CHONDROITIN SULFATE REVERSES HEART DAMAGE

"heart and blood vessel disease could be reversed and prevented with natural molecules, particularly chondroitin sulfate."

I started this blog as a way to learn how through food to maximize daily intake of nutrients.  I did so because I thought that all of the claims about supplements were hype, and that too much of the supplement ingredients were either synthetics and substitutes and not something particularly nutritionally valuable.  But I was wrong.  It doesn't mean that my original intention to learn about how to maximize my daily nutritional profile was wrong.  On the contrary.  But there are just too many factors that play a role in getting the best nutrition you can.  

One is age.  I am over 50 now and my body is not producing certain fluids or hormones that I did when I was 22.  Stomach acid, meaning Hydrochloric Acid, is less.  That means that digestion is reduced.  And absorption of nutrients also declines.  What's the answer?  If nutrient absorption is a problem, it can't be easily or readily resolved simply by eating more or doubling down on the servings of carrots or broccoli for example.  We've got to account for calories.  And it should be known by now, for anyone who's read nutritional literature at all over the last 20 years, that calorie restriction is one of the main paths to living longer.  Now these paths toward life extension are not the same paths toward looking good or doing well. Something else or something other is required for that.  So how does one proceed? Well, to repair the first problem of absorption a few things should be considered.  One is betaine hydrochloride.  Zinc Carnosine also works.  But there is a single product that perhaps resolves low stomach acid as well as a host of other gastro-intestinal issues.  And that product is Garligest.  

Okay, so there is one problem solved or at least managed with a great deal of effectiveness and satisfaction. 

What else? 

Well, it depends.  It depends if you're a woman, a man, a woman of 32 or a man of 91.  It depends if you live in Toronto or in Los Angeles.  So lots of things to consider.  Having said that, you can check this list to see what kind of deficiencies that might need correction for you.  You'll notice that I am not recommending food choices in this article; instead, I am recommending supplements as advised by Bill Sardi.  I just think that these products do better.  

Several months ago I read up on zinc and could not believe what is it is capable of doing and how a zinc deficiency can wreak havoc on so many parts of our biology.  See here and here.  It's that latter article where I learned of Abram Hoffer, M.D. Ph.D and his use of zinc in his Vitamin C cancer treatments.  Linus Pauling is the guy who is most noted for observing the positive benefits of Vitamin C on cancer.  The irony is that Pauling didn't have the success that Hoffer did, the doctor who added zinc and other nutrients to his Vitamin C treatments.  So zinc is important. It helps regrow the Thymus Gland.  So there's that.  But it also helps with blood vessels: all of them--capillaries, veins, and arteries.  So take zinc.  I tried zinc acetate early last year and my chest swelled with vigor and health.  I thought "Is that the zinc that's doing that?"  Turns out yes!  For zinc repairs the Thymus gland which sits right in front of the heart.  

Vitamin C is excellent when you're under stress. 

Vitamin D should be taken everyday.

Vitamin E is excellent for blood vessels. 

The preferred form of Selenium is Seleno Excell.

Want to stave off Alzheimer's disease and keep your brain from shrinking?  First, stay off anti-depressants and take the fat soluble B1, Thiamine, called Benfotiamine.

Chondroitin Sulfate repairs heart tissue following a heart attack, stroke, or ischemic event.  See Dr. Lester Morrison's excellent efforts in that regard. And that's Chondroitin Sulfate, divorced from Glucosamine.  Bill Sardi tags Morrison as "The Man Who Cured Heart Disease Naturally."  And as one of the most astute and specific writers, Bill Sardi does not use words lightly.  Sardi writes

His name: Dr. Lester Morrison.

His qualifications: Director and Research Professor, Institute for Arteriosclerosis Research, Loma Linda University, School of Medicine.

Author: Coronary Heart Disease and the Mucopolysaccharides (1974, Charles C. Thomas)

In 1982 Dr. Morrison wrote: "I am Lester Morrison MD, and I have been a doctor for over 50 years. Much of that time has been devoted to finding a way to stop heart disease, which killed my mother, my father and several other members of my family and remains the number one killer in the U.S. and other developed countries."

Dr. Morrison provided compelling evidence in the 1960s that heart and blood vessel disease could be reversed and prevented with natural molecules, particularly chondroitin sulfate. This was over 20 years prior to the advent of the first cholesterol-reducing statin drug, Mevacor (1987).

Dr. Morrison writes that his ideas involving heart disease went back as far as 1942. He first began is his research using natural molecules to heal damaged hearts and arteries.

Dr. Morrison’s research was published in no less than 8 different medical journals. He began his studies in the 1940s, working with choline, a natural component of lecithin.

Here are the results (below) of an early study published in the American Heart Journal. Lecithin was later to become an important component in Dr. Morrison’s Heart Saver Program. (Dr. Morrison’s book for the lay public by this title can still be purchased.)

Comparison of Survival Rates: Choline (Lecithin) Patients with coronary thrombosis (blood clots in the heart) after 3 years 115 patients Deaths with choline 115 patients Deaths without choline 14 35 Source: American Heart Journal, July—August, p. 729, 1949
He later conceived of the idea that gelatinous material, then known as mucopolysaccharides, today known as glycosaminoglycans, could heal damaged hearts and arteries. His work involved chondroitin sulfate, a molecule that is a normal component of the connective tissue in the body. Dr. Morrison calls it "the glue of life."

He noted that chondroitin is the "coronary artery’s first line of defense against invasion by foreign substances," such as cholesterol, bacteria and tumor cells. Chondroitin contributes to the elasticity of the blood vessels.  

I find this stuff fascinating if for no other reason than this healing mechanism was known when my parents got married way back in the 1940s.  And yet people are trying to figure out what works, what doesn't, and what causes the greatest risks.  It's known already.  For heart muscle, take Chondroitin Sulfate.  

Find Chondroitin Sulfate here. 

Food is certainly more pleasurable.  But due to stress at work, environmental stresses, biological stresses, or stress of any kind, if we are running deficiencies it seems to me prudent to supplement with something more than an extra serving of broccoli.

TAKE VITAMIN D3 CONSTANTLY: If you wait until you actually get the virus, it's already too late.

Once they have a virus, take 50 milligrams [of zinc] two times a day for one week and that hits the virus on the head within hours.

As the first line of defense, we should be dealing with people's immune systems in the safest way possible.

8:05  How much vitamin D? 50 to 100 grams/milliliter.  4,000IUs, but he did mention that people can do 50,000IUs a day for 6 months without any adverse effects.

10:40  25 milligrams of zinc is extremely safe; you can take up to 40mg a day without any ill effects in most adults.  You go above that and you reduce the absorption of copper.    How much zinc?  50mg  

11:05  You asked me about vitamin D.  4,000 units.  But people who are overweight need up to or over 8,000 to 10,000 units or more per day.

How much vitamin K2?  200mgs per day, every day.  Because vitamin D does cause the release of calcium from the bones into the blood and you want to try to avoid any deposition of that in the wrong places.  

To fight infections like COVID, you'd want to have levels of vitamin D above 50 grams.  With each higher dose of vitamin D, it triggers the protein and genetic pathways that people need to do better.

Virtually every cell in your body has vitamin D receptors.  Therefore, . . . take your vitamin D.  Your body is waiting, hungering to feel better.  A lot of vitamin D's functions are immunomodulatory that actually directs the immune system to work in a better way.  If you combine vitamin D with zinc, which has significant effects on viral infections, boosts the cells' ability to kill viruses, including cancer.

Get enough sleep.  Get outside, get some sun.  Engage in sports.  It's very much about looking after yourself.  

15:30  If you want the derided compound, Hydroxychloroquine to work, it works in combination with zinc.  It seems that that makes the difference.  You don't want a zinc deficiency.  Studies have shown that zinc does improve the immune response to viral infections.  And, I can say anecdotally, that I use it on a daily basis [as a physician] for viral infections.  Once they have a virus, take 50 milligrams two times a day for one week, and that hits the virus on the head within hours.

Cytotoxic lymphocytes need zinc to function properly.  Without Cytotoxic Lymphocytes, what viral infection--it's going to run right over you.  

Whereas zinc works straight away on a virus, vitamin D needs to be metabolized.  What does that mean?  You need at least a few days beforehand to get into your system, therefore, I just tell people to take it constantly.  You want to take it for at least a few weeks beforehand, seeing as you don't know when you're going to get CVID, you could get COVID twice easily.  If you wait until you actually get the virus, it's already too late.  Even people who've received high doses after they get the virus--they've done studies with 50,000, 200,000 units of vitamin D given as a shot at the time of admission to the hospital, it probably does have some immunomodulatory effect but it takes time to kick in.  It takes a few days, by which stage the person could be a lot farther down the illness with COVID.  They could be onto a much later stage of COVID whereby they're already ventilated.  And the whole idea of this is to prevent that.  

Yes, we know it has to be metabolized by the liver and it has to be metabolized by the kidneys.  I can remember patients with renal failure, for example, who couldn't metabolize their vitamin D.

After metabolism, you've got to make sure it has its effects on the genetics of the body, on the immune system, and that presumably takes longer.  

High doses of vitamin D.  

He neglects to mention it but for D to be absorbable, you must take magnesium.  That means you must take magnesium with vitamin D.

Zinc-deficiency leads to release of renin from the kidneys, a hormone that increases blood pressure.

From The Drudge Report

CANBERRA, Australia — There are plenty of reasons to prioritize healthy blood pressure levels, but we can now add robust brain health to the list. Researchers from the Australian National University report maintaining optimal blood pressure helps the brain stay at least six months younger than a person’s actual age. Meanwhile, people with high blood pressure, even if it still falls within the normal recommended range, are actually at a higher risk of their brains aging at a rapid rate.  

Study authors say participants with high blood pressure had older, less healthy brains and a much higher risk of heart disease, stroke, and dementia. Even those with only slightly elevated blood pressure still showed signs of accelerated brain aging and increased disease risk.

“This thinking that one’s brain becomes unhealthy because of high blood pressure later in life is not completely true,” says Professor Nicolas Cherbuin, Head of the ANU Centre for Research on Ageing, Health, and Wellbeing, in a university release. “It starts earlier and it starts in people who have normal blood pressure.”

Usually, normal blood pressure is below 120/80, while optimal blood pressure is closer to 110/70.

These findings are especially concerning in light of another recent research project that concluded the number of people over the age of 30 with high blood pressure on a global scale has doubled.

“It’s important we introduce lifestyle and diet changes early on in life to prevent our blood pressure from rising too much, rather than waiting for it to become a problem,” explains cardiologist and study co-author Professor Walter Abhayaratna. “Compared to a person with a high blood pressure of 135/85, someone with an optimal reading of 110/70 was found to have a brain age that appears more than six months younger by the time they reach middle age.”

HIGH BLOOD PRESSURE EFFECTS ON BRAIN MAY NOT START [UNTIL] MIDDLE AGE

Researchers examined over 2,000 brain scans conducted on 686 generally healthy patients between the ages of 44 and 76 during this project. Additionally, the team measured each person’s blood pressure on four occasions over the span of 12 years. All that data helped to calculate each person’s “brain age,” an indicator of overall brain health.

Prof. Cherbuin adds that these findings are particularly troubling for adults in their 20s and 30s because the impact of high blood pressure on brain health won’t typically appear until years later. 

“By detecting the impact of increased blood pressure on the brain health of people in their 40s and older, we have to assume the effects of elevated blood pressure must build up over many years and could start in their 20s. This means that a young person’s brain is already vulnerable,” he explains.

Study authors conclude that all adults, even young adults, should regularly have their blood pressure checked.

“Australian adults should take the opportunity to check their blood pressure at least once a year when they see their GP, with an aim to ensure that their target blood pressure is closer to 110/70, particularly in younger and middle age groups,” Professor Abhayaratna concludes. “If your blood pressure levels are elevated, you should take the opportunity to speak with your GP about ways to reduce your blood pressure, including the modification of lifestyle factors such as diet and physical activity.”

The study appears in the journal Frontiers in Aging Neuroscience.

DOES MELATONIN, ZINC, & ARGININE TREAT HIGH BLOOD PRESSURE? 

Bill Sardi writes, "Melatonin is the only agent that Dr. Houston has found to work to normalize blood pressure among patients whose blood pressure does not dip at night."

Elsewhere, Sardi points to zinc as the secondary ingredient to bring hypertension under control, "Zinc is the unexpected mineral that controls blood pressure as described in the medical literature but not heeded by practicing physicians."  Further on in that article, Sardi makes another interesting point that "In a zinc-deficient population, excessive salt-induces fluid overload that leads to release of renin from the kidneys, a hormone that increases blood pressure."

If you're looking for markers, Bill Sardi has that too.  "Age-adjusted data, reported by researchers at UCLA a few years back show any risk for death from uncontrolled hypertension doesn’t start till blood pressure is 160/90 or more among adults 55 years of age or older."  Normal blood pressure levels are 136/88.  Hypertension is absolutely something that needs monitoring.  For one, it can lead to strokes.  Scary stuff indeed.  "The latest review of the medical evidence shows adults with 130-139 systolic pressure doubled their risk for a stroke, heart attack, kidney or heart failure compared to those with lower blood pressure."  Pick your poison, or pick optimal nutrients to stay productive, look after the things important to you as well as the people important to you.  Martie Wittekin is in alignment with Sardi on the value of adequate zinc to protect your heart.

Arginine, too, is another important remedy.

Arginine has been marching towards greater acceptance for treatment of a variety of cardiovascular disorders in recent published studies. The Journal of Nutrition suggests human studies begin using arginine among adults with high blood pressure, since arginine is required to produce nitric oxide, a transient gas that dilates (widens) blood vessels and helps to control blood pressure. [Journal Nutrition 134: 2807-11S, 2004] 

Zinc is better absorbed in the presence of selenium; selenium releases the zinc in to your blood.  And if you're looking for a thyroid supplement, getting zinc in combination with selenium and iodine may be the way to go for you.

And if you're looking for a thyroid supplement, getting zinc in combination with selenium and iodine may be the way to go for you.

Hydrochloric Acid: It Does a Body Good

How important is hydrochloric acid to general well-being?  Turns out very important. Dr. Rob D'Aquila explains that "A need for hydrochloric acid supplementation is definitely one of the most common things I see in patients. Especially those patients who complain of digestive difficulties like bloating, gas, diarrhea, constipation, yeast overgrowth (even vaginal), and even heartburn. Additionally, patients who complain that they “lost the taste” for meat tend to need HCl as well. Lastly, it should be investigated in everyone with mineral deficiency symptoms, especially osteoporosis."

Nutritionist and Certified Trainer, Brad Sly, observes, "The digestive system is really the corner stone of our wellbeing, as it is involved in so many processes. If our digestive system is in order, we feel great, we can perform at the level we want, and we can push ourselves to make bigger and better gains in the gym. If our gut health is poor, we can end up with impaired immune and nervous systems, and it can also wreak havoc with our hormonal function throughout the body."

He made an interesting point about coffee, which I had suspected, and that is that the caffeine renders the gut more permeable and can . . . can lead to a leaky gut.  Not good.  Not good at all.

WHAT ROLE ZINC?

Both Sly and D'Aquila note the importance of zinc in the repair, maintenance, and formation of HCL.

D'Aquila explains that zinc plays an important role in the formation of hydrochloric acid, ". . . it takes more energy to make HCl in the body than any other chemical. Additionally, the mineral zinc is absolutely necessary to make it. Hydrochloric acid production is formed by the interaction of carbon dioxide and water, which is mediated by an enzyme called carbonic anhydrase, which is zinc-dependent. As a result, I always supplement zinc when I find a patient needs HCl, and then eventually wean them off the HCl. By the way, a generally accepted reliable indicator of the need for more zinc is white spots on the finger nails. I can’t find conclusive scientific evidence for this, however, I’ve had personal experience with it and also with my patients."

He finishes by saying that the best way to fix HCI deficiency is that ". . . 90% of the time, the patient must alter their diet. Very often, HCl supplementation is one of the main solutions." 

HOW TO REPAIR THE GUT?

Sly recommends the following. 

"In this first step we remove the offending foods and toxins from your diet that could be acting as stressors on your system. This means caffeine, alcohol, processed foods, bad fats, and any other foods you think may be causing issues, like gluten and dairy. All of these all irritate the gut in some form and create an inflammatory response."

Though not surprised I was disappointed to read this.  Not for any perceived or tested inaccuracy but for the inclusion of dairy as a stressor. Yes, I've heard how dairy is inflammatory, but I'd always thought that at least in its purer forms that it was actually beneficial for your immune system.  Must be a kind of inflammatory but perhaps in certain amounts or for certain conditions it is beneficial.

 

He continues, "The next step is to begin to repair the gut and heal the damaged intestinal lining. You do this by consuming an unprocessed diet and giving your body time to rest by providing it with substances that are known to heal the gut, like L-glutamine, omega-3 fatty acids, zinc, antioxidants (in the form of vitamins A, C, and E), quercitin, aloe vera, and turmeric."

FOOD REMEDIES FOR THE GUT

Marilee Nelson explains that eating ". . . unpasteurized unheated salt-free sauerkraut . . . helps to raise stomach acid "if" it is too low, and it lowers stomach acid "if" it is too high. Eating 1/4 to 1/2 cup of sauerkraut with meals is very helpful to the digestive system. I recommend making your own or buying Rejuvenative Foods.

Here is a second article on the importance of this acid and how to rebuild it.

It's hard to sift through the amazing assortment of foods on the market and figure out which ones serve our health and which ones compromise it.  

We've all heard how important fruits and vegetables are for our health.  But is this true or is the grower's public relations that we're being fed?  Man cannot live on spinach alone.  And we're always told that the most nutrient dense foods are green leafy vegetables. Yum.  If you love salads, yum.  If you're Popeye, yum. But what if you're trying to restore, rebuild, and remineralize?  That was a mouthful.  I ask this question to put a mild damper on the categorical truth that all vegetables are good for you.  Maybe in small portions perhaps.  But what about vegetarians?  I'll get to them later. But are all vegetables good for us?  

Carrots help our eyesight, right?  But what about their sugars? 

Spinach builds strong muscles, right?  But what about its oxalates?

Broccoli fights cancer, no?   

So, yeah, vegetables are good for us.  But they're also bad for us.  Amy Kubal explains how:

Let’s think about this logically. Animals have ways to make sure they don’t become some other animal’s dinner (including a human being’s). They can run away, or they can stay and fight with claws, horns, or teeth. If they win, great. If not, fire up the BBQ! Plants aren’t so lucky. Since they can’t defend themselves physically, they’ve evolved multiple insidious ways of warding off predators biochemically. Plants produce a variety of harmful substances collectively known as antinutrients. (Not harmful to the plants, but harmful to the poor saps who eat them.) They’re exactly what they sound like: they work against you absorbing nutrients from those foods.

Oy, vey!  Wish people would make up their minds.  Are they good or are they bad?  Well, both.  Vegetables do contain enzymes that help us digest other foods we eat like meat. They contain Vitamin C which allows our bodies to make the ever important gelatinous protein collagen to help repair our muscles and joints.  

So why are they bad for us?  Oxalic and Phytic Acids.  Some acids are good for us, while others not so much.  Essential fatty acids are good for us, even essential.  Citric acid helps prevent scurvy and protects our gums.  So not all acids are bad.  But Phytic Acid and Oxalic Acid are not recommended. Why?  Because they can block the absorption of important minerals.  Minerals don't always get the press that vitamins and oils and herbs do but they're every bit as important if not more important since we tend to use them up. Recently I found Bill Sardi's article on how Zinc, which is a vital mineral for men, can actually rebuild the Thymus gland back to its original size.  Talk about your miracles.  In the medical journals Zinc gets better represented as a remedy, but in your popular press and commercial ads, it's not zinc that gets air time.  It's usually calcium.  And Calcium isn't even the most important mineral, yet the manufacturers of it have scared people into believing that if they don't get enough their bones will break.  One mineral by itself is not the answer, though that report on zinc is impressive.  Even Linus Pauling didn't realize the importance of zinc.  Not all of his treatments with Vitamin C succeeded.  It wasn't until Abraham Hoffer in Canada who was mixing Vitamin C with zinc that the nutritionists community took notice.  Sort of.  

So Oxalic and Phytic acids you should avoid.  Actually, the reports on Pytic acid are mixed because so many healthy foods contain some levels of phytic acid. Realfoodsforlife writes

Foods that contain significant amounts of oxalic acid are ( in order from highest to lowest): buckwheat, star fruit, black pepper, parsley, poppy seed, rhubarb stalks, amaranth, spinach, chard, beets, cocoa, chocolate, most nuts, most berries, and beans. If you had to really avoid oxalic acid that would be difficult.

Okay, so it's the chelating function of phytic acid that prevents absorption of zinc, magnesium, and calcium, which is not good.  But this chelation is beneficial, according to Bill Sardi, when it chelates excess iron from your body.  And this is especially beneficial for men, since women have a built-in biology that eliminates blood monthly.  

Phytic acid—also called inositol hexaphosphate, or IP6—is comprised of six phosphorus molecules and one molecule of inositol. It has been mistakenly described for decades as an "anti-nutrient" because it impairs mineral absorption. However, in the 1980s food biochemist Ernst Graf, Ph.D., began to tout phytic acid for its beneficial antioxidant properties achieved through mineral chelation. [32]

Phytic acid in foods or bran should be distinguished from supplemental phytic acid, which is derived from rice bran extract. In foods, phytic acid binds to iron and other minerals in the digestive tract and may interfere with mineral absorption. As a purified extract of rice bran, taken between meals so it will not bind to minerals in the digestive tract, phytic acid is readily absorbed into the bloodstream, where it acts as a potent mineral chelator. [33] Phytic acid binds to any free iron or other minerals (even heavy metals such as mercury, lead and cadmium) in the blood, which are then eliminated through the kidneys. Phytic acid removes only excess or unbound minerals, not mineral ions already attached to proteins.

So maybe nuts and chocolate and berries and beans are still worth eating.  I do recall my dad warning me as a kid not to eat raw rhubarb.  It was because of the phytic and oxalic acids but he couldn't articulate that reason but that's what it was. Not because it's particularly poisonous--I mean people made rhubarb pie (delicious) for Godssakes--but because he knew of the wisdom of cooking certain vegetables.  Here are the facts on rhubarb:  

From an MSDS (Material Safety Data Sheet) for Oxalic acid, LD50 (LD50 is the Median Lethal Dose, which is the dose of a drug or chemical predicted to produce a lethal effect in 50 percent of the subjects to whom the dose is given) in rats is 375 mg/kg. So for a person about 145 pounds (65.7 kg) that’s about 25 grams of pure oxalic acid required to cause death. Rhubarb leaves are probably around 0.5% oxalic acid, so that you would need to eat quite a large serving of leaves, like 5 kg (11 lbs), to get that 24 grams of oxalic acid. Note that it will only require a fraction of that to cause sickness.  – The Rhubarb Compendium

If those foods listed don't fit neatly into the Mediterranean Diet that we're all supposed to worship, then I don't know what does.  Not that these foods if eaten are going to kill us, right?  Maybe not but there still are problems with oxalic acid.

Oxalic acid poisoning symptoms include weakness, burning in the mouth, death from cardiovascular collapse, on the respiratory system, throat – burning in the throat, abdominal pain, nausea, vomiting, diarrhea, convulsions, and coma.

In addition, there is this.  Realfoodforlife again:

Oxalic acid binds with some nutrients, making them inaccessible to the body. To eat large amounts of high oxalic foods over a period of weeks to months  may result in nutritional deficiencies, most notably of calcium.

This is the real concern, because the oxalic acid, along with phytic acid, blocks mineral absorption, like calcium, zinc, magnesium, phosphorus which is essential for teeth.  Is this the reason why so many Americans are mineral deficient, particularly in magnesium and zinc?  Probably not.  The NCBI states that vegetable sources are minimal in the Amerian diet and the main way that Americans anyway get oxalates is through coffee and tea.  That's what I feared.  I love my joe.

The main sources of oxalate in diets were regular tea and coffee (80-85%). Only 15-20% of oxalate was derived from other plant foods. Patients did not adhere to high fluid diet and, what is more, as common beverage they chose rich-oxalate black tea. Patients' daily intake of calcium was low and didn't exceed 520 mg. Vitamin C consumption was higher than Polish Dietary Reference Intake (DRI) and vitamin B6 lower than DRI.

What does it all mean?  It means you're going to have to forego coffee and tea.  It means you're going to have to find something else hot to drink, like hot lemon water.  

Imagine eating a raw vegetable diet.  All that oxalic acid is not doing your teeth any favors.  But there is a way around this and still get the nutrients locked inside vegetables.  Cook your vegetables.

Eating oxalic acid foods together with calcium-containing foods such as yogurt, milk and other dairy products may reduce the risk of kidney stone formation, advises the University of Maryland Medical Center. In addition, a study published in 2005 in the “Journal of Agricultural and Food Chemistry” reported that several cooking methods help lower the oxalic acid content of vegetables. The researchers tested nine raw and cooked vegetables and found that boiling and steaming significantly reduce oxalic acid in vegetables with a high content of the compound, such as spinach.

Now it's time to turn the tables.  Are all oxalic acids bad, or do they provide any or some kind of health benefit?  Let's read Realfoodforlife:

It has been assumed that black tea due to its high oxalate content increases kidney stone formation but recent research has shown it to have a preventive effect.

Victoria Boutenko of the Raw Food Family cites research on how high oxalic acid foods actually reduce the formation of kidney stones.  The true cause of kidney stones is not oxalic acid but actually animal protein.

Oxalic acid linked to the cure or prevention of cancer:When cancer is diagnosed there is always a low level of oxalic acid in the blood. It is important to have the enough oxalic acid in our blood because this eliminates all abnormal cells without harmful side effects.

Every alternative cancer cure that is successful is filled with foods, herbs, grasses, and teas that are full of high amounts of oxalic acid.

American Cancer Society conducted tests over 50 years ago using oxalic acid in the treatment of cancer and the results in papers and evidence were positive.

“When oxalic acid is in our blood; in foods & beverages we eat and drink, and testimonials confirm oxalic acid kills cancer cells, virus, bacteria, and decalcifies the material in plaque in arteries; and is in the blood of all warm blooded mammals”. From booklet.“ Questions and Answers About E- M- F, Electric and Magnetic Fields Associated with the Use of Electric Power.

Radiation will decompose oxalic acid in the blood. This usually weakens the immune system so the body is unable to fight off viral or bacterial disease.  Is this why many cancer patients die from cancer related to viral pneumonia.

So, where does that leave us?  Cook your vegetables. Cooking them lowers the amount of oxalic acid while still getting enough for prevention of bad things.  Nothing is simple.  Biology is not simple.  Knowledge of biology is certainly not simple.  Here is what I mean.  How many times have I read that Vitamin C is vital for health?  I've posted articles and videos to that fact.  Think of Linus Pauling Abraham Hoffer and their curing of cancer patients using high dose Vitamin C.  Maybe Vitamin C should only be taken in large amounts over short periods where you are fighting something serious.  Anyway, give this a read from Dr. Andrew Saul:

Ascorbate (the active ion in vitamin C) does increase the body's production of oxalate. Yet, in practice, vitamin C does not increase oxalate stone formation.  Drs. Emanuel Cheraskin, Marshall Ringsdorf, Jr. and Emily Sisley explain in The Vitamin C Connection (1983) that acidic urine or slightly acidic urine reduces the UNION of calcium and oxalate, reducing the possibility of stones. "Vitamin C in the urine tends to bind calcium and decrease its free form. This means less chance of calcium's separating out as calcium oxalate (stones)." (page 213) Also, the diuretic effect of vitamin C reduces the static conditions necessary for stone formation in general. Fast moving rivers deposit little silt.  

It appears that the biggest risk from oxalates are kidney stones.  

And I am sure they serve their purpose, whatever that is. But what is that purpose?  I've read claims that green

One of the features of nutritional articles on the web is that they're laid out in the positive.  In other words, they're often promoting Vitamin C for skin and hair and eggs to reduce stroke.  Try this, get plenty of that, make sure you're taking enough of magnesium. Which is all very helpful if we're living in a deficient world. And some of us may be doing just that.  But deficiencies are a real thing and their cause is multiple.  Yes, big-agra with its monoculture crops can depleted the nutrition in food.  I don't know for sure, but that's what I've read and heard.  Also, people just don't know what to eat.  We often eat what is put in front of us regardless of what it is or ignorant to what is inside it.  But there is another factor that causes deficiencies.  And that's the interaction of foods.  

O, Complication!

Maybe it's not as complicated as you think.  See there are chemicals in plants that help plants survive.  Just as there are thorns on a rose bush and needles on cactus, these are all features that help the plant survive even after it gets eaten.  I believe that there are desert animals whose digestion has adjusted to eating cactus and are not harmed by the spiny vegetation.