Spinach has a lot of oxalic acid, I believe, which some people have
trouble tolerating in larger amounts.  Just a thought.  Try other foods
which are high in oxalic acid, such as lamb's quarter, buckwheat,
beets...  If it's cooked, and it still has a problem, it might be
allergic in nature.

Erik

>
> I would love to know why. [why spinach is problematic]
>
> Tom Barber
>