Someone correct me if I'm wrong, but, Oxalates aren't particularly high in the Western Diet. Cruciferous vegetables seem more a feature of the Mediterranean di

Someone correct me if I'm wrong, but, Oxalates aren't particularly high in the Western Diet. Cruciferous vegetables seem more a feature of the Mediterranean diet or standard diet? So I am assuming that the WD is lower in the necessary precursors for glycine production. Also, I'm assuming that glycine ingested directly would just be metabolized before being used in the liver. So the best actionable advice I can come up with is probably: "Eat more collagen"