Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 I'm glad this has come up because I think that high oxalic acid levels might be a part of my problem, I eat a lot of veggies, mostly consisting of chard, beet greens spinach and other greens, as well as broccoli and green beans. They are all cooked however. Does all of the oxalates go away when cooked? What are the safest veggies to eat to minimize this > >Reply-To: pecanbread >To: pecanbread >Subject: Re: Vitiman C. >Date: Tue, 14 Feb 2006 14:22:24 -0000 > >Wow, thank you for that info Dave! It is so timely - I just recently >increased my daughters >vitamin C . . . .!!! > >On a side note, just in case your child is a big raw vegetable eater: > > " Beet greens, spinach and chard contain oxalic acid that blocks calcium and >iron >absorption and irritates the mouth and intestinal tract.... Cooking >destroys or neutralizes >these harmful substances (as does the fermentation process). (Nourishing >Traditions, p. >366). > >and > > " Kale and related greens* should always been eaten cooked - but not >overcooked - so that >the oxalic acid they contain is neutralized. " (Nourishing Traditions, p. >386) > >* I think the 'related greens' are dark green leafy vegetables of the >cabbage family. > >Another note: If you are avoiding nitrates, the above mentioned book (p. >386) goes on to >say " Dark green, leafy vegetables grown in nitrogen fertilized soils tend >to concentrate >nitrites. " and recommends making an effort to buy organic. > >Hmmm . . . while looking this info up I just came across the following : >spinach has high >amounts of glutathione in it! (p. 403) Well! and how many of us are >trying to increase >the gluathione levels in our ASD children?!! (spinach is one of those >greens that should be >eaten cooked) > > > > > > I had been supplementing my son for 1 1/2 years with 500mg (2 standard >Kirkman >capsules) per day, on the advice of my DAN. When we did an OATS at GPL, >his asorbic >levels came back at 5608.4 (ref range 10.0-200.) yes that 5 thousand. > >(Oxalic acid also >extremely high). > > > > > > The report stated " although Vit C toxicity is rare, these results are > > > consistent with such toxicity. Oxalic acid is a breakdown product of > > > Vit C and the high Oxalic acid may be due to high Vit C. High oxalic > > > acid in the blood might act as a chelator of calcium and/or magnesium, > > > causing symptoms of calcium or magnesium deficiency due to > > insufficent ionized di valent metals. High oxalic acid may cause >kidney stones. " > > > > > > > _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 I hope you don't mind but, my vaccine group needs the Vit. C info. so I will forward this to them. Jenn L Re: Vitiman C. > Wow, thank you for that info Dave! It is so timely - I just recently increased my daughters > vitamin C . . . .!!! > > On a side note, just in case your child is a big raw vegetable eater: > > " Beet greens, spinach and chard contain oxalic acid that blocks calcium and iron > absorption and irritates the mouth and intestinal tract.... Cooking destroys or neutralizes > these harmful substances (as does the fermentation process). (Nourishing Traditions, p. > 366). > > and > > " Kale and related greens* should always been eaten cooked - but not overcooked - so that > the oxalic acid they contain is neutralized. " (Nourishing Traditions, p. 386) > > * I think the 'related greens' are dark green leafy vegetables of the cabbage family. > > Another note: If you are avoiding nitrates, the above mentioned book (p. 386) goes on to > say " Dark green, leafy vegetables grown in nitrogen fertilized soils tend to concentrate > nitrites. " and recommends making an effort to buy organic. > > Hmmm . . . while looking this info up I just came across the following : spinach has high > amounts of glutathione in it! (p. 403) Well! and how many of us are trying to increase > the gluathione levels in our ASD children?!! (spinach is one of those greens that should be > eaten cooked) > > > > > > I had been supplementing my son for 1 1/2 years with 500mg (2 standard Kirkman > capsules) per day, on the advice of my DAN. When we did an OATS at GPL, his asorbic > levels came back at 5608.4 (ref range 10.0-200.) yes that 5 thousand. > (Oxalic acid also > extremely high). > > > > > > The report stated " although Vit C toxicity is rare, these results are > > > consistent with such toxicity. Oxalic acid is a breakdown product of > > > Vit C and the high Oxalic acid may be due to high Vit C. High oxalic > > > acid in the blood might act as a chelator of calcium and/or magnesium, > > > causing symptoms of calcium or magnesium deficiency due to > > insufficent ionized di valent metals. High oxalic acid may cause kidney stones. " > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 I hope you don't mind but, my vaccine group needs the Vit. C info. so I will forward this to them. Jenn L Re: Vitiman C. > Wow, thank you for that info Dave! It is so timely - I just recently increased my daughters > vitamin C . . . .!!! > > On a side note, just in case your child is a big raw vegetable eater: > > " Beet greens, spinach and chard contain oxalic acid that blocks calcium and iron > absorption and irritates the mouth and intestinal tract.... Cooking destroys or neutralizes > these harmful substances (as does the fermentation process). (Nourishing Traditions, p. > 366). > > and > > " Kale and related greens* should always been eaten cooked - but not overcooked - so that > the oxalic acid they contain is neutralized. " (Nourishing Traditions, p. 386) > > * I think the 'related greens' are dark green leafy vegetables of the cabbage family. > > Another note: If you are avoiding nitrates, the above mentioned book (p. 386) goes on to > say " Dark green, leafy vegetables grown in nitrogen fertilized soils tend to concentrate > nitrites. " and recommends making an effort to buy organic. > > Hmmm . . . while looking this info up I just came across the following : spinach has high > amounts of glutathione in it! (p. 403) Well! and how many of us are trying to increase > the gluathione levels in our ASD children?!! (spinach is one of those greens that should be > eaten cooked) > > > > > > I had been supplementing my son for 1 1/2 years with 500mg (2 standard Kirkman > capsules) per day, on the advice of my DAN. When we did an OATS at GPL, his asorbic > levels came back at 5608.4 (ref range 10.0-200.) yes that 5 thousand. > (Oxalic acid also > extremely high). > > > > > > The report stated " although Vit C toxicity is rare, these results are > > > consistent with such toxicity. Oxalic acid is a breakdown product of > > > Vit C and the high Oxalic acid may be due to high Vit C. High oxalic > > > acid in the blood might act as a chelator of calcium and/or magnesium, > > > causing symptoms of calcium or magnesium deficiency due to > > insufficent ionized di valent metals. High oxalic acid may cause kidney stones. " > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 I hope you don't mind but, my vaccine group needs the Vit. C info. so I will forward this to them. Jenn L Re: Vitiman C. > Wow, thank you for that info Dave! It is so timely - I just recently increased my daughters > vitamin C . . . .!!! > > On a side note, just in case your child is a big raw vegetable eater: > > " Beet greens, spinach and chard contain oxalic acid that blocks calcium and iron > absorption and irritates the mouth and intestinal tract.... Cooking destroys or neutralizes > these harmful substances (as does the fermentation process). (Nourishing Traditions, p. > 366). > > and > > " Kale and related greens* should always been eaten cooked - but not overcooked - so that > the oxalic acid they contain is neutralized. " (Nourishing Traditions, p. 386) > > * I think the 'related greens' are dark green leafy vegetables of the cabbage family. > > Another note: If you are avoiding nitrates, the above mentioned book (p. 386) goes on to > say " Dark green, leafy vegetables grown in nitrogen fertilized soils tend to concentrate > nitrites. " and recommends making an effort to buy organic. > > Hmmm . . . while looking this info up I just came across the following : spinach has high > amounts of glutathione in it! (p. 403) Well! and how many of us are trying to increase > the gluathione levels in our ASD children?!! (spinach is one of those greens that should be > eaten cooked) > > > > > > I had been supplementing my son for 1 1/2 years with 500mg (2 standard Kirkman > capsules) per day, on the advice of my DAN. When we did an OATS at GPL, his asorbic > levels came back at 5608.4 (ref range 10.0-200.) yes that 5 thousand. > (Oxalic acid also > extremely high). > > > > > > The report stated " although Vit C toxicity is rare, these results are > > > consistent with such toxicity. Oxalic acid is a breakdown product of > > > Vit C and the high Oxalic acid may be due to high Vit C. High oxalic > > > acid in the blood might act as a chelator of calcium and/or magnesium, > > > causing symptoms of calcium or magnesium deficiency due to > > insufficent ionized di valent metals. High oxalic acid may cause kidney stones. " > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 thanks Jody > >Reply-To: pecanbread >To: pecanbread >Subject: Re: Vitiman C. >Date: Tue, 14 Feb 2006 16:46:51 -0000 > > " Does all of the oxalates go away when cooked? What are the safest >veggies to eat to minimize this " > > >, > >Cooking the veggies lowers the oxalate content, but it doesn't make >the oxalates disappear. > >If you join the Trying_low_oxalates list, you will find a list of >LOD/SCD foods in the file section. That's where I posted it. > >Offhand, peeled zucchini, peeled cucumbers, iceberg lettuce, green >peas are low oxalate and SCD. The rest of the vegetables vary from >medium to very high (like spinach). > >To get more information on LOD, join the Yahoo! Group. >http://groups.yahoo.com/group/trying_low_oxalates > >Jody >mom to -7 and -9 >SCD 1/03 > > > > _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 thanks Jody > >Reply-To: pecanbread >To: pecanbread >Subject: Re: Vitiman C. >Date: Tue, 14 Feb 2006 16:46:51 -0000 > > " Does all of the oxalates go away when cooked? What are the safest >veggies to eat to minimize this " > > >, > >Cooking the veggies lowers the oxalate content, but it doesn't make >the oxalates disappear. > >If you join the Trying_low_oxalates list, you will find a list of >LOD/SCD foods in the file section. That's where I posted it. > >Offhand, peeled zucchini, peeled cucumbers, iceberg lettuce, green >peas are low oxalate and SCD. The rest of the vegetables vary from >medium to very high (like spinach). > >To get more information on LOD, join the Yahoo! Group. >http://groups.yahoo.com/group/trying_low_oxalates > >Jody >mom to -7 and -9 >SCD 1/03 > > > > _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 thanks Jody > >Reply-To: pecanbread >To: pecanbread >Subject: Re: Vitiman C. >Date: Tue, 14 Feb 2006 16:46:51 -0000 > > " Does all of the oxalates go away when cooked? What are the safest >veggies to eat to minimize this " > > >, > >Cooking the veggies lowers the oxalate content, but it doesn't make >the oxalates disappear. > >If you join the Trying_low_oxalates list, you will find a list of >LOD/SCD foods in the file section. That's where I posted it. > >Offhand, peeled zucchini, peeled cucumbers, iceberg lettuce, green >peas are low oxalate and SCD. The rest of the vegetables vary from >medium to very high (like spinach). > >To get more information on LOD, join the Yahoo! Group. >http://groups.yahoo.com/group/trying_low_oxalates > >Jody >mom to -7 and -9 >SCD 1/03 > > > > _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
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