Joylynn Hardesty wrote:In my opinion, for most people, oxalic acid is not a problem. The issue I have heard of personally was when an individual was consuming greens with oxalic acid as green smoothies, resulting in high concentrations. I suspect if eating the whole leaf, you'll get full before you reach dangerous levels.
Chris Kott wrote: Do you mean juices, where you strain the fibre from the juiced materials?
David Huang wrote:Here are links to a couple videos over on the non-profit website nutritionfacts.org looking at the latest science on oxalates in food.
The bottom line takeaway I got from them is that eating excessive levels of high oxalate foods on a regular basis should probably be avoided, though even worse for kidney stone formation would be eating a diet high in animal products.
Joseph hackett wrote:Purslane, good king henry, new zealand spinach, cranberry hibiscus, rhubarb, taro, sorrell, oca..
Lots of plants in a permaculture garden are high in oxalic acid, and the internet has lots of claims that it can cause kidney stones or prevent your body from absorbing minerals. I have a diet high in these foods, (although I blanch them as much as possible) and have no negative health effects and normal iron levels. Just wondering if anyone has thoughts on this topic?
C. West wrote:as someone who is planning on getting most of their calories from yukon gold potatoes, should i be worried about oxalates? ill be eating lots of fish, duck, rabbit, pork and brassicas, and keeping oxalate containing salads to once a week tops. ill also be eating no dairy to counteract oxalates. no family history of kidney stones, should i be worried? also plan to eat lots of nuts and feed lots of raw chesnuts to my pigs.
Jonathan Byron wrote:In stones made of calcium oxalate, the real problem is from the oxalate, not from the calcium. Moderate amounts of calcium is protective against oxalate stones, moderate amounts of oxalate in the diet increases the risk of stones.
Calcium with the food is a good way to reduce the amount of oxalate that gets absorbed into the body (and which must then be concentrated and excreted via the kidneys). In this study, humans were given two types of chocolate with identical amounts of oxalate. The dark chocolate caused an increase in oxalate levels in the urine (higher risk), but the milk chocolate did not.
Spinach and some other leafy greens (amaranth, zuiki taro, etc) are particularly high in oxalates, and if you can't avoid them, eat them cooked with dairy. Spanakopita (Greek spinach pie) is a traditional food that neutralizes most of the oxalate with cheese. If you are vegan, a small calcium citrate supplement with a meal might be good.
Citrate is protective against stones; citrus juice, tomatoes, and other high citrate foods are good:
Tomatoes seem to be good:
Rosehips are another option:
Recent research on rose hips confirms that it can also help with osteoarthritis.
Susan Bradley Skov wrote:It's quite common, here where I live, to have a bottle of calcium chloride solution (calcium chloride, water and lactic acid) in the cupboard to add to spinach and rhubarb dishes. One uses 2 tsp. per kilo, either while cooking or afterwards, in order to neutralize the oxalic acid. I don't remember something like that being generally available when I lived in the US, but it might be worth checking. It doesn't seem to be used for raw greens, however. I don't know if it would have the same effect without heat.