oxalic acid

[Guest guest]

Here's a post I took off a board. I can not verify it's legitimacy, but it sounds OK.

 

"Here is a quote from Gabriel Cousin's book, Conscious Eating:

 

Organic oxalic acid, defined as that which occurs in nature in its raw form, can actually be beneficial to the system. Once foods containing oxalic acid are cooked, according to the dean of juice therapy and author of Raw Vegetable Juices, Dr. Norman Walker, the oxalic acid becomes dead and irritating substance to the system. He feels that in its cooked form it binds irreversibly with the calcium and prevents calcium absorption. An excess of cooked oxalic acid may also form oxalic acid crystals in the kidney. In the live organic form of oxalic acid, Dr. Walker claims oxalic acid stones and calcium blockage do not occur because the organic oxalic acid can be metabolized appropriately. according to Dr. Walker, oxalic acid in its raw form is one of the important minerals needed to maintain tone and peristalsis of the bowel."

 

I believe Norman Walker and Gabriel Cousins are both very reputable gentlemen. Although Mr. Walker died, he did live until the age of 99, probably due to his diet and attitude about life. He seems to have grown some of his vegetables and he is a big reason I still like juices and raw foods, although I do not eat all raw anymore.

 

Maureen

georgetten <georgetten Sent: Sunday, June 22, 2008 3:31:54 PMRe: re: Ten Super Foods to Fuel and Protect the Brain

 

I may be wrong, but I thought that raw spinach also contained oxalic acid?...

On Sun, Jun 22, 2008 at 1:45 PM, maureen smith <maureensgardengrott o wrote:

 

 

 

 

 

 

 

I think raw spinach in salads is fine. And I found a way to juice it. I put it in my high powered blender with water and then strain it with a plastic coffee filter strainer from the grocery store and add it to my carrot juice. But, I would not eat cooked spinach because the oxalyic sp? acid will build up in your system and cause health problems.

Maureen

 

 

Sparrow R Jones <sparrowrose@ gmail.com>

Saturday, June 21, 2008 3:26:00 PMRe: re: Ten Super Foods to Fuel and Protect the Brain

 

On 6/21/08, georgetten <georgetten (AT) gmail (DOT) com> wrote:>> I am curious about kale and chard. Do tell!I can't say what Mark had in mind but I believe you should eat kale,chard, or similar dark green leafies every day. The mantra is "beansand greens" because that combo will give you protein, calcium, andiron - three big powerhouse nutrients and ones that some will swearyou can't possibly get without meat and dairy. Of course there's allkinds of other goodies there like fiber and vitamins as well. Myunderstanding is that spinach doesn't count in the beans and greensbecause the oxalic acid makes it very different nutritionally. Still agreat thing to eat, but not part of the daily beans and greens youshould be chomping

on.Sparrow-- Georgette Nicolaidesblogcritics. org/writer/ gettehttp://www.myspace. com/vegfestsyrac use

[Guest guest]

Oxalic acid is generally only a potential problem for persons with a

tendency to develop oxalate kidney stones. Rhubarb leaves have enough

oxalic acid in them to cause acute toxicity, but most other plants do

not come close to that level. Furthermore, oxalic acid is inactivated

by chemical reactions in cooking, making it less likely to interfere

with calcium absorption. (Presumably this is what is meant by " dead "

oxalic acid in an earlier post.)

 

If you like spinach or other greens containing oxalates and don't have

any issues with kidney stones, it's unlikely that you'll be able to

eat enough raw spinach to cause problems.

 

If you are really concerned with oxalic acid intake, here plant foods

with " high " concentrations of oxalic acid (over 200 ppm) include (but

are not limited to): lamb’s quarter, buckwheat, star fruit, black

pepper, purslane, poppy seeds, rhubarb, tea, spinach, plantains, cocoa

and chocolate, ginger, almonds, cashews, garden sorrel, mustard

greens, bell peppers, sweet potatoes, soybeans, tomatillos, beets and

beet greens, oats, pumpkin, cabbage, green beans, mango, eggplant,

tomatoes, lentils and parsnips.

(ARS Phytochemical Database)

 

 

Other oxalic acid information

http://www.drweil.com/drw/u/QAA400344/Avoid-Vegetables-with-Oxalic-Acid.html

http://en.wikipedia.org/wiki/Oxalic_acid

 

 

Cheers,

Mary

[Guest guest]

For some reliable information on oxalic acid in foods, please read the

article on Dr. Weil's site at

http://www.drweil.com/drw/u/QAA400344/Avoid-Vegetables-with-Oxalic-Acid.html

He is not vegan, so it mentions dairy, but it has good info on oxalic

acid anyhow.

 

See, foods with calcium, like spinach (which has a moderate amount of

the oxalic acid), are perfectly fine. Raw, the calcium binds to the

acid and renders it harmless. Calcium is actually listed as an

antidote by a veternary dictionary should your pet accidentally consume

oxalic acid. Dr. Weil makes note of the fact that "the

oxalic acid in vegetables is broken down in cooking and doesn't

interfere with the absorption of calcium present in other foods [...]

that you might eat at the same time."

 

Aly

 

maureen smith wrote:

 

 

Here's

a post I took off a board. I can not verify it's legitimacy, but it

sounds OK.

 

"Here

is a quote from Gabriel Cousin's book, Conscious Eating:

 

Organic oxalic acid, defined as that which occurs in nature in

its raw form, can actually be beneficial to the system. Once foods

containing oxalic acid are cooked, according to the dean of juice

therapy and author of Raw Vegetable Juices, Dr. Norman Walker,

the oxalic acid becomes dead and irritating substance to the system. He

feels that in its cooked form it binds irreversibly with the calcium

and prevents calcium absorption. An excess of cooked oxalic acid may

also form oxalic acid crystals in the kidney. In the live organic form

of oxalic acid, Dr. Walker claims oxalic acid stones and calcium

blockage do not occur because the organic oxalic acid can be

metabolized appropriately. according to Dr. Walker, oxalic acid in its

raw form is one of the important minerals needed to maintain tone and

peristalsis of the bowel."

 

I believe Norman Walker and Gabriel Cousins are both very

reputable gentlemen. Although Mr. Walker died, he did live until the

age of 99, probably due to his diet and attitude about life. He seems

to have grown some of his vegetables and he is a big reason I still

like juices and raw foods, although I do not eat all raw anymore.

 

Maureen

[Guest guest]

Thanks everyone! My concern is that I tend towards iron-deficiency anemiaand my understanding is that the fact that spinach contains oxalic acid rendersit fairly useless in terms of increasing iron stores in my body.

Good thing I love broccoli! ;-)On Mon, Jun 23, 2008 at 8:06 AM, threefatesfiber <maryl4 wrote:

 

 

 

 

 

Oxalic acid is generally only a potential problem for persons with a

tendency to develop oxalate kidney stones. Rhubarb leaves have enough

oxalic acid in them to cause acute toxicity, but most other plants do

not come close to that level. Furthermore, oxalic acid is inactivated

by chemical reactions in cooking, making it less likely to interfere

with calcium absorption. (Presumably this is what is meant by " dead "

oxalic acid in an earlier post.)

 

If you like spinach or other greens containing oxalates and don't have

any issues with kidney stones, it's unlikely that you'll be able to

eat enough raw spinach to cause problems.

 

If you are really concerned with oxalic acid intake, here plant foods

with " high " concentrations of oxalic acid (over 200 ppm) include (but

are not limited to): lamb’s quarter, buckwheat, star fruit, black

pepper, purslane, poppy seeds, rhubarb, tea, spinach, plantains, cocoa

and chocolate, ginger, almonds, cashews, garden sorrel, mustard

greens, bell peppers, sweet potatoes, soybeans, tomatillos, beets and

beet greens, oats, pumpkin, cabbage, green beans, mango, eggplant,

tomatoes, lentils and parsnips.

(ARS Phytochemical Database)

 

 

Other oxalic acid information

http://www.drweil.com/drw/u/QAA400344/Avoid-Vegetables-with-Oxalic-Acid.html

http://en.wikipedia.org/wiki/Oxalic_acid

 

Cheers,

Mary

 

 

 

 

-- Georgette Nicolaidesblogcritics.org/writer/gettehttp://www.myspace.com/vegfestsyracuse

[Guest guest]

I read that Vitamin-C intake helps in the absorbtion of iron. So, eat oranges for dessert :)Beets are also said to be good for the blood. Even their colour is very suggestive :)Cheers,Beatriz--- On Mon, 6/23/08, georgetten <georgetten wrote:georgetten <georgettenRe: Re: oxalic acid Date: Monday, June 23, 2008, 8:13 AM

 

Thanks everyone! My concern is that I tend towards iron-deficiency anemiaand my understanding is that the fact that spinach contains oxalic acid rendersit fairly useless in terms of increasing iron stores in my body.

Good thing I love broccoli! ;-)On Mon, Jun 23, 2008 at 8:06 AM, threefatesfiber <maryl4 (AT) gmail (DOT) com> wrote:

 

 

 

 

 

Oxalic acid is generally only a potential problem for persons with a

tendency to develop oxalate kidney stones. Rhubarb leaves have enough

oxalic acid in them to cause acute toxicity, but most other plants do

not come close to that level. Furthermore, oxalic acid is inactivated

by chemical reactions in cooking, making it less likely to interfere

with calcium absorption. (Presumably this is what is meant by "dead"

oxalic acid in an earlier post.)

 

If you like spinach or other greens containing oxalates and don't have

any issues with kidney stones, it's unlikely that you'll be able to

eat enough raw spinach to cause problems.

 

If you are really concerned with oxalic acid intake, here plant foods

with "high" concentrations of oxalic acid (over 200 ppm) include (but

are not limited to): lamb’s quarter, buckwheat, star fruit, black

pepper, purslane, poppy seeds, rhubarb, tea, spinach, plantains, cocoa

and chocolate, ginger, almonds, cashews, garden sorrel, mustard

greens, bell peppers, sweet potatoes, soybeans, tomatillos, beets and

beet greens, oats, pumpkin, cabbage, green beans, mango, eggplant,

tomatoes, lentils and parsnips.

(ARS Phytochemical Database)

 

 

Other oxalic acid information

http://www.drweil. com/drw/u/ QAA400344/ Avoid-Vegetables -with-Oxalic- Acid.html

http://en.wikipedia .org/wiki/ Oxalic_acid

 

Cheers,

Mary

 

 

 

 

-- Georgette Nicolaidesblogcritics. org/writer/ gettehttp://www.myspace. com/vegfestsyrac use

[Guest guest]

Iron: cooking in cast iron pots and pans provides dietary iron, too

 

-

georgetten

Monday, June 23, 2008 5:13 AM

Re: Re: oxalic acid

 

 

Thanks everyone! My concern is that I tend towards iron-deficiency anemiaand my understanding is that the fact that spinach contains oxalic acid rendersit fairly useless in terms of increasing iron stores in my body.Good thing I love broccoli! ;-)

On Mon, Jun 23, 2008 at 8:06 AM, threefatesfiber <maryl4 > wrote:

 

 

 

 

Oxalic acid is generally only a potential problem for persons with atendency to develop oxalate kidney stones. Rhubarb leaves have enoughoxalic acid in them to cause acute toxicity, but most other plants donot come close to that level. Furthermore, oxalic acid is inactivatedby chemical reactions in cooking, making it less likely to interferewith calcium absorption. (Presumably this is what is meant by "dead"oxalic acid in an earlier post.)If you like spinach or other greens containing oxalates and don't haveany issues with kidney stones, it's unlikely that you'll be able toeat enough raw spinach to cause problems.If you are really concerned with oxalic acid intake, here plant foodswith "high" concentrations of oxalic acid (over 200 ppm) include (butare not limited to): lamb’s quarter, buckwheat, star fruit, blackpepper, purslane, poppy seeds, rhubarb, tea, spinach, plantains, cocoaand chocolate, ginger, almonds, cashews, garden sorrel, mustardgreens, bell peppers, sweet potatoes, soybeans, tomatillos, beets andbeet greens, oats, pumpkin, cabbage, green beans, mango, eggplant,tomatoes, lentils and parsnips.(ARS Phytochemical Database)Other oxalic acid informationhttp://www.drweil.com/drw/u/QAA400344/Avoid-Vegetables-with-Oxalic-Acid.htmlhttp://en.wikipedia.org/wiki/Oxalic_acidCheers,Mary-- Georgette Nicolaidesblogcritics.org/writer/gettehttp://www.myspace.com/vegfestsyracuse