New Sally K. Norton interview by Mercola - Jan 1, 2023

Bluefyre

Bluefyre

The Living Force
FOTCM Member
Joseph Mercola interviewed Sally K. Norton and has a new book to be released on January 3rd. There is a lot of new information since here interview on SOTT back in April 2019. She has continued to research. Mercola said her book brings together a lot of information in one place. I have pre-ordered and am looking forward to reading.

articles.mercola.com

How Oxalates Can Wreck Your Health

In this interview, Sally Norton reviews how and why even foods we've been told are healthy can wreak havoc on your health.
articles.mercola.com articles.mercola.com
 
This one was quite an eye opener for me.
For a long time I was under the impression that you can take loads of vitamin C with no consequences. It seems that Vit C infusions should be reserved only for people with serious problems i.e sepsis, active cancer etc. I am now leaning towards maximum 500 mg per day of liposomal vitamin C for most people who are in good health.
 
How timely! Thank you for posting this, @Bluefyre! I watched Elliot's recent videos about oxalates and am very thankful for the information. He mentions several supplements that are helpful, they bind with oxalates and help with oxalate dumping. So, I purchased some of these supplements and also started taking potassium citrate on a regular basis. Also, I am giving myself some luxurious foot soaks with sodium bicarbonate and Epsom Salts. It is good for us and at the same time it lifts my spirits, so I really recommend it (I don't have a bath at home).

Here is one of the several videos he made in recent weeks:

I also add various essential oils that boost my mood and was relieved to learn that the oils do not contain oxalates! Phew, what a relief, because I use them on a regular basis.

Here is what Sally Norton wrote:

Essential oils and extracts can make good substitutes in the kitchen. Begin with these easy substitutions:​


1. To replace (whole root) turmeric use a turmeric extract sold as a dietary supplement. (Start with 1 -3 caps per recipe, opened and the capsule discarded.) (Oxalate tends to stick to fibers and other elements removed when an extract is made.)

2. To replace lemon peel: use oil of lemon (1 small drop per tsp. of zest) or lemon extract (1/4 tsp./ lemon). (Oxalate is filtered out during extraction, and does not hang around in the oil fraction of any given food.)

Extracts typically don’t have exactly the same taste as the whole spice, but for certain recipes they can still provide a safe and pleasant flavor enhancement.
Click to expand...
 
I also found Elliot's videos helpful. I don't like baths but his recommended footbaths I can do. Yes, so relaxing and can also say lifts my spirits. I have been going through a major oxalate dump the last couple of weeks and the supplements really help. I didn't realize how important calcium citrate was/is. I was focusing on potassium and magnesium citrate. I am guilty of the slow creep, eating things loaded with oxalates. The straight and narrow gets narrower these days! The essential oils are so helpful. I LOVE cinnamon, and it is one of the worst culprits.
 
I am super happy to hear that Sally's book is about to be published. She sure has put in a lot of hard work into unearthing a lot of the science on this topic, which has generally been misunderstood and "murky". She has single-handedly raised public awareness of oxalate overload by a massive amount compared to what it was just four years ago. There was only a handful of people talking about it publicly on YT back then, whereas now the topic has blown up and is more popular then ever. I am excited to read what she has wrote, because she is a very thorough researcher and can speak from experience as well.

For anyone who wants the basic "low-down" on oxalate, I recently published a series of videos (all of which are under 10 minutes) which covers the fundamentals:

- What is oxalate? Why it is the worst plant toxin (in my opinion!)


- What are the symptoms of oxalate overload?


- How to start a low oxalate diet correctly


- How to identify and manage oxalate dumping

 
Everything shared here is so helpful. I don't think there is enough emphasis on this in the carnivore community. After a couple of years on a paleo diet, I transitioned to a carnivore diet last spring. In the beginning, I went through an adaptive phase for about a month where I felt pretty rough with keto flu symptoms. After that felt pretty amazing for a while, maybe a few months. Then I started to experience this cycle of terrible digestion, nausea, pressure in the gut, loose stools, occasional headaches. Things seemed to improve if I added a serving or two of vegetables or fruit to my daily routine of mainly beef, butter, salt, and tea. Even though I was familiar with the subject of oxalates, it didn't even dawn on me that's what I might be dealing with, so thanks so much for this thread! After reviewing oxalate level food lists again, I'm so sad that my favorite black tea (with rose, fig, and saffron) is apparently pretty high in oxalates. The straight and narrow does indeed seem to get even narrower, Bluefyre.:rolleyes:
 
In case the video at Mercola goes offline, he has posted it to BitChute as well
www.bitchute.com

How Oxalates Can Wreck Your Health - Interview with Sally K. Norton

2022 Interview In this interview, Sally Norton, author of “Toxic Superfoods: How Oxalate Overload Is Making You Sick — and How to Get Better,” reviews how and why even foods we’ve been told are healthy can wreak havoc on your health. As the title of the book implies, the main culprit in...
www.bitchute.com www.bitchute.com

also, a related video from Low Carb Down Under
Dr. Anthony Chaffee 'Plants are trying to kill you'
 
gottathink said:
@Keyhole,
The almond and coconut milk I drink has calcium added to it, will the calcium bind up the oxylates from the almonds in this mix?
Click to expand...
I found this study which demonstrated oxalates in spinach can be bound up by calcium:
Conclusions
Spinach leaves and stems are often homogenised and then used as the base vegetable to make green juices. As green juices are not cooked or processed to allow removal or reduction the soluble oxalate content this poses a risk to the consumer. However, the addition of calcium ions during processing at room temperature offers the opportunity to convert some of the soluble oxalates in the juices into insoluble oxalates that are less likely to be absorbed from the digestive tract. This research has highlighted the positive effect of the addition of four different calcium sources during the preparation of the homogenised spinach mixture. Calcium chloride was the most effective additive, while calcium carbonate was the least effective additive in reducing the soluble oxalate contents in the green juice. Overall, the addition of even small amounts of soluble calcium would make the green juice considerably safer to consume by reducing the soluble oxalate content.
Acknowledgements
This study was funded by Lincoln University, Cant
Click to expand...
 
gottathink said:
I found this study which demonstrated oxalates in spinach can be bound up by calcium:
Click to expand...
Calcium is somewhat "protective" (I don't like using that word in this context) against absorption of soluble oxalate if there is not intestinal permeability, because the calcium binds with oxalate to produce insoluble calcium oxalate which should not be absorbed (in a healthy gut). However, calcium oxalate is still irritant to mucosal tissue in the gut. It would also need to be taken at exactly the same time as the oxalate-containing food, because soluble oxalate can be absorbed right through the stomach and the upper small intestine.

People say that spinach contains calcium, but this is a misunderstanding. None of the calcium is bioavailable because it is bound up with oxalate, and it has a net-negative effect on calcium homeostasis because there is so much oxalate that it depletes the body of calcium.

Feeding animals spinach as the only source of dietary calcium source will kill them in a short period of time (90 days).

TBH, spinach is by far the worst vegetable that I know of, and under no circumstance should someone juice the stuff. Funnily enough I made a video specifically on this (below). There are numerous case studies showing acute kidney failure from juicing spinach. A juice can contain upwards of 1 gram in just 200ml. This is enough to cause kidney failure.


Honestly, I wouldn't rely on calcium as a means of protecting one from extremely high oxalate foods, unless on occasion. Like, if your gonna eat something you know is extremely high, then calcium can be taken at the same time to somewhat mitigate the effects. But almond milk as a staple? Its not worth it IMO. There are other much safer alternatives like coconut milk.

I used to binge on almond milk, spinach, and 100% dark chocolate, and it thoroughly screwed me up and I am still dealing with some issues from that.
 
Keyhole said:
Honestly, I wouldn't rely on calcium as a means of protecting one from extremely high oxalate foods, unless on occasion. Like, if your gonna eat something you know is extremely high, then calcium can be taken at the same time to somewhat mitigate the effects. But almond milk as a staple? Its not worth it IMO. There are other much safer alternatives like coconut milk.

I used to binge on almond milk, spinach, and 100% dark chocolate, and it thoroughly screwed me up and I am still dealing with some issues from that.
Click to expand...
Thankyou for all the helpful information in your videos. Looking at what my diet has become I think oxalate overload could explain a lot of my problems.
 
Bluefyre said:
Joseph Mercola interviewed Sally K. Norton and has a new book to be released on January 3rd. There is a lot of new information since here interview on SOTT back in April 2019. She has continued to research. Mercola said her book brings together a lot of information in one place. I have pre-ordered and am looking forward to reading.

articles.mercola.com

How Oxalates Can Wreck Your Health

In this interview, Sally Norton reviews how and why even foods we've been told are healthy can wreak havoc on your health.
articles.mercola.com articles.mercola.com
Click to expand...
The link didn't work for me for some reason, so found another one:
takecontrol.substack.com

Sally Norton - How Oxalates Can Wreck Your Health

In this interview, Sally Norton reviews how and why even foods we've been told are healthy can wreak havoc on your health.
takecontrol.substack.com takecontrol.substack.com
www.bitchute.com

How Oxalates Can Wreck Your Health - Interview with Sally K. Norton

2022 Interview In this interview, Sally Norton, author of “Toxic Superfoods: How Oxalate Overload Is Making You Sick — and How to Get Better,” reviews how and why even foods we’ve been told are healthy can wreak havoc on your health. As the title of the book implies, the main culprit in...
www.bitchute.com www.bitchute.com
 

Just wanted to share this recent Q&A with Sally K. Norton. It goes a bit deeper into the types of symptoms one might experience with oxalate dumping especially on a low carb diet. Sally goes into detail about how we accumulate crystalline deposits of oxalate all throughout the body: in soft tissues, organs, bones, eyes, ears. I was also surprised to learn that it could take up to 10-15 years to clear out the body of these crystal deposits! :shock: Apparently crystal deposits can cocoon themselves around old infections and injuries in the body, so one may have re-emergence of all sorts of things as the body starts to clear these out. She stresses the importance of slowing down the process by eating low oxalate carbohydrates (winter squash, white rice, etc.) to prevent the body from being overwhelmed by the process. Just a bit of speculation here, but I wonder if having these crystal deposits throughout the body sets one up to be a receiver of sorts of undesirable frequencies? It sounds like this could be very important part to the dietary work that a lot of us are engaged in here. I'm just guessing that clearing these crystal deposits out of our body may be one more thing we can do to raise our FRV and improve receivership capability. OSIT 🤔
 
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