Oxalic acid - Spinach, swisschard, etc.

[Guest guest]

Has anyone experienced a gallstone/bladder attack after having

spinach or swisschard? In the past, I have gotten very ill from the

real curley variety of spinach. Today, I began to think about the

fact that I had green swisschard on Sunday when my pain was starting

to get more out of hand. Well, both of these vegies have oxalic

acid. I don't have time to research this fully but here are 2

references so far:

http://www.housing.uiuc.edu/dining/vegetarian (quote: oxalic acid

which blocks calcium absorption)

http://www.healingedge.net/store/more_scie_hepatatrope.html (quote:

Birth control pills increase the risk of gallstones, which can be

caused by oxalic acid toxicity. Vitamin B-6 detoxifies oxalic acid

(7).)

Go to the following site for a list of foods with related oxalic acid

counts:

http://www.newtreatments.org/Hypomagnesia/ga/212/Oxalic%20Acid%

20Content%20of%20selected%20foods for

Can anyone comment further on whether there is a link between

gallstones and oxalic acid?

[Guest guest]

> Has anyone experienced a gallstone/bladder attack after having

> spinach or swisschard? In the past, I have gotten very ill from the

> real curley variety of spinach. Today, I began to think about the

> fact that I had green swisschard on Sunday when my pain was starting

> to get more out of hand. Well, both of these vegies have oxalic

> acid. I don't have time to research this fully but here are 2

> references so far:

Isn't the Oxalic Acid lost during cooking...I'm assuming you cooked

the spinach/swisschard, but maybe not. Do you use oils or butter

on it when cooking? I know they are great roughage. I notice that

sometimes it seems like I am having GB symptoms, but it is really

related to colon which goes up fairly at the " hepatic flexure " on

the liver side of the body...could be build up of gas, etc.

This weekend we went to a wedding and reception, and I really

let down my guard a lot, ate oily greasy food with minimal

symptoms, which is nice, but I don't do that often. I do make

sure I get some oil each day, though.

L. Meydrech, CN

http://nutritionist.tripod.com/gallbladder.html ~ My Flushes

http://nutritionist.tripod.com ~ Journey to Health & Auctions

" A cheerful heart is good medicine " Prov. 17:22a

[Guest guest]

I think the effect of cooking is opposite from what you stated,

but thanks for bringing this to mind. Your post helped me

remember my being told to try to always try to eat spinach raw

instead of cooked. This is a site for nutrition in dogs (!) but it

reports on the effect of cooking foods high in oxalic acid:

http://www.listservice.net/wellpet/nutrition/spinach.htm

Can anyone else comment on any links between oxalic acid and

gallstones?

Yes, I bet I did saute some garlic before adding the swisschard to be

cooked -- and that probably didn't help any!! Thanks again.

's post read:

> Isn't the Oxalic Acid lost during cooking...I'm assuming you cooked

> the spinach/swisschard, but maybe not. Do you use oils or butter

> on it when cooking? I know they are great roughage. I notice that

> sometimes it seems like I am having GB symptoms, but it is really

> related to colon which goes up fairly at the " hepatic flexure " on

> the liver side of the body...could be build up of gas, etc.

>

> This weekend we went to a wedding and reception, and I really

> let down my guard a lot, ate oily greasy food with minimal

> symptoms, which is nice, but I don't do that often. I do make

> sure I get some oil each day, though.

>

> L. Meydrech, CN