I have been saying this for years- and running Nutreval on all my patients- I have seen the trend too much- elevations in glyceric and glycolic- this is why the low ox diet is not working as much as you expected! Thank you for making this clear.
Yes!! Thank you for that! 5 years ago, so ill I could no longer work. Mostly Carnivore 4 1/2 yrs, better all the time and still learning what helps and what doesn't. Educating more on DNA polymorphisms.
Thank you so much Chris. You've been so helpful in understanding my oxalate situation and I am eager to perform the genetic testing soon.
I've tested high on a 24 hour oxalate test at Kaiser and 401.69 mmol/mol creatine on a glycolic acid Vibrant Wellness OAT. My citric acid cycle was tanked and I suffered from Candidiasis but this went away when I went carnivore and cut out fruits and vegetables. I've read that candida uses oxalate as a substrate to build biofilms. I have been dumping 3-5 times a day for the last year; It's sucked but I am finally feeling better.
Supplementing with sulfate and molybdenum has helped tremendously as oxalate displaces sulfate, and vice versa, via the SAT-1 transport protein in a concentration dependent manner.
Definitely going to reduce oxalates further and see if I find a difference and good to be motivated to avoid seed oils as part of the same effort. I've read Sally Norton but not really made a full scale effort so far.
This was super-helpful and very timely. I've seen a huge improvement in certain symptoms I *thought* were caused by oxalates after removing the major known sources of PUFAs from my diet.
I ditched seed oils over a decade ago, yet my OAT shows urinary oxalic level beyond the upper limit at 72 mmol/mol creatine. I have high levels of B12 and biotin, and I have been supplementing B6 for 6+ months yet I am low in B6 and glutathione (which may be due to genetic predisposals). I’m currently looking into eliminating high oxalate foods from my diet, especially wild-gathered greens!
It seems to me that most Vitamin E products on the market are dosed substantially higher than your recommendation (not as insanely as most B-Vitamins, but still). What are the risk with too high Vitamin E?
I think I feel oxalates on my teeth when I eat spinach or chard ( but not chocolate or sweet potatoes which are also high in it). Does that happen to anyone else and does it mean anything?
Is a urine oxalate test reliable? does it correlate with tissue levels (which is where they become a problem, right?), or otherwise is there a good way of testing?
Chris as always I love your work. Please contact me. I have been trying to reconnect with you after a 2022 purchase of consulting package. I experienced serious delays, and we are finally in pre-launch stages for a system that among other things filters out oxalates, displays oxalates in recipes and tracks oxalates when our menu planning app is used. I wanted to consult with you pre-launch. But have found my old contacts for you no longer working. Please contact here https://primallynourished.com/contactUs and I will get back to you. ASAP.
Hey Chris, you mentioned copper ions in the article as part of the mechanism of lipid peroxidation. Does this mean that in those with high copper levels (as per a blood test for example) that they are at higher risk of oxalate overload (if the PUFA is high enough)?
I have been saying this for years- and running Nutreval on all my patients- I have seen the trend too much- elevations in glyceric and glycolic- this is why the low ox diet is not working as much as you expected! Thank you for making this clear.
Yes!! Thank you for that! 5 years ago, so ill I could no longer work. Mostly Carnivore 4 1/2 yrs, better all the time and still learning what helps and what doesn't. Educating more on DNA polymorphisms.
Thank you so much Chris. You've been so helpful in understanding my oxalate situation and I am eager to perform the genetic testing soon.
I've tested high on a 24 hour oxalate test at Kaiser and 401.69 mmol/mol creatine on a glycolic acid Vibrant Wellness OAT. My citric acid cycle was tanked and I suffered from Candidiasis but this went away when I went carnivore and cut out fruits and vegetables. I've read that candida uses oxalate as a substrate to build biofilms. I have been dumping 3-5 times a day for the last year; It's sucked but I am finally feeling better.
Supplementing with sulfate and molybdenum has helped tremendously as oxalate displaces sulfate, and vice versa, via the SAT-1 transport protein in a concentration dependent manner.
Definitely going to reduce oxalates further and see if I find a difference and good to be motivated to avoid seed oils as part of the same effort. I've read Sally Norton but not really made a full scale effort so far.
This was super-helpful and very timely. I've seen a huge improvement in certain symptoms I *thought* were caused by oxalates after removing the major known sources of PUFAs from my diet.
Thank you Chris for another brilliant article.
Great stuff
I ditched seed oils over a decade ago, yet my OAT shows urinary oxalic level beyond the upper limit at 72 mmol/mol creatine. I have high levels of B12 and biotin, and I have been supplementing B6 for 6+ months yet I am low in B6 and glutathione (which may be due to genetic predisposals). I’m currently looking into eliminating high oxalate foods from my diet, especially wild-gathered greens!
It seems to me that most Vitamin E products on the market are dosed substantially higher than your recommendation (not as insanely as most B-Vitamins, but still). What are the risk with too high Vitamin E?
I think I feel oxalates on my teeth when I eat spinach or chard ( but not chocolate or sweet potatoes which are also high in it). Does that happen to anyone else and does it mean anything?
Is a urine oxalate test reliable? does it correlate with tissue levels (which is where they become a problem, right?), or otherwise is there a good way of testing?
Chris as always I love your work. Please contact me. I have been trying to reconnect with you after a 2022 purchase of consulting package. I experienced serious delays, and we are finally in pre-launch stages for a system that among other things filters out oxalates, displays oxalates in recipes and tracks oxalates when our menu planning app is used. I wanted to consult with you pre-launch. But have found my old contacts for you no longer working. Please contact here https://primallynourished.com/contactUs and I will get back to you. ASAP.
Would krill or black seed oil be a better choice than fish oil?
How I wish your recommendations worked for Australians! I’d upgrade in a heartbeat!
Hey Chris, you mentioned copper ions in the article as part of the mechanism of lipid peroxidation. Does this mean that in those with high copper levels (as per a blood test for example) that they are at higher risk of oxalate overload (if the PUFA is high enough)?
Hello, thanks for the article. I read that hot pepper seeds also have oxalates, peppers have less oxalates than fatty seeds? Thank you