I knew spinach and almonds have oxalic acid, I did realize that they are common in all/most dark leafy greens, especially the ones with calcium, it sounds. According to some, plant foods are the best source of calcium, because they contain a good balance of minerals and not excess protein, while dairy is high in phosphorus and low in magnesium. I also thought that steaming spinach, like in a light miso-green soup, would help reduce the oxalates, but it sounds like not really. Do you know by any chance if soaking or peeling almonds reduces oxalic acid? You recommend variety; but if most or all plant foods with calcium also contain oxalic acid, isn't this still problematic? (At least for those like myself; dairy does not seem to agree with me, at least not cow dairy- I'm hesitant now to experiment with other sources- and I do not like canned sardines) I wonder how significant the oxalates are, anyway. I never can find much info on this! It's frustrating- most just give the standard recommendation to supplement, others say supplements are bad but do not seem to address all of the facts (a recent hfs osteoporosis book comes to mind). I wish I could make more informed choices, as I do have osteopenia. It seems that for me not to supplement at least some would be idealistic.