QUESTION ABOUT OXALIC ACID
“I've been reading your newsletter for a while and find it very interesting every time. I find myself eating a lot more raw greens lately, but than arose again a concern I had when I was full on raw, oxalic acid. Can you help demystify this substance, like what it does if taken in too much and how it affects our system. I read that it is found in green leafy vegetables like kale, collards and chards and can be detrimental if accumulated in too high concentration; it would precipitate the calcium and become toxic. I'm not too sure but it would be nice to hear about it in your newsletter.” - Francis
ANSWER: Oxalic acid, a chemical found in many plants. This substance binds with calcium to form calcium oxalate, an insoluble salt. Too much oxalic acid, in spinach for example, can be detrimental.
Here are the vegetables that are too high in oxalic acid and that we should not eat on a regular basis: amaranth, beet leaves, parsley, purslane, spinach, chard.
MORE ON OXALIC ACID
“Your item on oxalic acid in your last newsletter might explain why a recent sports injury I sustained is healing so slowly. I have been eating lots of wild sea spinach every day! Can you tell me if wild dandelions, mustard and sorrel are also high in oxalic acid?”
ANSWER: Here's a table that will answer your question.
HIGH OXALIC ACID CONTENT:
Lambsquarters, beet leaves, purslane leaves, spinach, swiss chard (leaves & stalks), rhubarb, parsley, amaranth leaves, sorrel.
LOW OXALIC ACID CONTENT:
Dandelion greens, most fruits, kale, watercress, escarole, mustard greens, turnip greens, kale, broccoli, tomatoes, asparagus, cabbage, and most greens not mentioned.