The Superfoods That Are Killing You – Teri Cochrane
Dave Asprey
Jan 25, 2024
Mindsip insights from this episode:
Choose P5P form of vitamin B6 to avoid receptor clogging
The common synthetic form of B6, pyridoxine HCl, largely clogs receptors for the active form, so you should use the P5P form instead.
Recognize spike protein's role in oxalate production
The spike protein has been shown in clinical literature to create oxalates in the body, mirroring the effects of other major metabolic disruptors.
Avoid crowded animal meat to reduce inflammatory protein intake
The stress from crowding causes animals to create indigestible, inflammatory proteins called amyloids, which are then passed on to humans through meat.
Reconsider almond consumption to reduce stroke risk
Contrary to old advice, eating almonds can now potentially increase stroke risk by creating oxalate crystals that may lead to blood clots.
Eat counter-seasonally to reduce histamine load
To manage histamine load, avoid foods that are being pollinated during that season, such as tree nuts in the spring or grasses in the summer.
Avoid high-dose vitamin C to prevent health risks
High doses of vitamin C, especially from IVs, can increase your oxalate burden and also increase iron absorption, which can lead to amyloid formation.
Identify histamine response to lemon juice for joint pain relief
If you experience joint pain after drinking lemon juice, it may be due to a histamine release rather than a direct issue with the acid or oxalates.
Use activated charcoal to prevent negative reactions from uncertain meals
Taking activated charcoal before and after a meal you're uncertain about can act as a binder and antihistamine, preventing negative reactions.
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