

One thing I would’ve initially speculated but apparently had wrong was dietary acid, which is actually lower in plant-based diets. The other would be possibly volume of food (lower caloric density), but overall, I’m willing to take the authors’ speculation as-is, as I’m sure they tried to find any relevant data when speculating about causality – much more thoroughly and knowledgeably than I could hope to.



















This was in the context of COVID: