Comment by wpasc

Can anyone in the medical/nutrition/research field talk about the practicality of this finding (if any) on how people should moderate oxalate in their diet? Some of the healthiest foods have high oxalate levels, but I was under the impression it was one of those dietary fat != blood/bodily fat type things. Or how oxidants actually can help (in the right levels) by assisting in killing off errant and cancerous cells (which is why extreme over consumption of anti oxidants can hurt you)