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Subject:
From:
Kenny Brown <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Thu, 6 Jan 2000 17:22:38 -0800
Content-Type:
text/plain
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Are the foods we are referring to here(macadamias,
mustard greens, and rapeseed) the naturally occurring
wild varieties?  Or are they cultivated?  Maybe this
has something to do with the EA content

.

--- Kenny Brown <[log in to unmask]> wrote:
> Assuming paleolithic people did not avoid such
> foods,
> perhaps these (EA, and Oxalate) play some sort of
> balancing role with other nutrients in the diet.
> They
> maybe harmful in large amounts or maybe they are
> counteracted by some other foods eaten.  If this is
> the case, is it possible that durning Paleo times
> sources of these foods could have been growing close
> to each other?
>
> Just a thought.
>
>
>
>
> ...  But I doubt that
> > paleolithic people
> > avoided all erucic acid.
> >
> > And I just looked up ground mustard seed, which
> has
> > 10.7g/100g of
> > EA, so I guess that would be off-limits, too.  Of
> > course,
> > paleolithic people would know nothing of such
> > things.  Australian
> > aborigines have been eating macadamias for a long
> > time (That's
> > where they are from).
> >
> > This is just more evidence that the fact that a
> food
> > is paleo
> > doesn't entail that it is free of all things that
> > one might find
> > problematic.
> >
> > Another example: oxalic acid.  Like phytic acid,
> > oxalate binds to
> > iron and interferes with its absorption.  While
> > phytate is found
> > mainly in grains, oxalate is found in tea,
> spinach,
> > rhubarb, and
> > sardines -- all paleo foods.  I mention these
> foods
> > because they
> > are rich enough in oxalate that doctors typically
> > tell people to
> > avoid them if they have a problem with oxalate
> > kidney stones.
> >
> > Todd Moody
> > [log in to unmask]
> >
>
>
> =====
> -kb.
> [log in to unmask]
> __________________________________________________
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=====
-kb.
[log in to unmask]
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