Folks, before any of you eat wild foods, make sure to know which foods are not high in oxalate, which is a poison found in green, leafy vegetables, and also leeks and other green vegetables.
You can find other sources for information like this, but I do not have a lot of time to source.
The best way to remove oxalate from the vegetables is to blanch the vegetables by boiling them for 10-12 minutes, dumping-out the water, immersing the vegetables in pre-prepared cold water, and then massaging them in that cold water and draining to use. For the very best way to remove oxalate do this, but include 1/2 tsp. of di-sodium EDTA in the blanching/boiling water, and that will remove nearly all of the oxalate, from what I have seen in the studies.
Lindsey
NB: The addition of the di-sodium EDTA made spinach, which is the highest-oxalate-food, a LOW-OXALATE-FOOD! You will have to research this more as I have to go.
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Folks, before any of you eat wild foods, make sure to know which foods are not high in oxalate, which is a poison found in green, leafy vegetables, and also leeks and other green vegetables.
http://www.wakehealth.edu/Urology/Kidney-Stones/Oxalate-Content-of-Foods.htm
You can find other sources for information like this, but I do not have a lot of time to source.
The best way to remove oxalate from the vegetables is to blanch the vegetables by boiling them for 10-12 minutes, dumping-out the water, immersing the vegetables in pre-prepared cold water, and then massaging them in that cold water and draining to use. For the very best way to remove oxalate do this, but include 1/2 tsp. of di-sodium EDTA in the blanching/boiling water, and that will remove nearly all of the oxalate, from what I have seen in the studies.
Lindsey
NB: The addition of the di-sodium EDTA made spinach, which is the highest-oxalate-food, a LOW-OXALATE-FOOD! You will have to research this more as I have to go.
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