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From: avinash@ubvax.UUCP (Avinash Marathe)
Newsgroups: net.med
Subject: Re: Milk is not for every body.
Message-ID: <456@ubvax.UUCP>
Date: Fri, 21-Feb-86 17:53:21 EST
Article-I.D.: ubvax.456
Posted: Fri Feb 21 17:53:21 1986
Date-Received: Wed, 26-Feb-86 03:47:47 EST
References: <324@tikal.UUCP> <1043@terak.UUCP> <851@athena.UUCP>
Reply-To: avinash@ubvax.UUCP (Avinash Marathe)
Organization: Ungermann-Bass, Inc., Santa Clara, Ca.
Lines: 29

In article <851@athena.UUCP> glenm@athena.UUCP (Glen McCluskey) writes:
>> Dark leafy vegetables (spinich, collard greens, turnip
>> greens, mustard greens, etc.) are high in calcium, as are the
>> items listed in the above article.
>> -- 
>> Suzanne Barnett-Scott
>
>Many of the vegetables mentioned are high in oxalic acid, which
>is supposed to bind with various minerals, making them unavailable
>for absorption.  Minerals often mentioned are magnesium and iron, but
>I have gotten the idea that calcium absorption in the presence of
>oxalic acid may also be a problem.  Is there anything to this?
>
>I would also like to know the effect of phytic acid (found in grains)
>which is supposed to cause the same problem.
>
>	Glen McCluskey
>	..tektronix!athena!glenm

Green leafy vegetables high in oxalic acid are spinach and swiss chard.  
Tomatoes are also high in oxalic acid.  And these vegetables do cause the
problem mentioned above.  However, this is not a problem with collard 
greens, turnip greens, mustard greens, kale, bok choy, carrot greens, etc.
I've heard that chocolate and cashew nuts also contain oxalic acid.  Any-
one have more info on these?

I've heard that the problem with phytic acid is not as bad as was originally
thought.  Please refer to "The McDougall Plan" for more info on this
subject and for further references.