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by Ellen Landauer
Oxalate toxicity personal experience was not even a concept to me until very recently. Any symptoms or lack of wellness years ago were attributed to other things.
Now that I have been thoroughly red-pilled about plant foods, I look back and wonder just how much all that juicing, greens, beans and herbs contributed to my oxalate toxicity personal experience!
Growing up, I had a fairly nutritious, varied diet. It did include a lot of items high in oxalic acid - potatoes, spinach, almonds, peanuts, some chocolate treats and so on. However, my parents also provided lots of fresh animal foods - eggs, meat, fish and dairy (unpasteurized back then). Animal foods have very little oxalic acid, which is also in a benign form. In those days, most dairy animals, poultry, beef and lamb were raised outdoors on pasture.
In large part, my oxalate toxicity personal experience was a result of eliminating healthy animal fats and proteins from my diet for 6 years. Even once I added them back, I ate only small amounts of them since I thought plant foods were so much healthier.
A book that promised to transform my life for the better began my descent into oxalate toxicity personal experience.
The trouble began in my mid-twenties when I became enamored of macrobiotic diet. At a low point in my young life, I read a book, 'Sugar Blues,' by William Dufty. It sure sounded like eating lots of rice, beans and seaweed was going to make me a new and happier person.
Beans are high in oxalic acid and MANY other plant toxins)! Rice is not far behind...
I passionately took up the macrobiotic lifestyle, enrolled in seminars with Michio Kushi and met lots of other like-minded people.
A year or so into macrobiotic diet, I noticed my initial Zen mind and buoyant mood faded - to be replaced by a chronic depressive state. But I soldiered on, because macrobiotic diet was the 'answer' and if I just 'did it better,' everything would be OK. Sound familiar??
Michio Kushi always emphasized that 'too much liquid' would make people 'too yin.' Anything more than a few ounces of kuchika twig tea at one time was verboten. Also, most everything had to be well-cooked because raw foods made one 'too yin.'
The next phase of my oxalate toxicity personal experience was precipitated by an event that made it clear even to the zealot I was at the time, how insane macrobiotic diet is.
(And by the way, macrobiotic diet is not based on real life - it is NOT what Asian people eat. Take a look at the prodigious amount and variety of meats hanging in the markets in those countries)!
My macrobiotic phase ended one sweltering 95 degree day, when I went out for a short jog. Being a dedicated macro-robot, I had only 2 - 3 ounces of kuchika twig tea (lots of oxalic acid and tannins there, too) before going out for my run. As I jogged, gazing at the green leaves of trees blowing in the breeze triggered extreme thirst. Only vaguely was I aware of 'something wrong with this picture!'
The next phase of my oxalate toxicity personal experience happened three years after embarking on macrobiotic diet.
Not long after, inspired by a lovely illustrated book, 'Survival into the 21st Century,' by Viktoras Kulvinskas of wheatgrass fame, I flipped and became a raw vegan sproutarian juicearian. I can attest that this diet contained plenty of plant toxins and acids - and NO animal fats, highly bioavailable minerals or sufficient protein to support health of bones and teeth! Raw vegan diet was not good for my teeth either!
My vegan diet experience lasted 2 - 3 years until symptoms of protein deficiency, depletion of B12, essential fatty acids and de-mineralization began to take down my health. You can read more about it HERE
Thankfully, a friend of mine turned me on to Dr. Weston Price's book, 'Nutrition and Physical Degeneration,' which showed proof of the magnificent health benefits of raw dairy and sufficient animal fats and protein.
I blanch to think of the one quart carrot juice I drank daily for over thirty-five years starting around age 28 during my vegan diet days. While carrots are not on the top of the list for oxalic acid, they definitely are on the high end.
Juicing, by the way, makes plant toxins much more available to be absorbed, as it breaks up the cellulose containing them. This was a good set-up for an oxalate toxicity personal experience.
I also commonly put some beet chunks through the juicer as well - because, of course, I thought that made my drink healthier. You may already know that beet roots are on the most dangerous list when it comes to oxalic acid - AND other plant toxins such as saponins!
In my vegan days - late 70's - carrots were much sweeter than today. Back then, I drank a lot of carrot juice - often with added beet juice - straight up.
I continued the carrot juice habit even when I once again included food from animal sources. As years passed, carrots became less sweet.
It wasn't long before I couldn't tolerate the taste of carrot juice alone - it had a bitterish, irritating undertone that made it unpleasant. Was that my body trying to tell me something?
The saving grace was that once carrots were no longer that sweet, I always put a cup of raw cream in carrot juice - didn't like taste without the cream. The calcium in dairy foods binds with oxalic acid and blunts the ill effects somewhat.
A few decades ago, when I was still clueless about the poisonous pesticides plants manufacture to keep from being eaten, a big spinach salad issued a wake-up call. This made such an impact on me that I still remember it vividly twenty years later!
This was the first oxalate toxicity personal experience I can recall. It made itself obvious in a most memorable way. For dinner at a trendy vegetarian restaurant in Northampton MA, I ordered a huge spinach salad with lots of slivered almonds, plus grated beets and carrots, red onions and a dressing of olive oil and grated parmesan. With the exception of the olive oil and cheese, all the other ingredients were VERY high in oxalic acid.
Back then, I thought nearly all plant foods were not only benign in nature - but super-healthy. How could you not love a crunchy, colorful little plant?! I ate that whole salad - being a person who never wanted to see even one spinach leaf go to waste - plus I enjoyed every bite!
However when I got home, an insistent burning, stinging and urgency to urinate left me wondering if I had a UTI - urinary tract infection. Each of the dozens of times I tried to urinate yielded only a few drops. This was very perturbing and ruined what could have been a lovely evening.
The torment in my urinary tract lasted for hours into the night. Fortunately, my body did its job of detoxifying and I was pretty much back to normal the next day.
The memory of this oxalate toxicity personal experience surfaced as I was researching for the articles on plant toxins. I realized that the cause of the spinach salad debacle could clearly be laid at the feet of those vegetables I thought were so healthy back then!
Thinking back, I now can see that over the years, I became overloaded with plant toxins. This was before my mercury toxicity trials and tribulations. I believe the combination of mercury fillings, eating lots of toxin-loaded plant foods and seafoods containing mercury (all fish contains some mercury and other toxins) wreaked more havoc in my body than any one of these factors alone would have done.
In my most recent research, I found that oxalic acid, while it most prefers to bind to calcium - also combines with toxic metals such as mercury - and forms harmful crystals that are NOT eliminated but rather stored in our bodies. So mercury plus oxalates is a deadly combination.
Beet consumption significantly contributed to my oxalate toxicity personal experience.
Beet juice cleanse - drinking 8 ounces beet juice with a little apple juice - every morning, was another experiment. After a couple of months of this, I began to have pain in my joints. It literally felt like my joint capsules were filled with splinters of glass!
Through research, I discovered that not only beet greens, but also beet roots - contain monumental amounts of oxalic acid. I discontinued the beet juice and in the ensuing weeks, the joint pain subsided. I still ate some beets, however - typically adding grated beets to salads.
One night while preparing a salad, I was tempted to chew a few mouthfuls of those juicy, gorgeous purple raw grated beets with no other vegetables and no dressing. Almost immediately, a terrible burning erupted in my throat. Not only that, I got a burning stomach ache shortly after. Both of these side effects tormented me for hours. Lesson learned!
PHOTO ABOVE: Up close with cows humanely raised on pastureland at Wheel-View Farm, where I buy beef and organ meats.
In recent years, I put my oxalate toxicity personal experience behind me. By listening to the messages my body was sending, I gradually phased out plant foods and have now gone full carnivore - raw dairy and (mostly raw) grass-fed beef and other meats.
For the last two years, I have gone plant-free, except for a very small amount of olive oil occasionally drizzled on a raw meat meal. For the three years before going full carnivore, I sharply cycled off plant foods and ate 85 - 95% animal-sourced foods.
It is clear to me that I am still detoxing from my oxalate toxicity personal experience. Fortunately, redeeming my carnivore nature was a gradual process. You should know that this is the best way to go about making such a change.
Detoxing from oxalic acid crystals too fast can be highly uncomfortable. (This is a prime reason that people commonly comment, 'I tried Carnivore Diet, but it made me feel terrible, so I had to stop).' Go slow and you'll get there.
Doing something like Carnivore Diet is a personal choice and I'm not saying everyone should do the same. I can tell you, however, that the less plant foods I ate, the better I felt.
Ellen Landauer is an expert with over 40 years in-depth study and experience of the safe and effective use of nutritional supplements, botanical extracts and detoxification methods.
She is Certified as an Advanced Practitioner of Structural Integration body therapy developed by Dr. Ida P. Rolf - also known as Rolfing. This hands-on therapy is the deepest, most comprehensive body alignment therapy.
Ellen Landauer is also a NEWLY PUBLISHED AUTHOR!
To learn more about Ellen Landauer, see her detailed bio HERE
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