Re: oxalates - was raw vs cooked beets, beet kvass

[Guest guest]

In a message dated 8/14/03 2:01:54 PM Eastern Daylight Time,

slethnobotanist@... writes:

> And I think in fact Albrecht, the great soil scientist, did in fact

> demonstrate the point. But Dr. Albrecht is quite technical, and I have

> to be in a certain frame of mind to read him since I am not a soil

> scientist, otherwise I would go look for the relevant technical

> abstracts.

An agricultural library two towns over from me has his complete works, but I

have to go there to read them. I have the rest of August off from school and

work, so I might do just that, and take good notes. I've been anticipating

reading them for some time now. I might buy Acres USA primer that Chi

recommended first, so I can fully understand the material.

Chris

[Guest guest]

see comments below

On Tue, 12 Aug 2003 09:07:10 EDT

ChrisMasterjohn@... wrote:

<snip>

> Interestingly, the mushroom study found cultivated breeds of mushrooms to be

> quite a bit higher in oxalates than wild breeds, and what's more, they

> contained only soluble oxalates and no insoluble oxalates. Soluble oxalates

are more

> easily broken down.

>

> I don't know whether or not that can be said for crops in general-- that more

> modern breeds have higher oxalate contents-- but if that can be extrapolated,

> there's one more reason to throw on to the pile of why to eat heirloom/wild

> breeds. But there is an apparent implication for agriculture-- Nitrate

> fertilization lineraly increases oxalate levels!

It most definitely can be said for crops in general, and it would appear,

from Dr. Albrechts work, that it affects a lot more than oxalate content.

Read the most neglected chapter in Price's NAPD, Food is Fabricated Soil

Fertility, by Albrecht. It is an eye opener although not dealing

specifically with the oxalate issue..

>

> I don't know anything about soil science so I don't know if nitrates are

> normally found in " natural fertizilers " or not (someone please fill me in

here...)

> but in any case, if the nitrogen source is ammonium rather than either

> ammonium nitrate or straight nitrate, there is a linear *decrease* in oxalate

> content versus a linear *increase* in oxalate content for the two

nitrate-containing

> sources.

>

> It seems the only hope for oxalate-reduction, from the studies I've looked at

> *so far*, is fermenting.

<snip>

Awhile ago on this board someone commented that anti-nutrients decrease

and are relatively insignificant when vegetation is grown in high

fertility soil. The example he used was spinach. I think the combative

exchange occurred between (Idol) and Chi <weg>, with Chi pointing

out that anti-nutrients per se were not the issue, since their presence

was dependent on the fertility of the soil.

You might want to check the archives in reference to soil fertility but

all that you write above would seem to support Chi's contention.

And I think in fact Albrecht, the great soil scientist, did in fact

demonstrate the point. But Dr. Albrecht is quite technical, and I have

to be in a certain frame of mind to read him since I am not a soil

scientist, otherwise I would go look for the relevant technical

abstracts.

I hope you will forgive me for my laziness :-)