references on neutralizing oxalates in foods

[Guest guest]

Ora wrote:

>

> Very interesting. Can you post a reference for this information?

Thanks.

==>http://www.rickiskitchen.com/articles/rh_article3.html

" One drawback in some greens (notably spinach) are oxalates,

substances that bind to calcium and prevent the body from absorbing

it fully. Adding vitamin D to your diet will help counteract this

effect, as will cooking to neutralize some of the oxalates.

Similarly, adding vitamin C (or other acids such as apple cider

vinegar, in a dressing) to the greens makes the minerals more

bioavailable, or more easily assimilated by the body. "

==>All candida sufferers on our group are taking vitamin C

supplements, minerals (ocean sea salt) & lemon juice which replaces

vinegar in the above recommendations. Also, greens are delicious

with lemon juice or Bragg's unfiltered unpasteurized vinegar, butter

and sea salt! Salt also neutralizes oxalates in foods. Here's a

reference:

http://en.wikipedia.org/wiki/Yam_(vegetable)

" the whole tubers are briefly soaked in a vinegar-water solution, to

neutralize irritant oxalate crystals found in their skin "

==>Note: any vegetable can be soaked in salt water prior to cooking

or even if eating them raw, to neutralize oxalates.

==>Here's other references:

http://www.hilozoo.com/plants/PO_taro.htm

==>Also saliva neutralizes oxalate acids too:

http://www.barrettsinfo.com/content/info_2b1_saliva.htm

==>Eating spices with foods is important for stimulating saliva

glands in the mouth, i.e. sea salt, pepper, and many other spices.

==>http://www.db.od.mah.se/car/data/bufftest.html

" Saliva has a buffer capacity which neutralizes acids in the mouth.

This capacity is based on several systems such as the phosphate

system and the carbonic acid/bicarbonate system. In unstimulated

saliva, the concentration of inorganic phosphate is rather high while

the concentration of carbonic acid/bicarbonate system is low. The

carbonic acid/bicarbonate system is the most important buffer in

stimulated saliva due to its higher concentration. "

Bee