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What's about the cause of making oxalate from ascorbic acid or from the amino acid glycine?

I can't find anything explaining it... So it's an addition to what we ingest from some plants!

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Any other than potassium in form of citrate? Some say citrates are not good for our copper absorption, and I have also read that low copper is linked to having oxalate issues!

So is it ok to use potassium bicarbonate or chlorate?

Bicarbonate has the problem to need an acid in the stomach and Kcl can easily be used to mix with NaCl. Right?

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