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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Oxalates - Please advise
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Jane
Thursday, February 28, 2008, 3:17pm Report to Moderator Report to Moderator

Kyosha Nim
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Interesting.  I eat a lot of raw baby spinach.  Just bought some beet greens for the first time but haven't tried them yet.
I am fanatical about taking my CAL-MAG-ZINC every night because of a former parathyroid tumor.  I'll have to take some time to do more research.
Right now I'm off to have an MRI on my knee which I screwed up last weekend skiing..but that's for another thread later.
Jane
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Carol the Dabbler
Thursday, February 28, 2008, 8:28pm Report to Moderator Report to Moderator

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The conclusion of the study Spring mentions is,

Quoted Text
...baked taro leaves should be regarded as a high oxalate food but baking with milk significantly reduces the amount of soluble oxalate that could be absorbed from the cooked leaves.



If oxylates serve some valuable dietary functions, and so do calcium and other minerals, and if combining them makes both of them unavailable for nutritional purposes (which I assume is the implication), then I am left wondering -- based on what Dr. D posted in #1, above -- whether this is a good thing or a bad thing.  Or maybe just a thing.



Carol

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Carol the Dabbler
Thursday, February 28, 2008, 8:36pm Report to Moderator Report to Moderator

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Quoted from Schluggell
... the only cases I found of Oxalate poisoning due to Rhubarb was because of the cooked Rhubarb {not the leaves}, in fact no cases of any issue due to eating the raw leaves either.


I would guess that this is mostly because people don't generally eat the leaves themselves, just the petioles (leaf stalks).  So the question of whether eating the leaves would be harmful (as is generally thought) is left open.

I do suspect, however, that the leaves, like the stalks, would be pretty much a Universal Avoid.



Carol

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Spring
Thursday, February 28, 2008, 11:06pm Report to Moderator Report to Moderator
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Carol, your feeling about this is certainly demonstrative of this whole oxalate quandary to me. Is it a problem or isn't it   There is no sense to be had in any of the mess on the Web about it. Some lists say one thing, some say another. Some don't say a word about fruits, legumes and such, others have them high on the list. Some say foods are high, some say low!

There are not a few older people who have major concerns about kidney stones, etc.,--- or about just plain out feeling bad for one reason or another. I think everything I ate today has been blacklisted by one "expert" (or "exspurt")  or another except the fish and yogurt I had. If these folks are going to present data as "fact," they ought to get their act together and post what they DON'T know about this along with what they either suspect or "sort of" know. At this point, I'm thinking that we can do just about as good of a job at guessing as they can!  

Not a single person in my entire family has ever even thought about passing a kidney stone, and they ate highly oxalated foods by the ton their entire lives. Even the two with metabolic problems. Are these people LOOKING for a problem, or what? It certainly beats me.
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