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