Guest guest Posted March 10, 2011 Report Share Posted March 10, 2011 There are many many people who are unaware they have problems from foods and herbs which are high oxalate. Both milk thistle and turmeric are high oxalate. I have no idea about the other ingredients. Below I am re-posting a good explanation of oxalate difficulties from the trying_low_oxalate e-list. Alobar ++++++++++++++++++++++++++++++++ Eating oxalate is NOT like having an allergy. I come from a background of food allergies, so I was used to watching us like a hawk and then figuring out which recently-eaten food was the " problem " . This does not work for oxalate. We have had oxalate infractions here and then had no reaction for up to 2 weeks - when the body must have started dumping the excess. We've had oxalate infractions that I KNEW were a problem from as little as a half hour or so after eating the food. However, you can't depend on that being the case... This is a matter of metabolism. You keep your oxalate low; your body dumps when it can / is ready to. The last thing you ate is not something that you are necessarily reacting to! The only way to be sure that a particular food is a problem is to stay away from it for awhile and then try to introduce it again - and/or get testing if you suspect an allergy. We might use the word " allergy " when talking to people outside of this list, but the bottom line is that oxalate is not an allergy, it is a poison. Like heavy metals, it can come into your body, be stored away somewhere, and you can get no reaction. It can be very subtle, up until you are good and sick and then you " see " it. We also may get allergic type symptoms to a food while we are dumping - and then will not when not dumping... So another thing to consider. On Wed, Mar 9, 2011 at 12:46 PM, Dolores <dgk@...> wrote: > Hi Helen, > > The ingredients in Protandim are the following: > > • Milk Thistle – Supports liver health. > & #8232;• Turmeric – Provides a healthy response to inflammation. > • Green Tea – Increaces metabolism, burns fat. & #8232; > • Bacopa – Increases SOD and catalse production. & #8232; > • Ashwagandha – Used for centuries in India for numerous applications. > > The ingredients are all good. I take them all. If you buy Protandim, however, you will be paying $40 to $50 per month, while you can purchase the same ingredients for a total of only $9 per month (Swanson's). Also, I'm pretty sure you will get more of the ingredients by taking them separately, rather than the amount that would fit into one capsule of Protandim. A quick check reveals that Protandim is being sold by MLM (multi-level marketing) distributors: > http://matthewneer.com/mlm/protandimreview/ > > Not my favorite way of purchasing supplements. > > All the Best, > Dee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2011 Report Share Posted March 10, 2011 To be fair to yourselves and workout a better diagnostic method regarding the ingestion of ANYTHING that goes into your body with possible adverse reactions/sensitivities/allergies, try Dr. Coca's Pulse Test. It is a free download and very interesting e-book (public domain). Excellent diagnostic tool, fast and accurate. Never became mainstream as there are no profits to be made from this simple, yet so useful test. One may uncover many " hidden " or " unknown " factors, regarding their health challenges, using the Pulse Test. Certainly beats doing the medical circuit! Regards, Nick On Thu, Mar 10, 2011 at 5:50 PM, Alobar <Alobar@...> wrote: > There are many many people who are unaware they have problems from > foods and herbs which are high oxalate. Both milk thistle and > turmeric are high oxalate. I have no idea about the other > ingredients. > > Below I am re-posting a good explanation of oxalate difficulties from > the trying_low_oxalate e-list. > > Alobar > > ++++++++++++++++++++++++++++++++ > > Eating oxalate is NOT like having an allergy. I come from a background > of food allergies, so I was used to watching us like a hawk and then > figuring out which recently-eaten food was the " problem " . > > This does not work for oxalate. > > We have had oxalate infractions here and then had no reaction for up > to 2 weeks - when the body must have started dumping the excess. We've > had oxalate infractions that I KNEW were a problem from as little as a > half hour or so after eating the food. However, you can't depend on > that being the case... > > This is a matter of metabolism. You keep your oxalate low; your body > dumps when it can / is ready to. The last thing you ate is not > something that you are necessarily reacting to! The only way to be > sure that a particular food is a problem is to stay away from it for > awhile and then try to introduce it again - and/or get testing if you > suspect an allergy. > > We might use the word " allergy " when talking to people outside of this > list, but the bottom line is that oxalate is not an allergy, it is a > poison. Like heavy metals, it can come into your body, be stored away > somewhere, and you can get no reaction. It can be very subtle, up > until you are good and sick and then you " see " it. > > We also may get allergic type symptoms to a food while we are dumping > - and then will not when not dumping... So another thing to consider. > > > > On Wed, Mar 9, 2011 at 12:46 PM, Dolores <dgk@...> wrote: > > Hi Helen, > > > > The ingredients in Protandim are the following: > > > > • Milk Thistle – Supports liver health. > > & #8232;• Turmeric – Provides a healthy response to inflammation. > > • Green Tea – Increaces metabolism, burns fat. & #8232; > > • Bacopa – Increases SOD and catalse production. & #8232; > > • Ashwagandha – Used for centuries in India for numerous applications. > > > > The ingredients are all good. I take them all. If you buy Protandim, > however, you will be paying $40 to $50 per month, while you can purchase the > same ingredients for a total of only $9 per month (Swanson's). Also, I'm > pretty sure you will get more of the ingredients by taking them separately, > rather than the amount that would fit into one capsule of Protandim. A quick > check reveals that Protandim is being sold by MLM (multi-level marketing) > distributors: > > http://matthewneer.com/mlm/protandimreview/ > > > > Not my favorite way of purchasing supplements. > > > > All the Best, > > Dee > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2011 Report Share Posted March 11, 2011 Please forgive me if I am very dubious about using Dr. Coca's Pulse test for oxalate sensitivity. The oxalate list has over 1,000 posts a month. People go thru all sorts of contortions trying to find out if they (or their children) need to be on the low oxalate diet. Since 2005, nobody has found a home test which works for oxalates. For the reasons I outlined yesterday. Alobar On Thu, Mar 10, 2011 at 7:49 PM, Nickolas Schetakis <eftnow@...> wrote: > To be fair to yourselves and workout a better diagnostic method regarding > the ingestion of ANYTHING that goes into > your body with possible adverse reactions/sensitivities/allergies, > try Dr. Coca's Pulse Test. > It is a free download and very interesting e-book (public domain). Excellent > diagnostic tool, fast and accurate. > Never became mainstream as there are no profits > to be made from this simple, yet so useful test. > One may uncover many " hidden " or " unknown " factors, regarding their health > challenges, using the Pulse Test. > Certainly beats doing the medical circuit! > Regards, > Nick > > On Thu, Mar 10, 2011 at 5:50 PM, Alobar <Alobar@...> wrote: > >> There are many many people who are unaware they have problems from >> foods and herbs which are high oxalate. Both milk thistle and >> turmeric are high oxalate. I have no idea about the other >> ingredients. >> >> Below I am re-posting a good explanation of oxalate difficulties from >> the trying_low_oxalate e-list. >> >> Alobar >> >> ++++++++++++++++++++++++++++++++ >> >> Eating oxalate is NOT like having an allergy. I come from a background >> of food allergies, so I was used to watching us like a hawk and then >> figuring out which recently-eaten food was the " problem " . >> >> This does not work for oxalate. >> >> We have had oxalate infractions here and then had no reaction for up >> to 2 weeks - when the body must have started dumping the excess. We've >> had oxalate infractions that I KNEW were a problem from as little as a >> half hour or so after eating the food. However, you can't depend on >> that being the case... >> >> This is a matter of metabolism. You keep your oxalate low; your body >> dumps when it can / is ready to. The last thing you ate is not >> something that you are necessarily reacting to! The only way to be >> sure that a particular food is a problem is to stay away from it for >> awhile and then try to introduce it again - and/or get testing if you >> suspect an allergy. >> >> We might use the word " allergy " when talking to people outside of this >> list, but the bottom line is that oxalate is not an allergy, it is a >> poison. Like heavy metals, it can come into your body, be stored away >> somewhere, and you can get no reaction. It can be very subtle, up >> until you are good and sick and then you " see " it. >> >> We also may get allergic type symptoms to a food while we are dumping >> - and then will not when not dumping... So another thing to consider. >> >> Quote Link to comment Share on other sites More sharing options...
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