Does whey protein hurt the kidneys or otherwise hurt our health? | Masterjohn Q&A Files #305

Short Answer: The main problem with too much protein, particularly animal protein, is that acidity may hurt the bones and increase the risk of calcium oxalate kidney stones, but this can be obviated by balancing it with organic acids, which have bicarbonate-sparing effects that are alkalinizing. The best index of the organic acid content of foods is the potassium content. This balance can be achieved with 750 to 1500 milligrams of potassium for every 100 grams of protein. This is not specific to whey protein. Other than allergies, none of the claimed harms of whey protein are convincing. This is a clip from a live Q&A; session open to CMJ Masterpass members. In addition to this episode, you can access two other free samples using this link: https://chrismasterjohnphd.substack.com/p/questions-on-cognitive-health-mct In that batch of free episodes you will also find the answers to these questions: Does glucose handling in the brain decline with age? And if so, does this serve as a rationale to supplement with MCT oil to prevent cognitive decline? Why would someone not tolerate methyl donors even if they need them? If you want to become a Masterpass member so you can participate in the next live Q&A;, or so you can have access to the complete recording and transcript of each Q&A; session, you can save 10% off the subscription price for as long as you remain a member by using this link to sign up: https://chrismasterjohnphd.substack.com/qanda Learn more about the Masterpass here: https://chrismasterjohnphd.substack.com/about This snippet is from the September 14, 2022 AMA. The full recording and transcript is reserved for Masterpass members. Here is a preview of what’s included: Why isn't my ferritin as high as diabetics when my transferrin saturation is higher? Why are vitamins A and E needed alongside D and K? Sunflower lecithin versus phosphatidylcholine supplements How do I reduce congestion while consuming dairy? Could eggs be raising triglycerides by curing fatty liver? Why would homocysteine ever be high when you can just use it to make glutathione? Why did my eye start twitching after sweating more than usual this weekend? Why do I now think A and D should be in roughly 1:1 ratios? Would MK-7 be enough to take with D or do I need MK-4? Why does water make me hungry? What's the proper ratio of calcium to magnesium, vitamin D, and vitamin K2? Is it safe to take zinc carnosine long term? Why did I recommend only using high-dose zinc for COVID protection for one year? Why did I recommend limiting quercetin phytosome to three months? Why take MK-4 when it has such a short half-life? How to make bowel movements more regular? Could freeze dried animal beef supplements cause gut infections? Do I recommend food sensitivity testing? What are the nutritional causes of restless leg syndrome? What do I think of drinking deuterium-depleted water for COVID severity? Here’s a link to the full AMA: https://chrismasterjohnphd.substack.com/p/recording-and-transcript-of-the-september Access the show notes, transcript, and comments here.