Spinach, rhubarb and sorrel contain oxalic acid which forms calcium oxalate crystals which are insoluble in water. These crystals are stored in tissues and gradually damage them.
Joints, brains and kidneys of spinach lovers are gradually damaged.
- buy whole leaves, wash it and cautiously remove any insects. Insects are to be avoided in food as their shells dissolved by stomach acid release toxic resins damaging nerve tissue!
- mix the leaves
- add 16oz water and 1/2 tea spoon of baking soda per 1lb spinach (ca. 500ml and 2g per 500g) to turn any oxalates into sodium oxalate which is soluble in water and can be easily rinsed.
- soak the mixed leaves for at least 1/2 hour and then rinsed well with water
- drain it off and throw away, use lettuce instead.
enjoy your meal!
If you are already damaging your joints, brains and kidneys with insoluble calcium oxalate crystals - you need to turn them again into soluble sodium oxalate using baking soda. Chemical equation for geeks: CaC2O4 + 2NaHCO3 -> Na2C2O4 + Ca(HCO3)2. This time the reaction will have place not in a pot but in your body tissues.
False claims that cream or eggs protect against oxalic acid are spread to make people damage their health with oxalates. Cream blocks absorption of gluten, it does not protect against oxalates at all! Eggs do not protect against anything, although are a perfect food without any drawbacks.
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