Go to http://www.mu.edu.tr/private/nsahin2.html
which contains information regarding oxalate in vegetables.
Ora
On Mon, 22 Feb 1999 11:13:01 -0500, you wrote:
> Jean-Louis Tu wrote:
>
> > I don't see the connection with quality, unless you can prove that
> > high-quality vegetables contain less oxalic acid.
>
> 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