Re: Re: Spinach/Oxalic Acid Neutralization

[Guest guest]

Now I am confused. I thought if you cooked the spinach

_____

From:

[mailto: ] On Behalf Of desh

Sent: Monday, March 26, 2007 11:01 AM

Subject: Re: Spinach/Oxalic Acid Neutralization

> Boiling will leach some of the oxalates out into

> water, but that's about it.

Does adding another acid to the cooking water- like vinegar, have no

effect on the oxalic acid? Do you consider food pairing effective at

all? I've also read that free minerals in the gut can bind with the

oxalic acid, preventing it from wreaking havoc in the body. Am I just

hoping for a good reason to eat creamed spinach?

Desh

[Guest guest]

Sorry, this was sent before I was ready.

What I was saying was I thought if the spinach when cooked would destroy it.

Allyn

_____

From:

[mailto: ] On Behalf Of ALLYN FERRIS

Sent: Monday, March 26, 2007 11:13 AM

Subject: RE: Re: Spinach/Oxalic Acid Neutralization

Now I am confused. I thought if you cooked the spinach

_____

From: @ <mailto: %40>

[mailto: @ <mailto: %40>

] On Behalf Of desh

Sent: Monday, March 26, 2007 11:01 AM

@ <mailto: %40>

Subject: Re: Spinach/Oxalic Acid Neutralization

> Boiling will leach some of the oxalates out into

> water, but that's about it.

Does adding another acid to the cooking water- like vinegar, have no

effect on the oxalic acid? Do you consider food pairing effective at

all? I've also read that free minerals in the gut can bind with the

oxalic acid, preventing it from wreaking havoc in the body. Am I just

hoping for a good reason to eat creamed spinach?

Desh

[Guest guest]

Desh,

> Does adding another acid to the cooking water- like vinegar, have no

> effect on the oxalic acid? Do you consider food pairing effective at

> all? I've also read that free minerals in the gut can bind with the

> oxalic acid, preventing it from wreaking havoc in the body. Am I just

> hoping for a good reason to eat creamed spinach?

Oxalates are not poison. You are right that various minerals decrease

their absorption, and intestinal bacterial also degrade them. Those

that you do absorb are excreted in the urine. They can form stones

their, but if you get enough vitamin K2, you can produce adequate

vitamin K-dependent proteins in your kidneys whose purpose is to

prevent the growth of calcium oxalate crystals.

Some people, probably for reasons of intestinal flora and vitamin

K-deficiency, are sensitive to oxalates and need to avoid them, at

least temporarily. And of course it is unwise to endlessly gouge on

very high-oxalate foods. Eating some creamed spinach here and there

is not going to harm you unless you are very oxalate-sensitive.

However, if you think you are going to derive any calcium from

spinach, you might as well give up now.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

On 3/26/07, ALLYN FERRIS <aferris7272@...> wrote:

> What I was saying was I thought if the spinach when cooked would destroy it.

No, Allyn you thought incorrectly.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Hi Leih,

> Is that your main beef with spinach? I've noticed in past posts that

> you're not very big on it in general...

I'm not against spinach per se, but the bioavailability of the calcium

in it is about 5%, which is the worst thing I know about it. The

vitamin K is less available than in broccoli -- not sure about the

other nutrients. I'm skeptical about the bioavailability of the other

minerals if calcium is so low but I haven't seen any hard data on

them.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com