The Essential Low-Oxalate Cookbook with Sally K. Norton! 1041

It's crazy.

That's such a perfect way to say it.

Like if I tell somebody that processed food is bad and they probably shouldn't have fried foods and things like that, people are usually like at least a little bit on board, like don't have tons of bread.

Like, yeah, I understand, like not the best.

but you know when you try to point out to somebody that some of these you know amazing healthy superfoods like you write about like spinach and almonds and chard and all that stuff is probably best avoided people don't want to hear it they don't want to learn that what the foods they put on this amazing pedestal even if they don't even like them they don't like to hear this message is crazy

You know, everybody likes to be told their mental map is wrong.

It's very disorienting, you know, and it's often we're learning this at the kneecap of our kindergarten teacher and our grandma before school starts, you know, like it's so ingrained in our nervous system.

And has been for 400 years or more in the whole Western culture, in worldwide cultures.

So we've used plants to survive on them.

And somehow in Western culture, we really into like muscling our way through things like more is always better.

Work harder, longer, stronger.

And we've, we apply that to health food.

It's like, oh, if a little bit might be okay, or even has some potential beneficial side effects, which get overblown in a commercial culture where everyone's selling something and making a beautiful magazine cover, and they really want to engage you in this phytonutrient concept, which has not been proven and has taken on a life of its own.

It's so embedded in the way we think that when someone comes along, some little nobody like me who's not a medical doctor says, ah, you are being misguided.

it raises hackles.

You know, it's hard to tell somebody, hey, we've been lied to.

Yeah, no.

And I do understand the perspective because I remember hearing you for the very first time back in 2018 on Peak Human Podcast.

And I had never understood what Broxley was and didn't know what food it was in.

And you were talking about all these healthy foods that weren't exactly super healthy and it was kind of blowing my mind and i understand there is a bit of resistance for people who think they know what they're talking about as far as nutrition goes and learn a concept that it flies completely in the face of that information

yeah so you've got lots of people online coming up with answers to this information like well if your digestion is good and if you have the right microbiome and this and that you're fine like they're not understanding the nuances of poisoning We do have defenses against poisons, including oxalate, and we do have tolerance for a low, reasonable amount of oxalate, but we're in a world now that's asking you to eat five, eight, 10 times past your inherent capacity to handle it, regardless of your microbiome and all that.

When you have so many of us, 70% of us don't have the magic microbiome.

But also the tendency to have inflammation that's led to gut problems thanks to the widespread use of antibiotics and emulsifiers and other things that have been really interfering with gut health, including things like I did as a vegan and live on beans that were unfortunately cooked improperly, which I talk about proper cooking of foods like beans in this cookbook.

to help explain like for those of you who wanna plant-based and wanna keep beans or peas in your diet, you need to prepare them so you don't destroy your gut because the minute you have chronic gut inflammation, you're in a situation where you're a hyper absorber of toxins like oxalate and an underabsorber of nutrients.

And there's all kinds of dysfunction that comes out of gut problems.