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08-06-2015, 05:34 PM | #1 | |||
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Oh! A very important point! I am forever explaining oxalates to people. It's an important point for juicing. Kale is a low-oxalic vegetable, for instance. Many sing the praises of kale for this reason, as well as it's bioavailability of calcium, etc. Many juicing "experts" suggest mixing high-oxalic acid foods with low oxalic foods, or simply using low-oxalic foods. The USDA list the oxalic acid content in various vegetables: http://www.ars.usda.gov/Main/docs.htm?docid=9444 You can see, for instance, spinach is .97g/100g and kale is .02g/100g Thanks for the links, Lara! Those are great resources! Lara, you have raised a super important point. This is just one example of why it's important to "study up" before getting into any long-term juicing! I saw an old friend two weeks ago. She was in rough shape. She had started juicing green spinach and was drinking spinach juice, in large quantities, several times a day. When she had told me what she was doing, I'd urged her to get her iron levels checked. Test results: Extremely high iron overload. Another example of needing an understanding of what to juice and why-- and how much-- and when. Thanks, Lara! Warmly, DejaVu Last edited by DejaVu; 08-07-2015 at 05:21 AM. Reason: added a link |
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09-11-2015, 07:20 PM | #2 | |||
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Hi DejaVu.
Been thinking about you. Have you embarked on your juice fast yet? Would love to hear how you are doing. my best, D, |
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