Kidney Scientist Reveals the Worst Possible Foods for the Human Body - Dr. Jacob Torres Ph.D

Intro (0s)

• Dr. Jacob Torres, a researcher at UCSB, conducted a study where participants were given chicken McNuggets to assess the impact on kidney function.
• The study revealed a significant decrease in kidney function immediately after consuming the McNuggets, which persisted for two weeks.
• This decline in kidney function is attributed to the presence of advanced glycation end products (AGEs) in fried foods, which trigger inflammation and alter fluid balance in the body.

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Sodium (2m44s)

• High sodium intake can lead to water retention, but the impact is amplified when the RAAG receptor is activated.
• The RAAG receptor activation alters the balance of sodium uptake and water retention in the kidneys.
• This alteration causes the kidneys to retain more water, leading to fluid buildup in the body.

Are Oxalates a Problem? Effects of Oxalates on the Body (3m20s)

• Oxalates are a problem for the body, especially the kidneys. They are a natural byproduct of metabolism and have been around as long as organisms that consume carbon.
• High oxalate foods include spinach and rhubarb. The grittiness you feel when eating these foods is caused by oxalate binding to calcium in your mouth.
• Free oxalate is absorbed into the bloodstream and filtered by the kidneys. It can also form crystals in other tissues, such as the thyroid. In the kidneys, oxalate crystals can form kidney stones if the pH is low and calcium or magnesium concentrations are high.
• Oxalate crystals can cause inflammation in various parts of the body. This occurs because the body's immune system tries to deal with the crystals, leading to a buildup of white blood cells and reactive oxygen species.
• Oxalate crystals trigger a cascade of events in the kidneys. They activate a protein called NADPH oxidase, which releases free radicals and causes inflammation. This signaling process recruits immune cells to the area to deal with the crystals.
• The effects of oxalate ingestion are rapid. Within hours of consuming high oxalate foods, crystals can form in the kidneys, leading to inflammation and tubule widening. The kidneys then work to clear out the crystals over a week.

Low-Oxalate Vegetables (8m34s)

• Dr. Torres clarifies that he does consume vegetables, despite the high oxalate content in some.
• He prefers arugula, kale (specifically dino kale), brussel sprouts, and broccoli, even though broccoli has a higher oxalate content.
• He emphasizes that while avoiding oxalate entirely is impossible, reducing consumption of high-oxalate foods like spinach can help manage oxalate levels in the body.

Our Bodies Have Become Less Efficient at Dealing with Oxalates (10m7s)

• Our bodies have become less efficient at dealing with oxalates due to changes in our microbiome. The bacteria that used to help us break down oxalates, like Oxalobacter formigenes, are often missing from our gut due to factors like antibiotic use and soil pollution.
• The lack of these beneficial bacteria leads to increased oxalate absorption, which can contribute to health problems. Oxalates are naturally occurring compounds found in many foods, and when they build up in the body, they can contribute to kidney stones, inflammation, and other issues.
• Researchers are exploring ways to reintroduce these beneficial bacteria into our gut. This could involve developing probiotics that contain Oxalobacter formigenes or other oxalate-degrading bacteria, or even creating synthetic versions of these bacteria.

Oxalates vs Anti-Nutrients (11m43s)

• Dr. Torres explains that oxalates are different from other anti-nutrients because they are not broken down by the body.
• Unlike other anti-nutrients, which can be metabolized and eliminated, oxalates accumulate in the body.
• This accumulation can lead to kidney stones and other health problems, making it crucial to find ways to eliminate them through the kidneys without causing damage.

Foods to Eat to Reduce Oxalate Absorption (12m45s)

• Calcium-rich foods can help reduce oxalate absorption. Consuming calcium alongside foods high in oxalate, like spinach, can help bind the oxalate and prevent it from being absorbed into the body. This is similar to how Indian food often includes cream in spinach dishes, which naturally reduces oxalate absorption.
• Citrate can also help reduce oxalate absorption. Citrate, a compound found in some fruits and vegetables, can also bind to oxalate and prevent its absorption. This is why the company mentioned in the video, C Barber Nutrients, has developed a product containing calcium, citrate, and other minerals to help improve kidney health.
• The video discusses the potential benefits of spices and gut motility for colon health. The speaker mentions that Indians have good colon health, possibly due to their consumption of spices. They also discuss the importance of gut motility and how it can be affected by factors like foodborne illness.

AGEs & Kidney Health (14m51s)

• Advanced Glycation End Products (AGEs) are formed when carbohydrates attach to proteins. This process can occur non-enzymatically, primarily due to high blood glucose levels over extended periods. AGEs disrupt the structure and function of proteins, potentially leading to autoimmune diseases and impaired cell signaling.
• AGEs can also trigger inflammation by activating the RAGE receptor. This receptor recognizes AGEs and initiates inflammatory cascades within the body. While acute spikes in blood glucose may not cause significant AGE formation, prolonged periods of high glucose, such as those experienced by endurance athletes, could contribute to AGE accumulation.
• AGEs and oxidized lipids both contribute to kidney dysfunction. These compounds trigger similar inflammatory pathways, leading to damage and impaired function. This suggests that both dietary factors, such as consuming processed foods high in oxidized oils, and metabolic factors, such as chronic hyperglycemia, can negatively impact kidney health.

Seed Oils (21m35s)

• Oxidation is the primary concern with seed oils. Dr. Torres believes that the oxidation of seed oils is the most significant factor contributing to their negative health effects. Oxidized lipids, regardless of the source, can damage cell membranes, leading to cell injury and death.
• The omega-6 to omega-3 ratio is less important than oxidation. While the ratio of omega-6 to omega-3 fatty acids is often discussed, Dr. Torres suggests that the oxidation of these fatty acids is a more critical factor. He argues that even if someone consumes a high amount of omega-6s, if they are fresh and unoxidized, the negative effects may be less pronounced.
• The majority of omega-6 intake comes from processed foods. Dr. Torres points out that deep fryers and processed foods are the primary sources of omega-6s in the modern diet. He acknowledges that it is difficult to determine the extent of oxidation in these products, making it challenging to assess their specific health impacts.

Tips for Avoiding AGEs (24m35s)

• High heat and dry cooking methods, such as air frying, increase the formation of AGEs (Advanced Glycation End products). These compounds can contribute to inflammation and damage to the kidneys.
• Adding vinegar to food during cooking can help to reduce the formation of AGEs. This is because vinegar can prevent the glycation process that leads to their formation.
• The frequency and severity of AGE exposure can impact their effects on the body. While occasional consumption of high-AGE foods may not be a major concern, chronic consumption can lead to inflammation and kidney damage.

Where to Find More of Dr. Torres' Content (30m44s)

• Dr. Jacob Torres can be found on his website, DrJacobTorres.com, where he shares his papers and videos.
• He encourages viewers to email him through his website if they need to contact him.
• Dr. Torres also provides a link to Santa Barbara Nutrients in the video description.