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Eating meat – especially fat-filled red meat and organs – is the legacy of our primal ancestors. After all, it’s what made us the incredible humans we are today.
And despite what doctors, the media, and diet dictocrats are constantly telling you…
Grass-fed meat offers the highest quality nutrition – bar none.
But this isn’t the only reason I could never be a vegetarian.
I’m also concerned that plants contain dangerous toxins that are designed to do your body harm. I’m talking about oxalates.
Let me show you what I mean…
Plants Have Naturally Occurring Toxins As A Defense Mechanism
Oxalates are naturally occurring toxins found in many of the plants humans commonly eat. They play a key role in the survival of these plants, helping to deter herbivores and prevent daMage from insects and other threats.
They are commonly found in foods like spinach, kale, soy, almonds, rhubarb, potatoes, beets, navy and snap beans, brussels sprouts, okra, and Swiss chard.
The problem is, they bind to minerals like calcium and affect how they are absorbed into your body.
They can also lead to an accumulation of calcium oxalate crystals. This can cause painful kidney stones, a raised risk of kidney failure, and hyperoxaluria – a condition that allows oxalates to build up in your blood vessels, bones, and other organs.
Studies show that vegetarians and vegans have much higher oxalate levels than people who eat animal products.
That’s because when you consume a more balanced diet that includes meat, butter, and eggs, your body processes calcium more efficiently and vastly reduces the risk of calcium crystallization.1,2
Balance Oxalates with Animal Products
Not only are animal products low in oxalates, but research also reveals that foods rich in calcium – like chicken, beef, salmon, shrimp, crab, milk, cheese, and yogurt – keep your oxalate levels healthy and ward off kidney stones and other complications.3
A few fruits are also high in calcium and low in oxalates, such as avocados, kiwis, apricots, figs, and oranges, as well as some vegetables, including bok choy and black-eye peas.
You see, when you eat a balanced diet, oxalate, and calcium bind to onE another in your stomach and intestines before entering your kidneys. This will make it less likely that kidney stones will form because when they combine, they are excreted from your body together, long before they’ve had a chance to form stones.
In recent years, calcium has gotten a bad rap. But calcium is not your enemy.
I still see patients who wonder why they get recurring kidney stones even after cutting down on their calcium intake. I’ve also had patients say that doctors have told them to strictly limit their calcium intake.
Calcium Is NOT The Enemy
The truth is, a diet low in calcium actually increases your risk of developing kidney stones.
Not only is calcium an essential component in multiple cardiovascular processes, including the storage and use of energy in your heart muscle, it’s also key to neutralizing the threat of high oxalate levels, kidney stones and worse.
You see, your body evolved to eat animals and their products – whether it’s beef, chicken, lamb, fish, wild game, or an egg – and their calcium content is just one reason.
You need eight essential amino acids – the building blocks of protein – some of which you ONLY find in meat, as well as some essential vitamins you will ONLY get in sufficient dietary quantities from meat, such as vitamin D, vitamin A, vitamin B12 and coenzyme Q10.
These nutrients are responsible for hundreds of vital functions, including powering up your muscles, heart, brain, memory, immune system, and sex drive… to name just a few.
But I don’t recommend calcium supplements when taken separate from your meal. Remember that your body’s processes never operate in isolation. Instead, everything is part of a complex and interconnected system.
That’s why I recommeNd getting more calcium into your diet.
I always recommend eating whole foods, like pastured beef, lamb, chicken and other properly raised, organic foods. Fruits and vegetables, not grains or treats, should make up the bulk of your carbohydrates.
Grass-fed red meat with organic fruit and vegetables is one of the most nutritious and balanced meals you can eat.
Unless you know the source of the meat, dairy and vegetables, and the practices of the ranch or farm, the safest foods are USDA-certified organic foods. If your grocer doesn’t carry them, let them know you’ll shop elsewhere.
My simple rule is to shop and buy local, in season, organic foods.
4 Simple Steps To Limit Dangerous Oxalates
When it comes to oxalates, here are a few steps you can take:
- Avoid (or reduce) plants that contain oxalates. If you do include them in your diet, always eat them together with calcium-rich foods. As mentioned, calcium binds to oxalates and can reduce how much yoU absorb.
- Cook high-oxalate veggies thoroughly. Boiling is especially beneficial since it can remove up to 75% of oxalates. Of course, this will also remove water-soluble vitamins as well.
- Limit processed salt and sugar. High levels of sodium and sugar can contribute to kidney stones.
- Drink more water. Water helps to flush excess oxalates from your body.
To Your Good Health,
Al Sears, MD, CNS
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References:
- Marangella M, et al. “Effect of animal and vegetable protein intake on oxalate excretion in idiopathic calcium stone disease.” Br J Urol. 1989 Apr;63(4):348-51.
- Massey LK, Kynast-Gales SA. “Diets with either beef or plant proteins reduce risk of calcium oxalate precipitation in patients with a history of calcium kidney stones.” J Am Diet Assoc. 2001 Mar;101(3):326-31.
- National Kidney Fountain. “Kidney Stone Diet Plan and Prevention.” Available at: https://www.kidney.org/kidney-topics/kidney-stone-diet-plan-and-prevention.
