Guest guest Posted October 19, 2010 Report Share Posted October 19, 2010 Some might find this paper useful - plus with a nifty chart showing the oxylate level of various vegetables: For example: spinach and swiss chard - bad. Kale - good. Etc. http://jn.nutrition.org/cgi/reprint/18/3/233.pdf Mara Quote Link to comment Share on other sites More sharing options...
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