Thing is our ancestors were not faced with smoothies involving a whole bag of spinach. Or in my case a early lifetime, filled with French fried potatoes and dipped in ketchup.

Ms Norton's theory is that in ancient times we went through the winter on meat and seafood and very little vegetable matter. This kept us dumping oxalate for a whole season. It helped our bodies keep oxalates in check.

The factor that trips up so many people, be it carnivore, IF, or simply low carb if we start eating low oxalate.

We start dumping the toxin, but it can't get out of hand. Or we'll do more damage to ourselves.