Loren: >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. This is a belief that is often expressed in raw circles but I have seen no evidence that it might be true. One of the problems is that the terms "organic" and "inorganic" have little meaning in this context. Peter