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Healthy Food Lover's Newsletter, Issue #25 -- "Stoned" by Food
June 14, 2014
Hello Healthy Food Lovers,

"Stoned" by Food

And when I say "Stoned" - I don't really mean getting High. I'm talking about the stones that certain types of food can create - thus creating many blockages and pain in your body.

Foods and drinks that contain oxalic acid can form sharp stones that will lodge in your body. And as usual, people have been misinformed on this subject.

I would like to dedicate this newsletter to my cousin who passed away recently at the young age of 56. As far as I can tell, he was "Stoned" to Death - RIP Richard.

Remember the story about Medusa?

She was a scary looking monster that had snakes for hair and one look at you - could turn you into stone.

Well creating oxalic acid in your body and by consuming too much oxalic acid will create stones or sharp crystals - from head to toe!

The Medusa Lifestyle

  • Lots of Unfermented Whole Grains like Wheat and Oats
  • High Bran Cereals
  • Unfermented Soy Products like Soy Milk, Tofu, "Fake" Soy Animal Foods, and Soy Protein Powder
  • Lots of Nuts and Seeds
  • Green Smoothies and Green Juices High in Oxalic Acid
  • Vegan or Vegetarian Diets
  • Consuming High Dosage of Vitamins
  • Eating lots of Fast Food and Drinking lots of Soft Drinks
  • Consuming a lot of Sugar and Binge Eating
  • Inadequate Minerals & Malnutrition
  • Extreme Diets & Yo-Yo Dieting
  • Consumption of GMOs & Pesticides

If you want more beauty - inside and out, you might want to follow a lower oxalic acid lifestyle.

What is Oxalic Acid?

Oxalic acid is a naturally occurring chemical found abundantly in plants. Oxalates form when oxalic acid combines with minerals to form a salt.

Most plant foods will contain both oxalic acid and oxalate. I will use these words interchangeably because they basically do the same thing - bind to minerals.

Oxalate and its acid form oxalic acid will primarily be found in these sources: Your Diet, Fungus, and in Human Metabolism.

Yes, your body can make oxalate from normal metabolic processes.

For example, animal protein contains high amounts of glycine which is metabolized into oxalate by the body if you are low in certain nutrients.

A deficiency in protein can also promote oxalate formation in your body.

Oxalates in large quantities can have a very negative effect in your body as they can accumulate inside your body.

Oxalate compounds (oxalic acid bound to calcium or calcium oxalate) - form needle shaped crystals or stones.

These sharp crystals can wedge themselves into tissue almost anywhere in your body - causing damage and/or pain/inflammation.

These crystal compounds can accumulate all over your body which includes your muscles (Muscle Aches), connective tissue (Arthritis), bones (Bone Spurs), blood vessels (Blood Pressure Problems), and your brain (Dementia).

And calcium oxalate formation can lead to a very very painful condition called Kidney Stones.

Be aware that a lower carb, higher fat/protein diet will usually increase urinary acidity and raise urinary calcium which can increase your chances of getting Kidney Stones.

Excess Oxalate Crystals Linked To:

  • Thyroid Disease
  • Anemia
  • Depression
  • Cystic Fibrosis
  • Asthma
  • COPD (Lung Disease)
  • Vulvodynia (Pain in the Vagina)
  • Leaky Gut Syndrome
  • Bladder Stones
  • Osteoporosis
  • Autism

Low oxalic diets are being used to treat children with Autism as oxalate in the urine is much higher in these children.

If you consume too much oxalate and your body can't get rid of them - oxalates will also bind to damaged tissues and organs.

An excess of oxalate can lead to oxidative damage and the depletion of Glutathione. Glutathione is essential for metabolizing many toxic environmental chemicals as well as hydrogen peroxide.

To top it off - this acid also chelates with toxic heavy metals like lead and mercury. However, unlike other chelating agents that remove them from your body - it traps heavy metals into your tissues and organs.

Oxalic acid and Oxalates from your diet or from the yeast/fungus in your gastrointestinal tract can bind to a wide variety of minerals such as calcium, magnesium, zinc, potassium, sodium, and iron.

And mineral absorption will be decreased in the presence of these substances - which can then lead to mineral deficiencies.

High levels of oxalate will remove essential iron from your body which can then lead to Anemia as iron oxalate crystals will diminish the iron stores needed for red blood cell formation.

It most likely will also lead to a deficiency of the detoxifying iron containing enzyme Catalase.

Spinach contains iron inhibiting oxalates which binds to iron and forms iron oxalate which will then render most of the iron unusable to your body - contrary to what Popeye the Sailor Man has implied.

And even your pets are at risk of developing stones - see for yourself......Unbelievable Bladder Stone Removal video

You Must be More Alkaline!

This is probably the most common saying in the Health Food World, "You Must be More Alkaline!"

While it is very true that you do not want to be too acidic - some of the most alkaline foods such as leafy greens, buckwheat, and almonds are very high in oxalic acid.

Foods high in oxalic acid may cause or increase inflammation, pain, burning sensations, irritate tissues and mucous membranes.

And as you recall, oxalic acid has been shown to bind with minerals such as calcium, magnesium, iron, zinc, sodium, and potassium in the intestine.

So the Catch-22 of becoming more alkaline in the "Health Food World" - is that you may become more alkaline, but at the expense of creating mineral deficiencies.

Becoming more alkaline is a very misunderstood subject and does require a lot more than eating foods that are very alkaline. Big Hint - What may help you in the beginning may backfire in the end.

The good news is that you can become more alkaline on a lower oxalic acid diet which is between 30 to 70 Mg of oxalic acid per day. This should increase the absorption of alkaline minerals in your body.

Very Low: Negligible to 4 Mg of Oxalic Acid per Avg. Serving

Fruit: Peeled Red Apples, Apple Sauce, Fresh Apricots, Banana, Blueberries, Cranberries, Peeled Cucumber, Bing Cherries, Sour Cherries, Green Grapes, Lemon Juice, Lime Juice, Lychee, Melons, Nectarine, Mango, Papaya, Passion Fruit, Peaches, Plums, Raisins

Vegetables: Bok Choy, Cabbage, Cauliflower, Corn, Green Peas, Kohlrabi, Ice Burg Lettuce, Romaine Lettuce, Mung Bean Sprouts, Water Chestnuts

Meats & Seafood: Grass Fed Beef, Bison, Lamb, Sustainable Pork, Pastured Poultry & Eggs, Sea Vegetables, Most Fish & Shellfish, Venison

Dairy: Goat Milk & Goat Milk Products, Grass Fed Milks, Grass Fed Butter, Grass Fed Yogurt, Grass Fed Cream, Grass Fed Cheese, Grass Fed Buttermilk, Grass Fed Kefir

Legumes: Soaked, Sprouted, & Fermented Garbanzo Beans

Grains or Pseudo Grains: Barley, White Rice

Nuts & Seeds: Coconut, Fermented Coconut Flour, Coconut Milk, Flax Seeds

Misc.: Cilantro, Cane Sugar, Dill, Honey, Maple Syrup, Dijon Mustard, Raw Apple Cider Vinegar, Nutmeg, Olive Oil, Sauerkraut, Stevia Extracts, White Chocolate, Wine

Low: 5 to 15 Mg of Oxalic Acid per Avg. Serving

Fruit: Apples w/Skin, Avocado, Blackberries, Cranberry Juice, A Fresh Fig, Oranges, Fresh Pineapple, Strawberries, Fresh Tomatoes, Tomato Juice

Vegetables: Artichoke, Asparagus, Broccoli, Brussel Sprouts, Raw Carrot, Raw Celery, Corn, Peppers, Dino Kale, Lettuce, Mushrooms, Mustard Greens, Olives, Onions, Radish, Turnip Roots, Zucchini

Meats & Seafood: Sardines

Legumes: Garbanzo or Chickpeas

Grains or Pseudo Grains: Sorghum, Wild Rice, White Flour, White Rice Flour

Nuts & Seeds: Pumpkin Seeds, Sunflower Seeds

Misc.: Basil, Coffee, Green Tea, Oolong Tea

Medium: 16 to 50 Mg of Oxalic Acid per Avg. Serving

Fruit: Canned Pineapple, Chili Peppers, Red Currants, Concord Grapes, Red Grape Juice, Dried Figs, Kiwi, Raspberries, Tamarind

Vegetables: Bamboo Shoots, Carrot Juice, Dandelion Greens, Collard Greens, Eggplant, Garlic, French Beans, Curly Kale, Parsnips, Boiled Potatoes, Red Potatoes, Rutabaga, String Beans, Summer Squash, Turnip Greens, Yams

Legumes: Black Beans, Fava Beans, Haricot Beans, Kidney Beans, Navy Beans, Lentils, Soybeans

Grains or Pseudo Grains: Brown Rice, Grits, Oatmeal, Rye Bread, Sprouted & Sourdough Breads

Nuts & Seeds: Brazil Nuts, Macadamia Nuts, Pecans, Pistachio, Walnuts

Misc.: Sugar Beets (White Sugar), Capers, Dark Robust Beers

High: 51 to 100 Mg of Oxalic Acid per Avg. Serving

Fruits: Dates, Lemon Peel, Lime Peel

Vegetables: Ginger, Leek, Okra, Potatoes w/Skin, Sweet Potato, Watercress

Legumes: Cashews, Soybean Foods & "Fake" Animal/Seafood Products

Grains or Pseudo Grains: Bran Flakes, Rice Bran, Brown Rice Flour, Bulgur, Bran Cereals, Kamut, Millet, Quinoa, Stone Ground Flours, Spelt, Whole Wheat Flour

Nuts & Seeds: Certain Nut & Seed Butters, Poppy Seeds

Misc.: Coconut Water, Parsley, Stevia

Very High: 101 to 1000 Mg of Oxalic Acid per Avg. Serving

Fruits: Plantains, Star Fruit

Vegetables: Beetroot, Beet Leaves, Bitter Lettuce, Instant Potato Flakes, Purslane, Rhubarb, Spinach, Swiss Chard, Taro

Legumes: Roasted Peanuts, Miso Soup

Grains or Pseudo Grains: Amaranth, Buckwheat Groats

Nuts & Seeds: Almonds (Almond Butter, Almond Flour, Almond Milk), Chia Seeds, Pine Nuts, Sesame Seeds

Misc.: Cocoa Powder, Dark Chocolate

I've read that younger plants may contain more oxalic acid which you will then absorb more of when consuming. But the older plants that contain adequate calcium may have formed calcium oxalate salts which can lower absorption.

Also eating plant foods grown in season (pesticide & herbicide free) and a variety of foods may create a lower oxalate load for your body.

Raw vs. Cooked Oxalic Acid

The "Raw" Community says that there is a "Big" difference between cooked and raw forms of oxalic acid.

According to Dr. Norman Walker who was a Holistic Researcher and Pioneer in the Field of Vegetable Juicing, "Oxalic acid is only a concern if it is cooked".

Dr. Walker stated that raw oxalic acid does not have any negative effects in the body - only a positive effect.

He also stated that oxalic acid in cooked and processed foods, is dead or inorganic and as such is both pernicious and destructive.

On the other hand, according to Sally Fallon Author of Nourishing Traditions and Proponent of the Weston A. Price Foundation, "Oxalic acid needs to be neutralized by cooking".

She has stated that oxalic acid in its raw form irritates the mouth and intestinal tract.

Both of these views, have left many people confused about oxalic acid and probably has lead to the over consumption of this irritant.

In reality, it appears that whether it is cooked or raw - oxalic acid still binds to important minerals and causes intestinal problems.

And cooking food does not always lower a foods oxalate level. For the most part, heat does not destroy oxalates as they are heat stable or resistant.

Also, certain heating methods which cause food to lose water could tend to raise the oxalate content of the food rather then lessen the amount - such as in frying, sauteing, baking, roasting, drying or dehydrating foods.

It does appear that soluble oxalates can be reduced by a light steam or boiling and of the two methods boiling will probably reduce soluble oxalates the most.

The good news is that fermentation may actually do an even better job than boiling foods. Fermentation appears to be one of the best ways to neutralize oxalates because it can contain the bacteria that breaks them down.

Just remember that a food with a high level of soluble oxalate might have its content easily lowered by steaming or boiling, but neither method will really lower insoluble oxalates.

Carrots are a food which can have their oxalate levels reduced significantly by boiling - probably because it contains less insoluble oxalates than say spinach.

Again, some oxalates are water soluble and others are not. This means that only some of the oxalate from steamed spinach would end up in the cooking water. Also, you would need to dump the cooking water because that is where the soluble oxalates will end up.

It should be noted that a half cup of cooked spinach will contain more oxalates than a half cup of raw because as spinach loses its water it shrinks in size, but still contains a lot of its insoluble oxalates.

Soluble versus Insoluble

Most plant foods will contain both soluble and insoluble oxalates.

And as stated above, soluble oxalates can dissolve in water and insoluble oxalates will not dissolve in water.

Oxalate has the ability to form salts with a wide variety of minerals and each of these salts will have a different solubility.

Of the two, soluble oxalate is considered to be more easily absorbed by your gut and therefore, much more detrimental! Studies have shown that more oxalates are absorbed when foods high in soluble oxalate were eaten.

On the flip side, an insoluble oxalate is not readily absorbed by a "healthy" gut. This will help to prevent the absorption of oxalates into your bloodstream or into your body.

However, if you develop a leaky gut - it is possible that soluble as well as insoluble oxalate will pass right through your gut wall.

It should be noted that high amounts of insoluble oxalate can still aggravate and inflame a healthy gut which could then lead to a leaky gut one day.

The Oxalate-Sulfate Connection

A big reason that oxalates are so toxic is that each oxalate molecule that gets into your body will cause you to lose a molecule of sulfate.

And sulfate is required for the detoxification of all kinds of nasty toxins, hormones, and heavy metals.

Also, insufficient sulfates and sulfation leads to gaps between the mucin in your gut lining which creates a leaky gut.

And the integrity of your blood-brain barrier is also impacted by insufficient sulfation which results in a leaky brain.

You see oxalate and sulfate use the same transporter to get into your body.

On the surface of your gut, liver, and kidney exists a cellular transporter called the Sat1 transport protein. The job of this transporter is to exchange one molecule of oxalate for one molecule of sulfate.

This Sat1 transporter is the reason why we lose sulfate into the gut and into the urine when oxalate levels rise.

The Bottom Line: As your oxalate absorption increases, you will begin to lose sulfate and this carries serious consequences to your methylation cycle and to the continual repair needed by your gut lining to function correctly.

You can read more on this serious subject by reading this article: The Down Side To High Oxalates - Problems with Sulfate, B6, Gut, and Methylation

You can increase your sulfate levels by taking a bath with Epsom salts a few times a week and by consuming more sulfur-containing foods in your diet.

Candida Produces Oxalic Acid!!

A lack of good digestive bacteria is found with chronic candida which can lead to the increase of oxalic acid and its absorption into your body.

You see, Candida and other forms of fungus are known sources of producing oxalic acid or oxalates. Candida is the cause of most yeast infections and gut problems like leaky gut.

Low grade fungal infections can happen quite often that will increase your oxalic load. Women are known for getting vaginal yeast infections and this can cause painful sex in some women when these oxalate crystals form in the vagina.

Other symptoms of fungal overgrowth are sinus problems, heartburn, digestive disorders, itchy scalp, ringing in ears, headaches, athlete's foot, jock itch, high cholesterol, and blood sugar problems.

Good bacteria help to keep oxalic acid or oxalate in check by breaking them down so that they can then be eliminated.

Surprisingly, lactose intolerance can occur when there is a build-up of oxalate in the body. That is why raw milk is a much better food over pasteurized milk because it still contains its good bacteria.

The "Gremlins" as I like to call Candida will take over when there is not enough good bacteria in your gut.

This is why yeast overgrowth is commonly associated with antibiotic usage because it kills the good bacteria.

It's a wonder why antibiotic usage combined with mercury from vaccinations is highly associated with Autism.

BTW, oxalic acid is also considered to be a mycotoxin which is a toxin produced by the common yeast Candida, so basically oxalic acid is poisonous!

Symptoms of Oxalic Acid Poisoning

  • Abdominal Pain
  • Kidney Problems
  • Low Blood Pressure
  • Burning in Eyes, Ears, Nose, Stomach, and Mouth
  • Throat Pain
  • Burning Urine and Bowel Movements
  • Tremors
  • Vomiting
  • Weak pulse
  • Convulsions
  • Cardiovascular Collapse

BTW, mycotoxin and oxalic acid have been found in the tissue of women with Breast Cancer.

This is why living in a water damaged home with oxalic-acid-raising mold creates a huge health problem.

Do you see the vicious cycle that can be created by too much oxalic acid?

The real question is which one started so many health problems in the first place - was it oxalic acid or was it Candida?

The only way to get a real handle on this situation will be to cut down on oxalic acid and lower the amount of the "Gremlins".

And to add to this dilemma, Phenol compounds in foods (salicylates, some preservatives, artificial food coloring, and artificial flavoring) produce similar toxic symptoms which may mimic the overgrowth of yeast.

Blocking Oxalic Acid

If you do not block oxalic acid and it gets absorbed into your body, an oxalate overload will start forming sharp crystals or stones in your muscle tissues, kidneys, bladder, or vagina (if you have one).

A big problem occurs when an excess is absorbed through your gut due to intestinal permeability.

Also, the overuse of antibiotics along with vaccinations may have posed a big problem by eliminating oxalate degrading bacteria in your gut.

If your gut is healthy, you can safely metabolize and process oxalate out of your gut through your stool.

Also, by eating foods containing oxalic acid and foods containing calcium together you reduce the risk of these stones.

You see when calcium is taken with foods high in oxalic acid - the oxalic acid combines with calcium and is eliminated in the stool.

Insoluble calcium oxalate crystals will have a harder time being absorbed by your body.

And if one eats a high calcium food such as cheese, alongside a food that contains both calcium and oxalate, then the calcium from the cheese is not negated for use by your body.

Please keep in mind that insoluble calcium oxalate crystals may form stones that will be a pain in your A__ as they leave.

Kidney Stones

Kidney stones are sharp and irregularly shaped objects usually composed of calcium and oxalic acid.

They can be excruciatingly painful as they try to pass from the kidney to the bladder - its kind of like childbirth for men as they are more susceptible to forming these stones.

The risk of developing kidney stones increases as men turn 40. Also, Caucasian men seem to have a higher risk of developing these stones.

And these stones can grow to the size of a golf ball - ouch!!

People think they should avoid calcium because of these stones, but the opposite may be "true" - as usual!!

Adequate amounts of calcium in the diet may actually protect against kidney stones as dietary calcium can bind to oxalic acid in the digestive tract and keep it from being absorbed into your bloodstream.

When calcium is low in your diet, oxalic acid can remain more soluble in the liquid portion of the contents of your intestine called chyme - and can be more readily absorbed from your intestine into your bloodstream.

If a high amount of oxalic acid gets into your blood which then gets filtered by your kidneys, oxalic acid may combine with calcium at that "point" to form crystals or stones that may cause severe pain.

Also, our bodies through the passing of urine will try to get rid of oxalic acid. However, oxalic acid can accumulate in the urine reaching such high levels that it can no longer remain dissolved - which will then result in the formation of stones.

High amounts of oxalate or oxalic acid in the urine and plasma have been found in people susceptible to kidney stones.

So, it appears that high oxalic acid along with a low calcium intake is what results in kidney stone formation - that's actually when you'll get "Stoned".

Dr. Mercola talks about Kidney Stones

Tips to Avoid Stones

Proper hydration is very important to avoiding stones - you must not become dehydrated! Be careful with consuming too much salt, diuretics (coffee, alcohol, or soda), or too much cooked foods.

It is also important to not become too acidic or too alkaline as this will help to form stones in your body.

High potassium citrate juices such as lemon, lime, or orange may help to reduce the incidence of kidney stones because of their citric acid content. BTW, grapefruit juice is not known to help reduce kidney stones??

Cranberry juice is greatly associated with helping bladder stones because of its high citric acid content.

Remedies to dissolve stones may also involve drinking raw apple cider vinegar along with water. Also, some claim that raw apple cider vinegar and lemon juice mixed with olive oil does wonders to dissolve stones.

Oxalic acid can be synthesized by your body when large amounts of vitamin C is consumed as our bodies have the capacity to convert vitamin C into oxalates.

Therefore, try to get your vitamin C from fruits that also contain citric acid (stone fighter) instead of high dosage vitamin supplements.

High potency supplements of any kind may be dangerous as your body can also create oxalates if you become deficient in important vitamins like B6, B1, or vitamin A. Shockingly, your body chemistry can also convert collagen or the amino acid glycine into oxalates under the "wrong" conditions.

And be aware that fructose (especially high fructose corn syrup), xylitol, and other sugar alcohols can be converted by your body chemistry to increase your oxalate load.

Remember to consume enough sulfur-containing foods in your diet to help keep your gut and your intestinal tract strong.

As stated above oxalic acid will become a big problem when your gut is inflamed and hyper-permeable like with a leaky gut. And it's important to note that a leaky gut along with a low beneficial bacteria count will contribute to oxalate problems.

Oxalobacter formigenes is a strain of beneficial bacteria that degrade oxalates. Unfortunately, one or a few courses of antibiotics can wipe out oxalobacter formigenes for months, if not indefinitely.

BTW, other probiotics break down oxalates, not just oxalobacter formigenes.

Fermenting high oxalic acid grains such as wheat for at least 24 hours before baking to make sourdough breads helps to break down this toxin.

Oxalic acid can also be removed from your food by leaching in water. Soaking and germinating can be effective techniques in lowering oxalic acid.

And blanching in hot water for 10 minutes at 200 degrees F has been shown to be very effective in lowering oxalates in green vegetables.

As stated above, developing problems with oxalic acid is more likely if there aren’t enough minerals in your gut to bind with oxalic acid.

Calcium and magnesium citrate supplements do appear to reduce oxalic acid absorption in the intestine.

However, supplements too high in calcium or vitamin D could increase calcium in your blood to unsafe levels which increases the risk of stone formation.

Adequate exercise can help to pull calcium back into your bones instead of having it accumulate in your urinary tract where stones may form, so make sure to get a little exercise everyday.

Personally, I think it's much better to get your calcium from raw grass fed dairy and it's also much better to get nutrients like vitamins D, A, and K2 from "real" foods.

BTW, "excessive" fats (especially cooked fats) in your diet may cause elevated oxalates because it reduces calcium's ability to bind to oxalic acid in your gut.

You see when there is excess fat in your system, the calcium binds to the fat allowing the oxalic acid to be free to get into your bloodstream and into your cells.

If you want to follow a low oxalic acid diet, you should restrict oxalic acid to no more than 40 to 50 mg per day. And when first going on a low oxalic acid diet, you may experience detox for a few days or longer.

BTW, if you smoke "Pot" - not only will you get high, but you will literally get "Stoned". Marijuana contains a good amount of oxalic acid.

Low Oxalic Meal Ideas

  • Raw Grass Fed Yogurt with a Swirl of Organic Raw Honey
  • Pastured Eggs "Over Easy" with Sauteed Zucchini cooked in Butter
  • Fermented Coconut Flour Mango Bread
  • Organic Guacamole with Lime Juice, Cilantro, and Onion
  • Organic Salad with Romaine Lettuce, Soft Boiled Pastured Eggs, and Buttermilk Dressing
  • "Rare" Grass Fed Steak with a Side of Lacto-Fermented Organic Sauerkraut
  • Steamed Organic Asparagus and Wild Caught Salmon drizzled with Lemon Juice
  • Grass Fed Alfredo Sauce with Organic Zucchini for the Noodles
  • Homemade Vanilla Ice Cream made with Raw Grass Fed Dairy, Raw Pastured Eggs, and a Touch of Organic Raw Honey

The Davy Jones' Syndrome

I like to make comparisons to popular movies as these movies are being used to program people into "The Matrix", but they are also a great tool for me - to make a "Point".

Davy Jones is a character in the Pirates of The Caribbean. He is the captain of the much feared Ghost Ship - The Dutchman.

Jones appears to work for the "Crown" and basically, he looks like the male version of Medusa.

He rules the sea as a tyrant and has a "damned" crew which are bound by an oath to serve aboard his ship for one hundred years. This crew is covered with barnacles and are slaves to Davy Jones.

Bootstrap Bill is one of these unfortunate souls aboard his ship. Not only is he trapped on this vessel covered in barnacles, but he also has a very bad memory aka Dementia.

Here is a visual of Bootstrap Bill....Short Clip from Pirates of The Caribbean

And as my boyfriend likes to say - The Devil is in The Detail!

This leads me into the topic of Nano Bacteria. There seems to be some controversy among scientists about whether these organisms are alive or some sort of mineral.

However, there doesn't seem to be any controversy over Nano Bacteria being found in calcification issues and even in rock formations.

It appears that Nano Bacteria may actually be some form of a crystal rather than an actual live organism as they are incredibly resistant to heat and other methods used to kill "normal" types of organisms.

And this mysterious crystal is very connected to the building of calcium shells and has the ability to produce barnacles inside of your body.

It also has the ability to trap heavy metals and other organisms as well.

The following video is probably the most important video that David Wolfe has ever produced and it is about Nano Bacteria. Unfortunately, because he is a "Huge" raw vegan proponent, he only got half of the picture.

The "Real" Villain is Oxalates aka Nano Bacteria........David's Most Important Video

Someone please tell David Wolfe!

These substances do seem to be abundant in factory farmed animals and specifically in their blood. However, the amount of Oxalates aka Nano Bacteria in your bowl of spinach is way more - raw or cooked!

Don't Get "Stoned",

Kathryn

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