Anecdotal observations by John Thomas

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Oxalate[s]: highly inflammatory food factors in spinach, chard, beets [greens], nuts [almonds] and rhubarb and other foods.

Overview

Oxalates [in greens] can be neutralized by cooking greens first and applying vinegar.  In other foods, the problem is poor digestion.

Other factors that food-driven inflammation are acrylamides and omega-6 cooking oils that are loaded with linoleic acid.

Arthritis and stiff joints and body are symptoms of systemic, low-grade inflammation.

However, the inability to digest oxalates is really about INABILITY to digest food, meaning maldigestion and age-related maldigestion in people over age 50.

Because maldigestion is a challenge to the ability or inability to digest food, use of the Digestion Trio is critical to suppression of oxalate-driven inflammation in tissues and organs.

Suggestions

1. Change your lifestyle and your diet.
2. Embrace Young Again Club Protocols.
3. Ask for guidance and be open to new ideas.

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