Guest guest Posted April 29, 2005 Report Share Posted April 29, 2005 "Some foods that are high in calcium are also high in oxalic acid, which interferes with calcium absorption." The article says that almonds are in this category. Do you think the soaking of almonds prior to eating will help in the oxalic acid? We soak them to remove the enzyme inhibitors. The article also mentioned adding lemon to the water when cooking foods high in oxalic acid. Maybe lemon in the soak water? Anybody? Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2005 Report Share Posted April 30, 2005 The answer to the question > The article says that almonds are in this category.> Do you think the soaking of almonds prior to eating> will help in the oxalic acid? We soak them to> remove the enzyme inhibitors. The article also> mentioned adding lemon to the water when cooking> foods high in oxalic acid. Maybe lemon in the soak> water?> > Some foods that are high in calcium are also high in oxalic acid, which interferes with calcium absorption. When these two substances bind in the intestines, the insoluble salts that are formed can't be assimilated. Foods high in calcium and oxalic acid include spinach, rhubarb, almonds, cashews, beet and turnip greens. Some of the calcium in high oxalate vegetables can be released by adding a teaspoon of lemon juice or vinegar to the cooking liquid. It is still preferable to avoid inhibiting calcium absorption by not overindulging in foods with a high oxalic content. Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2005 Report Share Posted April 30, 2005 I believe (But may be wrong) that this applies to cooking.... Almonds are a surprisingly decent source of calcium: Although you would have to consume 330 calories' worth of almonds to get a significant quantity of this bone-building mineral, almonds contain more calcium than any other nut. Almonds are also a significant source of magnesium, which contributes to strong bones as well, and they supply a healthy amount of vitamin E. These sweet, versatile nuts have the highest dietary fiber content of any nut or seed, supplying more than 3 grams of fiber per ounce; Shari Viger <shavig@...> wrote: Suzi - I know that is what it says and that was what prompted my question. I am talking about RAW almonds and soaking them prior to eating. If that would take care of any of the oxalic acid. Or if lemon in the soak water would help remove it. I DO NOT COOK MY ALMONDS or my spinach for that matter. That brings up another question. How much is too much? A cup of almonds? Or would I have to eat 15 cups in a day for it to be harmful.__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2005 Report Share Posted April 30, 2005 Suzanne wrote: > The answer to the question > > > The article says that almonds are in this category. > > Do you think the soaking of almonds prior to eating > > will help in the oxalic acid? We soak them to > > remove the enzyme inhibitors. The article also > > mentioned adding lemon to the water when cooking > > foods high in oxalic acid. Maybe lemon in the soak > > water? > > > > > > *Some foods that are high in calcium are also high in oxalic > acid, which interferes with calcium absorption. When these two > substances bind in the intestines, the insoluble salts that > are formed can't be assimilated.* Foods high in calcium and > oxalic acid include spinach, rhubarb, almonds, cashews, beet > and turnip greens. *Some of the calcium in high oxalate > vegetables can be released by* adding a teaspoon of lemon > juice or vinegar to the cooking liquid. It is still preferable > to avoid inhibiting calcium absorption by not overindulging in > foods with a high oxalic content. > ========================= I think their theory here is that the calicum in the foods will bond with the lemon and become calcium citrate. We already know that calcium does not bond well with vinegar to form calcium acetate. Just doesn't work to well. Maybe with pure calcium ions it might but you will never find pure calcium ions in any food. It will always be bound up with something. One would have to consider several things with this article. Any calcium in these foods are already bound to an enzyme for quick assimilation into the blood and cells of the body. Now whether the oxalic acid binds with inorganic calcium in the intestines or whether the enzyme gets stripped form the organic calcium and then bound to the oxalic acid, this article doesn't really say. Once the enzyme is released from the calcium ion the calcium is no longer organic and the body cannot utilize it. So I don't see this happening as the enzyme is there to get the mineral into the cells. It doesn't get stripped off in the gut. Also consider that if oxalic acid and calcium are both in the plant then wouldn't it seem logical that they would already have bonded as calcium oxalate? Soaking an inorganic form of calcium in lemon juice will create calcium citrate but I wonder about whether that would occur with organic calcium. Will lemon juice strip the enzyme off? Stomach acid doesn't. Now we are talking about cooking foods here. Cooking at high temps will remove the enzyme from the calcium and allow it to bond with the oxalic acid. This is one reason to never cook anything. Man was never meant to eat cooked foods. Cooking destroys nutrients. As for soaking the almonds, I do not believe that the oxalic acid is an issue. However, one should eat nuts in moderation anyway as they are quite high in fat. Also remember that almost all nuts you get are dehydrated and have most of the water removed from them. This means they will dehydrate you as well so you need to make sure and drink plenty of water when you eat nuts either before or a while after to make sure you stay hydrated. -- Peace be with you, all. Don " Quai " Eitner " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " -- In compliance with the highest standards of Universal Law, this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus. Version: 7.0.308 / Virus Database: 266.10.4 - Release Date: 4/27/05 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2005 Report Share Posted April 30, 2005 Shari Viger wrote: > *Suzi - I know that is what it says and that was what prompted my > question. I am talking about RAW almonds and soaking them prior to > eating. If that would take care of any of the oxalic acid. Or if > lemon in the soak water would help remove it. I DO NOT COOK MY > ALMONDS or my spinach for that matter.* > > *That brings up another question. How much is too much? A cup of > almonds? Or would I have to eat 15 cups in a day for it to be harmful.* > > ** > > *Shari* > > ** > =================== Hi Shari, The problem with oxalic acid is when it is cooked. The oxalic acid is pretty much stable in raw veggies. However, it is somewhat hard on kidneys as they need to process it out of the body. This is why one should not overdo the oxalic acid containing veggies. But I believe that this refers to cooked veggies and not raw, as there are little conclusive studies on any of this and most are done on cooked foods and not raw. Soaking the almonds is very good for disabling the enzyme inhibitors but I do not believe it will do much for the oxalic acid even if you use lemon juice. Just remember moderation in eating these foods and nuts. Just my two cents here. -- Peace be with you, Shari. Don " Quai " Eitner " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " -- In compliance with the highest standards of Universal Law, this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus. Version: 7.0.308 / Virus Database: 266.11.0 - Release Date: 4/29/05 Quote Link to comment Share on other sites More sharing options...
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