Jun 18, 2020
So-called health foods that we think are doing something great for us sometimes are leading to the very things we are trying to avoid. Today’s guest is Sally Norton and she joins us to talk about chemical compounds called oxalates that are found in plants and the dangers they pose to our health! Sally grew up veggie-centric and spent 16 years as a vegan and vegetarian, and today she tells us about the many health difficulties she experienced before discovering the dangers of oxalates. We take a deep dive with her into the chemical reactions and physiological processes caused by oxalates in our bodies and she weighs in on how these compounds bind to minerals causing things like gout, stopping damaged tissue from healing properly, and blocking our ability to read warning signals from the body. Sally also gets into which parts of different food groups like brassica, leafy greens, tubers, and grains are high in oxalates and should be avoided. We talk about the damage a vegetarian diet can cause to the gut before getting into a fascinating exchange about the birthplace of moral arguments for avoiding meat, with links to Seventh Day Adventism and societies whose reasons to dissuade populations from an animal diet were originally economic. Other talking points are lost methods of preparing vegetables to make them lower in oxalates, how vegans might decrease oxalates, and how Sally thinks about eating meat sustainably as an environmentalist!
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