Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 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. Quote Link to comment Share on other sites More sharing options...
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