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BTD Forums  /  The Encyclopedia/ D'Adamo Library  /  Neutralizing oxalic acid in BTD
Posted by: 996 (Guest), Thursday, September 14, 2006, 1:20pm
The tragedy of virtue:  when I'm very, very, good about my diet, drinking lots of green teas and eating green vegetables like spinach and swiss chard, I often get achey around the hips.  Probably too much oxalic acid in the beneficial foods like amaranth and beet greens, parsley, chocolate, almonds, walnuts, tofu, sesame seeds, green beans, red raspberries, blueberries, buckwheat, leeks, ginger and cinnamon.  What's a person to do?  I'm also gluten intolerant, so can't eat the wheat products that might neutralize the high oxalic acid content of these otherwise nutritious items.
Posted by: Lola, Thursday, September 14, 2006, 4:50pm; Reply: 1
have you tried supplementing with magnesium yet? )

here s a quote by Heidi regarding oxalic acid:
Quoted Text
I gave up trying to figure out spinach sometime in 1978. Between hearing "don't eat it raw cuz the oxalic acid binds all the calcium" and "don't eat it cooked or you'll get stones," I stopped eating it altogether. When I embarked upon the BTD, I said to myself: "Self, this food is BENEFICIAL, so EAT IT." And I do -- (1) seasonally only, only the very fresh young leaves (which means about one month in the year in my region) and (2) cooked or raw or juiced as the spirit moves me. This works for both As and Os, whether secretor or nonsecretor. Beet greens do the same magic for Bs and ABs (beneficial for everyone, too!).
Posted by: Schluggell, Friday, September 15, 2006, 1:03pm; Reply: 2
Quoted from Maureen
...amaranth and beet greens,...ginger and cinnamon...


Curious as to your Oxalic Acid food source list....

Seasons are definitely the key for minimizing Oxalic Acid, earlier in the year best, definitely after Midsummer avoid.

Also avoiding any acidifying foods, as the pH of the body reacts with the Oxalates.
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