Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

“Green smoothie cleanse” causing acute oxalate nephropathy

pubmed.ncbi.nlm.nih.gov

Post reply on HN
Print view View original

131–140 of 171 posts

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#131

Post by binary132 »

Tcepsa wrote: post #114
maxerickson wrote: post #108

Earlier quoted context omitted.

Yeah, vegetable oil and corn syrup are common ingredients in home baking. So are artificial flavors (for example artificial vanilla). Soy lecithin isn't, but it isn't a significant nutritional component or particularly questionable (it's a vegetable extract used as an emulsifier).

I mostly do cookies, quick breads, and cakes, but I don't think I've ever used corn syrup in my baking (not even for frosting) and definitely not high fructose corn syrup! Your other points seem sound, and are things that I would not be surprised to find in homemade cake (except maybe the lecithin; what use does a cake have for an emulsifier?)

I’ve used high-fructose corn syrup in making marshmallows, it’s just corn sugar

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#132

Post by Gibbon1 »

soultrees wrote: post #130
cellularmitosis wrote: post #51

Earlier quoted context omitted.

The lesson from Jobs is not "don't eat too much fruit", it's "listen to your doctors when they tell you to treat your cancer".

I don’t think that’s a fair judgement. Sure, from the outside the decision to ignore medical advice seems crazy, but in the end it was his decision and he paid for it. Would a billion rounds of chemo have saved him? Maybe, but it’s also likely he would have ended up in the same spot anyways. We are all human, and doctors are just humans that are more well informed about the subject than others but are still human, an…

He had a pancreatic neuroendocrine tumor which is potentially curable. But instead of getting treated immediately he dicked around trying to cure it with woo woo.

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#133

Post by james4k »

code_biologist wrote: post #83
james4k wrote: post #77

Earlier quoted context omitted.

What is his angle on why so much disease is associated with meat

I can't speak for that speaker but the typical answer: meat consumption is associated with affluence, which also is associated with sugar and processed food consumption.

Isn't processed food associated with lower income?

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#134

Post by namaria »

nikolay wrote: post #66

I've been arguing for years with vegans who drink copious amounts for thyroid-damaging kale and kidney-stone-forming spinach juices. Many of the plants are rich in anti-nutrients and natural toxins to weed off predators. Having a normal-size salad is one thing, drinking 2 pounds of kale is something else. People should learn more abou Hormesis and why too much of the bad thing is bad and too little of it is a good th…

We evolved to thrive on a varied diet and we do best when we have access to many different sources of nutrition from plants to animals. Trying to simplify things for the sake of some worldview or another will damage your health.

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#135

Post by ansible »

porkbeer wrote: post #81
ansible wrote: post #32

Earlier quoted context omitted.

I assume this issue is the same with almond milk? I'm almost always buying oatmilk, though.

That stuff is not what you think, look up a video on it to be enlightened.

Almond milk or oat milk?

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#137

Post by KMag »

gardenfelder wrote: post #19
wirelesspotat wrote: post #9

In the report's keywords it mentions spinach. How much spinach is ok vs too much? Is this issue caused by consuming too much spinach or by consuming spinach in combination with specific foods found in green smoothies?

With oxalate nephropathy, I have an oxalate budget of 100/day - 2 oz of dark chocolate covers that. But then, if one is concerned, citrates provide a first-line defense,e.g. 4 oz of lemmon juice, or,say, calcium or potassium citrate. That doesn't stop things, but it helps. In your microbiome, oxalobacter formigenes is the primary defense. Lose that from, say, antibiotics or IBS, and you've got problems.

During COVID lockdown, working from home, I dramatically reduced my coffee intake while not replacing it with other liquid intake. I was literally drinking about 500 mL per day during lockdown. I also snacked on lots of almonds. When my son was born (still during lockdown), I literally did lots of running (jogging) around for various paperwork. 7 days after my son was born, I woke up, mentioned to my wife it felt a bit like I had been punched in the kidney the night before, and promptly found blood in my urine.

Luckily, it turned out that I had a kidney stone, and apparently the jogging for paperwork shook it loose. (Cancer, kidney infection, kidney stones, and physical injury are the main causes of blood in urine.)

Magnesium citrate is now my citrate of choice. It turns out I should drink at least 2 L of water per day.

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#138

Post by generalizations »

binary132 wrote: post #131
Tcepsa wrote: post #114

Earlier quoted context omitted.

I mostly do cookies, quick breads, and cakes, but I don't think I've ever used corn syrup in my baking (not even for frosting) and definitely not high fructose corn syrup! Your other points seem sound, and are things that I would not be surprised to find in homemade cake (except maybe the lecithin; what use does a cake have for an emulsifier?)

I’ve used high-fructose corn syrup in making marshmallows, it’s just corn sugar

The original point discussed was this:

> They mean food that is processed industrially with a bunch of (usually unnecessary) chemicals added to stabilize or enrich the food. Oreos are a processed food. Cake you make at home from whole ingredients is not processed.

The ingredients I listed aren't whole ingredients - which I would take to be e.g. flour, eggs, milk, butter, etc. If you're cooking with high-fructose corn syrup then you're not cooking with whole ingredients.

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#139

Post by crazygringo »

emodendroket wrote: post #93
crazygringo wrote: post #60

Earlier quoted context omitted.

Man, I wish that chewing and food volume would reduce my hunger. The only thing that makes me stop feeling hungry is my blood sugar going back up to a normal level. I'm truly envious if there's actually anybody out there who can eat low-calorie bulky foods and actually feel satisfied by the meal. I just feel bloated but still just as hungry as before eating.

I don't think that only caloric content matters. How satiating do you find a 150-calorie small bag of Doritos compared to three or four grapefruits, with a similar caloric content? For me the answer is "not very."

Grapefruits aren't a good comparison, since Google says a grapefruit has 104 calories.

But if we compare a 150 calorie bag of doritos with 5 large tomatoes (each one being 33 calories), that feels about comparable in terms of satiating me in terms of giving me a break from hunger for maybe 45 minutes.

On the other hand, just large tomatoes does absolutely nothing for hunger. Which is the indication for me that volume is entirely irrelevant. (And why would volume matter? Your body can't turn volume into calories.)

Only problem with 5 large tomatoes is that it leaves me feeling kind of gross/bloated with that much volume. My stomach will literally feel like it protrudes, which is uncomfortable.

Re: “Green smoothie cleanse” causing acute oxalate nephropathy

#140

Post by I_Am_Nous »

Tcepsa wrote: post #114
maxerickson wrote: post #108

Earlier quoted context omitted.

Yeah, vegetable oil and corn syrup are common ingredients in home baking. So are artificial flavors (for example artificial vanilla). Soy lecithin isn't, but it isn't a significant nutritional component or particularly questionable (it's a vegetable extract used as an emulsifier).

I mostly do cookies, quick breads, and cakes, but I don't think I've ever used corn syrup in my baking (not even for frosting) and definitely not high fructose corn syrup! Your other points seem sound, and are things that I would not be surprised to find in homemade cake (except maybe the lecithin; what use does a cake have for an emulsifier?)

Regarding cakes and emulsifiers, could it be part of the industrial process to ensure the large volume of liquid ingredients are properly mixed before adding to the dry ingredients? In a small bowl it isn't hard to get the oil and eggs distributed but I can see it getting more difficult at scale.
Post reply on HN