Okay, since I started the discussion in a different thread and it's gotten a load of comment, let's look further at Oxalic Acid. In Terry Walter's book, Clean Foods, she recommends that greens with a high oxalic acid content be used sparingly. Here's an article from Livestrong.com that quotes her and others re this naturally occurring chemical. www.livestrong.com/article/518064-oxalic-p
For another viewpoint, take a look at Dr. Andrew Weil's website:www.drweil.com/drw/u/QAA400344/Avoid-Veget
For a chart that shows the oxalic content of various foods, look here: www.nal.usda.gov/fnic/foodcomp/Data/Other/
In my ever-so-humble-opinion
it would be wise to consider oxalic acid intake if you eat loads of leafy greens, i.e. daily green smoothies -or- if you have specific health issues, such as already having developed kidney or gall stones, osteopenia, osteoporosis, rheumatoid arthritis.
For me, learning that my beloved spinach could be a possible contributor to the fact that my bone density is slightly below normal has made me choose to widen my variety of leafy greens to include more of those that are low in this chemical. I'm subbing in baby arugula for spinach in my fave spinach-pesto pizza recipe and not even noticing the difference, for example. I'm including more kale and collards, and happily note that broccoli is on the low side for oxalic acid.
And I'm also doing more strength training, hiking, and walking, which should all contribute to increased bone density.
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