Thank you for the links!! My nutritionist just turned me on to chronometer and I am getting familiar with it! Yes - it all makes so much sense to me. I completely agree with you. Salad greens like romaine, arugula have virtually no oxalates so I will be having more of those as well as other lettuces like red oak, butter leaf etc to get other valuable nutrients. I have reintroduced dairy and I understand sheep’s milk yogurt and goat’s milk yogurt are easier on the digestive system than cow’s Milk yogurt and also contain 390 mg of calcium per serving - about a third (of 1200 mg). There is also lactose free organic milk and lactose free kefir and unhomogenozed Whole milk which is naturally high in k2. Then canned sardines in olive oil or canned wild caught salmon will be a good supplemental food.

I don’t know given the salt content of canned fish and other factors how often it’s okay to eat them per week as salt is not good for bone density.

The oxalates bind to calcium and direct it away from bone. I need to understand still how to better manage this. Learning curve.

Thanks everyone for your very valuable input.