstitial cystitis?
how's your insulin doing?
So basically eat fruit and vegetable for potassium to bind the oxalate. So what's the scare about?
Fruit and vegetables HAVE oxalates in them...
EDIT: and NO, the minerals in fruits and vegetables do not bind to them, they are already bound...there is EXCESS oxalates... Hope ya figure it out a bit more .. being young or unaware doesn't mean we escape the consequences...
@@1truthseeking8 But apparently oxalates are part of our normal metabolism...Even eating meat generates oxalates... So probably just more senseless scare mongering.
So does that 3-400mg of calcium end up bound to oxalate and then excreted? Would you have to compensate for that "loss"?
I never had a problem with oxalates once i gave up vegetables. Maybe its my microbiome, your mileage may vary
I found another method. Do not eat food with oxalates. I eat potassium chloride, that i add to the food. And magnesium citrate.
In the video here, Chris Masterjohn says "potassium salts, not chloride" -- do you think the potassium chloride helps with oxalates?
Wouldn't supplementing calcium mean potentially more free iron and other heavier metals escaping "oxalic grip" and lead to more heavy metals being absorbed? Oxalate sources such as leaves are generally high in these.
hmmmmm …🤔
Grassfed grass-finished beef
Neither calcium nor potassium, nor non-heme iron supplements appeal to me. All these elements are generally ubiquitous, as they are also in oxalate rich leaves. To the best of my knowledge yellow spots on your tomatoes are already calcium bound oxalic acid crystals and also have plenty potassium, are they thus of no concern?
there is not near enough minerals in our foods any more due to improper farming our soils are depleted. Plants don't make minerals. That's why people supplement with minerals - shilajit is a great source and liquid Concentrace.
@@angiem1124 have you ever looked at a periodic table? there's NO NEED for a black slurp as a source of "minerals", especially not in an inorganic form. Magnesium, calcium, boron, zinc, copper, iron, sulfur manganese, selenium and so on, are all in the top row and there's plenty around. Cobalt is toxic unless it's in form of b12. Why would I want traces of tin, zirconium, cadmium, tellurium, mercury or anything that is not already been in a plant or animal?
Please buy a good mic.
Please don't be angry me typing this thank you
I don'ta ttatch suddenly to anything or anyone emotionally my dogs but all others my mind nblocks out even working having hundert of passengers around etc.... I am never myself but since the vaccine my brain has changed all has changed within me
A.I. isn't working...reboot and your word salad might improve.
And yes, "you" are no longer you...have you done the research? It's the I.O.B. Internet of Bodies ... And you took the self assembly juice and it is in you.
HAve you ever eat without thinking what you eat just eating I have done it and do it since the vaccine
You're adding poor choices on top of poor choices then?
3-400 mgs calcium ?… can you please make that “real” for us .. a couple of commonly ingested foods ??
diary (milk, yogurt, cheese, cream), tofu, home grown dark leafy greens (oxalate is water soluble and get accumulate in water, so you can steam or boil and discard the water, just eat the leaves)
you can use Cronometer to check the amount of nutrients in foods, although be careful that plantbased nutrients doesn't always equate to bioavailable form.
Bruh just drink milk lol
@@erikahuxley
Thankyou …
Food doesn't automatically have all the calcium or any other mineral that someone says it has. The soils are depleted, plants don't make minerals. I always supplements.
@@erikahuxley tofu? just no. Endocrine disruptors, messes up hormones and one my top 5 "DO NOT EAT" ITEMS