What this article omitted is oxalates - a sharp crystalline salt found mainly in plant foods that protect plants from insects and worms - a plant’s own natural pesticide. As we age and eat too much processed food preserved in high amounts of salt (canned food, packaged food) we disable calcium from dairy products and other foods. Thus, calcium does not get into our bones nor does it bind with oxalates we eat to hold the oxalates in check. The ox is sharp and eventually cuts open the gut, leading to leaky gut, digestion problems, brain fog, fatigue, breast cancer, heart attacks, etc. All disease starts in the gut. One of the reasons for excess oxalate in plant foods (spinach, almonds, chocolate, beets, vitamin C) is that food is grown in animal fertilizer which disables the plants enzymes that control oxalates. Then we eat ox with a diet high in salt as a preservative. A high fat diet triggers more oxalosis and disease. A meat diet can help but then this results in too much acidity - plants are alkaline. So low ox plants needed like iceberg lettuce, Romaine lettuce, onions, squash, for PH balance. Also, fungus found on plant foods (like cantalope) and high Vitamin C can produce excess oxalate in our own bodies. Antibiotics also wipe out enzymes and good bacteria that hold oxalate in check. Keto diet? No.
It cracks me up how 10-15 years ago people said leaky gut was pseudo-science and even now after all this new research about the importance of gut flora the medical establishment have essentially just stuck their fingers in their ears saying, “LA LA LA DON’T WANT TO HEAR IT!”
I eat LOTS of salt and have no issues with it. In my 60s now.
“All disease starts in the gut.”
No. Just no. I do have some issues with skin cancer. Those issues started in the SUN. But I still spend a lot of time outdoors and get checked twice a year.
I am mostly carnivore but you cannot pry my 92% chocolate out of my hands til I’m dead.
Interesting!
“Research indicates that the content of oxalate in forage can be controlled by fertilizer application.”
Oxalate Accumulation in Forage Plants: Some Agronomic, Climatic and Genetic Aspects
https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.975.6865&rep=rep1&type=pdf