Oxalates and Cancer

Oxalates and Cancer

Oxalates are oftentimes overlooked, when discussing the nutritional benefits of plants, and it's worse than you think.


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If we can get cancer cells to die faster than they grow, we can shrink cancer tumours, and even – eventually – fully cure them. And a shrinking or vanishing tumour can't kill us. This is plain logic and the aim of our Mosaic Method.

It's of course far harder to do than say. How do we increase the death rate of cancer cells? How do we decrease their growth rate? The Mosaic Method uses multiple attack points to try and achieve both at the same time.

Today, we'll zoom in on a part of step six of the method – namely, the elimination of oxalate from the diet. In the Mosaic Method Guide (which you can read for free at https://www.marchward.com/mosaic), we've only barely touched on why oxalates are so counterproductive, when trying to outlive cancer.

So, I want to expand on that.

Oxalate is a compound commonly found in plant foods. It's also made by our own bodies – primarily by the liver. We can influence both sources of oxalate, but why would we want to? What makes oxalate harmful to cancer patients?

Is Natural Always Good?

Is Natural Always Good?

One very common claim when it comes to discussions about diets is that more natural foods or compounds are healthier for humans. Be it wholegrain bread, which is argued to be closer to the simple wheat corn and thus nature compared to white bread or natural sugar, which is any sugar that is naturally contained in for example fruits or dairy, being far better than processed sugar such as corn syrup or cane sugar. The claim is especially common in marketing of “health-conscious” foods, that appea


Cedric Leonhard Marquard

Cedric Leonhard Marquard