i didn't see the following message distributed on the list so i send
it
again, sorry if it is a double.

>>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.

>I have tendancy to believe that ! but what make you so sure?
>My experience with oxalic acid rich vegetables, is that somedays the
>taste is very good, and sweet and when i ate enough (variable at
>different time) the taste become very dry in the mouth and kind of
>acrid, not unpleasant( when eaten without seasonning and by itself).
>So my take on that is that when a certain state of metabolism ask for
>the >specific nutrients present in oxalic acid rich vegetables, we have
>in our saliva or and digestives juice something that inhibit, conteract
>the observed (in scientific studies) EFFECT of oxalic acid ...
>This seems to be the case for any potential toxins poisons present in
>food, are not there to stop the predation from animals but to animals
>stop eating a particular plant when they feel this change in taste in
>their mouth.
>Because the scientific studies allways assume that there is inherent
>qualities in the object observed , they failed to take in accompt the
>subjective reality of the object partner in that relationship between
>the two.
>Oxalic acid don't  have inherent quality , it have thoses quality in a
>specific relationship and other qualities in an other one.
>A stick can help you to walk or to be beaten with, depend of your
>relationship with it at the moment.
>jean-claude