Re: Re: Juicing and Oxalates

[Guest guest]

Very interesting, Patty ! I think this is another key

to our puzzels !

Much Love !~

Dede

When the power of love

overcomes the love of power

the world will know peace.

~ Jimi Hendrix

Re: Juicing and Oxalates

PS...I was one who was taking megadoses of Ascorbic Acid, as per Linus ing, and I noticed that I had some kidney pain with doing that....this helps makes sense of that experience. I had wondered about it.....!

"Bodily oxalic acid may also be synthesized via

> the metabolism of either glyoxylic acid or unused ascorbic acid (vitamin

> C), which is a serious health consideration for long term megadosers of

> vitamin C supplements."

>

>

> Hi All,

>

> Here's an interesting article on juicing and oxalates. Test results

> showed I had high oxalates which I have since read it is often linked

> with mercury and fungus. The article below mentions how high oxalates

> can often be created from ethylene glycol (an ingredient in antifreeze

> as well as in breast implants).

>

> http://www.juicingbook.com/oxalic-acid

> <http://www.juicingbook.com/oxalic-acid>

> Oxalic Acid and Juicing

> Oxalic acid is naturally found in some foods.

>

> Oxalic acid combines with metals such as calcium in the body to form

> oxalate crystals which can irritate the gut and kidneys. The most common

> kind of kidney stone is made of calcium oxalate.

>

> Since oxalic acid binds vital nutrients such as calcium, long–term

> consumption of foods high in oxalic acid can lead to nutrient

> deficiencies. Healthy individuals can safely consume such foods in

> moderation, but those with kidney disorders, gout, osteoporosis or

> rheumatoid arthritis are typically advised to avoid foods high in oxalic

> acid or oxalates.

>

> Oxalic acid requires exercise for it to be metabolized. If you get too

> much oxalic acid, then your body will begin to actually loose nutrients.

>

> If you or your family history indicates there is an increased risk of

> experiencing such health problems as mentioned above, then avoid juicing

> vegetables and fruits that are high in oxalic acid.

>

> Even if there is no history or cause to be concerned about kidney

> stones, gout, osteoporosis or rheumatoid arthritis, you should still

> only juice vegetables and fruits that are high in oxalic acid only

> occasionally and in smaller amounts.

>

> Foods that contain significant concentrations of oxalic acid include (in

> decreasing order):

>

> 1.buckwheat

> 2.star fruit (carambola)

> 3.black pepper

> 4.parsley

> 5.poppy seed

> 6.rhubarb

> 7.spinach

> 8.chard

> 9.Beets and beet greens

> 10.banana

> 11.cocoa

> 12.chocolate

> 13.most nuts

> 14.most berries

> 15.and beans

> In the case of rhubarb the only edible portion is the stalk because the

> root and leaves contain dangerously high concentrations of oxalic acid.

> The gritty feel one gets in the mouth when drinking milk with rhubarb

> desserts is caused by precipitation of calcium oxalate. Thus even dilute

> amounts of oxalic acid can readily "crack" the casein found in various

> dairy products.

>

> Leaves of the tea plant (Camellia sinensis) are also known to contain

> among the greatest measured concentrations of oxalic acid relative to

> other plants. However the infusion beverage typically contains only low

> to moderate amounts of oxalic acid per serving, due to the small mass of

> leaves used for brewing.

>

> Oxalic acid and oxalates are mild nephrotoxic acids that are abundantly

> present in many plants, most notably fat hen (lamb's quarters), rhubarb

> and sorrel. Oxalic acid irritates the lining of the gut when consumed,

> and can prove fatal in large doses. The LD50 for pure oxalic acid is

> predicted to be about 375 mg/kg body weight, or about 25 g for a 65 kg

> human. Oxalic acid can also be present in the body due to the

> consumption of another toxin, ethylene glycol (generally known as

> automobile antifreeze), because over time, the body metabolizes ethylene

> glycol into oxalic acid. Bodily oxalic acid may also be synthesized via

> the metabolism of either glyoxylic acid or unused ascorbic acid (vitamin

> C), which is a serious health consideration for long term megadosers of

> vitamin C supplements.

>

> Oxalic acid (IUPAC name: ethanedioic acid, formula H2C2O4) is a

> dicarboxylic acid with structure (HOOC)–(COOH). Because of the

> joining of two carboxyl groups, this is one of the strongest organic

> acids. It is also a reducing agent. The anions of oxalic acid as well as

> its salts and esters are known as oxalates.

> Oxalic Acid and Calcium Since oxalic acid and calcium combine to create

> an indigestible compound, one should not juice oxalic rich foods and

> calcium rich foods together. An example would be spinach and broccoli.

>

> One should also avoid eating calcium rich foods immediately after

> juicing vegetables high in oxalic acid. This includes food items such as

> milk, seaweed, tofu, tahini (ground sesame seeds), etc.

> Oxalic Acid Content of Selected Vegetables This table was originally

> published in Agriculture Handbook No. 8–11, Vegetables and Vegetable

> Products, 1984.

>

> Vegetable Oxalic acid (g/100 g)

> Amaranth 1.09

> Asparagus .13

> Beans, snap .36

> Beet leaves .61

> Broccoli .19

> Brussels sprouts .36

> Cabbage .10

> Carrot .50

> Cassava 1.26

> Cauliflower .15

> Celery .19

> Chicory .21

> Chives 1.48

> Collards .45

> Coriander .01

> Corn, sweet .01

> Cucumbers .02

> Eggplant .19

> Endive .11

> Garlic .36

> Kale .02

> Lettuce .33

> Okra .05

> Onion .05

> Parsley 1.70

> Parsnip .04

> Pea .05

> Pepper .04

> Potato .05

> Purslane 1.31

> Radish .48

> Rutabaga .03

> Spinach .97

> Squash .02

> Sweet potato .24

> Tomato .05

> Turnip .21

> Turnip greens .05

> Watercress .31

>

[Guest guest]

Friend of mine was taking megadose of Vit.C and developed terrible acid reflux, then I told him that it could be Vit. C and he stopped and was okay. He had terrible acid reflux for many years before he realized what was causing it. Also, in TCM megadoses of Vit. C for some people will cause toxic reactions...... No megadose of any supplement is good for anyone.

From: Dede <DGRAHAMA@...> Sent: Thu, February 10, 2011 11:30:53 AMSubject: Re: Re: Juicing and Oxalates

Very interesting, Patty ! I think this is another key

to our puzzels !

Much Love !~

Dede

When the power of love

overcomes the love of power the world will know peace.

~ Jimi Hendrix

Re: Juicing and Oxalates

PS...I was one who was taking megadoses of Ascorbic Acid, as per Linus ing, and I noticed that I had some kidney pain with doing that....this helps makes sense of that experience. I had wondered about it.....!"Bodily oxalic acid may also be synthesized via> the metabolism of either glyoxylic acid or unused ascorbic acid (vitamin> C), which is a serious health consideration for long term megadosers of> vitamin C supplements.">> > Hi All,> > Here's an interesting article on juicing and oxalates. Test results> showed I had high oxalates which I have since read it is often linked> with mercury and fungus. The article below mentions how high

oxalates> can often be created from ethylene glycol (an ingredient in antifreeze> as well as in breast implants).> > http://www.juicingbook.com/oxalic-acid> <http://www.juicingbook.com/oxalic-acid>> Oxalic Acid and Juicing> Oxalic acid is naturally found in some foods.> > Oxalic acid combines with metals such as calcium in the body to form> oxalate crystals which can irritate the gut and kidneys. The most common> kind of kidney stone is made of calcium oxalate.> > Since oxalic acid binds vital nutrients such as calcium, longterm> consumption of foods high in oxalic acid can lead to nutrient> deficiencies. Healthy individuals can safely consume such foods in> moderation, but those with kidney disorders, gout, osteoporosis or> rheumatoid arthritis are

typically advised to avoid foods high in oxalic> acid or oxalates.> > Oxalic acid requires exercise for it to be metabolized. If you get too> much oxalic acid, then your body will begin to actually loose nutrients.> > If you or your family history indicates there is an increased risk of> experiencing such health problems as mentioned above, then avoid juicing> vegetables and fruits that are high in oxalic acid.> > Even if there is no history or cause to be concerned about kidney> stones, gout, osteoporosis or rheumatoid arthritis, you should still> only juice vegetables and fruits that are high in oxalic acid only> occasionally and in smaller amounts.> > Foods that contain significant concentrations of oxalic acid include (in> decreasing order):> > 1.buckwheat> 2.star fruit (carambola)> 3.black pepper>

4.parsley> 5.poppy seed> 6.rhubarb> 7.spinach> 8.chard> 9.Beets and beet greens> 10.banana> 11.cocoa> 12.chocolate> 13.most nuts> 14.most berries> 15.and beans> In the case of rhubarb the only edible portion is the stalk because the> root and leaves contain dangerously high concentrations of oxalic acid.> The gritty feel one gets in the mouth when drinking milk with rhubarb> desserts is caused by precipitation of calcium oxalate. Thus even dilute> amounts of oxalic acid can readily "crack" the casein found in various> dairy products.> > Leaves of the tea plant (Camellia sinensis) are also known to contain> among the greatest measured concentrations of oxalic acid relative to> other plants. However the infusion beverage typically contains only low> to moderate amounts of oxalic acid per serving, due to

the small mass of> leaves used for brewing.> > Oxalic acid and oxalates are mild nephrotoxic acids that are abundantly> present in many plants, most notably fat hen (lamb's quarters), rhubarb> and sorrel. Oxalic acid irritates the lining of the gut when consumed,> and can prove fatal in large doses. The LD50 for pure oxalic acid is> predicted to be about 375 mg/kg body weight, or about 25 g for a 65 kg> human. Oxalic acid can also be present in the body due to the> consumption of another toxin, ethylene glycol (generally known as> automobile antifreeze), because over time, the body metabolizes ethylene> glycol into oxalic acid. Bodily oxalic acid may also be synthesized via> the metabolism of either glyoxylic acid or unused ascorbic acid (vitamin> C), which is a serious health consideration for long term megadosers of> vitamin C supplements.>

> Oxalic acid (IUPAC name: ethanedioic acid, formula H2C2O4) is a> dicarboxylic acid with structure (HOOC)(COOH). Because of the> joining of two carboxyl groups, this is one of the strongest organic> acids. It is also a reducing agent. The anions of oxalic acid as well as> its salts and esters are known as oxalates.> Oxalic Acid and Calcium Since oxalic acid and calcium combine to create> an indigestible compound, one should not juice oxalic rich foods and> calcium rich foods together. An example would be spinach and broccoli.> > One should also avoid eating calcium rich foods immediately after> juicing vegetables high in oxalic acid. This includes food items such as> milk, seaweed, tofu, tahini (ground sesame seeds), etc.> Oxalic Acid Content of Selected Vegetables This table was originally> published in Agriculture Handbook No. 811, Vegetables and

Vegetable> Products, 1984.> > Vegetable Oxalic acid (g/100 g)> Amaranth 1.09> Asparagus .13> Beans, snap .36> Beet leaves .61> Broccoli .19> Brussels sprouts .36> Cabbage .10> Carrot .50> Cassava 1.26> Cauliflower .15> Celery .19> Chicory .21> Chives 1.48> Collards .45> Coriander .01> Corn, sweet .01> Cucumbers .02> Eggplant .19> Endive .11> Garlic .36> Kale .02> Lettuce .33> Okra .05> Onion .05> Parsley 1.70> Parsnip .04> Pea .05> Pepper .04> Potato .05> Purslane 1.31> Radish .48> Rutabaga .03> Spinach .97> Squash .02> Sweet potato .24> Tomato .05> Turnip .21> Turnip greens .05> Watercress .31>