{"id":8928,"date":"2022-03-07T20:59:26","date_gmt":"2022-03-07T12:59:26","guid":{"rendered":"https:\/\/nutritional-humility.me\/oxystaging\/?p=8928"},"modified":"2025-12-30T16:33:32","modified_gmt":"2025-12-30T08:33:32","slug":"a-word-on-potassium-oxalates-covid","status":"publish","type":"post","link":"https:\/\/nutritional-humility.me\/oxystaging\/a-word-on-potassium-oxalates-covid\/","title":{"rendered":"A word on Potassium, Oxalates, COVID."},"content":{"rendered":"
This is a mini dissertation I initially planned to supposedly deliver to my recent daily NOVAVAX Vaccination written updates<\/a>. However soon upon writing it ~ compelled me and ended-up writing a fuller-length article on its own. For concise readership, some writing amends may be warranted, in near future. \u00a0Thank you. Live-it-forward, AW.<\/h6>\n

A word on Potassium, Oxalates, COVID.<\/h1>\n

There has been observational findings that lowered potassium status may have been correlated to overall COVID mortality (Thomas, L. 2020)<\/a> \/ (Fizgerald, D. 2020)<\/a> \/\u00a0(Chen D et al. 2020).<\/a><\/p>\n

Potassium ~ is what I consider at least under my own years case of practice of cyclical low carbohydrate and intermittent fasting ~ highly essential to assist with the general symptoms often-associated as \"the keto flu\". Headaches, lightheadedness and general weakness typical during dietary transitioning from high to low carbohydrate. \u00a0In actuality, heart palpitations \/ feelings of malaise typically associated during this transition\u00a0<\/strong> were all instantaneously resolved by simply supplementing (or simply adding on top of foods and within drinking water) - potassium chloride.\u00a0<\/strong><\/em><\/span><\/p>\n

So logically one woud just resort to intaking as many high potassium foods and call it a day. To a certain extent yes. Many of these are not without their concern. Chiefly as expected among plant based sources - \u00a0 <\/span>oxalates,<\/span><\/b> in \"healthy\" staples. eg. spinach and avocados. \u00a0 And in terms of higher carbohydrate sources - yams and tubers. To lesser extent fibre-heavy beans and legumes.<\/span><\/p>\n

Obviously, there is much more nuance contributing excess oxalate formation. Particularly Vitamin C \u2013 contributing to risk of kidney stones (Marques S et al. 2017)<\/a>. And intesrestingly high dosages appeared to make COVID19 case worse<\/strong> <\/span>(Fontana, F. et al. 2020) .<\/a><\/span><\/p>\n

What about (sodium) salt intake?<\/h2>\n

\"Sodium is bad\" and \"potassium is good\". That - is generally the advice by our anointed authority(s).\u00a0<\/span><\/p>\n

It is not simple as condemning one or the other. Literatures on general mortality rates on assigning blame on pure salt (sodium) intakes alone, remains inconclusive (<\/span>Peat, R. 2006\/2016<\/span><\/a>) \/\u00a0<\/span>(Mente, et al. 2016)<\/span><\/a>\u00a0\/ (Satin, M. 2012<\/a>). <\/span><\/p>\n

Interestingly, a recent find suggested hyponatremia<\/strong> (salt loss), next to hyperglycemia and hypomagnesia<\/strong> (low MG) all appear as \"feasible\" risk factors amidst COVID19 admissions (Sarvazad H et al. 2020).<\/a> that is; raising one appears to theoretically help maintain the other (Solomon R 1987)<\/a>.<\/span><\/p>\n

For brief context, minerals as electrolytes, conduct electricity by their ionic movements (in and out) off a cell membrane's channels by the Sodium & Potassium ATP-Ase mechanism. <\/strong>This regulates all cellular signalling by provoking movements between positive and negative charges of the cell's membrane each time an obligate signal travels between organs (eg. from brain to muscle); using ATP as currency.\u00a0 Combining both sodium and potassium is generally advisable as both are necessary to firstly<\/strong> initiate muscle contraction (sodium) followed by the relaxation (potassium) as a way to \"reset\" the cellular membrane to the resting state.<\/p>\n

Adequate<\/strong><\/em><\/span> but not excessive intake therefore seem logical. Recalling general RDI's (typically for low carbohydrate and fasting regiments):<\/span><\/p>\n

    \n
  1. 2.5 grams for sodium. <\/span><\/li>\n
  2. 4.7 grams for potassium. <\/span><\/li>\n
  3. 400mg for magnesium (elemental). \u00a0<\/span><\/li>\n
  4. 1,300mg for calcium (elemental).<\/li>\n<\/ol>\n

    We have thankfully, more than enough forms available. \u00a0Chloride, carbonate, gluconate, and citrates.<\/strong> The most readily and (widely available in supermarkets as a raising agent) would be\u00a0food grade,\u00a0chloride<\/strong> flakes. Carbonates<\/strong> on the other hand may cause gastric discomfort bloating and distension (swelling as the gas travels upwards in the intestines) \u00a0due to their reactivity with our stomach acids.\u00a0<\/span><\/p>\n

    \"\"<\/p>\n

    Plant based foods are here to stay. But do they chelate minerals?<\/h2>\n

    Carnivore diets certainly have their place in terms of exclusions and reinclusions. I no doubt contest having had brief but sporadic deviations between low to low(er) \/ semi zero carb territory with success in overall digestion and fasting window comfort. \u00a0<\/span><\/p>\n

    But in terms of insurance<\/strong>, mineral intakes wise, it is difficult to get past plant based sources.\u00a0Beet greens, leafy greens <\/strong>in general, so long as they are served more than just a cup (which more than easily done) - equate anywhere between at least 500mg to a gram worth; the latter provided that multiple cups are used<\/a>. Obviously these are uncooked.\u00a0<\/strong>Be sure to cook them thoroughly and retain the water (microwaving is arguably the safest as it can get).<\/p>\n

    It is worth reminding nonetheless that anti-nutrients are plants' own inherently obligatory defence mechanisms. Most people would probably and already heard their larger impacts - particularly protein digestion inhibitions. But they also seem to have chelation<\/strong> and\/or binding<\/strong> capabilities; that in other words, remanifest the usable minerals into other complex compounds that their full utilisation and absorption in the gut.<\/p>\n