Dear Liza May,

Thanks for your input.  I eat spinach once or twice a week, so that
even if
your information was correct, it would not likely be a problem.

The list of problems you provided only occur with inorganic oxalic
acid,
which is present only after cooking leafy greens.  Raw leafy greens
contain
organic oxalic acid and are not a problem.  In it's organic (raw)
state,
oxalic acid helps the body assimilate calcium.

That cooking converts beneficial organic elements into inorganic,
harmful
ones is common and well known.

Namaste,

Loren