In a message dated 2/22/99 10:25:49 AM Central Standard Time,
[log in to unmask] writes:

<<
 There's no 'proving' needed for that one.  Just go eat some raw store bought
 junk spinach and see how it sets your teeth on edge.  Then eat some high Brix
 spinach and notice it doesn't.  The difference is oxalic acid crystals.  Or,
if
 you don't trust your own taste, give some of each to children.  They'll tell
 you which is OK.

 Regards,
 Rex Harrill
  >>
***********
Rex:

Before I understood such things as oxalic acid, I used to think that "gritty"
feeling when I chewed spinach was because the leaves were not washed well and
dirt still clung to them.

Now I know this is a dead give-away of the oxalic acid that is present.

Note: Young spinach contains very little or none at all, so if spinach is a
favorite, just make sure the leafs are young and tender.;-)

gc