Could parasites be the shadowy hands that pull the strings of life? We explore nature's moochers, with tales of lethargic farmers, zombie cockroaches, and even mind-controlled humans (kinda, maybe). And we examine claims that some parasites may actually be good for you. Carl Zimmer, science writer on parasites, Parasite Rex: Inside the Bizarre World of Nature's Most Dangerous Creatures, 2001.
Rogan explains that,
Millions of these blood-sucking parasites lived, fed, multiplied, and died within the guts of up to 40% of the population stretching from South Eastern Texas to West Virginia. Hookworms stymied development throughout the region and bred stereotypes about lazy moronic Southerners.
The 1990 movie, Tremors, was about giant worms living in the desert. The conflict ends when Kevin Bacon's character devises a plan to have the worm exit through a cliff, dramatically analogous to a bowel movement.
The narrator from To Kill a Mockingbird, Scout, describes Walter Cunningham this way,
Walter Cunningham’s face told everybody in the first grade he had hookworms. His absence of shoes told us how he got them. People caught hookworms going barefooted in barnyards and hog wallows.
An excellent podcast on oxalates. If you have all sorts of weird, body, aches, and pains and strange things that no one can figure out, you need to listen to this podcast 👇🏼(Weston A Price) pic.twitter.com/QwIfs3LKdx
Almonds, potatoes, carrots, beets, cashews, and chocolates. Oxalic acid. Plants make it for their own survival. We have a great faith in plants being safe to eat. Plants are trying to kill you.
When I learned about the Wise Traditions Diet, I knew that they say "everything can be on the table" when it's properly prepared. So I think some of the ways our ancestors would prepare foods by soaking or sprouting or fermenting, don't those neutralize some of these toxins, like the oxalates or the phytic acid and doesn't that make the nutrients more bioavailable and the foods themselves better for us?
The hazard: oxalic acid and phytic acid block the absorption of magnesium.
4:58. That's a really complicated question that needs to be examined because a lot of the foods that are high in oxalic acid are not traditional whatsoever, and nobody that he studied ate them. So Western Price technology is based on Western Price research based on foods that people ate and they didn't eat these foods. So you can't grandfather in modern foods that came after Western Price's time or just weren't considered real regular foods that people ate routinely and give them a pass "so as long as we ferment them or soak them then they're fine." That's ridiculous, and oxalates are quite different than phytics, lectins, and many of the other nasty chemicals in plants that are not easily disarmed or de-fanged at all through these preparation methods? Yes we need to cook we need to know traditional preparation we need to know what sourdough is and what traditional ingredients are and know how to safely soak them without creating more mold on your nuts or whatever and safely prepare things at home but that does not mean that we give the peanut butter and holy toast a pass.
6:31. Is the people who were eating potatoes which is Peru primarily. Historically, the rest of Europe and the rest of the world didn't adopt potatoes they didn't come to Europeans until about 400 years ago and really didn't become a daily food until certain parts of England adopted them as a dinner food. And then in the modern centuries, we created things like French Fries, potato chips, Tater Tots, and all kinds of potato derivatives. And some of that came out of the world wars because we needed a cheap way to feed soldiers overseas, so we just started dehydrating potatoes making mashed potato flakes so soldiers came back expecting mashed potatoes with dinner because that's what they got while they were fighting with their buddies. So a lot of the stuff is more modern than we realize, including potatoes and the use of them in the way we use them now is anything but these clay-soaked, year old shriveled rotten potatoes in the ground that's nothing like what we're eating now.
9:00. So this chemical is a chelator, oxalic acid is in the plant foods that we eat, like the nuts, the spinach, and the chocolate, and it's also in crystalline form because it chelates minerals it forms what's called a salt chemically, and these can what we call precipitate out and form particles called nanocrystals and micro crystals. You can eat oxalic acid and oxalates in multiple forms in foods and they are quite irritating to the whole body, including your mouth, your teeth, your guts, and then it's the acid is what gets into your bloodstream and starts causing more systemic problems for the body.
SYSTEMIC PROBLEMS FROM OXALATES
9:37. Which could be anything from issues with SIGHT that Bill was having to JOINT PAIN to what else . . . ?
Kidney stones, Interstitial cystitis, fatigue, arthritis, and weakness, vascular problems, inflammatory conditions, autoimmune conditions, connective tissue weakness, osteoporosis, strokes, and heart attacks maybe cancer. The list is pretty much anything that's horrible, modern, and happens with old age. This is the kind of stuff that . . . oxalic acid is creating stress for all the cells it encounters and then cellular damage, both of which turns on inflammation and then creating deposits in the body which turns on a chronic problem of contamination and inflammation that can last for a long time. And then once you've filled up your body with toxic nanocrystals, your thyroid glands, your ovaries, your pancreas, your bones, your bone marrow, you've got real problems because it's affecting the quality of your immune cells that are trying to help you and it's affecting the quality of the white blood cells, also the red blood cells, and end up with anemia and all kinds of metabolic problems as well.
Problems from oxalic Acid accumulate and becomes increasingly problematic for the body and our health.
