Manage episode 377881128 series 1929351
Question: How can I protect against oxalates? Short Answer: Getting 300-400 mg calcium between food and supplements at each meal will minimize oxalate absorption. Maintaining postprandial urine pH in the 6.4-6.8 range by getting 3-5 grams of potassium per day from food or from organic acid salts such as potassium citrate will prevent its crystallization in the kidney. Reducing dietary oxalate will prevent any possible damage in the gut.
This is a clip from a live Q&A session open to CMJ Masterpass members. In addition to this episode, you can access two other free samples using this link:
In that batch of free episodes you will also find the answer to this question:
Why Should Postprandial Glucose Be Kept Under 140 mg/dL?
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This snippet is from the April 12, 2023 AMA. The full recording and transcript is reserved for Masterpass members. Here is a preview of what’s included:
What Causes Hypercholesterolemia and Does It Matter?
How to Reverse Coronary Calcification?
How to do a comprehensive nutritional screening
How long after eating improperly cooked egg whites should I wait to take biotin?
Is the extrusion process as harmful as some claim?
How long can one fast before micronutrient deficiencies become an issue?
Do B vitamins compete with each other for absorption?
Why is thirst a symptom of diabetes?
Do I agree with Peter Attia that ApoB should be driven as low as pharmacologically possible?
During a fast, does the body break down muscle?
How do you rest and refeed your brain?
Why would someone have high RBC magnesium but low serum magnesium?
Should we eat for our ethnicity?
How convincing are polyphenol studies?
Can coronary calcium be driven by oxalate?
Citrulline for vasodilation
How to reduce catabolism
Rapid-fire run-through of orphaned questions from the submission contest, including a detailed look at Nadia’s thyroid numbers
Here’s a link to the full AMA: https://chrismasterjohnphd.substack.com/p/recording-and-transcript-of-the-april
Access the show notes, transcript, and comments here.