Re: leafy greens

[Guest guest]

>NT says p.386 that kale and related greens sould always be eaten

>cooked so that the oxalic aced they contain is nuetralized.

>HOWEver I have read in other books they should always be served raw

>because when cooked the oxalic acid is converted to a harmful form

>that cause the body to lose calsium and can also cause inorganic

>oxalic acid to form the kidneys.

>Does anyone know--cooked or uncooked??

>Thanks.

I think this was discussed sometime before and the conclusion

was that heat doesn't change oxalic acid. Cooked greens lose

oxalic acid if it washes away in the water.

Human beings can't digest oxalic acid, but there is a bacteria

in most people's guts that can. If that bacteria is present,

then you don't get kidney problems ... but if you've been on

antibiotics, you may be missing that bacteria. Someone is

going to try packaging said bacteria ...

-- Heidi Jean

[Guest guest]

Heidi wrote:

I think this was discussed sometime before and the conclusion

was that heat doesn't change oxalic acid. Cooked greens lose

oxalic acid if it washes away in the water.

Del wrote:

It seems like you are saying 2 different things?

Del

[Guest guest]

>Heidi wrote:

>I think this was discussed sometime before and the conclusion

>was that heat doesn't change oxalic acid. Cooked greens lose

>oxalic acid if it washes away in the water.

>

>

>Del wrote:

>It seems like you are saying 2 different things?

>Del

Maybe it seems that way ... heat doesn't CHANGE

oxalic acid. It is what it is. But, if you boil

greens in water, a lot of the stuff in the greens

washes away (not changed, just leached). Some

of what washes away is desirable (like VitC) and

some is not (oxalic acid). I'm not sure what

I feel about it personally ... I love eating

greens and they seem to agree with me ok, I usually

fry them in coconut oil or make them into kimchi.

I also eat raw rhubarb which I'm SURE is high in oxalic

acid. (not the leaves tho, they are toxic!).

-- Heidi Jean