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Greens - Raw or Cooked

Answered on August 19, 2014
Created September 06, 2012 at 12:13 AM

Greens - kale, spinach, collard, chard. Would cooking destroy vitamins c,k,e? How much oxalic acid is neutralized?

1d0497f8781845ab371b479455bfee8e

(11157)

on September 06, 2012
at 02:33 AM

Nope. It's in there for good. If you're concerned about oxalate, just try to avoid foods that are very high in them. http://www.ohf.org/docs/OxalateContent092003.pdf Are you looking to minimize it for any particular reason?

Bdc4873264ec9dbec27505e678dabce0

(432)

on September 06, 2012
at 01:28 AM

Would you suppose that oxalic acid could be neutralized by some other paleo food prep method?

Bdc4873264ec9dbec27505e678dabce0

(432)

on September 06, 2012
at 01:28 AM

Would you suppose that oxalic acid could be neutralized by some other paleo food prep method.

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1 Answers

1
1d0497f8781845ab371b479455bfee8e

(11157)

on September 06, 2012
at 01:21 AM

Heat has little to no effect on oxalic acid.

Spinach, chard, beet greens, and cabbage are fast-cooking greens and only need to be boiled/sauteed for a few minutes. Kale, collards and turnip greens are more fibrous and will take a little longer--around 10 or 15 minutes. I like cooking my greens in a pot of broth with a ham hock, chopped onion, and some spices thrown in. Simmer, covered, for about 20 minutes.

Bdc4873264ec9dbec27505e678dabce0

(432)

on September 06, 2012
at 01:28 AM

Would you suppose that oxalic acid could be neutralized by some other paleo food prep method?

Bdc4873264ec9dbec27505e678dabce0

(432)

on September 06, 2012
at 01:28 AM

Would you suppose that oxalic acid could be neutralized by some other paleo food prep method.

1d0497f8781845ab371b479455bfee8e

(11157)

on September 06, 2012
at 02:33 AM

Nope. It's in there for good. If you're concerned about oxalate, just try to avoid foods that are very high in them. http://www.ohf.org/docs/OxalateContent092003.pdf Are you looking to minimize it for any particular reason?

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