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Dylan Schnese
2 years ago

I set up a coinos account and am ready to learn more! Thanks Jack. We have some customers interested in crypto and I think this will technology will help them out.

Brandon M Jahnke
Brandon M Jahnke
2 years ago

I know this is a week late, but are nitrates good or bad? It depends: https://nutritionfacts.org/video/are-nitrates-pollutants-or-nutrients/. If you consulted an actual plant based doctor rather than received hearsay from Dr. Strawman this issue would be better understood.

Brandon M Jahnke
Brandon M Jahnke
2 years ago

Oxalates are a problem which is a reason that you should be careful eating meat because you body will produce oxalates outside of the gut: https://chrismasterjohnphd.com/lite-videos/2018/01/02/oxalates-concerned-collagen/, https://www.researchgate.net/figure/The-Metabolic-Pathways-of-Oxalate-Production-in-Humans_fig3_46008926, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2268952/ ‘This is probably not as big of a problem if you have a healthy gut microbiome to remove the oxalates from your diet that enter the gut (https://www.frontiersin.org/articles/10.3389/fmicb.2020.00672/full )

Brandon M Jahnke
Brandon M Jahnke
2 years ago
Reply to  Jack Spirko

Despite the refrain of “There is not any evidence a meat based diet causes X.” There was correlation between increased meat consumption notice in the 1970s (https://www.sciencedirect.com/science/article/abs/pii/0021968179901073, and in subsequent studies https://pubmed.ncbi.nlm.nih.gov/534817/, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6054332/)

1. There are molecules that can be created by the human body or taken from the environment (fats, some amino acids, cholesterol, some sugars, etc).

2. Oxalate is one of those molecules made by the consumption of hydroxyproline a modified amino acid found in collagen meaning found in meat: Hydroxyproline ingestion and urinary oxalate and glycolate excretion – PMC (nih.gov) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2268952/ (a human study noted above) and raises urine oxalate.

3. Oxalate oral absorption is very low: Bioavailability of oxalate in foods – PubMed (nih.gov) https://pubmed.ncbi.nlm.nih.gov/7245443/ A further study of oxalate bioavailability in foods – PubMed (nih.gov) https://pubmed.ncbi.nlm.nih.gov/2359186/