This video by Nick Norwitz on the sugar diet is worth watching for those who don't understand my switch to a high carb, low fat, low protein diet. youtu.be/IAc_7r_hVI8?si…

I have the genetic variation rs838133 (A;A) that Nick talks about in his video which means I have naturally higher FGF21 but LOWER sensitivity, and so that changes things.

So I'm making some changes to my diet experiment, where I'll be cycling carbs and low protein days with moderate protein days, keeping fat and carbs separated and still doing one day a week of high protein and higher fat (carnivore day) to better suit my genetics (hopefully). This way of eating is basically what my intuition has been telling me all along! (Surprise...).

I'll add to the comments some of the info that ChatGPT has given me about my genetic variations in this situation... rs838133 — FGF21 gene

Genotype: A (reported T) → you are A/A

✔ High FGF21 production
✔ Lower FGF21 sensitivity (“FGF21 resistance”)
✔ Higher sweet preference / stronger reaction to sugar
✔ Tendency to store more fat with carbs
This matches everything we discussed earlier.

Let's talk about the dangers of oxalate, an insidious plant toxin found in many so called 'healthy' foods such as spinach, almonds and sweet potatotes.

The generally accepted safe level of oxalate intake varies, but most sources suggest staying below 50–100 mg per day to minimize the risk of kidney stone formation and other health issues. For those with a history of kidney stones or oxalate sensitivity, many experts recommend keeping intake under 50 mg per day or even lower.

For the general population, a moderate intake of around 100 mg per day is often considered safe. For individuals following a strict low-oxalate diet, intake is typically limited to less than 50 mg per day.

To put this in perspective: High-oxalate foods (like spinach, almonds, and sweet potatoes) can contain over 100 mg of oxalate per serving. Low-oxalate foods (like meat, dairy, and eggs) contain little to no oxalate. 🧵 🧵2. A green smoothie with spinach, almonds, raspberries, chia seeds, avocado, and cacao can easily contain over 1000 mg of oxalate—far exceeding the recommended daily intake and putting you at risk for oxalate overload.

Here’s a breakdown of the approximate oxalate content of each ingredient:
Spinach (1 cup raw): 300–600 mg (one of the highest oxalate foods)
Almonds (¼ cup): 150–250 mg
Raspberries (½ cup): 20–30 mg
Chia seeds (1 tbsp): 40–50 mg
Avocado (½ medium): 5–15 mg
Cacao powder (1 tbsp): 40–60 mg

A single smoothie can easily contain 1000-1500 mg of oxalate—which is 10–30 times what some experts recommend for a low-oxalate diet!

High-oxalate smoothies like this can contribute to:

✔ Kidney stone formation (especially calcium oxalate stones)
✔ Joint pain and inflammation (due to oxalate crystal buildup)
✔ Gut irritation (oxalates can bind to minerals and disrupt digestion)
✔ Nutrient deficiencies (oxalates block calcium, magnesium, and iron absorption)

If you're concerned about oxalates, swapping spinach for romaine, almonds for macadamia nuts, and cacao for carob can help lower oxalate content while keeping your smoothie nutritious.